our team
Zach Warn
EXECUTIVE CHEF
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Chef Zachery “Zach” Warn, Executive Chef of FYR Short North, brings more than 25 years of fine-dining experience gained in acclaimed kitchens across the country. A California native and Coast Guard veteran, Warn built his career through hands-on learning and mentorship from renowned chefs from coast to coast. His passion for the culinary industry began at age fourteen as a dishwasher and prep cook. From there, he continued his self-taught journey by moving up the ranks and holding titles from line cook and sous chef to executive chef by age 21.
Born into a generational commercial fishing family, Warn grew up in Orange County. Later, his time in Napa Valley’s farm-to-table culinary scene further shaped the philosophy that continues to define his work today to cook from scratch with a deep respect for seasonal and sustainable ingredients. After moving to Las Vegas, NV in TK year, Warn became a chef at the Culinary Dropout at Hard Rock Hotel & Casino. During his time in Las Vegas, Warn also held positions at Fix Restaurant & Bar at Bellagio Hotel, Amalfi by Bobby Flay at Caesars Palace, and was the Executive Chef of the renowned T-Bones Chophouse at Red Rock Casino. His dedication to quality and precision was further distinguished by preparing dishes at the White House for two different presidential administrations.
Desiring a change of pace and quality of life for his wife (an Ohio native) and two young daughters, Warn and his family moved to Columbus, OH, in 2025, where he accepted the position of Executive Chef at FYR Short North. In his role at FYR Short North, Warn appreciates the opportunity to mentor his staff, train them in classic butcher techniques, and foster an environment where they stay “hungry” to learn. Warn’s attention extends beyond the kitchen, as curating an exceptional guest experience is a top priority. His ethos centers on creating a sense of place that makes guests feel as though they’ve stepped into someone’s home – welcomed, cared for, and comfortable. Warn’s expertise in elevated steakhouses blends a refined approach with bold, modern flavors and brings relationships with some of the most reputable meat purveyors in the nation to FYR Short North. Unique too is Warn’s expertly designed in-house butcher and dry aging program, a world-class feature of the restaurant that is more extensive than any other in the region. Everything from A5 Wagyu to Ora King Salmon and Hudson Valley Foie Gras can all be found in FYR Short North’s dry agers.
At FYR Short North, Chef Warn remains committed to sustainability and craftsmanship while pushing the boundaries of modern American fine dining.
kalyeb gordon
SENIOR SOUS CHEF
Kalyeb grew up in a Caribbean household and his passion for cooking began at a young age. Kalyeb's favorite cuisines are Japanese, French and food from his native country, Trinidad & Tobago. Some of Kalyeb's favorite dishes from Trinidad & Tobago are curry goat, corn souse (pickled meat in a tangy, spicy liquid), pelau (a one pot meal with rice, chicken and pigeon peas) and doubles (fried bread topped with curried chickpeas).
In his free time, Kalyeb enjoys hanging out with friends, eating at his favorite Pho spot, reading cookbooks and watching football.
corey gartin
SOUS CHEF
A newer member of the FYR Short North team, Corey grew up in Ohio and was turned on to cooking early by his grandmother who was a phenomenal cook and baker. He worked through the best restaurants Columbus has to offer before moving to Chicago to further his learning in fine dining. In his free time, Corey enjoys spending time with his family, martial arts, gardening, and exploring parks in Ohio.
kyle olson
EXECUTIVE PASTRY CHEF
Kyle has been in his role for approximately two years and brings 14 years of industry experience, along with a culinary school education completed in 2012. He specializes in handcrafted desserts rooted in classic technique and is known for creating flavors inspired by his childhood, reimagined through thoughtful and creative presentations that deliver a memorable experience for every guest. He believes great food should feel both refined and approachable, and that strong leadership begins with respect and a sense of humor. Today, he leads a growing pastry team within the hotel, developing seasonal menus across multiple outlets while mentoring both emerging and seasoned pastry professionals.
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CJ AMADI
DIRECTOR OF RESTAURANTS
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Influenced by his Nigerian and Canadian roots, CJ brings a people-first approach to leadership, culture, and guest experience. He holds a degree in Organizational Leadership and Management with a focus in Urban and Regional Planning, which shapes how he builds teams and runs complex hospitality spaces.
Earlier in his career, CJ spent seven years at Morgan Stanley, gaining a strong foundation in financial discipline and strategic communication.
He later moved through the corporate restaurant world, working every role from front- to back-of-house, which helped shape his hands-on, in-the-trenches leadership style.
Most recently, CJ has been deeply involved in the Columbus hospitality scene, with roles including Director of Operations at Luxe23, Opening General Manager of Goodale Station, Food & Beverage Manager at Canopy by Hilton, and General Manager of Forno Kitchen and Bar. Outside of work, he enjoys fitness, travel, sports, and spending time with his wife and their two dogs.
IAN SCHNEID
SENIOR FOOD & BEVERAGE MANAGER
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Ian joins us with close to 15 years in the hospitality industry, most recently as the Beverage Director for Hen Quarter in Bridge Park. After graduating from St. Francis DeSales and a year of playing collegiate lacrosse, he completed his certifications as a firefighter and EMT. Having been born and raised in Columbus, he has always had a passion not solely for hospitality, but for the city as a whole. Ian joined the FYR Short North team in 2022 and is in his third role since joining the hotel now operating as General Manager of FYR Short North. Since joining our team, he has been an integral part of opening three restaurants while winning USA Today Top 50 restaurants in the US, 2 Connie Awards for Best Hilton in North America and the Top Food and Beverage Program. He truly enjoys collaborating with members of the team to create a unique and personalized guest experiences. In his spare time, Ian enjoys catching up with friends, dining out around the city and spending time with his fiancée and son.
RUSTUN NICHOLS
BEVERAGE DIRECTOR
Rustun comes to us via Brooklyn and Seattle. A relative newcomer to the Midwest, he brings 20+ years of hospitality experience. Most recently, Rustun served as the Beverage Director at Spring Studios, The Wythe Hotel, Our/New York Distillery and The AC Hotel in Columbus. While not mixing up new ideas for the bar or designing wine menus, Rustun enjoys time with his wife and daughter, a hard-fought pro-wrestling match, a daytime baseball game and bowl of Cincinnati Chili.