Meet Cody Myers, Chef de Cuisine, at Sage Mule a new bakery and bistro in Greensboro. Cooking is his craft and he’s been honing it since he left Highschool and attended Johnson & Wales University. It was there that he met his other co-workers and they dreamed someday of running their own restaurant. But first Cody had to put in some time working his way up the culinary ladder. He spent nine years learning the ropes at a country club in Charlotte and then moved to the Triangle and became head chef at Burlington Beer Works. During that time, he, Sage Mule owners, Steve and Janice Gingher, and long-time friend, Cherish Cronin, began construction on Sage Mule. It’s taken a few years, and Cody says, “and it’s been a thrill to see it finally come to fruition.
Their menu is considered southern as well as classic. You’ll find Firsthand Foods meats in several popular dishes, including their breakfast cassoulet, a white bean ragout with chopped pork, fried eggs, and focaccia toast, and in their tasty take on a flat top burger topped with cheddar cheese, lettuce, tomato, onion and house-made thousand island dressing.
Cody is dedicated to sourcing locally whenever possible. “I’m not a huge fan of being beholden to the big purveyors so the more I can get from small, local businesses, the better.” We’re always excited to see the Triad area expand its culinary footprint and add committed and talented chefs like Cody!