1620 Restaurant

Staff

The staff of 1620 represents the finest wait, cook, and service staff in this region of the country. Each of our teams receives extensive training from our Chef Tim Morton and award-wining maitre d,' Robbie Smith.

The combination of these two restaurant industry leaders ensures that your next dining experience will be your finest dining experience. We invite you to learn more about the leaders of 1620.

Tim Morton & Evette Brady
Owner/Executive Chef Evette Brady and Chef Timothy Morton are here daily to ensure that your dining experience is exceptional, whether it be in the main dining room or one of their private dining rooms.

Chef Brady received much of her practical training from her mother Olivia Brady, who catered in and around Central Little Rock nearly 50 years. Her mother started Evette on her way when she was in Jr. High School.

After culinary school in Wisconsin, Evette went to work for the premiere restaurant in town, Jacques & Suzanne’s. While there she formed a strong working relationship and friendship with owners Ed Moore, and executive chef Paul Bash. It was this union that led to and cemented the foundation for what is Restaurant 1620.

Ed Moore and Paul Bash formed Continental Cuisine Inc., which included Allouette’s, 1620, Graffiti’s and Purple Cow. As Executive Chef, Ms. Brady accepted the opportunity to acquire the restaurant in June of 1998. Shortly afterwards she called her nephew Timothy Morton back from Atlanta where he finished culinary school with honors and had worked for many upscale restaurants before starting the Ultimate Event Catering Co. with Paul and Jerry Austin and was voted best new caterers in 1998. Chef Morton currently the restaurant with other members of the 1620 family of more than 10 years included Chefs Don Strickland, Adam Trentham, Courtney Llewellyn, Joseph Salgueiro, and Manager/Private Dining Coordinator Robert Smith, Gerald Hanry in the main dining room and until March of 2006 Chef Morton’s sister Amy Camille Daniels, who graciously lost her battle with lupus and kidney failure at the age of 35. Amy was a gigantic fixture at the restaurant from the very beginning who took care of everything and everyone. Along with these key people and a host of regular patrons too numerous to list, Restaurant 1620 cooks on to the tradition of great food,= andwonderful service.

Don Allen Strickland Jr.
I grew up in Oliva Brady’s kitchen (grandmother), where out of her home I watched and helped her prep for catered out functions. When I thought that I too possibly would like to cook for a living, I begged my mother so that she would let me assist her as she made her “sock it to me cake” which was the first of my culinary accomplishments. I later made breakfast in bed for my parents at the age of about 9 or 10 when I actually felt the joy of cooking.

My aunt Evette Brady gave me my first job shortly after this at restaurant 1620. Here I peeled shrimp, and cleaned fruit until I was old, and tall enough to be promoted to dishwasher.

Since I have been most comfortable in kitchens. I attended a culinary class during high school where I competed in state and national cooking competitions, where I placed silver, and gold at the state level and in the top 10 nationally(97-99). My formal culinary education was received from Johnson & Wales University(Norfolk,Va.) After graduation I spent time in kitchens in Boston, Mass before returning home to help alongside my aunt Evette & cousin Tim at 1620 restaurant which is now the face of our family. Today I serve as the executive sous chef here at 1620 restaurant, where I have had the privilege to serve a very vast majority of patrons. It is here where” We don’t believe that we are the best restaurant in town we just try to act like it, changing the minds of those, course by course.”

Robert Smith, co-general manager)
Robbie he is a native of Mena Arkansas and as a child traveled the world with his father who was in the oil business. Robbie is a 25-year veteran of the restaurant business and has been a part of the 1620 family for 16 years,With style and grace he is a master of the art of service being compared to the great Sirio Maccioni. Robbie's vast knowledge of wine and food ensure that diners' always enjoy a great meal at 1620. We are proud to have him as a member of our family.

		Gerald Hanry, dining room manager) Gerald Hanry, a native of Eldorado Arkansas, served his country proudly in the U.S.M.C before graduating from UALR. He taught at St. Josephs school in Conway Ar. While moonlighting in the restaurant before his passion for the business took him to full time status. G- Money as we like to call him has been with our family for more than 20 years working with Evette At Le Cosse Crute, Pavilion in the Park Catering, and Alloutes.

Stephan Harcrow, private dining room manager
Stephan Harcrow, a native of Warren Ar., started in the restaurant business moonlighting to help his ill father. From there he fell in love with the business. Formally a radio announcer, we like to think of him as Mr. Personality. He has a unique ability for making everyone feel like a C.E.O., a queen or a king. Stephan has managed several restaurants including Loca Luna before making a home ere at 1620.

Smokey Emerson, guitarist
Smokey Emerson began playing the guitar at age 12. He studied classical guitar with Dr. Robert Chambers at Southwestern Oklahoma State University from which he graduated a Master degree in of music performance 2003.

In 2005, he joined the music faculty at the University of Central Arkansas. In addition to teaching guitar lessons, Mr. Emerson has also taught music theory, music literature, and music appreciation courses. Emerson also directs the UCA guitar ensemble.

As a guitarist, Smokey Emerson has performed and recorded throughout the United States in a variety of musical settings. Come and enjoy Smokey’s unique musical skills on Friday and Saturday evenings at 1620.