"Taking the culinary lead at Three Sixty is kitchen veteran, Rex Hale. Rex brings over 25 years of culinary experience and acclaim to his position as the Executive Chef. His extensive experience includes positions at a number of notable restaurants around the world, from South Africa to California and Antigua to the British Virgin Islands, including Baby Ruth in Dallas and The Ojai Inn in Ojai, CA. Most recently, he served as Executive Chef at the St. Louis location of McCormick & Schmick’s Seafood Restaurant, where he was part of the opening team when the popular restaurant opened in the spring of 2009. Despite a career that has crisscrossed the globe, Rex is most excited about taking the helm of the kitchen at Three Sixty."
And the food is as beautiful as it is delicious!
