Meet The Team

Jillian Davis

A life-long passion for food and wine led owner and wine geek Jill Davis to open Toast in 2013. The idea behind Toast was to open a restaurant serving up food made from the freshest locally sourced ingredients, creative cocktails, and a diverse and edgy wine list, all in Cleveland's most happening neighborhood. In keeping with Toast's emphasis on letting the best ingredients speak for themselves, Jill stocks the bar and bottle shop with low-intervention wines, meaning wines that are grown in organic or biodynamic vineyards, use natural fermentation, and are fiddled with as little as possible. wine cellar with excellent examples of popular grape varietals, albeit usually with a twist, as well as those that might push you out of your comfort zone. She received her Level III Certificate with Distinction from the Wine and Spirits Education Trust (WSET). By day, she is an attorney with the Federal Public Defender. Jill lives in the Detroit Shoreway neighborhood with her dogs Alice and Rory, and a couple chickens at any given time.

Alex Arsham

Chef / Co-Manager
Alex has honed his culinary style from his experience in various restaurants. Whether it was breaking into the industry as an intern at Gamekeeper’s Tavern, sous chef at El Carnicero, or kitchen manager at Crumb and Spigot, each opportunity was a chance to learn something new and become a more well-rounded chef. He now applies those techniques to create fresh, farm to table fare with local purveyors at Toast. Re-imagining classic dishes with local ingredients and flavors has become a passion of his, believing that food doesn’t have to be overly complicated to be enjoyed. Outside of the kitchen, he spends most of his time with his girlfriend Jasmine and their dog Freddie. He is also known to play the occasional video game.

Adam Windnagel

Sous Chef / Co-Manager
Adam cut his teeth as line cook at Toast five years ago, where Chefs Joe Horvath and Alex Arsham taught him how to refine and execute a fresh and local menu. He left to help out at a vegan meal delivery startup, but jumped at the opportunity to return as Sous Chef under the same Chef Arsham! Adam is passionate about developing relationships with local farmers and purveyors, then translating the ingredients into creative, honest dishes. Outside of food, he spends his time playing guitar and watching British TV.
Open Today | 4pm - 10pm
Bar Only | Pizza from Il Rione
Order Online