Meet the People of Little D’s
Chef Owen McGlynn
Owen McGlynn is the Executive Chef of Asheville Proper and Little D’s, two restaurant concepts in Asheville, NC. Originally from Lakewood, OH, Owen got his start in Bowling Green, where he served in kitchens working several positions while attending Bowling Green State University.
Though he was studying business, it was during this time that his passion for cooking truly began to develop. Following his drive to enhance his talents, he moved to Charleston, SC to attend culinary school at Johnson & Wales College of Culinary Arts.
While in the Lowcountry, Owen worked in well–known Southern restaurants in downtown Charleston, including Anson Restaurant and High Cotton. He went on to help with opening the second location of High Cotton in Greenville, SC in 2006, where he served as Sous Chef before relocating to Asheville, NC in 2011 to open Storm Rhum Bar & Bistro with his then girlfriend, Mindi.
Owen and Mindi, now married, opened their dream restaurant, Asheville Proper, in August 2020. For the restaurant, Owen designed a unique wood–burning Argentinean style grill which serves as the focal point of the space as well as the source for his innovative menu creations, which incorporate fire elements in each dish. At Asheville Proper, the culinary team focuses on working with the freshest ingredients from local and regional purveyors to create ever–evolving offerings as the seasons change.
In 2023, Owen and Mindi opened Little D’s, the couples’ second restaurant concept, which is a casual eatery that focuses on seasonal fare and shareable plates, bringing slight sophistication and grand intention into a different neck of the woods. With the menu focused on eating with the seasons, guests can enjoy a selection of rotating dishes and cocktails featuring locally–sourced produce and ingredients, all in a charming and inviting neighborhood spot.
Chef de Cuisine Faith Hall
As the Chef de Cuisine at Little D’s in Asheville, NC, Faith Hall has been inspired by the art of inventing and reinventing recipes from his time working with various talented chefs. An Augusta, Georgia native, Hall began his first job in the food and beverage industry as a dishwasher at Sheehan’s Irish Pub when he was 16. It was there he became inspired to continue learning and growing in the kitchen, and eventually worked his way up to Line Cook.
In 2016, Hall made the move to the mountains of Asheville, North Carolina, where he was hired by Corner Kitchen as a Line Cook, before being promoted to help lead the kitchen as Executive Sous Chef. Utilizing his leadership experience and expertise from his past chef roles, Hall joined the team at Asheville Proper as Sous Chef in 2021. Alongside the direction of the restaurant’s Executive Chef Owen McGlynn, Hall further honed in on his passion for working with fresh ingredients from local and regional purveyors to craft menus that evolve with the seasons.
In early 2023, Hall joined the opening team role at Chef McGlynn’s second eatery, Little D’s, a casual eatery focused on seasonal fare and shareable plates. As Chef de Cuisine, Hall strives to maintain a high level of attention to detail while simultaneously thinking outside of the box to find new ways to continuously improve his craft in the kitchen. To Hall, working in the culinary industry has always been about creating, exploring, and discovering new techniques to learn and teach – and to share as much knowledge as possible with his team so that the kitchen always feels like a space focused on learning.
When Hall is not creating in the kitchen, he can be found playing a round of disc golf.
General Manager Michael Pearce
An Asheville, NC native, Michael Pearce leads the city’s only live-fire steakhouse as the General Manager of Asheville Proper. Owning a people-first approach, Michael is committed to curating a warm and inviting environment for both guests and staff alike.
Michael gained his extensive hospitality knowledge at several local restaurants, including upscale farm-to-table restaurant, Corner Kitchen in Biltmore Village, where he spent over 13 years bolstering his front-of-house experience—from starting out as a busser and working his way up to Assistant General Manager. As a self-proclaimed carnivore, Michael feels right at home at Asheville Proper and thrives on serving as the ‘conductor’ of the dining room, leading his team to deliver exceptional experiences and create lasting memories.
When he’s not greeting guests and managing the restaurant floor, Michael enjoys exploring Asheville’s culinary scene, hosting game nights with his husband, and spending time with their chocolate lab, Emma.