Cole Arimes brings creativity, humor and years of experience as Executive Chef and owner of Black Squirrel in addition to his other restaurants Coles 735 Main, Epping’s on Eastside and The V at the Vine.

A Lexington native with deep family ties to the culinary world, Cole began his career in some of Cincinnati’s finest restaurants before returning home to open Coles 735 Main in 2012. His passion for inventive, ingredient-driven cuisine is matched by his dedication to mentoring future chefs and supporting local farms and purveyors throughout the Bluegrass.

Named “Best Chef in Lexington” in 2025, Cole continues to elevate the city’s dining scene with his inspired approach to food and hospitality. Outside the kitchen, he enjoys life in Lexington with his wife Susan and their children, Hurst and Park—finding the same joy in family and community that he brings to every plate.

As a Lexington native with a lifelong passion for entrepreneurship, Richard wears many hats in his work with Black Squirrel. His breadth of expertise spans from building and machinery maintenance to historic restoration and financing. Though his background began in business rather than hospitality, Richard was drawn to the restaurant world due to his love of building a business from the ground up.

Richard was part of the team that opened Coles 735 Main restaurant in 2012, a success that later inspired the openings of Epping’s on Eastside and now, Black Squirrel in Versailles. Richard thrives on the complexity of the restaurant industry—where countless moving parts must work in harmony—and finds fulfillment in leading teams that share his enthusiasm and commitment. As a longtime Versailles-area resident, he’s proud to contribute to the growth of the downtown community.

As Director of Operations, Chris ensures that Black Squirrel, Coles 735 Main, and Epping’s on Eastside run seamlessly, balancing precision with a gracious sense of hospitality. His passion for creating exceptional guest experiences drives the restaurants’ reputation for outstanding service, and his leadership continues to shape and mentor the next generation of hospitality professionals.

A Pikeville, Kentucky native, Chris began his restaurant career in Lexington before spending a decade in Atlanta, where he discovered how deeply Southern hospitality could be elevated into an art form. A Certified Sommelier with a lifelong love for food and “all things distilled or fermented,” he continues to bring creativity to the restaurants’ wine and spirits programs. Grounded in the lessons of grace and generosity passed down through his family, Chris leads by example—instilling in his teams the same sense of warmth that defines every guest’s experience.

Chef Olivia Jackson brings passion and hometown pride to her role as Chef de Cuisine at Black Squirrel. While her years of experience in the industry include work as sous chef at The Manchester Hotel, Olivia’s culinary journey began long before her professional career—playing “Chopped” with her dad using playdough ingredients. These days, nothing inspires her more than seeing the joy on guests’ faces when they love what they’re eating.

Olivia is also a proud Versailles native and a lifelong Wildcats fan who enjoys golfing and spending time with family. And this chef’s favorite dish? A hearty Philly cheesesteak sandwich—because you just can’t beat prime rib between bread.

With more than a decade of experience in hospitality, Holly brings versatility, warmth and a steady leadership style to every aspect of the guest experience. As a longtime leader at Coles 735 Main, her professional background spans fine dining, boutique hotel operations and event management.

A Maysville, Kentucky native, she remains deeply connected to her roots, often found bartending at Lexington’s live music events to stay connected to the city and its people. When she’s not at the restaurant, Holly enjoys spending time with her two cats, Karen and Kurtis, and finding inspiration in the ever-changing world of hospitality.