Jeremy Luers, Chef and Operating Partner

Chef Jeremy Luers grew up in Batesville, IN.  Chef held his first restaurant job at the popular German restaurant and inn, The Sherman House. This restaurant is a landmark in the small town and was very influential to Luers growing up. Later, Luers ventured to culinary school where he discovered his passion for Italian cuisine. He refined his craft while working in New York at Babbo, the much celebrated Italian restaurant, and fell in love with Italian and Mediterranean fare. Upon returning to the midwest, Luers worked for a number of years at Cincinnati’s own top Italian restaurant, Boca, and also was an important contributor to the concept and menu behind Enoteca Emilia in O'Bryonville.

Chef Luers joined The Phoenix in 2013 as Executive Chef, now Luers serves as Culinary Director for The Phoenix Restaurant Group where he oversees day to day operations at The Phoenix, The Presidents Room and The National Exemplar in Mariemont.

Joey Hahn, Executive Private Dining and Catering Chef

Prior to his career at The Phoenix, Hahn gained culinary experience working at various locations such as Enoteca Emilia in O’Bryonville, Embers in Kenwood, and The Bistro on Main in Findlay, Ohio, where he worked as executive chef. Hahn was born and raised in Findlay where he started working in the restaurant industry at the age of 13. His passion for the industry, however, did not start there. Hahn fell in love with the culinary arts while cooking in the comfort of his grandmother’s kitchen as a child and he has not looked back since!

Abby Rawlings, Catering and Event Manager

Abby has been fulfilling her dream of being a wedding planner since 2017, when she initially started working as an intern at The Phoenix. Abby’s commitment to grow and shine was evident, as she traveled from Louisville on the weekends in college to learn the ins and outs of events at The Phoenix. To this day, Abby loves helping her clients plan the weddings of their dreams.

Favorite Room at The Phoenix: Grand Ballroom
Favorite Meal: Braised Beef Short Rib, Truffle Potato Puree and Asparagus

Lilly Klein, Catering and Event Manager

Lilly’s passion for meeting new people and collaborating with local vendors and venues has driven her work at The Phoenix since 2017. An active volunteer in the community, Lilly is a five-year board member for “Night Out for Norah,” an annual event raising money for Cystic Fibrosis research. In addition to her commitment to philanthropy, she is driven to succeed and was recognized for these efforts in 2019, as a graduate of the YWCA Rising Star Leadership Program.

Favorite Room at The Phoenix: The Presidents Room
Favorite Meal: Braised Beef Short Rib, Truffle Potato Puree and Asparagus