Kitchen 304 is a pop-up kitchen, catering, and private events company started by friends Andrew Cadilli, who moved to this area from Hawaii, and White Sulphur Springs native Chef Wyatt (Hunter) Sabbag. The two worked their culinary magic together in Maui until Wyatt moved back to the area. Wyatt eventually convinced Andrew to join him in creating delicious dishes here in the Greenbrier Valley. That is a move Andrew is grateful he made. “I love (this area). I really feel a welcoming community where everyone knows each other, and everybody’s very helpful.”

Kitchen 304 got its start at the Washington Street Pub Lewisburg, something for which Andrew
and Wyatt express deep gratitude. “If it weren’t for them, we wouldn’t have gotten our start, and
we’re so thankful for them. Without them, none of this would be possible.”

Kitchen 304 also partners with Mountain Steer Meat Company in White Sulphur Springs, the largest red meat distributor for the new business. They design their menus on a weekly basis, depending on what Mountain Steer has to offer that particular week.

During the summer and temperate weather, Andrew and Wyatt serves the lunch crowd, setting up at Mountain Steer. They also were part of Taste of Our Towns (T.O.O.T.), and provided tasty nourishment to concert attendees at the Carnegie Hall Ivy Terrace Concert Series. Throughout the winter, you’ll find them at Greenbrier Valley Brewing Company in Maxwelton on Friday and Saturday nights.

At the Washington Street Pub, Andrew and Wyatt experimented with a lot of “late night food,” and
were surprised to find that their late night customers wanted breakfast, so they offered that.
Some of Kitchen 304’s other delicious offerings are their Mountain Steer beef burger and steak
and cheese sandwich, which are customer favorites.

Being regulars at Greenbrier Valley Brewing Company, they’re also experimenting with a lot of “beer style foods,” including a new introduction, courtesy of Mountain Steer: beef, cheddar, and jalapeno brats. The best friends recently made quesadillas, which sold out in an hour. Andrew says, “We’ve also been playing with nachos and tacos, just kind of beer drinking food.”

When asked his favorite aspect of being part of Kitchen 304, Andrew said, “This is my first personal venture where I’m earning my own stake, and learning in my own way, rather than doing what someone has taught me or told me to do. Obviously, working with one of my best friends that I met in the industry has been fantastic. He and I have this dynamic. We’re malleable with each other’s ideas, and it flows very well, so that’s been very nice. I just really look forward to the future.” Future plans for this duo include a food truck to provide more availability of their fare around the Greenbrier Valley and surrounding areas.

Andrew and Wyatt are focused on maintaining their high quality dishes and excellent service on a
local scale. Andrew said, “We’re looking to remain locally sourced, locally owned, and locally minded.
We have a great customer base. It’s just really great to see the excitement that we put on people’s faces.”
To contact Kitchen 304, you can visit their Facebook Page: Kitchen 304; Instagram: Kitchen_304 WV; or email them at: kitchen304wv@gmail.com.