Where expertise meets genuine hospitality.

At The Huntōn our team is the heart of everything we do. Each member brings a wealth of expertise, creativity, and passion for hospitality, working together to create an experience that is both welcoming and refined. From the kitchen to the dining room, our team shares a dedication to excellence, quality and genuine care for our guests.


  • Executive Chef

    For Chef Vincent Badiee, the story always begins with the land. Raised on a farm in Virginia by a Persian-American family where food was a daily celebration, his path to the kitchen was both instinctive and inevitable. After enrolling in the Italian Culinary Academy under Chef Cesare Casella, Vincent's career took him from the trattorias of northern Italy to the cutting-edge kitchens of New York City, where he cooked at Michelin-starred temples like Eleven Madison Park, Daniel, and Fiola, alongside legends of the craft.

    He earned a Michelin star as Chef de Cuisine at Gravitas and helped revive Patowmack Farm into one of the most celebrated farm-to-table restaurants in the region. Across every chapter, his cuisine has remained guided by a sense of place, a reverence for ingredients, and a quiet intensity in the kitchen that puts team, guest, and flavor first.

    Now at The Huntōn, Vincent returns to his home state with a vision to unite the wild elegance of Virginia’s hunt country with world-class hospitality. Here, he finds beauty in the chase — for perfect ingredients, for stories worth telling, and for a culinary experience that lingers long after the last bite.

  • Food & Beverage Director

    Kirk Spare is a seasoned hospitality leader with over two decades of shaping and scaling some of the country’s most exciting culinary brands. From his own family kitchens that inspired his love for food to leading fast-casual and polished dining concepts, he combines operational expertise with a deep respect for food as a unifier.

    Kirk was instrumental in launching Taylor Gourmet and later partnered with chef Victor Albisu to expand Taco Bamba into a regional powerhouse—even opening three locations during the pandemic—while also helping create the refined Mexican concept Poca Madre. He went on to guide growth at Andy’s Pizza and served as Director of Operations for 101 Hospitality, overseeing acclaimed concepts including the Michelin-starred Gravitas.

    With hands-on knowledge across all facets of restaurant operations, Kirk is known as a builder of culture, community, and unforgettable dining experiences.