Bailey’s Restaurant Introduces New Team Members

Bailey’s Backyard owner, Sal Bagliavio, has announced the addition of two new members to his restaurant’s team. Joining Executive Chef Zach Campion are Executive Sous Chef Steven Tisdale and wine and craft cocktail manager Kyle Martinez. Bailey’s is located at 23 Bailey Ave. in Ridgefield. 

Mr. Tisdale, who grew up in the Coastal Low Country of South Carolina, is a graduate of Johnson & Wales University in Charlotte, NC. He trained under Chef Adam Kirby at Bistro 217 and Rustic Table on Pawley’s Island in South Carolina. Since relocating to Connecticut, he opened Note Kitchen & Bar in Bethel and was most recently in the kitchen at The Schoolhouse at Cannondale in Wilton.                               

Mr. Martinez has experience in both the kitchen and dining room and has worked with local organizations such as The Hickories and Homefront Farmers, where he honed his passion for local, sustainable farming and fresh, seasonal ingredients. He has most recently passed the introductory exam with the Court of Master Sommeliers. From tasting menu wine and beer pairings to creating seasonally inspired craft cocktails fitting with Bailey’s emphasis on house-created ingredients, he combines his love for local produce and outstanding beverages.      

“With Zach’s creativeness and dedication, Steven’s love for local and background in Southern hospitality, and Kyle’s repertoire of craft cocktails and deep knowledge of wines, Bailey’s will have its A game at every table,” said Mr. Bagliavio.  

Caption: Left to right: Steven Tisdale, Zach Campion and Kyle Martinez