About the Bald Headed Bistro

Meet The Staff | About The Name | Bistro Lore

Open Monday thru Saturday for Dinner Only
Bar opens at 4:30 PM
Dining Room opens at 5:00 PM

Meet The Staff

General Manager - Joshua A. Weekley
	Joshua Weekley relocated to Cleveland, Tennessee in the fall of 1999. Having worked in restaurants for 11 years, he came on board at the Bald Headed Bistro upon its opening. After managing the Bistro for 3 years, he Moved to Atlanta, Georgia for a year. Obviously, a deep connection had been made with the Bistro for Josh, a connection that drew him back to Cleveland after only a year. When he moved back to Cleveland, he became the General Manager of the Bistro. Josh loves food, is passionate about wine, and enjoys people.
Joshua A. Weekley Bald Headed Bistro - General Manager Phone: 423-595-0522 Email: josh@baldheadedbistro.com

Executive Chef - William "Bick" Johnson
	After graduating from Rhodes College in Memphis, TN Bick Johnson embarked on a teaching career but his interests soon took a wide turn towards a culinary career when he experienced a French restaurant for the first time. He then became an apprentice to a European Master Chef, working his way up to Sous Chef. Chef Johnson has worked in hotels and restaurants in British Columbia, Seattle, and San Francisco. Upon moving to East Tennessee he was affiliated with the Orangery Restaurant in Knoxville. After stints as executive chef at the Cleveland Country Club and the Dalton Golf and Country Club he retreated to the Caribbean to head a restaurant on the island of Saba in the Dutch West Indies. Returning to theU.S. Chef Bick took a position at the Tellico Yacht Club and then became Chef/Owner of Bick’s Bistro on Tellico Lake. Four years ago he was asked to open the Bald Headed Bistro in Cleveland. Chef Johnson is a member of the American Culinary Federation and is a Certified Executive Chef. He is a Chef Rotisseur with the Chaine des Rotisseurs of Chattanooga and holds the office of Vice Conseiller Gastronomique.
William "Bick" Johnson Bald Headed Bistro - Executive Chef Phone: 423-472-6000 Email: bjohnson@baldheadedbistro.com

Sales and Marketing Manager - Adam D. Lewis
	Born in Dayton, OH Adam came to Cleveland in 2002 to attend school at Lee University. His time at Lee eventually brought him to the Bald Headed Bistro on a part time basis. He first worked as a host beginning in November of 2006, and after some time, was quickly promoted to the position of Sales and Marketing Manager, officially joining the management team in April of 2007. During Adam's time at the Bald Headed Bistro, he has undertaken many responsibilities including those of booking our large private dining rooms and handling much of the day to day marketing of the restaurant.
Adam D. Lewis Bald Headed Bistro - Sales and Marketing Manager Phone: 423-473-4323 Email: adam@baldheadedbistro.com

Meet The Staff | About The Name | Bistro Lore

About The Name

The Bald Headed Bistro is the inspiration of executive and entrepreneur Allan Jones. A native of Cleveland, Tennessee, Mr. Jones enjoys presenting new and innovative ideas to share with family, friends and business associates alike.

During his travels, Jones had occasion to visit the beautiful Crescent H Ranch in Jackson Hole, Wyoming. Captivated by the beauty of the area and the fine dining he discovered, Jones purchased the ranch in 2000. He now has a second home in Jackson Hole.

Desiring to bring a little bit of Jackson Hole to the heart of the south, Jones began planning an upscale bistro in his hometown of Cleveland, Tennessee. The new fine dining establishment would be christened the “Bald Headed Bistro.” Mr. Jones was instrumental in the creation of the Bald Headed Bistro from inception to completion, and personally chose the elegant décor. The restaurant menu even features some of Jones’ personal favorite dishes. Collaborating with Gallinger Trauner Designs of Jackson Hole, Jones created a restaurant unlike any other in the south. Why the name “Bald Headed Bistro?” No one knows for sure, but it's pretty apparent that Jones' coiffure is one of his trademarks. Mr. Jones still sports a hairless crown today and firmly believes in the old adage, “God made a few perfect heads…the rest He gave hair…”

The Bald Headed Bistro is certainly a name that people won't soon forget. Once you visit, the delectable menu, attentive staff, and intimate atmosphere will beckon you to return again and again.

Jones chose to locate his restaurant in Cleveland’s modern Village Green Town Center. . The Village Green Town Center is a former 1960’s shopping center revitalized by Mr. Jones into a high-tech business plaza. Many prominent businesses are also housed in the plaza, including the national headquarters for another Jones’ company, Check into Cash, Inc.

The Bald Headed Bistro is a showplace that Jones enjoys sharing. In this sophisticated setting, the west meets the south in one of the most picturesque and unique eateries in the country.

If travel plans bring you to the south, the Bald Headed Bistro is a “must” on your dining list.

If travel plans bring you to the South, then The Bald Headed Bistro is a “must” on your dining list.

Meet The Staff | About The Name | Bistro Lore

Bistro Lore

The Logs

The logs are from the Crescent H Ranch in Jackson Hole, Wyoming. The tree trunk segments were salvaged from downed trees damaged during the Green Knolls Forest Fire in 2000. It was during the clearing process that the new owner, Allan Jones of Cleveland, Tennessee, salvaged the trees to utilize in the construction of his new restaurant. The Bald Headed Bistro is comprised of 283 logs, located both inside and outside the restaurant.

The Fossil Stone

Mr. Jones teamed with Fossil Portals to implement the architectural use of fossil stones in the Bistro. For three generations, the Ulrich family and Fossil Portals have quarried and prepared magnificent specimens of fossilized creatures and dimensional stone. Their works have been chosen as national gifts by presidents and respected in art shows and science exhibits alike. Rare specimens are kept in depository with the Wyoming State Geological Survey for benefit of education and research.

The fossils used at the Bistro are of a species believed to be from the Eocene Period. They are thought to be over 55 million years old. These rare and beautiful stones, which show the skeletal remains of fish and other ocean life, are inlaid in the floors and walls of the Bistro. They can also be found at the warm, rustic bar.

All Lighting and Signage

The Bistro’s lighting and signage were designed by Jackson Hole artist John Mortensen. Warm amber and wrought iron was chosen for both the fixtures and the Bistro logo and brand. John began his career as a sculptor in 1973. He has received numerous awards and has created works of art for several lodges and hotels in the Wyoming area.

All Furniture

The furniture was crafted by artisans from the Rocky Mountains. The Bistro’s rustic, western design is reflected in these unique pieces. Natural woods, hides, and leather were used in keeping with that theme.

The Mounts

The mounts scattered throughout the restaurant represent the plentiful western wildlife native to the region. Yellowstone National Park, 60 miles from Jackson Hole, is home to the largest buffalo herd in North America. Jackson Hole has a National Elk Reserve just outside of town. Over 6,000 elk migrate during winter and find some refuge from the harsh winter conditions in the mountains. The jackalope is a mythical animal from the southwest and west areas and is a favorite of restaurant clientele. It is said to be a combination of an antelope and a rabbit.

Cutthroat Trout

The cutthroat trout are abundant in all of the western rivers. This area of the country is home to some of the best fly fishing rivers, including Snake River, Greys River, Yellowstone River and Flat Creek. The most famous are the fish creeks on the Crescent H Ranch, formerly the Orvis Lodge, which are known to offer the best fly fishing in the world. Today, people continue to wage court battles for fishing rights to the prestigious fish creeks.

The Snow Elk

The snow elk found “etched” into the glass at the Bistro is not what it appears to be. The art was created using “electrochemical etching,” a process implemented by Energy Consultants. This unique process is the latest technology to create a frosted transparency design that resembles etching.

Meet The Staff | About The Name | Bistro Lore