J. Gilbert’s St. Louis

Tripp Anway

Managing Partner

Tripp’s journey with the company began in 1977 at the very location he now proudly leads as Managing Partner—J. Gilbert’s in West County. Over the decades, Tripp has been deeply involved in every concept the company has developed, playing a vital role in numerous restaurant openings across the country. His dedication, culinary expertise, and people-first leadership style earned him titles including Executive Chef, Regional Chef, and his current role, General Manager and Managing Partner.

Beyond the restaurant, Tripp is a passionate foodie who enjoys growing his own fruits and vegetables, canning seasonal harvests, and sharing the results with friends. A perfect evening? A great bottle of Pinot Noir paired with a prime cut strip steak.

Adam Kuhn

Executive Chef

With nearly two decades in the restaurant industry, Adam’s journey began humbly as a busser at a local Mexican restaurant in 2007. It wasn’t long before his growing passion for food drew him into the kitchen, where he began cooking and training, igniting a career that would shape his life.

Fueled by a love for the culinary arts, Adam pursued formal training in culinary school, eventually finding his professional home at J. Gilbert’s in 2014. Starting as a sauté cook, he immersed himself in learning every aspect of the kitchen. His dedication and drive quickly earned him the role of Sous Chef in 2016, and by 2019, he was named Executive Chef.

Outside the kitchen, Adam enjoys quality time with his wife and their two daughters, Addison and Charlie. A passionate home gardener, he loves cultivating heirloom varieties and growing organic produce to share with friends and family—continuing to nurture the same passion for food that started it all.