"One of the best and most interesting menus this side of New York and Los Angeles."
"Food is amazing! I have lived all over the world, and this restaurant is without a doubt my favorite."
"The staff was quite energetic and employed Midwestern hospitality."
Meet The Staff
Click a staff members name below to find out more about them.
Chef Aaron Gregory
Certified Chef de Cuisine (CCC)
Chef Aaron Gregory has been in the culinary field for nearly twenty years and in that time has obtained a wide range of creative skill and experience. After beginning his career as a dishwasher at The Shady Inn Steak House in 1994, he was inspired to complete his ACF accredited apprenticeship at Hemmingway’s Blue Water Café. In 2000, he graduated from Ozarks Technical Community College’s Culinary Arts Program where he received an Associate’s Degree in Culinary Arts, and by 2010, he obtained his Chef de Cuisine Certification.
Chef Aaron is also an active member of the American Culinary Federation and the Springfield-Branson Chef’s Association. He is currently the Vice President of The Springfield-Branson Chapter of the ACF, and since 2006 has served as the Chairman of the Brunch with Beethoven fundraiser for the Springfield Symphony. In 2012, he was honored with the Presidential Choice Professionalism Award presented by the Springfield-Branson ACF.
Chef Aaron’s experience includes working in multiple hotels and convention centers throughout the Midwest including the Chateau on the Lake in Branson, Missouri; Embassy Suites in Rogers, Arkansas; and the Capitol Plaza Hotel in Topeka, Kansas. Currently he serves as the Executive Chef at The Ramada Oasis Hotel & Convention Center in Springfield, MO. throughout his career; he seeks to transform his guests’ perception of banquet food to become one that is a fine dining experience!
Sous Chef Jason Pooker
Since he was a young child, Jason has had an interest in cooking and in creating culinary works of art. After receiving his Bachelor’s degree from Missouri State University in Technical Theater with an emphasis in Lighting Design, he decided to completely change his career path and pursue this passion to be a culinarian. He promptly enrolled in classes at Ozarks Technical Community College, pursuing an Associate’s Degree in Culinary Arts.
While still in school, he was hired at Fire & Ice Restaurant as an entry level cook and has worked hard to attain his current position as Sous Chef. Jason graduated from OTC’s culinary program in December 2012. He is also a proud and active member of the Springfield/Branson chapter of the American Culinary Federation (ACF).
Restaurant Manager Nic Cunningham
Nic Cunningham has a plethora of experience within the hospitality industry. Through high school and college he worked as a chef in various cuisines in local eateries across the Ozarks. And although he has always been passionate and intrigued by the food industry, he obtained his Bachelors of Science in Mass Media and Film Production from Missouri State. Shortly after graduating, Nic relocated with his wife to Chicago, IL where he rediscovered his passion for cooking. He volunteered at Davanti Enoteca, a rustic Italian restaurant and wine bar, before returning to the Springfield area.
Once returning to Springfield, Nic began working as a cook at both the Aviary Café and Farmers Gastropub- and eventually working his way to Farmers’ Front of House Manager. Since coming to Fire and Ice, Nic has also started courses at Ozarks Technical Community College’s Culinary Arts Program. He hopes to further his knowledge of the field and pair it with his already extensive experience in order to keep Fire and Ice as the top destination for fine dining in the Springfield area.