charles schlienger, corporate executive chef at sway
growing up near ft. lauderdale, florida in a family of restaurateurs, cooking came easily to charles schlienger. in high school, charles dual-enrolled at sheridan technical college, where he graduated with a culinary degree before even receiving his high school diploma. for seven years, charles honed his culinary skills within the renowned todd english enterprises. he joined the group as the opening executive sous chef of da campo osteria, celebrity chef todd english’s former modern italian restaurant in ft. lauderdale. there, he met mentor seth high, a chef who pushed charles to incorporate new ingredients into his repertoire.
charles then served as chef de cuisine for wild olives, a mediterranean restaurant in las vegas, and eventually moved to the bahamas to work at olives at the atlantis. in 2015, he moved to texas to spend time learning under pitmaster tim rattray at the granary in san antonio, before making the move to austin. for two years, charles served as executive chef for north italia, a modern italian restaurant serving handmade pastas and pizzas at the domain.
charles joined the sway team as group executive chef in june 2017. he currently serves as corporate executive chef for sway’s current locations, south first and rock rose, and will also serve as opening executive chef for sway's newest austin location in westlake hills, which is slated to open in late 2018.
mallory kuehn, chef de cuisine at sway south first
a graduate of austin’s le cordon bleu, mallory kuehn took her first-ever line cook position at sway south first, where she worked her way up to become a lead line cook. in 2015, she went to serve as sous chef on the opening teams of two other new waterloo restaurants, café no sé and central standard, before rejoining the sway team as a sous chef in march 2017. the following year, kuehn was promoted to chef de cuisine of sway south first under corporate executive chef charles schlienger.
stacey jones, chef de cuisine at sway rock rose
after earning a bachelor’s degree in business from north carolina state, stacey jones realized her true passion resided in hospitality. she dedicated her energy into various front of house positions, eventually deciding to get in the kitchen and start her culinary adventure at escoffier. in 2014, she took an externship as a pastry line cook at sway’s original south first location, and was quickly promoted to a sous chef position. she was instrumental to the opening of sway rock rose, which she now helms as chef de cuisine under corporate executive chef charles schlienger.
billy sciacca, chef de cuisine at sway west lake hills
billy’s culinary career began when he enlisted in the united states army and underwent the army advanced culinary skills training course. he then went on to serve as lead line cook and trainer during a 15 month tour in iraq. during this time he received numerous medals for his service and was honorably discharged before returning to the u.s. billy went on to serve as sous chef for three years at la piazza in his hometown of pittston township, pennsylvania, before making his way down to texas. billy began working for fox restaurant concepts as lead line cook at north italia in houston. From there, he worked his way up to sous and executive sous chef. billy joined the sway team in 2018 as a sous chef at sway’s south 1st street location, and was quickly promoted to opening chef de cuisine of sway’s third location in west lake hills where he works alongside sway corporate executive chef charles schlienger to open and oversee all kitchen operations.