Bill learned the business from the kitchen up, starting as a dishwasher. During his summers he worked at the Lake Ozark restaurant. During school, he helped out at the restaurants in St. Louis. He stuck with the profession, becoming majority stockholder four years ago. He’s also the restaurant’s maitre d'.

Ziegler increased his involvement from the ground up during his tenure with the restaurant including several years as a chef. That insight has proven invaluable as he and his staff members continue to provide a consistent product. The 20 to 25 employees have been part of the dining experience for many years; most of the servers have been with the restaurant between five and ten years, and some even longer.

Chef Randy Jung, a Marriott Corporation Trainee, has handled kitchen duties for eight years. Jung agrees with Ziegler’s quality and longevity. “Consistency is the main thing,” the Osage Beach-area native said. His background includes being a chef with Louis Steak and Seafood Restaurant in Kenai, Alaska and 10 years with Marriott.