Our Team

Eve Markowicz, General Manager Eve Markowicz, General Manager
Eve Markowicz, General Manager, showcases her commitment to the Farm to Table philosophy by partnering with local farmers, distilleries and breweries for our craft cocktail program. Making the core of KOSM’s bar program local was an organic process, thanks to the flourishing craft beer and spirits scene in Jacksonville. KOSM pours 20 local and regional craft beers on tap and highlights Carve Vodka, Marlin & Barrel Distillery, and Manifest Distilling in our daily featured cocktail and dealer’s choice martinis.

Eve is also responsible for Kitchen on San Marco’s leadership in the Jacksonville food scene. You’ll find her and the Kitchen on San Marco team participating in local opportunities such as Gastrofest, and First Coast Magazine’s Food and Wine Festival to name a few. She also develops restaurant events benefitting local non-profits including the Ronald McDonald House, and Sustainable Springfield. “We are so lucky to be a part of Jacksonville’s food community,” says Markowicz. “It’s important to us to support our neighbors in ways that are positive, fun and exciting. We are proud to be part of this vibrant city and its people.”
Ryan Randolph, Executive Chef Ryan Randolph, Executive Chef
Ryan Randolph, Executive Chef, discovered the value of sustainable living at an early age on his family’s farm in Sweetwater, Tenn. While a classically trained chef, Randolph is also a natural talent. He commits a significant amount of time to research and applies information about trending foods, crops and their growing seasons to what the regional foodie is craving. When you speak to him, you walk away knowing he is passionate about all things food. His menus represent the infusion of his education, experience under great chefs, southern heritage, local herbs and ingredients, and a keen eye for the fresh food arena. Chef Randolph is known as an advocate for supporting local farmers and preserving regional resources.

“Cooking is an expression of who I am...it is a two way process that is always changing, evolving and teaching me something that in turn, I can educate both my staff and guests about,” says Chef Randolph.