Bayonet

Chef Rob McDaniel, alongside his wife Emily, is the visionary behind Bayonet, Birmingham’s newest seafood-forward dining destination. As Co-Owner and Executive Chef, Rob blends his passion for Southern cuisine with sustainable practices, crafting inventive dishes that celebrate the bounty of the sea.

A Haleyville, Alabama, native, Rob’s love for traditional Southern cooking began in his grandmothers’ kitchens. He studied hotel and restaurant management at Auburn University before refining his culinary skills at the New England Culinary Institute, where he developed a deep commitment to sustainability and local sourcing.

Rob’s career includes time with celebrated chefs such as Johnny Earles (Criolla’s), Chris Hastings (Hot and Hot Fish Club), and Drew Robinson (Jim ‘N Nick’s BBQ). As Executive Chef at SpringHouse, he earned five James Beard semifinalist honors for Best Chef: South (2013–2017) before opening Helen in Birmingham in 2020. Here, he was named a 2024 James Beard semifinalist for Best Chef: South, and the beloved restaurant has become a cornerstone of the city’s dining scene.

Beyond the kitchen, Rob serves on the boards of Auburn University’s Horst Schulze School of Hospitality Management and Jones Valley Urban Farm. In his free time, he enjoys hunting, fishing, foraging, and spending time with Emily and their twin daughters, Rosemary and Amelia.

A Birmingham, AL native, Emily McDaniel discovered her passion for the fast-paced, people-oriented restaurant industry during a decade with the team at Jim ‘N Nick’s BBQ. In 2011, she relocated to Lake Martin in Alexander City, AL, where she married Chef Rob McDaniel and transitioned her career into real
estate. Together, they worked for Russell Lands on Lake Martin—Emily selling luxury waterfront homes while Rob was the Executive Chef at SpringHouse, a fine-dining restaurant in the lakeside community. In 2020, they returned to Birmingham and opened Helen during the pandemic, which they were thankful to successfully navigate.

Now, as Co-Owner of Bayonet, Emily brings her behind-the-scenes expertise to ensure the success of Birmingham’s newest dining destination.

Outside of work, Emily enjoys spending time with her 7-year-old twin daughters, Rosemary and Amelia, entertaining friends and family at home, traveling, and staying active at the gym.

A native of Alexander City, AL, Daniel Goslin was first introduced to the food and beverage industry while working at restaurants in his hometown and attending Huntingdon College. Though he didn’t initially envision a future in hospitality, an unfulfilling desk job led him back to the industry where he felt most at home.

Goslin’s education and passion for learning helped him secure a position at SpringHouse in 2012, where he worked alongside then Executive Chef Rob McDaniel. Over seven years, he rose to General Manager and Wine Director, deepening his expertise in food, wine, and restaurant operations through hands-on experience and independent study.

In 2020, Goslin became the General Manager at Helen, playing a key role in shaping the restaurant’s service culture, building a strong team, and cultivating a welcoming, community-driven atmosphere. In December 2024, he transitioned into the role of Director of Operations for Helen, overseeing the restaurant’s long-term strategy, team development, and guest experience.

Simultaneously, in January 2025, Goslin was named General Manager of Bayonet, where he now leads daily operations and guides the service team in executing an elevated yet approachable dining experience. His leadership across both restaurants ensures consistency in hospitality, operational excellence, and a guest-focused culture.

Outside of work, Goslin enjoys practicing yoga, traveling abroad, and spending time with friends

An Alabama native, Jesse Legg brings his passion for ingredient-driven cuisine to Bayonet as Chef de Cuisine. Raised in Jasper, his love for food began during a trip to Greece, where a chance order of octopus confit sparked his appreciation for simple, bold flavors.

Jesse attended the University of North Alabama for culinary arts and hospitality management, honing his skills under Chef Josh Quick at Odette in Florence, AL. In 2020, he joined Helen’s opening team, refining his creativity
under Chef Rob McDaniel. Now, he is proud to be part of another opening team, helping bring Bayonet’s vision to life.

At Bayonet, Jesse embraces sustainability and seasonality, crafting fresh, flavorful dishes that celebrate the best of land and sea. When he’s not in the kitchen, he enjoys foraging, exploring the outdoors, and sharing adventures with loved ones.

Taylor grew up in the Birmingham area and currently resides in Vestavia. He studied Business Management at the University of Alabama but found his true calling in the fast-paced, collaborative world of the hospitality industry.

Drawn by the thrill of adrenaline and creativity, Taylor has built a career defined by dedication and adaptability.

As Chef de Cuisine, Taylor brings a unique ability to connect with his team, ensuring they feel heard and supported. His leadership style is rooted in reading and responding to the needs of those around him, fostering a culture of growth and camaraderie.

Taylor thrives on tackling new challenges alongside his teammates, reflecting on how much they have grown together over the years. His proudest accomplishment to date is his journey at Helen, which has culminated in the
exciting opportunity to contribute to the opening of Bayonet, a new culinary venture.

Outside of work, Taylor loves spending time with his wife and their two pets. The couple enjoys traveling, with a particular passion for skiing. When he's not in the kitchen or on the slopes, you can find Taylor cheering on Chelsea
Football Club.

Candace Foster, a Chelsea, Alabama native, brings her expertise and passion for pastries to Bayonet. A graduate of Jefferson State Community College with a degree in Baking and Pastry (2016), Candace honed her skills over four and a half years as Pastry Chef and Sous Chef at at Ollie Irene before joining the Helen team on New Year’s Eve 2021. In 2025, Candace joined the opening team of Helen’s sister restaurant, Bayonet.

At Bayonet, Candace thrives on the mentoring aspect of her role, fostering growth among her teammates and continually pushing for excellence in the kitchen. Her dedication to creating a supportive and collaborative environment reflects the values of the restaurant.

When she’s not crafting exquisite desserts and breads at Bayonet, Candace channels her creativity into making custom cakes and desserts. Outside of the kitchen, she enjoys spending time with her family, friends, and beloved dogs. Candace is proud to work in a space where genuine care for employees and a commitment to growth shine through every day

Born and raised in small-town Dyersburg, TN, Coleman fell in love with food in stages. Growing up, every family gathering—whether a regular weeknight, holiday, or vacation—revolved around shared meals, shaping his deep appreciation for food and hospitality.

While studying at the University of Mississippi, Coleman’s interest in the culinary world took off during the onset of COVID-19, leading him to a job at Snackbar in Oxford, MS. Immersed in the kitchen, he discovered his passion for the industry from the inside out. This experience inspired him to pursue a formal culinary education, prompting a move to Providence, RI, where he earned a Bachelor’s degree in Culinary Arts from Johnson & Wales University.

In New England, Coleman developed a deep appreciation for seafood and raw preparations, taking full advantage of the region’s abundance. Still, his Southern roots called him home, and he’s thrilled to be back in the South, bringing his expertise to Bayonet while working with top-tier ingredients.

In his free time, you’ll find Coleman watching Grizzlies basketball, challenging his wife to a game of chess (and claiming victory), exploring unique culinary traditions, and hunting down the coldest pitcher of beer in Birmingham.

Jessica Glenn brings a deep passion for hospitality and a keen eye for detail to her role as Front of House Manager at Bayonet. Originally from Jackson, MS, she now resides in Highland Park, Birmingham.

Her journey in hospitality began at 15 at Pan Asia, where she first experienced the camaraderie and purpose that would define her career. Most recently, her leadership role at Elvie’s in Jackson shaped her approach—one rooted
in compassion, problem-solving, and leading by example.

Jessica is excited to be part of a team pushing the boundaries of hospitality while contributing to Birmingham’s vibrant restaurant scene. She’s eager to foster the same sense of community that first drew her to the industry and
to continue growing, especially in back-office operations.

Outside of work, she enjoys scenic drives, coffee, and antiquing. And despite what most might assume—she’s older than she looks.

Dylan Lunsford brings a wealth of experience and a passion for hospitality to his role as Front of House Manager at Bayonet. Originally from Las Vegas and raised in Pensacola, FL, his career has taken him through Tampa, Reno, and
Denver, shaping his approach to service along the way.

Driven by a love for food, drink, and creating memorable guest experiences, Dylan values the camaraderie and relationships built in this industry. His background spans a AAA 4-Diamond resort, corporate groups, and locally
owned restaurants, giving him a well-rounded perspective on hospitality.

Excited to be part of Bayonet’s launch, Dylan is eager to elevate Birmingham’s dining scene while continuing his pursuit of Advanced Sommelier status. His leadership style focuses on humility, fairness, and fostering a supportive
team culture.