Our Story
At Twisted Fork Pasta & Noodle Bar, we honor the art of handmade pasta and noodles, infusing global flavors into traditional recipes. Every dish is thoughtfully prepared by our chefs using fresh, locally sourced ingredients, when possible, ensuring each bite offers a delightful and unique experience.
As a cooperative we are more than a restaurant. We are a community built on shared ownership and mutual respect. Guided by international cooperative principles, we practice democratic member control, equitable participation, and deep concern for our community. In everything we do, we aim to reflect fairness, equity and sustainability: values that flavor our work as much as our food
Whether you’re seeking the familiar warmth of Italian favorites or the exciting, bold tastes of Asian-inspired creations, we’re here to deliver a diverse dining experience that you can feel good about.
Meet the Founders
Zach Anderson
Co-Executive Chef
Founding Member
Born into a family where food was grown, cooked, and shared, Chef Zach’s path to the kitchen started early, but it truly sparked when a biochemistry degree led him to a part-time cooking job he never left. With classical French & Italian training and deep Appalachian roots, Zach’s food philosophy blends structure, creativity, and the comfort of Southern tables. At Twisted Fork, he hopes guests feel right at home, able to order their go-to favorite or step out and explore something new. Known for his Mussels Marsala —a French–Indian fusion dish featuring broth, naan, and bold spices. Zach loves cooking that tells a story. Outside the kitchen, you might catch him playing guitar or chasing the next idea that pushes Twisted Fork forward.
For Zach, being part of a worker cooperative means having true skin in the game. Building something bigger than himself and helping the next generation of cooks grow past him.
Ian Mitchell
Co-Executive Chef
Founding Member
Growing up in a big Appalachian family, Chef Ian’s first lessons came from grandparents who taught him to know the land, cook what’s local, and share it generously. Later, travels to New York and LA expanded his palette to Moroccan and Jamaican cuisines, but the heart of his cooking stayed rooted in Appalachia.
At just 24, Ian already brings head chef experience and a fresh perspective to Twisted Fork. His cooking is creative yet grounded: simple, hand-made, and meant to bring people together. One dish he’s most proud of? A late summer brined pork chop with peach rosemary bourbon glaze, a plate that helped propel his career forward.
For Ian, the worker cooperative isn’t just a business model; it’s about building community, growing talent, and making everyone feel part of something real, from staff to guests.Growing up in a big Appalachian family, Chef Ian’s first lessons came from grandparents who taught him to know the land, cook what’s local, and share it generously. Later, travels to New York and LA expanded his palette to Moroccan and Jamaican cuisines, but the heart of his cooking stayed rooted in Appalachia.
Mina also grew up in a foodie family. A lifelong cook with a creative streak a mile wide, she first started experimenting in the kitchen making baby food for her sons—one spoonful at a time. That love of nurturing grew into lifelong passion as a helper, whether that be at home, work, or in the community.
At Twisted Fork, she brings curiosity and heart to everything she does. Her vision is a restaurant where creativity meets community, where flavor and fairness go hand-in-hand, and where everyone who walks through the door feels like they’ve been invited to the table.
Mina McVeigh
Marketing & Business Development
Founding Member