MEET OUR TEAM

Daniel Goslin, Director of operations

A native of Alexander City, AL, Daniel Goslin began his journey in hospitality while working in restaurants during college at Huntingdon. Though he initially pursued other career paths, an unfulfilling desk job reaffirmed where he felt most at home — in the rhythm and connection of restaurant life.

In 2012, Daniel joined the team at SpringHouse, working alongside Executive Chef Rob McDaniel. Over seven years, he rose to General Manager and Wine Director, deepening his knowledge of food, wine, and restaurant operations through both mentorship and independent study.

In 2020, Daniel became the opening General Manager at Helen. Since day one, he’s played a foundational role in shaping Helen’s warm, intentional service culture and building a team committed to hospitality at every level. His leadership has been instrumental in establishing Helen as one of Birmingham’s most celebrated restaurants.

In December 2024, he stepped into the role of Director of Operations for both Helen and Bayonet, where he oversees strategy, team development, and the guest experience across both restaurants.

When he's not working, Daniel enjoys hitting the gym, practicing yoga, traveling, and spending time with friends.

seth dunagan, GENERAL MANAGER

Seth Dunagan, a native of Daphne, AL, began his hospitality career while balancing his time as a musician and working in restaurants during his college years at Auburn University. Observing the striking similarities between performing on stage and executing dinner service in fine dining, he decided to enroll in Auburn’s Hotel & Restaurant Management program.

In 2018, Dunagan secured an internship at SpringHouse restaurant, located within Russell Lands On Lake Martin. There, he worked under Executive Chef Rob McDaniel and General Manager Daniel Goslin, now his colleagues at Helen. At SpringHouse, Dunagan sharpened his skills and developed a passion for wine. A university-led trip to California and Oregon wine country further fueled this interest, solidifying his decision to focus on wine as a career.

Dunagan joined Helen in 2020 as Wine Director & Assistant Manager, where he managed the restaurant’s wine program and played a pivotal role in shaping its service culture. In December 2024, Dunagan was promoted to General Manager, where he now oversees all aspects of Helen's operations. His leadership focuses on upholding Helen’s signature blend of meticulous attention to detail and warm, approachable hospitality.

Outside of work, Dunagan enjoys studying wine, watching films, playing music, and spending time with loved ones.

jason davis, chef de cuisine

Jason Davis, a Birmingham native, knew he was destined for a career as a chef as long as he can remember. Growing up, he’d watch his grandfather recreate their favorite restaurant meals at home, putting his own twist on them and eventually making an improved version from his own kitchen. An alum of Auburn University, Davis initially was on the veterinarian track but took a side job washing dishes at Terra Cotta Restaurant, where the Executive Chef saw great potential in him and suggested he attend culinary school instead.

Taking the leap of faith, Davis moved to Hyde Park, New York, to attend The Culinary Institute of America. While attending school, Davis traveled to New York City on weekends to gain experience working in renowned restaurants such as Daniel and Le Bernardin. After graduating in 2003, Davis decided it was time to return to his roots in the south.

Back in Birmingham, he has been honing his craft and skills, working alongside some of the most notable chefs in the area such as Frank Stitt, Nick Pihakis, Paul Yeck, and John Currence, Rodney Scott, and Kevin Rathburn. When Chef Rob McDaniel opened Helen, Jason joined the team and found his home in the kitchen working alongside Chef McDaniel as his right-hand man.

When he’s not working, Davis enjoys spending time with his two amazing children.

Candace Foster , Pastry Chef

Candace Foster, a Chelsea, Alabama native, brings her expertise and passion for pastries to Helen Restaurant. 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 Ollie Irene before joining Helen on New Year’s Eve 2021.

At Helen, 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 Helen, 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.

sam Patton, wine director

A Homewood, Alabama native, Sam Patton brings an impressive background in hospitality and a passion for wine to Helen Restaurant. Sam earned a degree in Business Administration and Psychology from Millsaps College and achieved his Certified Sommelier certification through the Court of Master Sommeliers in April 2024.

Sam’s journey into the wine world began during the COVID-19 pandemic, thanks to the guidance of exceptional mentors. He launched his hospitality career as a server at Ironwood at the Valley Hotel in Homewood. From there, he ventured to Charleston to work at Kiawah Island Golf Resort before heading north to Rhode Island, where he served as a sommelier at the prestigious Ocean House hotel—a Relais & Châteaux and Forbes 15-star property. During his time at the Ocean House, Sam gained invaluable experience under esteemed Wine Directors Jonathan Feiler and Matthew MacCartney. This role offered him exposure to a diverse range of wines and markets, as well as the opportunity to work with some of the world’s most sought-after wines.

Sam brings a unique perspective to Helen, aiming to showcase exciting and less familiar wine regions on the restaurant’s list. His passion for hospitality runs deep, as he finds joy in elevating moments for others through great wine. Sam believes in the power of wine to bring beauty to life’s experiences, a lesson that has resonated deeply with him on a personal level.

When he’s not curating Helen’s wine program, Sam enjoys traveling, hiking and running at Red Mountain, and practicing jiu-jitsu. A fun fact about Sam? His birthmark, a port wine stain, adds a layer of irony to his path in the wine industry—an industry he now wholeheartedly calls home.

matt siple, Sous Chef

A Vestavia Hills native, Matthew Siple found his passion for cooking early, inspired by his father’s joy in preparing meals. This foundation drives his career,  leading to his role as Sous Chef at Helen, where his adaptability and leadership make him a key team member.

Before joining Helen, Matthew became head chef at Porch in Mountain Brook at just 23, an experience that reinforced his commitment to growth and excellence. He’s passionate about sharing Helen’s unique culinary techniques with guests and colleagues, fostering a love for food.

Outside the kitchen, Matthew channels his creativity into drumming with local bands, bringing the same energy and rhythm to his culinary craft.

trent sullivan, sous chef

Trent Sullivan, originally from Athens, Georgia, grew up in Helena, Alabama, and now lives in Irondale with his wife, Olivia, and their daughter, Ember. His love for restaurants started early. His family opened The Brickworks Cookery in 1994, the year he was born. Known as one of Alabama’s best restaurants for over 16 years, it became the place where Trent first learned the craft of hospitality, helping out as early as five years old and working nearly every position in both the front and back of house.

After studying public health at UAB and culinary arts at Jefferson State, Trent went on to build a career defined by hard work and leadership. He served as Executive Chef at Cayo Coco starting 2020, then as Chef de Cuisine at The Essential before joining our team at Helen. With experience ranging from dishwasher to executive chef, he brings a unique perspective that values both tradition and innovation in running kitchens.

Trent describes his leadership style as “kindness first,” focusing on creating culture, teaching, and always remaining a sponge for learning. He believes great restaurants must be both consistent and comfortable, blending the lessons of the “old way” with the creativity of the “new way.” His proudest professional accomplishment to date is being promoted to Executive Chef at Cayo Coco, where he especially enjoyed hosting private, intimate dinners that allowed him to connect deeply with guests.

Outside of the kitchen, Trent enjoys fishing, disc golf, and, most of all, time with his family. A surprising fact about him: he grew up singing in choirs professionally and has traveled to more than 40 countries through music.

Bailey Coyne, Maître d & EVENT COORDINATOR

Bailey Coyne was born and raised in Chelsea, AL, where her passion for helping others became evident early on. While working at a local boutique, she discovered her love for connecting with people and knew she wanted to incorporate that into her career.

Bailey joined Helen as part of the opening team in August 2020, starting as a hostess. Her dedication and drive have led her to grow into various roles, including multiple support staff positions and serving, before stepping into her current role as Maître D’ in May 2023 and Private Event Coordinator in August 2024.

As Maître D’, Bailey’s natural talent for organization and hospitality shines. She manages reservations, coordinates private dining events, arranges seating in the dining room, and ensures every guest feels welcomed from the moment they step through Helen’s doors. Her favorite part of the role is helping to craft memorable dining experiences, learning something new each day, and enjoying Helen’s exceptional food, wine, and cocktails. She also treasures the camaraderie and laughter she shares with her teammates.

Outside of work, Bailey loves spending time with her dog, Rose, strolling through her neighborhood, attending concerts, cooking, watching movies and making memories with her family and friends.

Johnny Page, Lead Bartender

Originally from Enterprise, Alabama, Johnny Page now calls downtown Birmingham home. A graduate of UAB, he studied English Creative Writing and Marketing before finding his passion in hospitality. For Johnny, the draw of this industry has always been the connections—he’s captivated by the stories guests bring with them and the relationships that unfold behind the bar.

Before joining Helen, Johnny spent four years honing his craft at The Essential, where he developed a reputation for quality cocktail making, problem-solving under pressure, and steady, thoughtful progress in his work. At Helen, he finds the most joy when the bar operates like a symphony—each task executed in harmony and composure.

Johnny is proud of the meaningful relationships he’s built with guests, coworkers, and fellow industry professionals, and he’s excited by Helen’s commitment to continued education in food, beverage, and hospitality.

Outside of work, Johnny channels his creativity through photography, photo editing, poetry, and short stories—always seeking new ways to tell a story, whether through a drink or through words.