Today we’d like to introduce you to Haley Bowman.
Hi Haley, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I started serving in the food industry as a freshman in college at a little coffee/sandwhich shop called Pressroom in my hometown of Bentonville, AR. While attending the University of Arkansas in Fayetteville, AR as a full time music business major, I began making connections in the food industry and falling in love with the art of hospitality. Fast forward to today, my manager that I worked under and met as an 18 year old is now my full time business partner in running two restaurants in Bentonville!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I worked as a part time server on and off throughout my college career as a music major, along the way forming my dream of owning and operating a live jazz music lounge and bar. As a current General Manager of 2 restaurants in NWA, I see this as the proper training and stepping stones needed to own my own establishment soon. No road is ever completely smooth, but I am lucky to have had a lot of support from my friends and family along the way.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Above I have listed the 2 restaurants that I fully manage. Both of these restaurants are solely owned by Chef Matthew Cooper, who is my business partner in these establishments. As general manager of both Conifer and Ryn, I manage the day to day operations of the Front of House employees, scheduling, hiring, reservation bookings and inquiries, and all private event inquiries. Conifer & our chef Matthew Cooper have been nominated for James Beard semifinalist in the Best Chef South category for the past 2 years in a row, and were finalists in 2024. This is special to us as our main focus is serving our local community with the most quality food we can get our hands on. First and foremost, we are crop to kitchen. Ryn has its own farm right outside our backdoor- Sunpainted Farms. Our farm supplies both Conifer and Ryn with the majority of its produce! Outside of this, we support many local produce farms, as well as supporting our local chicken, beef, pork, and lamb farmers. Outside of this, we buy the most sustainable seafood possible, shipped to us fresh overnight from the Pacific Northwest. Both of these restaurants also specialize in catering to specific and extreme allergies- we have yet to turn away a single allergy. Both restaurants are dedicated gluten free as our head chef/owner is Celiac. Ryn is the first of it’s kind in our area- it is an 8-10 course tasting menu that focuses on utilizing every aspect of our garden out back- a true farm to table restaurant in the most elevated way.
So maybe we end on discussing what matters most to you and why?
Hospitality matters most. I enjoy pleasing people and making sure that people who make the choice to visit us are satisfied and happy. Most people who visit our restaurants are coming in for a special occasion- anniversary, birthday, engagement, etc. It is beyond important that these patrons feel celebrated and welcome during their visit! Seeing people dine, drink, and leave with smiles on their faces is what it is all about.
Contact Info:
- Website: https://www.coniferbentonville.com https://rynbentonville.com
- Instagram: @coniferbentonville @rynbentonville
