About Us

Cropped Odelay Crew

The Team

Ash Sheehan

Ash Sheehan spent his early years in Maine learning the fundamentals of excellent service and farm-to-table cuisine at both Arrows restaurant in Ogunquit and The White Barn Inn, in Kennebunk Port. It was then at McCrady’s in Charleston, South Carolina with Chef Sean Brock that Ash realized the impact of sourcing local ingredients on a community. He later returned to New England where he took over at Camp Glen Brook in Marlborough, NH as the Culinary Director and where he created a 2 acre Bio-dynamic farm that later would feed a camp of 130 people. Ash’s passions are family, food, and farming, and when he combined them all together, he came up with the idea for Odelay Taqueria.

Jake Cutone

A Keene native, Jake was raised in a family where the food always took center stage. From an early age, Jake developed a passion for sharing fresh, homemade cuisine. After graduating from Keene High School, Jake received his degree from the Ontario College of Art and Design, in Toronto, Canada. Jake and Ash met as colleagues almost 10 years ago. It was around this time that- between conversations on the Red Sox and Hip Hop- Jake and Ash first started bouncing around ideas for what would eventually become Odelay.


Jordan Scott, Executive Chef