Springfield's Newest Food Story
What started as a pop-up restaurant concept is becoming so much more. Progress is a memorable and innovative food and beverage experience created for and by Springfield. It is a place to gather with friends and family; to try something new and expand horizons. Progress is so much more than a restaurant and we can't wait to tell your our story.
Daniel Ernce | Chef
Chef Daniel developed a love for food at an early age, cooking with his mother. His passion for food and cooking grew as he traveled throughout his career, experiencing different cultures throughout the U.S., Europe, Australia, and Hong Kong. His unique culinary voice and style are reflective of his mentors, travels, and hunger for knowledge and creativity, challenging the status quo and traditional thinking. When not cooking, Daniel can be found, admittedly, living up to all the chefly clichés of getting tattooed, enjoying fine whiskey, and dining out.
Michael Schmitz | Beverage Director
Michael was born to 2nd generation Italian-German parents who fostered his love for food and beverage from a young age. Starting at the ripe age of 16, he took a job as a busser/dishwasher and really found his love for restaurant work. In college at Missouri State University, he continued his restaurant journey by taking a job at a fine dining restaurant. There he found his love for wine, beer and spirits. That love influenced his choices post college as he found a place with a wine/spirits wholesaler and really honed his knowledge of the marketing and business managment aspects of beverage.
In addition to loving writing fun, interesting wine lists and cocktail offerings, Michael loves to be with the guest. You will find him most nights bouncing around the floor treating everyone as a long lost friend while guiding your tableside beverage experience to be engaging, unique and thoughtful.
Cassidy Rollins | FOH Manager
Cassidy Rollins is a hospitality professional in Springfield MO. With over 12 years of experience in the food and beverage industry, she specializes in guest hospiltality.
Born in Springfield and raised in Hollister Missouri, Cassidy’s midwestern roots are reflected in her generosity of spirit and sense of community . Her dreams of becoming a restaurateur started from an early age as she was often serving up the “house specials” to her parents at kid sized tables made out of milk crates, complete with flowers picked from the yard for aesthetic.
With her extensive background, attention to detail, and strong hospitality skills, Cassidy leads an engaging restaurant floor environment dedicated to high-quality service.