About Us

Forty Six is the first of many restaurants to open at the North Carolina Research Campus.  The unique name comes from the number of chromosomes in the human genome.  Adorning the restaurant walls are scientific themed art coupled with numerous quotations from pioneers of science.  The overall theme of Forty Six gets to the heart of why David H. Murdock decided to open a restaurant that would serve healthful food.  Forty Six and its' culinary team envisioned a start of a "culture of healthy food"  not only for the employees of the NCRC, but for the people of Kannapolis and the surrounding areas.  Behind every successful restaurant there are key people who dedicate themselves and their passions to the culinary arts.  Here at Forty Six we are proud to call the following our own.

Michael Venendaal, Chef
Michael is a graduate of Johnson and Wales University in Charleston, SC. He earned an Associates Degree in Hotel and Restaurant Management in 1999. Michael has held the following positions; Assistant Food and Beverage Director at the Maryland Way Restaurant, Kitchen Manager at City Tavern and Line Chef at the Country Club of Salisbury prior to joining us here at Forty Six. His creative talent is responsible for our delicious homemade soups as well as lunch and dinner specials.

Stephen Donnelly, Line Cook
Stephen is a graduate of the Culinary Institute of America in Hyde Park, NY. Stephen grew up in Pennsylvania and caught the “culinary bug” while working at Front Street Station in high school. He earned an Associates Degree in Culinary Arts and a Bachelors degree in Culinary Arts Management. Stephen started working at Forty Six in the spring of 2008.