Our Story
At The Gaslight on Main, our story begins with a simple belief: food and hospitality have the power to bring people together in meaningful ways. Owners Chef Daniel Zbiegien and his wife Dr. Rebecca Burke, are proud to be a part of the Kernersville community. Like many families, their most cherished moments happen around a table—sharing food, laughter, and connection. The Gaslight on Main was born out of their desire to create a space where neighbors, friends, and visitors alike could experience that same sense of warmth and belonging.
Inspired by Charleston
While traveling together in Charleston, South Carolina, Daniel and Rebecca were captivated by the city's historic charm, artwork, gracious hospitality, and flickering gaslights that lined its streets. On an evening walk beneath their glow, the spark for this restaurant was lit.
Just as Charleston's gaslights once guided their way, the gaslight that stands above the restaurant's entrance serves as a beacon for all who step inside, inviting each guest into an atmosphere of comfort and unforgettable experiences. With careful attention to every detail, Daniel and Rebecca even featured artwork from local Charleston artist Gordon Wheeler throughout The Gaslight on Main.
Cuisine with Care
Chef Daniel's menu reflects his passion for New American cuisine, blending diverse influences with a focus on locally sourced, seasonal ingredients. Each dish is crafted with care—refined yet approachable, rooted in the philosophy of "Unreasonable Hospitality."
That means every detail matters, from the quality of the ingredients to the way each guest feels the moment they walk through our doors.
A Local Gathering Place
The Gaslight on Main is more than a restaurant—it's a reflection of community, care, and connection. Here, every guest is welcomed like family, and every meal is an opportunity to slow down, savor, and share.
We invite you to join us, experience the glow of the gaslight, and become part of our story.
Meet Our Team
Daniel Zbiegien
Head Chef and Owner
Chef Daniel Zbiegien brings decades of professional kitchen expertise to The Gaslight on Main, shaped by acclaimed restaurants and award-winning culinary programs across the United States and New Zealand.
Daniel began his formative training in Boston at Bistro du Midi, where he worked under Le Bernardin-trained Chef Robert Sisca. He quickly rose from Line Cook to Executive Sous Chef, mastering the stations of Garde Manger, Entremet, Meats, and Fish, contributing to menu development, and gaining deep experience in high-volume, fine-dining operations.
Seeking new inspiration and global perspective, Daniel traveled to New Zealand, where he cooked in some of the country's most celebrated kitchens. He earned the Beef and Lamb Excellence Award while leading a kitchen team at Pilkingtons, and held chef roles at both Clooney—one of New Zealand's premier three-hatted restaurants—and The Grill by Sean Connolly, awarded New Zealand's Best Restaurant. These experiences sharpened his commitment to exceptional ingredients, meticulous technique, and a modern expression of hospitality.
Daniel later brought that refined sensibility to The Farmhouse at Veritas, an East Coast destination dining program in Virginia wine country. As Head Chef, he created weekly changing four-course tasting menus and seasonal breakfast offerings, helping the restaurant achieve nationwide recognition—named Best Restaurant at a Winery on the East Coast and Fourth in the Country by USA Today.
Today, as Chef-Owner of The Gaslight on Main, Daniel channels all of these influences into thoughtfully crafted menus rooted in seasonality, comfort, and elevated technique. His cooking reflects his belief that hospitality is personal: that food should tell a story, celebrate the moment, and bring people together.
When he isn't leading the kitchen, Daniel enjoys time with his family, collaborating with local farmers, and continually exploring the endless world of culinary craft.
At The Gaslight on Main, Chef Daniel's mission is to create a vibrant neighborhood dining experience—where the Triad gathers, celebrates, and feels right at home.
Maja Popovic
General Manager
I have dedicated my life to the hospitality industry, a journey that began when I was just sixteen years old. While putting myself through school working in fine dining, I discovered a deep love for both the art of service and the beautiful connection between food and wine. Those early years taught me that hospitality is not simply about serving a meal—it is about creating meaningful experiences that stay with people long after they leave the table.
Over the years, I worked my way up from hostess to Managing Partner and Investor with the Mill Restaurant Group in South Windsor, Connecticut. There, I had the privilege of helping to open three restaurants, leading teams with vision, dedication, and an unwavering commitment to excellence.
Today, I am honored to bring that same passion and drive to The Gaslight on Main where I work in tandem with Chef Daniel Zbiegien. His creativity and leadership inspire me daily, and I am truly excited to continue to collaborate with him.
For me, food and wine are inseparable—the right pairing elevates a dish beyond the sum of its parts, creating harmony, balance, and delight. But above all, my greatest passion is guest service. Every guest who walks through our doors is special, and it is my privilege to ensure they feel valued, cared for, and celebrated. Exceptional service is not just important to me—it is essential.