FSR’s Rising Stars: 40 Under 40 Are Shining Brighter Than Ever in 2025

In an industry where the wisdom of restaurant veterans are revered, we also find it just as important to recognize rising talent—the younger generations who are making cultural impacts, pushing creative boundaries, and challenging toxic workplace norms to form something better in its place. 

From chefs and beverage directors to COOs and social media managers, this year’s class of Rising Stars 40 under 40 come from all walks of life, yet are united in their common goal of creating the progressive future of the full-service restaurant industry. That means more thoughtful sourcing and sustainability practices; empathy-driven leadership; and integrating people, culture, and operations to create systems where individuals can thrive.

Past Rising Stars:

2024

2023

2022

2021

2020

2019

2018

2017

Mary Lou Davis

Age: 35

Executive Chef

Ida Claire

San Antonio, Texas

Our story begins with a stellar example of what it means to infuse fearless flavor, creativity, and personality to an emerging brand: Mary Lou Davis, the new executive chef of Ida Claire in San Antonio, Texas. 

One of her greatest fears is becoming stagnant. That naturally means she has a relentless drive to push herself to her limits creatively, professionally, and personally—traits that have driven her journey from North Texas restaurants to behind the camera of “Hell’s Kitchen” to the Bay Area of California, and most recently, led her back to her San Antonio roots in the kitchen of Ida Claire. Davis is also no stranger to Ida Claire’s parent company FB Society, the Dallas-based restaurant group co-founded by industry veteran Jack Gibbons. Her journey with FB Society officially began in June 2017, when she joined Whiskey Cake as sous chef before rising through the ranks over the course of a little over four years to chef de cuisine. 

Since taking the reins at Ida Claire earlier this year, Davis has approached the restaurant with a mix of humility and vision. She’s currently focused on rebuilding the kitchen’s standards and culture while working on menu innovation. Inspired by her travels and personal style, Davis is already making subtle shifts to the food identity at Ida Claire. 

“I’m going back to Ida Claire’s older roots, where instead of it being Southern-Cajun inspired, we are worldly inspired, because the whole Ida Claire brand is supposed to be based on this woman. Her name was Ida, and she went around the world and she took little bits of what she found, and she put it into her cuisine. And it’s me. I feel like I’m Ida,” Davis says. “I’ve been traveling around the world, and I’m taking little pieces of what I found from these other cultures, and I’m going to start putting them into the food that I’m making.”

She’s creating a space where flavor meets fun, where guests feel seen, and where her team feels like family. And true to form, Davis has no intention of dimming her light. She represents a new generation of chefs who aren’t confined by traditional boundaries. She’s a storyteller, a cultural explorer, and an artist who happens to use food as her medium. Whether she’s cosplaying at an anime convention or rallying her team during a busy dinner service, Davis brings her full, unapologetic self to the table.

Click here to read more of Mary Lou’s story

Image credits: FB Society / David Teran

Chris Porcelli

Age: 39

CEO

Walk-On’s Sports Bistreaux

Atlanta

Chris Porcelli took the helm as CEO of Walk-On’s Sports Bistreaux in 2024, just a year after joining the company as CFO. With a background in public accounting and franchise operations at Driven Brands, Porcelli brings a fresh, finance-savvy perspective to the emerging sports bar brand founded by former LSU basketball walk-on players, Brandon Landry and Jack Warner.

Porcelli is leading Walk-On’s into its next chapter of strategic growth, expanding (with more than 80 units in 14 states) while doubling down on scratch-made Cajun food and high-energy hospitality. Known for his infectious enthusiasm and passion for people-first leadership, Porcelli is building an “unmatched” culture from the top down.

Donald Young

Age: 36

Chef/Owner

Duck Sel

Chicago

After training under award-winning chefs in Chicago and France, chef Donald Young launched Duck Sel as a response to the struggling post-pandemic hospitality industry, which has evolved and grown into “the city’s best dinner party,” as described by Chicago Magazine. The intimate, ticketed pop-up dining experience features an array of dishes inspired from Young’s Midwestern upbringing. As the concept’s notoriety grew, the spotlight shone even brighter on Young, who was named a semifinalist for the 2024 James Beard Foundation’s Best Chef: Great Lakes Region award. True to his name, Young began his culinary career at age 17 and was one of the youngest chefs to be awarded a Michelin star in the U.S. at the age of 28 for his work at Temporis in Chicago. His exemplary talent, creativity, and strong tenacity to advance in a highly competitive field cements his place as one to watch.

Sarah Diehl

Age: 37

Founder / Principal

Empowered Hospitality

New York City

Sarah Diehl is reshaping the foodservice workforce through Empowered Hospitality, the HR consulting and recruiting firm she founded to bring professional HR support to independent and growing restaurant groups. Under her leadership, the company has grown to 30 full-time experts serving hundreds of clients and tens of thousands of employees nationwide over the past eight years. With roots in restaurant operations, Diehl champions workplace transformation and sustainable careers. A 2021 Tory Burch Foundation Fellow, she also serves on industry boards for the James Beard Foundation and Wellness in the Schools, helping push the industry toward a more equitable future.

Graham House

Age: 38

Executive Chef

Luminosa (Indigo Road Hospitality Group)

Asheville, North Carolina

Graham House doesn’t just cook with Appalachian ingredients; he tells the story of the distinct region with vision and an unwavering sense of respect. A proud Western North Carolina native, House blends Italian traditions with the terroir of his home region at Luminosa, an upscale restaurant at The Flat Iron Hotel featuring dishes that feel both rooted and revelatory. His food reflects a decade spent shaping Asheville’s culinary voice, building deep relationships with local farmers, and mentoring the next generation. After the devastation of Hurricane Helene, House helped feed displaced neighbors and organized chef-led relief efforts—an example of a rising star recognized not just for talent alone, but for impact, values, and grounded leadership. By building thoughtful systems and empowering his team, he ensures that excellence and innovation go hand in hand.

Larissa Norwoods

Age: 27

Social Media Producer & Community Manager

Red Robin

Englewood, Colorado

Larissa Norwoods is making waves in full-service restaurant marketing, rising from coordinator to community manager in less than four years. Early in her career, she launched BJ’s Restaurants’ TikTok presence, driving growth through influencer partnerships, reaching younger audiences, and creating viral content. Now at Red Robin, she manages the brand’s media ecosystem, combining creativity with measurable business results. Known for pushing boundaries and embracing innovation, Norwoods continues to expand its impact and shape the future of marketing.

Jacob Stull

Age: 34

Owner / Executive Chef

Rêve

Birmingham, Alabama

For Jacob Stull, culture isn’t just a word on the wall—it’s something that the team lives by each day. A portrait of Anthony Bourdain with the mantra “Every Second Counts” is situated as a focal point at Rêve, placed not just as decor, but as a guidepost for the ways Stull strives to break the cycle of the toxic restaurant environment. In Stull’s kitchen, there’s no shouting or ego. Just collaboration, respect, and room for creativity. He champions his team’s individual passions, offering guidance without stifling autonomy. By fostering a supportive environment, Stull proves that excellence and empathy aren’t mutually exclusive; they’re essential ingredients for a new kind of restaurant leadership.

Kyla Hanaway-Quinlan

Age: 37

Chief Operating Officer / Head of People

Feast & Fettle

East Providence, Rhode Island

Kyla Hanaway-Quinlan, chief operating officer and head of people at Feast & Fettle, has helped transform the company, growing its team from 30 to 300 employees and scaling revenue from $6 million to $50 million. Her approach goes beyond business metrics. Hanaway-Quinlan integrates people, culture, and operations to create systems where individuals and organizations thrive. Drawing on personal and professional experience, she champions programs that provide opportunities for those facing barriers such as trauma, substance use, or poverty. Her empathy-driven leadership has boosted revenue, retention, and guest acquisition while fostering a culture of growth and inclusion.

Kendall Moore

Age: 31

Executive Chef

Spaghett

Charlotte, North Carolina

Kendall Moore’s journey to the kitchen began out of necessity, when he started cooking for his family at a young age after his mom became ill. Upon her recovery, his love for cooking remained, which led him to pursue a degree in hospitality and tourism management. A Charlotte native, Moore recently returned to his hometown to lead Spaghett, a craft pasta and cocktail house that opened this summer in the city’s historic Fourth Ward. The Irreverently Refined Hospitality concept celebrates hyperlocal ingredients and Southern hospitality viewed through an Italian lens. Moore brings a thoughtful, approachable style to the table shaped by foraging, seasonality, and a deep respect for the Carolinas’ foodways.

Jordan Moton

Age: 31

Assistant Beverage Director

Indigo Road Hospitality Group

Charlotte, North Carolina

Jordan Moton is ushering in a new era of beverage leadership with a blend of creativity, precision, and purpose. She supports multiple restaurant concepts across the Indigo Road Hospitality Group’s portfolio with an approach that blends technical excellence and soulful hospitality. With a background in education and psychology, she leads with empathy and offers coaching for team members that builds both skill and confidence. Known for her joy, humility, and attention to detail, she is equally comfortable designing training programs as she is jumping behind the bar in the middle of service. Moton’s ability to “read the room,” teach without ego, and connect with guests on a human level has made her a standout voice in hospitality.

A believer in intentionality, Moton is currently pursuing a Level 2 sommelier certification and exploring the world of wine with the same curiosity that first brought her into bartending. From creating low-ABV cocktail pairings for wellness-minded guests to collaborating with chefs on seasonal menu themes, she approaches every aspect of the beverage experience as an opportunity for storytelling and care. At her core, Moton is a mentor, a leader, and a true rising star—building a beverage culture where knowledge is shared, creativity is championed, and everyone is welcomed to the table.

Katie Egan

Age: 39

General Manager of DoorDash for Business

DoorDash

San Francisco

Katie Egan’s cross-functional leadership has shaped companies from Amazon and Square to Caviar, but her biggest impact is at DoorDash, where she served as the company’s first chief of staff to the CEO and now leads as general manager of DoorDash for Business. From remote-first startups to Fortune 500 enterprises, Egan has driven innovation to meet evolving workplace and customer needs. Known for anticipating trends and scaling end-to-end solutions, she helps businesses transform everyday meals into meaningful moments.

Esther McIlvain

Age: 34

Vice President of Marketing & Communications

Hawkers Asian Street Food

Orlando, Florida

Under Esther McIlvain’s leadership, Hawkers Asian Street Food has become an unforgettable guest experience, from immersive activations to viral social moments. Her expertise in PR and relationship-building has helped the brand achieve one of casual dining’s most loyal followings—more than 50% of dine-in sales come from fans who visit five or more times a year, without a traditional loyalty program. McIlvain’s ability to lead through rapid change has fueled growth, expanding Hawkers from five locations to 15 and counting.

Chad Offerdahl

Age: 32

Co-CEO and President

The Big Biscuit

Prairie Village, Kansas

In the uber-competitive breakfast space, The Big Biscuit stands out for its speed, simplicity, and steadfast commitment to quality. Founded in 2000, the brand has grown to 29 locations across four states with a blend of hearty comfort food, efficient operations, and genuine hospitality.

Leading that charge is president and co-CEO Chad Offerdahl, who—alongside his father, David—acquired the company in 2010 after first falling in love with the concept as customers. Under Offerdahl’s leadership, The Big Biscuit has scaled with purpose, maintaining tight systems and a culture rooted in consistency and speed, with average wait times of six minutes and table turns of 35 minutes.

Read more about how Chad keeps The Big Biscuit Fast, Fresh, and Focused

Alfio Celia

Age: 37

VP of Food & Beverage

Crescent Hotels & Resorts

Fairfax, Virginia

Amanda Britton

Age: 38

Bar Director

Spaghett

Charlotte, North Carolina

Amanda Britton is setting a new standard for cocktail culture in Charlotte. As Bar Director of Spaghett, a neighborhood pasta and cocktail house in the city’s historic Fourth Ward, Britton blends deep spirit knowledge with an inviting, guest-first approach. Her beverage philosophy is rooted in accessibility—introducing guests to lesser-known spirits through playful, familiar flavors and seasonal ingredients that encourage exploration without intimidation.

Britton’s expertise has earned her local and statewide acclaim, including NCRLA Mixologist of the Year (2017), Best Mixologist by Charlotte Magazine (2020), and Queen City Nerve’s Best Mixologist (2024). But her path hasn’t been linear. After sustaining a serious injury, she paused to reassess her priorities, ultimately returning to bartending with a renewed sense of purpose. Since then, she’s held influential leadership roles at top Charlotte venues including Bardo, Vana, and Lincoln Street Kitchen & Cocktails.

Her story comes full circle at Spaghett. Years ago, Britton was the first to serve a Spaghett cocktail—Miller High Life, Aperol, and lemon—to restaurateur Sam Hart. Now she leads the bar program at the concept inspired by that moment. At Spaghett, she’s cultivating a space where curiosity is welcome, hospitality is high-touch, and even the most hesitant drinkers leave delighted.

Ashleigh McFadden

Age: 37

Sommelier

Nàdair

Atlanta

Ashleigh McFadden, sommelier at Nàdair, is an innovative leader in the beverage alcohol industry. Her focus on sustainability and support for female winemakers exemplifies her commitment to advancing inclusivity and environmental stewardship. A 2024 MICHELIN Guide Atlanta Sommelier Award winner, McFadden is redefining the wine experience by introducing guests to biodynamic and New World wines. Her passion, leadership and ability to curate unforgettable dining experiences set her apart as an inspiring figure in the industry.

Brittany McCarthy

Age: 33

National Beverage Manager

Paradies Lagardère

Atlanta

Brittany McCarthy brings both strategic vision and on-the-ground experience to her role leading beverage programming at Paradies Lagardère, including the award-winning Vino Volo brand. With a focus on guest-forward innovation and operational consistency, she’s responsible for shaping a beverage identity that resonates across airports nationwide—balancing national partnerships with hyper-local flavor.

McCarthy’s journey began in 2015 as a Senior Wine Associate at Sacramento International Airport, where her knack for curating memorable wine pairings and delivering elevated service quickly stood out. She rose through the ranks to General Manager by 2020, spearheading vendor partnerships, launching new locations, mentoring frontline teams, and chairing the GM Summit Committee. Her leadership earned her top company accolades, including Manager of the Year and the Jim Paradies Culture Award.

Now at the national level, McCarthy is driving beverage strategy across Paradies Lagardère’s vast portfolio, marrying storytelling with systems thinking. With a decade of experience in the wine world and deep hospitality roots, she’s laser-focused on creating beverage programs that not only surprise and delight travelers, but also empower teams and elevate performance. From wine-forward experiences to trend-driven innovations, McCarthy is charting the next chapter in airport hospitality—one thoughtful pour at a time.

Chase Lanier

Age: 34

Beverage Manager

Sorry Charlie’s

Savannah, Georgia

Chase Lanier has revitalized the beverage identity across all three concepts at Sorry Charlie’s in Savannah, Georgia—most notably The Bamboo Room Tiki Bar and The Rooftop. Under his leadership, each bar now boasts a distinct, tailored menu that mirrors its atmosphere, with original cocktails that balance creativity and precision. At The Bamboo Room, Lanier’s passion for rum has fueled the growth of a globally inspired collection featuring over 200 bottles. To help guests explore the often-overlooked spirit, he developed a playful, educational “rum guide” that matches their palate preferences with nuanced selections, rooted in origin, distillation method, and terroir.

Lanier is equally committed to team development, cultivating a culture that challenges bartenders to push boundaries while delivering exceptional hospitality. His collaborative mindset extends beyond the bar, forging strong partnerships with brand reps and distributors to keep his programs stocked with emerging spirits and ahead of the curve. With an eye for what’s next and a knack for bringing guests along for the ride, Lanier continues to expand what’s possible behind the bar—infusing each pour with purpose, personality, and a touch of the unexpected.

Chelsea Bilbia

Age: 28

Marketing Coordinator

FB Society

Dallas

Chelsea Bilbia is an emerging talent helping to shape the next generation of digital storytelling in the restaurant industry. As marketing coordinator for FB Society, she’s brought a fresh, digital-first perspective that’s driven major growth across the company’s portfolio of experience-forward brands.

In 2024, Bilbia played a key role in the successful launches of three new Haywire locations—Austin, Houston, and San Antonio—marking the concept’s first expansion outside of its Dallas home market. Her strategic campaigns helped build anticipation, drive traffic, and create long-term engagement in these new cities. Under her leadership, Haywire’s social platforms saw significant growth, with Instagram impressions rising by over 128 percent and TikTok engagement increasing more than 800 percent year-over-year.

Bilbia is also an expert at collaboration, working seamlessly with culinary, operations, PR, and event partners to produce connected, behind-the-scenes content that creates authentic storytelling opportunities and deeper brand resonance. She also developed a video-forward content series for FB Society CEO Jack Gibbons, resulting in increased visibility and engagement on LinkedIn.

With creative instincts, a cross-functional mindset, and a sharp understanding of how to connect with today’s digital guest,  Bilbia is quickly earning recognition as one of the industry’s rising stars.

Chris Amato

Age: 33

Director of Culture

Indigo Road Hospitality Group

Charleston, South Carolina

At just 33, Chris Amato is proving that culture isn’t an afterthought in hospitality—it’s the foundation. A decade-long fixture at The Indigo Road Hospitality Group, Amato began his journey at age 23 on the opening team of O-Ku Atlanta and quickly rose through the ranks, eventually leading multiple restaurants as General Manager. Recognizing his rare blend of emotional intelligence and operational savvy, Indigo Road created a role just for him: Director of Culture.

In this pioneering position, Amato helps shape the spirit of the company from the inside out. He supports leaders across the portfolio by guiding front-of-house training, nurturing team dynamics, and championing internal hospitality efforts that prioritize empathy, care, and connection. Whether mentoring a new manager or designing systems that make teams feel empowered, his goal is always the same—to ensure that everyone, from team members to guests, feels genuinely seen and valued.

Raised in an Italian family where hospitality was a way of life, Amato brings that ethos to every corner of the business. With formal culinary training from Johnson & Wales and early experience under industry giants like Jean-Georges and Ford Fry, he pairs pedigree with heart. Amato isn’t just influencing culture—he’s creating a blueprint for what great leadership in hospitality can be.

Conner Gossel

Age: 30

Director of Marketing

Broken Yolk Café

San Diego, California

Cuong Le

Age: 28

Executive Chef

O-Ku Raleigh (Indigo Road Hospitality Group)

Raleigh, North Carolina

Cuong Le is quietly—and confidently—reshaping Raleigh’s fine-dining scene. As Executive Chef of O-Ku Raleigh, he has breathed new life into the five-year-old sushi concept, keeping it not just relevant but essential, thanks to a vision rooted in humility, precision, and people-first leadership. At just 29, Cuong brings both technical rigor and emotional intelligence to the role, proving that great food and great culture go hand in hand.

A former line cook at O-Ku who climbed the ranks across multiple locations, Cuong returned to Raleigh with a mission: to cultivate a kitchen where mentorship matters as much as menu development. “The most important product that comes out of the kitchen is not the food, but the people,” he says—and it shows. His team describes him as calm under pressure, always teaching, always listening.

His cooking style blends Vietnamese roots, European technique, and deep self-study during the pandemic. The result? A genre-defying Omakase menu that feels both elevated and personal. Take his reimagined Scotch egg—delicate, inventive, and full of story.

In every dish and every interaction, Cuong champions hospitality with heart. He’s not chasing trends—he’s building community, one soulful bite and empowered team member at a time.

Emily Adams

Age: 34

Marketing Manager

Dividend Restaurant Group

Denver

Emily Adams has steadily built a reputation as a standout marketing leader at Dividend Restaurant Group, where she currently serves as Marketing Manager for Sullivan’s Steakhouse and Eddie Merlot’s. Since joining the company in 2017 as a Marketing Associate, she has demonstrated a sharp understanding of brand strategy and guest engagement—earning a promotion just two years later.

Today, Adams spearheads digital marketing efforts across both brands, leading email marketing strategy, loyalty program growth, and campaign analytics. She’s known for creating scalable systems, guiding a team of freelance designers, and producing performance reports that inform senior leadership. Her work has directly contributed to expanding guest outreach and elevating brand visibility.

Before DRG, Adams spent nearly three years at Jimmy John’s as a Guerilla Marketing Manager, where she led grassroots activations and built street teams that brought campaigns to life at the local level. That experience instilled a practical, high-impact approach to marketing that continues to shape her success today.

Driven, detail-oriented, and deeply collaborative, Adams brings both creativity and operational strength to every initiative. Her passion for innovation, paired with a relentless commitment to excellence, makes her one of the top young marketers to watch in the restaurant industry.

Francisco Romo

Age: 33

Executive Sous Chef

Hotel Van Zandt

Austin, Texas

Born in Guadalajara, Mexico, Francisco Romo began his journey with the bold flavors of traditional Mexican cuisine. From there, he expanded his horizons aboard cruise ships, sharpened his skills at the Michelin-starred Cosme under Enrique Olvera, and ran a successful catering business serving Mexico’s elite before relocating to the U.S.

Since joining Hotel Van Zandt in 2021, Romo has risen swiftly through the ranks—from supervisor to Executive Sous Chef in under four years. Today, he leads food operations, menu development, and R&D across the hotel’s dining concepts and high-profile events like Hot Luck, working closely with Executive Chef Sergio Ledesma.

Romo believes deeply in the power of mentorship and respect—respect for the product, the guest, the process, and the team. Known for his quiet discipline and collaborative spirit, he fosters a kitchen culture rooted in consistency and care. With an unwavering commitment to excellence and heritage-infused creativity, Romo isn’t just leading the kitchen—he’s shaping the next generation of Austin’s culinary scene.

Hannah Atteberry

Age: 33

Public Relations Manager

Red Robin

Englewood, Colorado

Hannah Atteberry is a dynamic force in food and beverage PR, known for her contagious enthusiasm, creative spark, and relentless drive to deliver results that matter. Currently serving as Public Relations Manager at Red Robin, Atteberry joined the iconic burger brand in September 2023 during a pivotal brand turnaround. Since then, she’s played a key role in reenergizing Red Robin’s public presence, amplifying brand relevance through bold campaigns and thoughtful, strategic storytelling.

Before Red Robin, Atteberry spent five years honing her craft at Edelman, the world’s largest PR firm. There, she helped bring to life some of the industry’s most unforgettable moments—from parachuting tacos at SXSW with Torchy’s, to launching KFC’s internet-breaking 11 Herbs & Spices Firelog, and supporting Cracker Barrel’s Macy’s Thanksgiving Day Parade debut. Whether working with legacy brands or buzzy newcomers, Atteberry approaches every project with a “we’re in this together” mindset, holding herself, her team, and agency partners to a high standard of excellence.

Atteberry’s reputation as a connector, collaborator, and campaign driver continues to grow. Her PR approach blends strategy with heart, and she’s become a trusted voice for brands seeking both cultural impact and meaningful guest connection.

Hope Carpenter

Age: 29

Training Manager

Mexican Sugar (FB Society)

Dallas and Houston, Texas

Hope Carpenter plays a central role in bringing FB Society’s guest experience to life through training that’s hands-on, story-driven, and deeply intentional. As Training Manager for Mexican Sugar, she helps teams connect with the “why” behind the brand—going beyond procedures to immerse new hires in the concept’s culture, menu, and values from day one.

Over the past year, Carpenter has supported seven restaurant openings across Mexican Sugar, Sixty Vines, and Whiskey Cake, onboarding more than 700 new employees and developing over 100 managers and chefs. She also helped launch FB Society’s Gray Leadership curriculum, a 10-course guide focused on coaching, goal setting, and purpose-driven leadership. In 2024 alone, six of her NRO Trainers earned promotions—underscoring her impact as a mentor and leader.

Carpenter began her hospitality journey as a hostess at Bartaco, eventually becoming a manager before joining FB Society as a manager at Sixty Vines. She later transitioned to the home office, quickly rising into her current role. Today, she continues to build culture from the inside out—developing confident, capable teams who carry the spirit of the brand into every guest interaction.

John Hagen

Age: 38

Senior Director of Culinary and Beverage

Walk-On’s Sports Bistreaux

Atlanta

John Hagen began his journey with Walk-On’s Sports Bistreaux as an Executive Kitchen Manager in the brand’s eighth location. Eight years later, he now serves as Senior Director of Culinary and Beverage, leading innovation across nearly 100 restaurants.

With a degree in Kinesiology from LSU and a diverse background spanning fine dining and tapas, Hagen brings a wide-ranging perspective to his role. At Walk-On’s, he oversees menu development, beverage programs, and operational flow—most recently spearheading a brand-wide menu overhaul. The revamp included trimming underperforming items, refreshing visuals, adding six new cocktails, and reengineering standout dishes like the Ribeye Sliders, Devils on Horseback, and Pepper Jack Boudin.

Hagen also designed Walk-On’s LTO strategy, balancing creativity with operational execution and profitability. He played a key role in shaping the kitchen design and equipment package for the brand’s newest prototype, set to debut in Atlanta. The updated layout is designed to streamline execution and unlock even more culinary creativity as the brand scales.

Known for his hands-on approach, Hagen frequently works alongside teams in the field—training, mentoring, and ensuring each Walk-On’s delivers on quality, consistency, and guest experience.

Josh Begley

Age: 33

Culinary Director of Italian Concepts

Indigo Road Hospitality Group

Charleston, South Carolina

Josh Begley’s culinary path began in his mother’s kitchen in Plymouth, Massachusetts—and today, it runs through some of the most exciting Italian restaurants in the Southeast. As Culinary Director of Italian Concepts for The Indigo Road Hospitality Group, Begley leads with a blend of classic training, regional pride, and an unwavering commitment to his team’s growth and well-being.

A Culinary Institute of America graduate, Begley first joined Indaco Charleston in 2021 as Sous Chef and quickly made an impression. His rise through the ranks—from Chef de Cuisine to Executive Chef and eventually opening Indaco Greenville—was driven by both technical excellence and a people-first leadership style. Now overseeing multiple Italian concepts across IRHG, he brings an intuitive sense of flavor, a collaborative spirit, and an eye toward innovation to every kitchen he leads.

Beyond the plate, Begley remains grounded in community, championing local causes and fostering connection through food. His philosophy is simple but powerful: care for yourself, care for your team, and the food will follow. It’s a perspective that’s helping to shape a more balanced, thoughtful future for the restaurant industry.

Kevin Curley

Age: 33

VP, Culinary and Concept Development 

The Greene Turtle

Baltimore, Maryland

Kevin Curley brings a rare combination of culinary talent, operational discipline, and creative leadership to his role. He has played a key role in revitalizing a legacy sports bar brand, helping define a clearer culinary identity, updating the beverage program, and introducing new menu strategies that resonate with today’s guest expectations. His work has helped strengthen the brand’s relevance and broaden its appeal while ensuring consistency across more than 30 locations.

Curley’s approach is hands-on and collaborative. He’s deeply involved in every phase of the process—from sourcing and menu development to training and rollout execution—ensuring that ideas translate seamlessly from concept to plate. His leadership has also helped improve internal systems and set clear standards across teams, creating a strong foundation for long-term growth.

Outside of his work on established brands, Curley has also built a chef-driven sandwich concept from the ground up, showing his ability to lead with both creativity and precision. Across all of his efforts, his focus remains the same: great food, executed well, with systems that empower teams and delight guests.

Liz Banks

Age: 39

Learning and Development Manager

Bad Daddy’s Burger Bar / Good Times Restaurant Inc.

Golden, Colorado

Liz Banks has spent the past decade shaping teams, systems, and culture at Good Times Restaurants Inc. Since starting as an assistant manager at Bad Daddy’s in Colorado in 2015, she’s grown into the company’s first-ever learning and development manager—building an entire department from the ground up. Her training programs now support both new hires and veteran team members across Bad Daddy’s and Good Times, improving retention, operational consistency, and leadership development.

After a brief hiatus, Banks returned in 2022 as a talent acquisition specialist and quickly became a trusted resource for managers navigating hiring and onboarding. Her experience spans nearly 20 years in restaurants, including leadership roles at Bubba Gump’s and Grand Traverse Pie Company, but her strength lies in translating that on-the-ground knowledge into strategic training initiatives. Today, she’s helping foster a culture of continuous learning and growth—one that’s fueling the next chapter for both brands.

Manny Romano

Age: 38

Director of Restaurant Technology

Union Square Hospitality Group

New York City

Manny Romano blends hospitality and technology in ways that make restaurants more connected, more efficient, and more human. As the force behind restaurant systems strategy at Union Square Hospitality Group, he supports some of New York’s most iconic destinations—like The Modern and Gramercy Tavern—while also helping scale newer concepts like Daily Provisions.

Romano led a company-wide POS unification, piloted new digital menu board solutions, and built an online ordering and delivery system for catering that drove a thirty percent year-over-year revenue increase. He brings a deep understanding of how technology should serve teams, not the other way around—often advising vendors on how to design tools that actually work for operators on the ground.

Born in the Dominican Republic, Romano leads with empathy, clarity, and care. Whether aligning C-suite strategy or supporting hourly teams through system transitions, he makes the complex feel simple—and always keeps the guest experience front and center.

Maria Swallie

Age: 38

Director of Off-Premise Business Development

Sunny Street Café

Columbus, Ohio

Maria Swallie is shaping the future of off-premise dining through innovation, operational excellence, and a deep commitment to family and hospitality. As the youngest director in Sunny Street Café’s history, she has helped grow the brand to 22 locations while building a thriving off-premise business that now serves as a major revenue stream.

Swallie has been with the company since day one, evolving from brand developer and nutritionist to catering director and off-premise strategist. She spearheaded Sunny Street’s expansion into corporate catering and events, streamlining systems and building a scalable infrastructure that makes breakfast and lunch delivery seamless and high quality.

Her leadership is fueled by a personal mission to honor her father’s dream of a family-run brand. Alongside her two brothers, Swallie is not only sustaining his legacy—she’s expanding it. Her blend of heart, hustle, and strategic vision is driving Sunny Street’s next chapter and setting a powerful example for the next generation of restaurant leaders.

Mike Whatley

Age: 37

VP, State Affairs and Grassroots Advocacy

National Restaurant Association

Washington, DC

Nick Walker

Age: 37

Culinary Director

Whiskey Cake Kitchen + Bar (FB Society)

Dallas, Texas

Nick Walker is infusing new life into Whiskey Cake Kitchen + Bar. Since joining the brand in 2024, he’s refreshed the menu with elevated ingredients, seasonal flair, and bold reimaginings of comfort-food favorites—while also leading improvements in sourcing, kitchen systems, and culinary standards across locations. Whether representing the brand on morning shows or collaborating with local farms and apiaries, Walker brings transparency and heart to everything he does.

Prior to Whiskey Cake, Walker oversaw seven concepts at The Village in Dallas—including the James Beard-nominated Meridian—and led programs at Virgin Hotels Dallas and The Joule. His early training at standout kitchens like The Bazaar by José Andrés and Rosewood Mansion on Turtle Creek laid the foundation for his modern, ingredient-forward approach. With a deep commitment to community, storytelling, and kitchen culture, Walker is helping shape a fresh chapter for one of full-service dining’s most distinctive brands.

Rachel Kiley

Age: 39

Cofounder / CEO

Sneaky Spirits Beverage Group

Atlanta

Rachel Kiley is the cofounder and CEO of Sneaky Spirits Beverage Group, the brand behind Yacht Water and Sneaky Pete Spirits. Formerly the COO and first official employee of Monday Night Brewing, Kiley helped scale the regional craft brewery across four states, leading production of more than 21,000 barrels annually. After more than a decade in the male-dominated beer industry, she launched Sneaky Spirits in 2024 to build something of her own — rooted in authenticity, high-quality ingredients, and intentional leadership.

Kiley brings her team into every phase of the process, from meeting farmers to product development, cultivating a culture of inclusivity and creativity. She is a vocal advocate for industry change, drawing from her own experiences with gender bias to create safer, more welcoming spaces across the beverage world. As she expands Sneaky Spirits’ retail footprint and prepares for new brand launches in 2026, Kiley remains driven by one goal: building a beverage company where both employees and customers feel connected, empowered, and cared for.

Read more about how she’s breaking down barriers behind the bar

Richard Anderson

Age: 39

Culinary Director

Oxford Commons

Tampa, Florida

A Michelin-recognized culinary leader with no formal training, Richard Anderson is redefining what it means to lead in hospitality. As culinary director of Oxford Commons, he has helped grow the group from three to six restaurants in two years, tripling the size of the back-of-house team to more than 250. His recent openings—Predalina, Casa Cami, and Mad Dogs & Englishmen—showcase his range, with both Predalina and Mad Dogs earning Michelin Guide recognition within their first year.

Anderson started as a line cook at Oxford Exchange in 2012 and quickly rose through the ranks. Today, he oversees menu development, operations, and training across the group’s diverse portfolio, including Oxford Exchange, The Library, and The Stovall House. His values—honesty, approachability, and purpose—are reflected in practices like touring Creekstone Farms with his executive chefs to deepen knowledge of humane sourcing and sustainability.

More than a chef, Anderson is shaping systems, mentoring talent, and helping define Oxford Commons’ identity as one of the Southeast’s most exciting hospitality groups.

Ryan Rau

Age: 33

Executive Chef

Urban Farmer 

Denver

At just 33, executive chef Ryan Rau leads Urban Farmer Denver with a clear purpose: to make sustainability more than a buzzword. Originally from Oregon and trained at Le Cordon Bleu College of Culinary Arts, Rau began his journey with the brand at its Portland location before bringing his thoughtful, ingredient-driven philosophy to Denver in 2017.

He fosters a kitchen culture rooted in growth, creativity, and accountability. His leadership style is centered on mentorship—equipping cooks with the tools and knowledge to surpass their potential. Rau is as passionate about people as he is about food.

Urban Farmer’s seasonal menus are a reflection of the strong relationships he has cultivated with local producers. Rau works closely with Colorado ranchers and farmers like Rebel Farms, Field to Front Door, and Bootheel 7 Ranch to feature heritage-bred beef and regionally grown ingredients. House-preserved vegetables and meticulously sourced cuts of meat anchor a menu that’s as rustic as it is refined.

“The community that we’ve created with our farmers and purveyors is what sets us apart,” he says. “Our brand mission is to try and isolate smaller Western farms that are doing individual items that really well – showcasing the best peaches, the best corn, the best asparagus. We believe in taking the time the to foster those relationships, which ultimately allows us to share the best products with our guests.”

Samantha Strong

Age: 34

Executive Director of Brand Calendar

IHOP (Dine Brands)

Pasadena, California

Since joining the iconic brand, Strong has led marketing strategy grounded in insights, innovation, and an agile approach to cultural relevance. Her work spans product marketing, menu planning, and the execution of brand-defining campaigns like Pancake of the Month, film partnerships, and the House Faves value platform. Strong played a key role in evolving IHOP’s core menu with new offerings in Crepes, Benedicts, French Toast, and Biscuits—all rooted in the insight that over 70 percent of orders are for breakfast. She also guided the successful test of the Everyday Value Menu, showcasing her ability to balance guest demand with operational and brand priorities.

Her leadership helped orchestrate a major win in 2025, when IHOP served 25,629 pancakes in eight hours—setting a Guinness World Record on National Pancake Day and driving redemptions up 76% year-over-year.

Strong’s influence extends beyond the calendar. As a leader of the Women @ Dine Team Member Resource Group, she champions mentorship and inclusion across the organization. With sharp instincts, a strategic mind, and a talent for connecting guests to brand purpose, she is shaping the future of IHOP—and full-service dining.

Stephanie Funderburk

Age: 34

Area Director

Indigo Road Hospitality Group

Charleston, South Carolina

Stephanie Funderburk’s career at The Indigo Road Hospitality Group is a testament to people-centered leadership and a deep-rooted passion for hospitality. Starting behind the bar at O-Ku Charleston, Funderburk steadily rose through the ranks—Bar Manager, Assistant GM, GM—to now serve as Area Director overseeing Charleston’s vibrant King Street corridor.

Funderburk is a champion of culture, known for cultivating spaces where team members feel empowered, heard, and inspired to grow. Her mentorship is hands-on and heartfelt, with a strong emphasis on personal development and operational excellence. She’s also renowned for her thoughtful, high-touch approach to service, often surprising guests with bespoke touches that turn a meal into a memory.

With deep expertise in wine, sake, and spirits, Funderburk blends beverage knowledge with a gift for storytelling—educating and delighting guests while elevating every dining experience. Her combination of hospitality intuition, strategic leadership, and emotional intelligence makes her one of the most impactful rising leaders shaping the future of full-service dining.

Tedesha Henry

Age: 35

VP of People Experience

SPB Hospitality

Houston, Texas

Tedesha Henry is driving culture-forward leadership across SPB Hospitality through a people-first, equity-driven approach. As Vice President of People Experience, Henry brings more than a decade of cross-industry HR experience and an MBA in Human Resources Management to one of the largest multi-concept restaurant operators in the country—home to Logan’s Roadhouse, J. Alexander’s, Stoney River, Krystal, Village Whiskey, and Amada.

Henry’s impact reaches far beyond traditional HR practices. She’s reimagining employee engagement and development through a strategic lens, aligning DEI initiatives with business objectives and designing policies that support sustainable, inclusive growth. Her work has elevated retention, strengthened team connectivity, and reinforced SPB’s core mission: Serving People Better.

Outside of her day-to-day role, Henry is the co-founder of Colorfully Corporate, a platform that mentors and uplifts women of color in corporate environments. Through workshops, networking events, and intentional community building, she’s helping to cultivate the next generation of diverse leadership.

Rooted in advocacy, strategy, and compassion, Henry is helping to shape a more empowered hospitality workforce—one that reflects the values and future of the industry she’s helping build.