Tavistock Restaurant Collection is a family of 16 upscale dining brands, including: Abe & Louie’s, AquaKnox, Atlas, Canvas Restaurant & Market, Napa Valley Grille, Atlantic Fish Co., Coach Grill, Chroma Modern Bar + Kitchen, ZED451, Joe’s American Bar & Grill, Top Catch at Joe's Waterfront, Blackhawk Grille, Timpano, Cafe del Rey, Canonita, and Sapporo. Tavistock Restaurant Collection's hospitality experience stems from its parent company, Tavistock Group, a private investment organization rooted in the service sector among other global luxury brands.
Our mission is to be a guest-obsessed company, which strives to create memorable experiences for our patrons each and every visit by equally focusing on excellence in food, drink, service and atmosphere.
EVP, Legal/Real Estate, Tavistock Restaurant Collection
As Tavistock Restaurant Collection's Executive Vice President of Legal & Real Estate, Alex Eagle is responsible for the company’s national portfolio of leasehold interests including negotiation of new leases for the rapidly expanding Freebirds World Burrito concept, general contract review, and support for acquisition and disposition initiatives. Additionally, his department oversees Tavistock Restaurant Collection's nearly 1,000 permits and licenses. Prior to joining Tavistock Restaurants in 2011, Alex gained valuable experience working for a prominent international retailer and real estate ownership group.
Andrea Von Utter
Chief Marketing Officer, Tavistock Restaurant Collection
As Chief Marketing Officer, Andrea Von Utter leads the marketing and sales strategy for the collection. With more than 25 years of restaurant industry experience, Von Utter has worked with distinguished hospitality dining brands, notably The Palm Restaurant Group, where she served as Senior Vice President of Marketing. Her most-recent position was Chief Customer Officer for the restaurant industry's leading data analytics company, Fishbowl.
VP, Food & Beverage, Tavistock Restaurant Collection
Steve Byrne leads Tavistock Restaurant Collection's food and beverage operations along with system-wide responsibilities for purchasing. Originally from Dublin, Ireland, Chef Steve developed his culinary experience through years of opening and managing restaurants in Bahrain, Amman, Dubai, Beirut, Nagoya, Copenhagen, Berlin, Madrid, Barcelona and the U.S. Steve also worked for Hard Rock Café and Maxwell Brands before joining Tavistock Restaurants.
VP, Construction & Design, Tavistock Restaurant Collection
Lisa Helmke oversees the entire development cycle of each Tavistock Restaurant Collection brand, from site selection, design and permitting to construction of new locations, remodeling and maintenance. She previously worked as Director of Construction & Facilities at the Palm Restaurant Group, supervising the maintenance of 25 restaurant locations, which opened with strong sales levels and brand leverage as a result of her prototype design. During her more than 15 years within the restaurant industry, Lisa further developed her skillset working for Darden and Morton’s of Chicago.
VP, Human Resources, Tavistock Restaurant Collection
As Tavistock Restaurant Collection’s Vice President of Human Resources, Marc Hinson manages and trains Tavistock Restaurant Collection employees across the country. He started his more than 25-year career as a manager with Knightsbridge Restaurant Group in Washington, DC, and later with Red Robin International. Since then, Marc has held various senior-level Human Resources and Training positions with the Nordstrom Restaurant Division, Legal Sea Foods and the Palm Restaurant Group.
VP, Operations, Tavistock Restaurant Collection
Tom O’Brien is Vice President of Operations for Tavistock Restaurant Collection, overseeing the day-to-day operations of all restaurants. With nearly 25 years of experience in the restaurant industry, Tom is an accomplished multi-unit hospitality professional focused on exceptional guest experiences, leadership training and development and efficient operations. Tom has been an integral member of Tavistock Restaurant Collection since he joined the company in 2011.
VP, Finance, Tavistock Restaurant Collection
As Vice President of Finance, Mark Slusz manages all corporate accounting, finance, and IT functions for all restaurant brands. During his more than 15 years of experience, he has managed multi-unit restaurant groups and retail industries including positions with Kona Grill, Inc., Margaritaville Hospitality Group, and IMCMV Holdings. Mark brings his highly accomplished background in budgeting, forecasting, financial modeling as well as technical systems evaluation and analyses to his role at Tavistock Restaurant Collection.
VP, Sales, Tavistock Restaurant Collection
John Fisher oversees sales and catering for the Tavistock Restaurant Collection portfolio of brands across the nation, including group dining services and specialized menu options. He brings more than 30 years of collective experience with E Brands Restaurants (acquired by Tavistock Restaurant Collection in 2011) and Rainforest Cafes to his current role in Orlando, Fla.