Our Team

Kevin was born and raised here in Pittsburgh and attended Indiana University of PA. He started in the industry at 16 at Terrace Room where served, bussed, and carved meat for buffets. He left to pursue a career in his degree in sales working for Bolson Company, All American Grating, and Verizon Wireless, but came back and joined Rick in the industry as soon as the opportunity presented itself. He joined the RDRG team in 2014!  

Favorite RDRG Dish: Beef Tataki at Gi Jin. (“I’ve never eaten it and not debated getting another order!”) 

Brian was born in raised in Weirton WV and studied at the Pennsylvania Institute of Culinary Arts. He spent several years in New Orleans working his way through restaurants until he became a General Manager at Bayona. He joined the RDRG team in 2016 and now is the company Human Resources Director, where he gets to spend time supporting the RDRG staff and making sure that we promote a fair and equitable workplace for our employees! He enjoys getting to be part of some many diverse restaurants and helping our staff navigate any challenges they face. When he’s not working, Brian loves reading and spending time with his partner and pup, Betty!  

Favorite RDRG Dish: Beef Wellington at Meat & Potatoes  

Casey was born and raised in Rochester, NY. Moving to Charlotte, NC in her early 20’s, she spent four years there with The Palm Restaurant, and Capital Grille before moving to Pittsburgh in 2007. After spending almost ten years with The Capital Grille, Casey moved on to land with RDRG in 2018 as the General Manager of Tako, and shortly thereafter she also took the helm at Butcher and the Rye. After a year running both spaces, she moved on to become Director of Events and Public Relations for RDRG, where she’s created a thriving Catering and Events program, and been featured as the RDRG representative on multiple media outlets. In her free time, Casey enjoys working out at F45, going to concerts and tending to her almost 200 houseplants! Casey would like to bring awareness to the importance of mental health within the restaurant industry, as it’s an all too often afterthought. “When taking care of others, you can easily forget to take care of yourself. It’s important for everyone to remember we’re human too, and doing the best we can. There’s a real community of wonderful people in this industry that deserve to have their talents recognized, compensated and mental health considered,” Casey says. Fun fact about Casey, she used to be an NFL cheerleader for the Buffalo Bills! 

Favorite RDRG Menu Item: Margarita’s. “We have the best in the city, no matter which one of our restaurants you have one at. Cheers!” 

Devon joined the RDRG team in 2022. He was born and raised in Pittsburgh & Uniontown PA. He attended Point Park University and received a Bachelor and MBA in Multimedia. He was drawn to the industry after working in digital marketing campaigns for liquor brands in the Greater Pittsburgh Area, such as Marker’s Mark, Casamigos, and more. He started his own company specializing in advertising production, creative campaigns, and social media management. At 17, Devon joined the Army and after 6 years of deployments overseas and some time in Washington DC and Camp David, he served as the Chief Marketing Officer for a Web3 company in Scottsdale, AZ. He aspires to foster the growth of Pittsburgh as Culinary Hub alongside RDRG!  

Favorite RDRG Dish: Hamachi Crudo at Gi Jin

Drew was born and raised in Dover, OH. He studied Digital Media Design at Ohio University before attending the Art Institute of Pittsburgh for Culinary Arts. As a kid, Drew was always intrigued cooking and eventually found his way into a kitchen at 17 at Court Street Diner in Athens, OH and never looked back! He joined the RDRG team in 2014 starting as a line cook and moving to the exec Chef of Butcher & the Rye in 2018. After Covid, he joined the Director team. He loves to create food and provide guests with a unique and enjoyable experience through his food and service. He wants to continue to help grow and evolve the hospitality industry by changing parts of the culture that were more prevalent when he was coming up in the industry.  

Favorite RDRD Dish: Lamb Stuffed Corno Di Torro at Fish Nor Fowl 

Alex Partington was born and raised in Fogelsville, PA. He studied Culinary Arts at the Institute of Culinary Education after starting in the industry as a busser & dishwasher in high school. Alex has worked for Make It Nice and Blue Hill at Stone Barns. He joined the RDRG team in January of 2019 moving through the company as a line cook up to his current position at Assistant Culinary Director. The camaraderie, creativity, and hospitality aspect drew him to this industry. “It’s very unique, yet universal.”  

Favorite RDRG Dish: Dark meat dinner with chili peanut crisp at Coop De Ville, Brisket Benedict at Sally Ann’s, or Dirty Pasta at Butcher & the Rye. (Couldn’t pick just one!)

James joined the RDRG team in 2017 after a long career including 7 years with The Ritz Carlton Hotel and 6 years with the Fairmont Hotel Pittsburgh. He started his time in the industry as a Dishwasher and “Wingnite” dipper at a local restaurant that he could walk to from home. As Pastry Chef, his goal is to make simple pastries that will touch your soul and set up the next generation of pastry chefs for success. He loves developing his team and being able to consistently create something over and over.

Favorite RDRG Dish: Chocolate Soufflé at Poulet Bleu 

Michael was born in Manila, Philippines and raised in Butler, PA. He attended Slippery Rock University and studied Business Marketing. His first position in the industry was as a dishwasher at North Country Brewery and since then has spent time in regional corporate concepts including Bavo Brio Restaurant Group, Earl Enterprises, The Piada Group, and Heartland Restaurant. He joined the RDRG team in July of 2023. When he’s not working, he is spending time with his wife, daughter, dogs, and cat!  

Favorite RDRG Dish: Nashville Hot Chicken Sandwich at Coop De Ville 

Danny was born in Michigan and grew up across the country in Texas, California, New Jersey, and Pittsburgh. He studied Theater and Communications at Muhlenberg College. He started his journey in the Hospitality industry at Bageliciouse aka the “best bagel shop in NJ,” according to Danny! Prior to joining the RDRG team in 2020, he was in NYC working at Ruby Tuesdays, West Bank Cafe, Little Beet Table, and Underline Coffee. His love and passion for coffee is what drew him in! He strives to create a healthier and sustainable environment for employees, and in his free time his hobbies include being a dad, husband, and eating ice cream!  

Favorite RDRG Dish: Black Light Roast Coffee at Sally Ann’s and everything at Fish Nor Fowl 

Lance was born and raised in the Midwest and Deep South. He studied at Texas A&I university. He originally was drawn to the hospitality industry through mutual friends and started working at a Mexican joint in South Louisiana. He has spent the bulk of his life in New Orleans in the hospitality field and joined RDRG in June of 2016. Lance spends his days making connections with our guests and helping to deliver an amazing guest experience from the very beginning!  

Favorite RDRG Dish: Steak Frites at Poulet Bleu  

Lacy joined the RDRG team in early 2023. Prior to joining us, she has spent most of her career as a General Manager or Op manager in restaurants; she took a break and did a few years of recruiting in white collar and rejoined the industry when she joined us! The fast pace and energy of the industry is what drew her in and brought her back to it. She studied Literature at Slippery Rock University and got her first job in the industry as an Assistant Manager at Panera Bread while in college.  

Favorite RDRG Dish: Fish Tacos at Tako and M&P Old Fashioned at Meat & Potatoes