Our Team

Bryan is the CEO of Roanoke Hospitality, LLC, the Prime affiliate that manages and operates all of the restaurants and banqueting operations in the hotels owned by Prime. Roanoke also manages and operates restaurants in hotels owned by others on a fee basis. Prior to Roanoke, Bryan led Weber Grill Restaurants for two decades. His earlier roles include serving as the Chief Operational Officer for David Bouley's top-rated "Bouley Bakery" in Tribeca during the late 90s. In the early 90s, Bryan co-founded Fusion Enterprises, overseeing 40+ restaurants in Europe for five years. His journey in hospitality began after graduating from the University of Minnesota, initially with Radisson Hotels and later with Hyatt Hotel Corporation in Chicago, where he managed over 50 restaurants.

Brad is a passionate restauranteur with a rich multicultural background that has influenced his approach to the hospitality industry. Growing up in Morocco, a vibrant crossroads of cultures, and later moving to Montreal, Canada, before settling in Chicago, Brad's diverse experiences have shaped his unique perspective on food and dining.

With a career spanning over three decades, Brad has worked at some of the finest establishments in the Chicagoland area, including Ditka's, Carlucci, Weber Grill Restaurant Group, Del Frisco's Restaurant Group, and Bravo Brio Restaurant Group. His hands-on experience in various facets of the business has provided him with a deep understanding of the industry.

In 2015, Brad joined Roanoke Hospitality as the opening General Manager of restaurants, where he played a pivotal role in transforming Roanoke into one of the most vibrant dining destinations in the Loop. His leadership and vision has been instrumental in creating memorable dining experiences for guests. Brad's educational background in business from DePaul University has complemented his practical experience, allowing him to blend creativity with operational efficiency in his role.

Rick Tramonto is the VP of Culinary at Roanoke Hospitality, where he brings his experience and culinary vision to all restaurant concepts and menus. A longtime chef, restaurateur, and managing partner, Rick has worked across many facets of the industry throughout his career.

He served as executive chef and founding partner of Chicago’s Tru for eleven years in partnership with Rich Melman of Lettuce Entertain You Enterprises, and later oversaw Tramonto’s Steak & Seafood and RT Sushi Bar. In 2010, Rick partnered with Chef John Folse to create Home on the Range, opening Restaurant R’evolution in New Orleans’ French Quarter and Seafood R’evolution in Ridgeland, Mississippi. Most recently, he worked with Parker Hospitality in Chicago further expanding his influence and leadership in the industry.

Rick is an accomplished author with eight titles to his credit and has been recognized with many industry honors, including the James Beard Award for Best Chef Midwest.

‍

Joe began his restaurant career early, bussing tables at his family’s Fort Worth restaurant, Fiesta, at just 12 years old. After graduating from Wabash College, he joined Pappas Restaurants in Dallas, where he operated several of the company’s most successful locations within its 120-restaurant portfolio, serving more than 6,500 guests per week and leading teams of over 200 employees.

Joe went on to earn his first General Manager role at Bob’s Steak & Chop House in downtown Austin, where he spent more than three years welcoming guests and elevating the restaurant’s service standards. He later joined True Food Kitchen, ultimately overseeing seven locations and a team of 41 chefs and managers.

In 2022, Joe relocated to Chicago, continuing to build his reputation for service and hospitality excellence at Steak 48. In 2025, he joined Roanoke Hospitality, where he is excited to contribute to the company’s legacy and continue delivering exceptional guest experiences—one service at a time.

Highly accomplished and results-driven Senior Accounting andFinancial Management Consultant with 25 years of experience in the restaurant industry. Skilled in developing, implementing, and overseeing comprehensive accounting systems, financial reporting, and operational controls, he has a proven track record of driving efficiency, profitability, and growth. With deep expertise in budgeting, forecasting, and strategic planning, he provides leadership that supports both day-to-day operations and long-term business objectives, ensuring financial stability and success for Roanoke Hospitality.

‍

Kathy Esposito has 25 years of experience in the restaurant industry as a Financial Controller. She was with Weber Grill Restaurants for 20 years and has been involved with Roanoke Hospitality since its inception in 2015.

She was instrumental in the setup and management of Weber Grill Restaurants and continues in that role for Roanoke Management.

Josh is the Controller at Roanoke Hospitality, where he leads the accounting team and oversees financial operations. He has over 20years of experience in the restaurant industry, bringing extensive knowledge in accounting, reporting, and operational finance. Josh earned his BS inAccounting from WGU in 2022, complementing his practical experience with formal education. With more 3 years at Roanoke, he plays a key role in ensuring accurate financial management, efficiency, and support for the company’s continued growth.

‍

Jeff has been a dedicated professional in the restaurant industry for 14 years, gaining experience in virtually every front-of-house role. Throughout his career, he has contributed his talents to several renowned establishments, including Japonais, Spiaggia, Eleven Madison Park, The Gage, and Northpond.

In addition to his extensive hands-on experience, Jeff has continuously invested in his education to further his expertise. He earned his BA in Hospitality Asset Management from Kendall College in 2017, equipping him with a strong foundation in the business side of hospitality. Eager to deepen his understanding of finance, he went on to complete his MS in Finance at Mizzou in 2023.

‍

Katie Byrne serves as the Human Resources Manager and brings experience from five years in the service industry as well as several years in HR with Roanoke Hospitality. She is a graduate of UIC, where she earned a degree in Applied Psychology. Katie has a background in topics such as theories of personality, behavior, psych of interviewing, statistics/data management, and is certified with HRCI.

Christine is a sales and marketing professional with over 19 years of experience. She has been with Roanoke Hospitality since 2016, consistently achieving sales goals and building strong client relationships that drive revenue and successful events. Prior to Roanoke, she worked at theWomen’s Athletic Club, developing a loyal clientele base. Known for her passion, expertise, and professionalism, Christine is a trusted resource for clients and colleagues alike. Outside of work, she enjoys spending time with family and friends and traveling.

‍

Jessie has over a decade of experience in sales and marketing within the restaurant and food & beverage industry. She began her career with Weber Grill Restaurants, driving initiatives across digital, social, and operational channels. She then spent three years in partnership management, launching Too Good To Go in major U.S. markets including New York City, Chicago, and Miami. Jessie joined Roanoke Hospitality in 2024 as Director of Marketing, leading strategy and brand development across the company’s portfolio. With a collaborative, people-first approach, she connects culinary, operations, and marketing teams to deliver impactful results.

Emily Arellano is a graduate of the University of Illinois at Chicago and holds a degree in Marketing with a concentration in digital marketing and promotions.