Kristine Antonian started her culinary career working for Boka Restaurant Group in 2013 in the pastry kitchens of both Michelin Starred BOKA Restaurant and GT Fish & Oyster. After she worked her way up in the industry as Pastry Chef at other acclaimed restaurants in Chicago, including Cherry Circle Room in the Chicago Athletic Association Hotel, she returned to Boka Restaurant Group as the Executive Pastry Chef at The Hoxton Chicago in 2019, overseeing both Cira and Cabra with Chef's Chris Pandel and Stephanie Izard.

After two years in this role and under the mentorship of Chef Pandel, Antonian was exposed to every aspect of what makes a successful restaurant function and has now progressed to the role of Culinary Director for Boka’s Hotel Division. She trains chefs and sous chefs to better understand culinary systems and financials all while leading Boka Restaurant Group’s hotel kitchen function more efficiently.

When she's not in the restaurants, you can find her spending time with husband Mike and their two cats, or cruising in her '78 Corvette.

Gustavo joined Boka Restaurant Group in 2011, starting as a server assistant at GT Fish & Oyster while earning an accounting degree from Northeastern Illinois University. By 2015, he moved into the Accounting Department where he grew into his current position as Senior Accounting Manager.

Born and raised in the state of Jalisco, Mexico, Gustavo moved to Chicago as an adult to explore his interests in hospitality, food, and finance. When he isn’t working, you will find him traveling and exploring new restaurants with his husband and son.

Manijeh Bonshahi is the Accounting Operations Manager at Boka Restaurant Group, where she has been a key part of the team since 2016. She brings a strong blend of financial expertise and hospitality experience, having worked in various front-of-house roles, including server and bartender, while earning her Accounting degree from the University of Illinois Chicago (UIC).

After graduating, Manijeh worked in several accounting roles within the food and beverage industry before finding a home at BRG. She now leads accounting projects for Boka’s accounting team and works closely with the CFO to support the company’s accounting operations, financial systems, and process improvements. Her hands-on background in restaurants gives her a unique perspective in bridging financial processes with day-to-day operations.

Outside of work, Manijeh enjoys experimenting with new recipes, and working out.

A northern California native, Taylor Crowley found an early calling to the world of hospitality growing up in a family owned business specializing in event planning. She attended Miami University and graduated with a degree in Business Marketing and a minor in Entrepreneurship. After moving to Chicago in 2003, Crowley gained her first hotel experience at the Four Seasons Chicago, then moved on to open the Elysian Hotel (now Waldorf Astoria Chicago) as Catering Manager and quickly scaled the ranks to become the luxury property’s Director of Catering.
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In 2012, Crowley joined Boka Restaurant Group as the Director of Events for the J. Parker and the former Perennial Virant. In October 2015, Crowley joined the corporate team to develop BRG’s marketing department. In this role, she heads up all marketing efforts including social media, visual strategy, marketing and private event coordination, brand standards, business development, and sales initiatives.

After finishing her degree at Illinois State University, Wesley moved back to Chicago to start her career. Starting as a hostess and working her way to Assistant General Manager, Wesley spent 15 years with Weber Grill before joining the team at The Signature Room and Lounge as General Manager. There, she spent another 5 years perfecting the craft of hospitality. In 2018, she landed at Swift & Sons Steakhouse as General Manager.
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Wesley currently is the Director of Operations overseeing Swift & Sons, Alla Vita, Boka, and Zarella Pizzeria & Taverna. Wesley thrives on educating new managers with a goal to provide the best possible hospitality to guests. Outside of work, she enjoys spending quality time with her husband and two children, often hosting friends and family over delicious food and great wine.

Since joining Boka Restaurant Group in 2015, Ronda Culver has grown from General Manager to a key leader overseeing operations, financial performance, and partner relations across major markets including Los Angeles, New York, and Chicago. In addition to managing a diverse restaurant portfolio, she works closely with the development team to support new projects and openings.

With deep operational, strategic, and financial expertise, Ronda excels in pre-opening planning, financial analysis, partner collaboration, and multi-unit oversight. She is a hands-on, creative leader with a proven ability to guide large teams, deliver results, and navigate complex projects with clarity and focus.

A true hospitality professional at heart, Ronda leads with purpose and empathy — always aiming to make someone’s day a little better and brighter, in any way she can.

Aidan Descourouez fell in love with hospitality at 19 while celebrating his birthday at Swift & Sons. That single dinner sparked something bigger,
a passion for creating meaningful guest connections and a deep desire to elevate the guest experience, both on the floor and behind the scenes. 

He joined Boka Restaurant Group in 2016, where his warmth, curiosity, and attention to detail quickly set him apart. Over the next nine years, Aidan grew within the company, moving through roles in accounting, operations, and guest relations. Today, he leads the Guest Experience and Client Services department, shaping how hospitality is felt across the group. 

From opening new concepts like Zarella and Elliott Aster to helping refine initiatives like the Boka Black Card program and the group's centralized concierge desk, Aidan brings intention and care to every experience. He uses his voice to advocate for guests and team members alike, ensuring every touchpoint reflects the group’s values of generosity, warmth, and excellence. For Aidan, hospitality isn’t just what you do, it’s how you make people feel. That belief continues to guide his work, one guest at a time.

Jonathan Dockter is the Culinary Director for Lee Wolen, overseeing the day-to-day at Boka, Alla Vita, GG's Chicken Shop, and Elliott Aster. He’s worked alongside Lee for over 11 years, starting as a line cook at Boka, moving up to sous chef at Somerset, then leading the kitchen as Chef de Cuisine at Boka, before stepping into his current role in 2023.Jon’s love of food runs deep; he spent his childhood working at a French bakery, sparking a lifelong passion for food.

After graduating from the Joliet Junior College Culinary Arts program, he spent a year cooking in Germany, gaining exposure to new techniques and traditions. When he returned to Chicago, he joined the kitchen at North Pond, then later moved into a management role at Butterfield Country Club, where he continued to refine his leadership style and approach to hospitality.

These days, Jon splits his time between kitchens and home, where he’s enjoying time outdoors in the garden with his family or cheering on his favorite soccer teams.

A Columbia College Chicago graduate, Emily Finkelstein didn’t plan for a career in hospitality—it found her through a position at a restaurant while attending art school. But once a management track presented itself, she seized the opportunity and rose through the ranks at Boka Restaurant Group, which she joined in 2011. Over the years, she has held roles including Manager, General Manager, and Operations Manager before moving into Human Resources.

Now serving as Vice President of Human Resources, Finkelstein oversees the HR team across all locations, shaping policy, culture, and structure company-wide. She is passionate about leadership development and building systems that support employee growth, engagement, and a strong workplace culture. In her current role, she is dedicated to driving thoughtful growth and leading HR initiatives that support the evolving needs of the business.

Gabe Garza was born in New Orleans and spent much of his early life in Houston. While pursuing a diverse education from both Louisiana State University and Vanderbilt University, Garza’s love for hospitality management flourished. After completing his degrees, Garza quickly became an innovative force in the New Orleans and Birmingham culinary scenes. He conceptualized multiple restaurants and advanced to the role of managing partner, a position he held for twelve years.
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In 2012, Garza left New Orleans for Chicago, taking on the role of President of Ideology Entertainment. During his five-year tenure, his passion and creativity catalyzed the group’s innovative restaurant culture—a culture rooted in talented chefs, inspired architectural design, and generous hospitality.
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Garza joined Boka Restaurant Group in 2017 and currently serves as Chief Development Officer. In this role, Garza draws on his thirty years of hospitality experience to thoughtfully and strategically grow Boka’s presence in major markets nationwide. Recently spearheading expansion into New York, Los Angeles, Miami, Nashville, and Detroit, Garza leads both the business development and the operational foundation for each new Boka concept. He personally maintains the highest standards to ensure success and is grounded by his innate Southern hospitality.

Originally from the Chicago suburbs, John attended the University of Miami before moving back to Chicago in 2015 to begin his hospitality career. He joined Boka Restaurant Group in 2017 as a floating manager for the Goat restaurants and later became the General Manager of Duck Duck Goat. Since 2023, he has served as a Business Director, currently supporting the Goats, Southport locations, Boka Catering, and the Chicago Athletic Association hotel. John is focused on developing systems and people that help restaurants run smoothly and sustainably.

Ian Goldberg has worked in the restaurant industry since he was 15 years old and was the first employee ever hired by Boka Restaurant Group. Born in Chicago, Goldberg graduated from the University of Illinois with a bachelor’s degree in Business Administration and a focus in Entrepreneurship. 
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When he joined BRG as a bartender at Boka in 2003, Goldberg made it his mission to learn everything he could about the hospitality business. Paired with his passion for food, wine, and service, Goldberg’s tenacity, ability to listen and reflect, and commitment to problem-solving made him a critical member of the quickly expanding group. Over the next eight years, Goldberg rose from Bartender to Assistant General Manager, to General Manager, to Director of Operations, and then to Vice President in 2011. In 2019, he was named Chief Operating Officer. 
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Throughout his tenure with BRG, Goldberg worked to transform the group into an ecosystem that thrives because it is rooted in the work ethic, passion, and genuine hospitality that continue to fuel his own career.

Michelle Herndon started her illustrious career in HR staffing, diversity, and inclusion training for Limited Brands. She then joined Boka Restaurant Group in 2011 as Director of Events for Balena and has since navigated the events world as part of the opening team for Dutch and Doc’s and, most recently, The Hoxton.

In 2020, Herndon began a position as Director of Diversity + Community focusing on diversity in hiring, mentoring and developing talent within our teams, as well as expanding community programs within Chicago. Outside of BRG, Herndon also enjoys spending time in professional lifestyle coaching.

Sarah Krathen has been working in hospitality since she was a teen. Starting as a Barker in Key West (yes, the person who gets tourists to eat at a restaurant!), and from there went on to get a degree in hospitality from the Culinary Institute of America. Shortly thereafter, she opened the critically-acclaimed Sorella, a beloved Italian restaurant in the Lower East Side which she owned and operated for the next six years. Soon after its closing, she held top positions in some of New York City's finest restaurants, such as The Restaurant at The NoMad Hotel, Shuko, and Uchu. After opening L'itos, a sandwich pop-up in Chinatown, in 2020, she joined the Boka Restaurant Group in 2021 as Director of Operations of Food and Beverage at The Hoxton Williamsburg. In 2024, she was promoted to Senior Director of Operations, Hoxton Division, where she oversees the operations of all Hoxton hotel restaurants. When she is not running the show, you might catch her going for a run or spending time with her Boston Terrier, Stevie.

Sarah is currently the Vice President of Operations supporting the teams at Hoxton Hotel properties, the Chicago Athletic Association, Girl & the Goat Los Angeles and Valley Goat.

Since the beginning of her career, Abby Kritzler has dedicated herself to making a difference in the lives of others through collaboration and empowerment.

While studying Sociology, Community Advocacy, and Social Policy in college, Kritzler balanced volunteer work with a restaurant job, aiming to continue her career in nonprofit and advocacy. When she began working at Landmark Grill & Lounge as a Server Assistant in 2007, she only intended to stay a few months, but Kritzler soon fell in love with the way hospitality impacts people of diverse backgrounds, perspectives, and skill sets. In 2011, Kritzler requested a meeting with Boka Restaurant Group Co-Founders, Rob Katz and Kevin Boehm, to discuss ideas for the company (the original notes from the meeting still sit on Kritzler’s desk today). Afterward, Katz and Boehm offered Kritzler a position as their Executive Assistant. Within months she was promoted to Executive Director of Boka Restaurant Group.

Today, as Chief Culture Officer, Kritzler strives every day to find new ways to bring joy to BRG team members, guests, and clients, and continues to build the infrastructure that makes BRG a group that gives back.

With a background in accounting, design, and business, Jami Madonia brings a rare combination of analytical precision and creative insight to her role as Chief Financial Officer at Boka Restaurant Group. Her multidisciplinary expertise has made her a key strategic voice within the company, helping to shape both its financial foundation and its forward-thinking approach to hospitality.

After earning a degree in Advertising and Design from Pennsylvania State University, Jami began her career in hospitality as a hostess with The N9NE Group in Chicago.

Though she initially pursued a path in advertising, she soon realized that her passion for design—understanding user experience and solving problems with intention—mirrored the core principles of exceptional hospitality. Returning to The N9NE Group, she transitioned into finance and rose to become Regional Controller.

When the company dissolved, Madonia launched her own financial consulting business, with Boka Restaurant Group as one of her first clients. In 2015, she officially joined BRG as Controller, where she developed and scaled the accounting department while fostering a culture rooted in mentorship, collaboration, and empowerment.

Now, as CFO, Jami continues to guide BRG’s strategic growth, building systems and teams that support the company’s vision to redefine hospitality at every level.

Dan Millstein, originally from New Jersey and shaped by his time in New Orleans, has a lifelong appreciation for entertainment. In the 1990s and early 2000s, he was deeply involved in the electronic music scene, DJ-ing underground raves and leading a successful party promotion company. Seeking a flexible schedule for his music pursuits, Dan joined the esteemed Brennan Family restaurant group in New Orleans.
What began as a side job quickly transformed into a profound love for food, wine, and hospitality, becoming his full-time career.

Following Hurricane Katrina, Dan relocated to the East Coast, continuing his hospitality journey at Buddakan, a celebrated Asian fusion restaurant operated by the 2017 James Beard Outstanding Restaurateur, Stephen Starr. His latest chapter brought him to Chicago, where he quickly embraced its broad culinary landscape and the genuine warmth of Midwestern hospitality. Dan, a long-time music lover, notes, "Chicago being the birthplace of house music certainly didn't hurt." He believes that restaurants and bars, much like music and production, are powerful forms of artistic expression: "Every one of them is a living, breathing work of performance art, and a new show gets put on every day!”

Currently, Dan serves as the Director of Business Strategy & Solutions for 2019 James Beard Outstanding Restaurateurs, Rob Katz and Kevin Boehm of Boka Restaurant Group, where he is responsible for overseeing all aspects of facilities management, licensing and permits, and health and safety initiatives.

Kyle Pepperell has a rich background in the creative arts. While pursuing an acting career in both undergraduate and graduate capacities, Kyle simultaneously discovered another creative outlet in wine and hospitality. He joined Boka Restaurant Group as a server and helped open Landmark. His new calling then drew him to work at various restaurants in New York City, but he returned to BRG at BOKA in 2013 and took over the wine program in February 2014. Now as Business Director, Kyle plays a critical and influential role in driving professional excellence throughout Boka Restaurant Group. He is focused on developing systems and people that help restaurants run smoothly and sustainably. 

Tony Quartaro returns to BRG as Chef de Cuisine, bringing his career full circle after serving as a Sous Chef at Balena nearly a decade ago. Over the years, he honed his craft in San Francisco and New York City before settling in Chicago, where he became Chef de Cuisine at The Bristol, later moved to Balena, and ultimately opened Formento's as Executive Chef/Partner. While at Formento's, Quartaro earned a prestigious Jean Banchet Award in 2015.

Following this success, he expanded his culinary impact as Culinary Director for multiple operations and later as Executive Chef at Limelight Catering. During the pandemic, he founded Gemma Foods, a Chicago-based fresh pasta and sauce company. When the opportunity to return to Boka Restaurant Group arose, Quartaro embraced it wholeheartedly, eager to elevate the catering program to new heights.

Outside the kitchen, Quartaro is a proud husband and father of three, a devoted Kansas Jayhawk, a record collector, and an enthusiastic karaoke singer.

Julie Rhew hails from the Pacific Northwest and has nurtured a personal love for entertaining, hospitality, and great food. She moved to New England to attend Wellesley College and graduated with a degree in Economics in 2007 before returning to the Pacific Northwest to pursue a career in corporate finance and marketing at Microsoft. In 2016, Rhew joined Boka Restaurant Group to forge a new path that would combine her personal interests and professional talents.
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Today, as Group Strategy Director, Rhew is responsible for defining group-wide strategy to drive growth and development for Boka Restaurant Group.

Ashley joins Boka Group as the Director of Operations for Task Force Development, bringing over 15 years of experience in operations, with a strong focus and passion for wine and spirits.

She played a pivotal role as the Corporate Beverage Director for Golden Age Hospitality, overseeing beverage development for venues across the portfolio, including The Nines, Le Dive, and Deux Chats. With a background as the Regional Beverage Director for The Standard Hotels from 2013 to 2020, Ashley shaped the creative direction for future openings in New York, London, the Maldives, and Hua Hin. Throughout her career, she has provided expertise in beverage and service leadership to iconic F&B destinations in New York City and international hotel groups. As a former Brand Ambassador for Bordeaux, Ashley's deep immersion in the wine world led her to open her own wine store in lower Manhattan, Leisir, gaining recognition from prestigious publications such as The New York Times, Punch, Forbes, Vogue, and Eater.

Hyun Song is the Accounting Director at Boka Restaurant Group, where she oversees the financial operations of the company’s overarching entities as well as its licensing ventures. She earned her accounting degree from DePaul University, and while her early career spanned various areas of the financial industry, she ultimately found the ideal intersection of her passions: food, community, and numbers within the ever-evolving world of hospitality.

Though her work happens behind the scenes, Hyun firmly believes that exceptional hospitality starts from within. She fosters a culture built on mentorship, collaboration, and integrity, empowering her team to support every facet of the organization with precision and care. Whether guiding a team or sharing a meal, Hyun finds joy in connecting with others through love and hospitality.

As a Florida native, Madalene Samountry started in Hospitality while pursuing an Art History degree at the University of Central Florida. During this time, she became a server for Good Salt Restaurant Group in Orlando, eventually rising to Assistant General Manager for one of their locations, Seito Sushi Baldwin Park. Her growing passion for hospitality stems from this experience, as she learned to understand the foundation of restaurant operations, empower team members, and build connections with people from all walks of life.
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After graduating, Madalene made the move to Chicago to work in art galleries. She quickly learned that she missed the hospitality industry and the feeling of community within a strong team. She became Office Manager for Momotaro in 2017 and transitioned to Accounting in 2018. As a manager, she strives to lead her team with empathy while consulting Operations on analyzing financials.
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When she's not crunching numbers, Madalene enjoys visiting antique shops, seeing live bands, and experiencing life with her partner Jake.

Jennifer Thompson is a dynamic hospitality leader with over 25 years of industry experience.
A proud Chicago native, she has dedicated her career to crafting exceptional guest experiences by building strong, motivated teams. She firmly believes that exceptional hospitality begins with exceptional people, and she is passionate about mentoring and developing talent at all levels.As Director of Operations, Jennifer focuses on fostering a culture of collaboration, growth, and excellence across all restaurant locations. Her leadership ensures that every team member has the tools, support, and inspiration necessary to thrive and build a fulfilling career in hospitality.

Outside of the restaurant, Jennifer enjoys exploring new dining experiences throughout the city and spending time with family and friends. Her dedication to both the craft and the people who drive it makes her a true force within the industry.

Brandon Zieg, an accomplished Director of Operations with over 20 years of experience in the restaurant industry, brings a deep passion for teamwork, solution-based thinking, striving for excellence, and people development. Throughout his career, Brandon has demonstrated an unwavering commitment to nurturing the growth of those around him, empowering them to excel in their roles and achieve their goals. Currently overseeing the operations of four restaurants — Swift Tavern, GG's Chicken Shop, Itoko, and Little Goat Diner — Brandon considers himself fortunate to collaborate with chefs Lee Woolen, Gene Kato, and Chris Pandel.  

Beyond work, Brandon enjoys hiking, biking, playing with his dogs Bodie and Indy, and exploring new cuisines.  He enjoys sharing all these experiences with his wife, Katie, and sons, Jack and James.  

Tim Ziegler grew up in a military family and had the opportunity to travel the world at a young age, living in Delaware, Michigan, Alaska, Colorado, New Hampshire, and Germany by age 12. This early interaction with different cultures instilled an early love of food and hospitality. In his work life, Tim has worked as a Chef, taught culinary school, and operated properties in Chicago, Detroit and Malaysia. As one of Boka's Business Strategy and Solutions Directors, Tim focus on implementation of company wide solutions, training, & all things IT. Tim lives in the west loop with his wife Deb and their cat Mila.