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 Accounting Manager over the Hoxton team of BRG. 

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. 

Manijeh offers financial expertise and manages the accounting team at Boka Restaurant Group. While studying for her Accounting degree, Manijeh worked in the hospitality industry working various positions including server and bartender. She enjoyed working in the hospitality realm, that she never left. After graduating from The University of Illinois Chicago (UIC), she started her career at Boka Restaurant Group in the accounting team. 

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 2017, she joined the team at Baptiste & Bottle at the Conrad Hotel, before landing at Swift & Sons Steakhouse as General Manager in 2018. 

Wesley currently is the Director of Operations overseeing Swift & Sons, Alla Vita, Boka, and Swift & Sons Tavern. Wesley thrives on educating new managers with a goal to provide the best possible hospitality to guests.

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.

Ronda Culver joined Boka Restaurant Group in 2014 and worked her way from General Manager to Director of Operations | Hoxton Division overseeing productivity and finances, as well as partner communication and relations in Downtown LA, Williamsburg, and Chicago. A leader focused on results, Ronda establishes and maintains budgetary targets nationwide, while developing and educating the management staff of each opening.

Ronda possesses the strong operational, strategic, and financial acumen including pre-opening and launching, financial analysis, owner relations, and the multi-unit oversight necessary to take on new projects while growing current operations. She is hands-on and creative with a proven ability to lead large teams, drive results, manage multiple complex projects, and communicate business objectives. A true hospitality professional, her goal is always to make someone’s day a little better and brighter any way she can.

Colleen's journey in hospitality began as a host at a local pizzeria. Progressing to a server, she and her brother formed a dynamic duo, with him as a busboy/delivery driver. She pursued a degree in Dietetics and Nutrition, focusing on culinary arts and entrepreneurship.
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As a former Regional Marketing Specialist for a natural grocery chain, Colleen's path led her back to Chicago in 2020. There, she took on the role of Senior Social Strategist at the local CPG start-up, Simple Mills. Joining the Boka Restaurant Group in 2022, Colleen now oversees social media in Chicago, LA, and NY, managing content, strategy, community, and influencer connections. Outside of work, Colleen enjoys hosting supper clubs and exploring Chicago's restaurant scene, all while savoring the city's local coffee offerings.

A Columbia College Chicago graduate, Emily Finkelstein didn’t plan for a career in hospitality, it found her through a side job at a restaurant. But once a management track presented itself, Finkelstein seized the opportunity and learned many roles within the Boka Restaurant Group—including Manager, General Manager, and in Operations.

She now excels as the Director of People Operations. As someone who thrives surrounded by diverse people, it’s natural she gravitated toward a path that touches nearly all facets of the industry. And with a toddler in the mix, Finkelstein has practice juggling with several balls in the air. She aims to organize and structure the growth of Boka Restaurant Group, focusing mainly on Human Resource initiatives.

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.

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.

A native Chicagoan, Matt was raised in Lincoln Park until leaving to attend Marquette University to study Business Administration. After graduation he moved back to Chicago and fell in love with hospitality while bartending on Rush Street. He then quickly rose the management ranks with Phil Stefani Signature Restaurants until rejoining Gibsons Restaurant Group, where he spent the bulk of his career as a Managing Partner at Quartino. This led to an opportunity to serve as COO of Doughboy Restaurant Group during a major growth phase for Stan’s Donuts. 
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Matt is currently the Vice President of Operations supporting the teams at BOKA, Alla Vita, Girl & the Goat, Duck Duck Goat, and Little Goat Diner.

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.

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’s distinct blend of analytical and creative thinking has made her a key strategic voice within Boka Restaurant Group.

After graduating from Pennsylvania State University with a degree in Advertising and Design, Madonia began working as a hostess for The N9NE Group in Chicago, before pursuing a career in advertising. Madonia soon discovered that what she loved about design—thinking about how people engage with an experience and problem solving to improve that experience—was the foundation of hospitality as well. She stayed with The N9NE Group, rising to become its Regional Controller. When the company closed and Madonia started her own financial consulting firm, Boka Restaurant Group became one of her first clients. In 2015, she joined BRG as Controller to develop and oversee the accounting team. Since then, Madonia has built the financial backbone of the company, while cultivating a culture of team-building, mentorship, and empowerment.

Today, as Chief Financial Officer, Madonia continues to give BRG the structure to raise the bar for the hospitality industry. When she’s not in the office, Madonia can be found spending time with her two children, Alexandra and Weston.

Grown in New Jersey, and molded in New Orleans, Dan Millstein has always had an appreciation for entertainment. In the 1990s and early 2000s, you could find him DJing underground electronic raves and spearheading a successful party promotion company. But when the need for a flexible schedule arose, Millstein sought out the premier New Orleans restaurant group, the Brennan Family. Busser to lead captain, head trainer to manager, he decided to make food and hospitality his full time gig. “​I love that restaurants and bars are forms of expression. Every one of them is a living breathing work of performance art and a new show gets put on every day.”

Now as ​Facilities and Operations Manager, Millstein is responsible for overseeing all facilities maintenance within the Boka Restaurant Group.

Kyle Pepperell has a rich background in the creative arts. While pursuing an acting career in both undergraduate and graduate capacities, Pepperell simultaneously discovered another creative outlet in wine and hospitality. He joined the Boka Restaurant Group as a server and helped open Landmark. His new calling then drew him to work in New York at Plein Sud and Rosemary’s, but he returned to BRG at BOKA in 2013 and took over the wine program in February 2014.

Now as Director of Training & Development, Pepperell plays a critical and influential role in driving professional excellence throughout Boka Restaurant Group. Pepperell aims to help team members grow in their current roles and build new skills for future growth by creating and implementing targeted development programs. 

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.

Chicagoland born and bred, Hyun Song oversees all staff accounts and daily operations of the accounting department. With a background from DePaul University and a degree in accounting, Song pursued her love of food, community, and numbers with the Boka Restaurant Group.

Even though her department doesn’t directly interact with customers, she appreciates how her team can mentor, nurture, support, and celebrate everyone from within, making exceptional hospitality possible. Another of Song’s passions include practicing Kendo, a Japanese martial art descended from sword fighting, where she is certified first-dan (degree).

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 Boka’s Director of Operational Development, Tim oversees the critical path of our new openings and manages team training. Tim lives in the west loop with his wife Deb and their cat Mila.

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 five restaurants — Girl and the Goat, Duck Duck Goat, GG's Chicken Shop, Itoko, and Little Goat Diner — Brandon considers himself fortunate to collaborate with chefs Lee Woolen, Gene Kato, and Stephanie Izard.  

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.  

A native of the Northwest Suburbs, Alicia grew up passionate about all things fine art. She pursued a Bachelor of Fine Arts degree in Illustration and graduated Syracuse University in 2014. Upon relocating to Oak Park, she was introduced to the hospitality world by her husband, Devon. She immediately fell in love and after years of being a freelance designer and a long search to find a creative home in the restaurant industry, made more arduous by the pandemic, she joined the BRG Marketing Department in 2021. She became the Creative Director of Boka Restaurant Group in 2023.