Today’s going to be a red-letter day. Worthy of circling on your calendar in anticipation.
Full of great people and memories. Something truly special.
Who We Are
Red Letter Hospitality is a management group and so much more. We’re innovators, best-in-class operators and, above all, partners with our employees, guests and the community. Together we achieve enlightened hospitality.
Co-owner, President, Red Letter Hospitality
Billy is currently president of Red Letter Hospitality. Prior to his current role, he was at TreeHouse Foods (THS) as Senior Vice President and Business Unit Leader of the condiments division with revenues of $600 million. During his nine years with TreeHouse, Billy led several business integrations, managed $150 million in capital projects, and consistently delivered both top and bottom line results.
Billy began his food manufacturing career by founding North Coast Processing in 1990 in a small rented garage. Over the next 15 years, the business grew to $50 million in revenue; he sold the business to E.D. Smith Ltd. (Imperial Capital) in Winona, Ontario in 2005. After the sale, Billy was named Executive Vice President at E.D. Smith and was integral in the company completing an IPO in 2005 on the Toronto Stock Exchange. Billy led two successful acquisitions for the company, which doubled the annual revenues to over $300 million. In 2007, Billy was on the executive team that successfully sold the business to TreeHouse Foods, a Chicago-based company.
In addition to his business career, Billy serves as Chairman for the North East Community Foundation and a Mercyhurst University trustee. Billy is married to Beth and they have four children – Mac, Cuyler, Annē, and William.
Co-owner, Chief Operating Officer, Red Letter Hospitality
Greg brings to Red Letter Hospitality a unique balance of entrepreneurial experience coupled with entrenched manufacturing, supply chain, corporate governance, accounting, finance, management, and leadership acumen from the world’s premier food and beverage manufacturing companies.
From an entrepreneurial standpoint, he purchased a failing restaurant and bar in 2008 and effectively turned the business around, tripling revenue and doubling profit in the first year. He then sold his interest in 2018 for a double-digit EBITDA multiple. He is also the Owner and President of G.R. Brown & Associates, LLC, a real estate, renovation, leasing, and consulting business with operations in Missouri and Pennsylvania.
Prior to his current role, he was Senior Director and Division Controller – Condiments Division of TreeHouse Foods (THS:NYSE). In this capacity, he was responsible for the Finance, Accounting, and select project management of a ~$1.5 Billion division encompassing 6 business units, 11 manufacturing sites, as well as distribution in the United States, Mexico, and Canada. He also served as the Co-Pilot for the Division President, General Managers, and other Division Leadership and was heavily engaged in all acquisitions/integrations. Prior to joining TreeHouse, he held several operations leadership positions at Nestle resulting in two plant turnarounds. He also worked in internal audit at Nestle, Anheuser-Busch, and Kellwood Company.
In addition to his business focus, Greg serves in the capacity of treasurer on the board of Montessori in the Woods. He lives in Erie, PA with his wife Anne and three sons, Harry, George, and Theodore.
Meet the Team
Director of Operations, Red Letter Hospitality
Matt is homegrown here in Erie County. Matt graduated from Fort LeBoeuf High School and then Mercyhurst University in 2009 with a bachelor’s degree in Hospitality Management. Matt started his career at Pompano Beach Club, Bermuda and has since been to Avalon Hotel, Peek n’ Peak Resort, and the Sheraton Erie Bayfront Hotel as both Event Operation Manager and Restaurant General Manager. Matt joined Red Letter back in October of 2018 and his role is overseeing the front of house operations of the independent restaurant’s division with Molly Brannigan’s, Skunk and Goat Tavern, The Cork-1794 and Catering. In his spare time, he enjoys having a paint brush in his hand while making improvements on his house in Platea, playing beach volleyball, and volunteering as a Son of the American Legion Post 494 out in Girard, PA.
Director of Franchise Operations, Red Letter Hospitality
Early in his education, Mac chose to focus on restaurant operation and development. During his time at Cornell University’s School of Hotel Administration, he gained valuable hands-on experience in operational management and restaurant development from the field’s top professionals and actively participated in several internships to further his practice in the industry.
Following graduation from Cornell, Mac joined Roti Modern Mediterranean, a fast-casual concept, based in Chicago. At Roti, Mac mas quickly promoted to Development Coordinator. During this role, he assisted with new restaurant site selections, construction processes and facilities management.
Mac was instrumental in opening The Cork 1794 and The Skunk & Goat Tavern, serving as General Manager and developing the catering division.
Currently Mac is leading Red Letter Hospitality’s franchise division with CoreLife Eatery as the Director of Operations. His fitness-focused lifestyle and restaurant background led to an instant connection with the CoreLife brand.
Mac has always enjoyed athletics; he was a former competitive athlete for the U.S. Junior National Gymnastics Team and was a four-year member of Cornell Univeristy’s diving team. After college, Mac began practicing yoga and his passion for it grew. He earned his RYT-200 certification from Asheville Yoga Center in 2017, studying under Kiley Holliday in their highly acclaimed mentorship program.
Mac continues to live a wellness-based lifestyle, while working to further develop CoreLife Eatery in the greater Cleveland/Akron region.
Director of Marketing, Red Letter Hospitality
Annē currently serves as director of marketing for Red Letter Hospitality, but has played a role in many other essential functions of the business since 2014.
She graduated from Penn State University with a bachelor’s degree in Telecommunications and a minor in Entrepreneurship. Following graduation, she worked for Frito-Lay as a Sales Account Manager responsible for more than 20 grocery stores in the greater Boston area.
In 2018, Anne was thrilled to join Red Letter Hospitality full time, helping to support the brand in its growth from one to multiple locations. As director of marketing she is responsible for The Cork 1794, Molly Brannigan’s and The Skunk & Goat Tavern, coordinating all social media platforms, website and menu development, advertising campaigns, public relations initiatives and nurturing relationships with local businesses.
Annē is fueled by a desire to grow and push beyond the boundaries of what she and this organization can achieve. Red Letter Hospitality is the perfect place for that growth and opportunity to give back to the community where she
Controller, Red Letter Hospitality
Matt serves as the Controller for Red Letter Hospitality. In this role, he has overall responsibility for the financial and accounting related activities. Matt comes to Red Letter Hospitality from Bay Valley Foods, were he served as a Senior Cost Accountant. Having always had entrepreneurial ambitions, when approached, Matt was quick to join the Red Letter Hospitality team. His goal is to provide timely financial results to allow the team to focus on providing the customer with enlightened hospitality.
Matt earned his bachelor’s in finance from Pennsylvania State University. He currently resides in Harborcreek with his wife, Christa, and son, Jack.
Executive Chef, The Cork 1794
Joe began cooking and making pasta in his family’s Erie, Pa. home at age 8. By 14, he had his first job cooking and has been working in kitchens ever since.
After graduating from Pennsylvania Culinary Le Cordon Bleu in Pittsburgh, Joe took an externship with the Big Burrito Restaurant Group that evolved into seven years and many experiences. At Soba Lounge, working under Chef Jamie Achmoody, Joe developed his taste for Asian cuisine. Stints at Casbah and Kaya, lead to a spot on the opening team of Eleven in the Strip. Here, under Chefs Greg Alauzen and Derek Stevens, Joe developed his technique and proficiency as a line cook.
In 2011, Joe returned to Erie working in various kitchens including the original Cork 1794 and starting his own catering business, Culinary Innovations. Several years later, he took over the kitchen at Lavery Brewing Company, focusing on pub inspired food and working closely with the head brewer.
Joe couldn’t pass up the opportunity to return to Red Letter Hospitality and work under Chef Kristian Young. As the executive chef of the newly revamped The Cork 1794, Joe can showcase his passion for cooking, gift at teaching others and dedication to his craft.
“As I’ve always said, cooking is a philosophy, it’s not a recipe – unless it’s pastry and then it’s chemistry – therefore it’s not just teaching them how to cook, it’s sharing your philosophy and your vision. It’s as simple as that.” – Marco Pierre White
General Manager, The Cork 1794
Tammy, who was born and raised in Bradford, Pa., discovered her passion for hospitality while working at her grandmother’s diner in high school. In 2010, she moved to Erie to take the next step in her career. Over the years, Tammy has gained experience and expertise in a variety of different aspects of the hospitality industry including event planning and management at The Fox and Hound, The Kahkwa Club and Buffalo Wild Wings.
At The Cork 1794, Tammy works closely with staff to ensure all guests receive the exceptional service Red Letter Hospitality is known for. This includes hiring, developing, and mentoring the front of house staff.
When she’s not working, Tammy enjoys spending time with family, especially her three grandchildren, and attending country music concerts with her daughter.
Executive Sous Chef, The Cork 1794
Chef Shannon graduated Summa Cum Laude from Johnson and Wales University’s Providence, Rhode Island campus with an Associate of Science in Culinary Arts and a Bachelor of Science in Food Service Management. She has nurtured her career for the past 10 years in upscale establishments throughout Erie county.
Currently, she holds the Executive Sous Chef position at The Cork 1794 in the West Erie Plaza and couldn’t be more thrilled to be a part of such an amazing team of culinary professionals. Her career interests include scratch cooking, sustainability, food science, and being a part of a unique guest experience – all of which are a part of her current role. Shannon also enjoys putting a creative twist on traditional dishes to exceed her guests’ expectations and open their eyes to how much can be done with food with a little imagination.
Beverage Manager, The Cork 1794
Michael is an Erie, Pa. native who brings 10 years of food and beverage experience to Red Letter Hospitality. He is currently attending Pennsylvania State University for a bachelor’s degree in Accounting. As assistant member services manager at the Kahkwa Club, Michael’s role also included management of the bar. At Red Letter Hospitality, Michael will work closely with Beverage Director Blaine Ballard to provide fast, efficient service with creative cocktails and fine wine.
Executive Chef, The Skunk and Goat Tavern
Justin is the Executive chef of The Skunk and Goat Tavern, but he got his start at this very location when it was The Cork 1794 in 2015.
In 2014 Justin left his full time sales job to pursue a career in the culinary industry. He enrolled in culinary school at Mercyhurst of North East. Instantly he fell in love with the industry and the history of cooking and the dream of becoming a chef was realized.
2015 Justin applied and was hired at The Cork 1794 at it’s original location that is now The Skunk and Goat Tavern. Originally stationed on the Garde Manger station and quickly moving up through Grill, Plate Up, and Sauté Justin learned the ins and outs of the kitchen under very talented chefs.
Justin also spent some time at some other large restaurants in the area where he was able to learn under other chefs and see how other large scale resort and small scale restaurants operate. Then in 2019 he returned to Red Letter Hospitality at The Cork 1794 where he was eventually made Sous Chef. With that training and opportunity he was able to flourish and eventually earn the position of Executive Chef here at The Skunk and Goat Tavern.
Born and raised in North East and being one of the original employees in the beginning of this company Justin is so honored to be back home. This is where it all started and he holds a great amount of pride in this restaurant and in this community. He can’t wait to be involved in as much as possible while also raising his family in the same community he was raised while chasing his dream.
General Manager, The Skunk & Goat Tavern, Catering Manager, Red Letter Hospitality
Christina Davis brings a deep knowledge of the North East community as well as more than 15 years of serving, catering, bartending and management experience to Red Letter Hospitality. She found her true calling and home on June 14, 2014, the day she started working at the original Cork 1794 as a server. Christina is a great example of growth potential at RLH, ascending to become the Front of House and Catering manager, and then General Manager of The Skunk and Goat Tavern. She truly enjoys the challenge of this ever-changing industry and working for Red Letter Hospitality.
General Manager, Molly Brannigan’s
Ryan’s main focus is on the experience of every guest, creating a fun and unique environment for both customers and staff. He draws his expertise from working at a variety of restaurants, from The Park Hotel in Charlotte to Noosa in North East. At Noosa, he served as Director of Hospitality and Bar Manager, creating the beverage program and cultivating the front of house team. Ryan believes if you truly care about your staff and vendors, the customers can feel it in their experience, and the quality of the food and drinks.
Executive Chef, Molly Brannigan’s
Mike is an Erie native and graduate of The Hospitality and Culinary Institute of Chicago Le Cordon Bleu. He brings more than 15 years experience to Red Letter Hospitality, including positions as Sous Chef at the WestMoore Club in Nantucket MA and at 1201 Kitchen. Mike then went on to open two new restaurants, where he served as executive chef and co-owner: Bird at Five & 20 Distillery and Noosa Restaurant. He thinks there’s nothing quite like Presque Isle State Park and Lake Erie and is inspired by them to make Erie a culinary hot spot.