From starting as a restaurant dummy and trusting someone with $43k for kitchen equipment (and never seeing the money again) to DOT permanently diverting traffic away from his restaurant (and suddenly missing out on the lucrative tourist dollars). But rather than throw in the towel, Roger got REALLY good at taking a step back and coming up with new, better ways of doing things. That saw him own several successful restaurants including the award-winning Matterhorn Ski Bar in Maine, which continues to generate massive sales and profits.

In 2012, Roger founded Restaurant Rockstars so he could share his tried-and-tested strategies with fellow restaurateurs. The same strategies that have seen his many restaurant businesses become both popular AND profitable. It’s the perfect blend of Roger’s MBA-backed analytics and his first-hand industry experience that turns the Restaurant Rockstars framework and resources into game-changers for new and seasoned restaurateurs alike.

Deb is an award-winning author, podcaster and producer focusing on Black foodways throughout America. Ms. Freeman focuses on the intersection of race, culture and food, particularly in Virginia and the South. In addition to her many other achievements, she is host and creator of Setting the Table, the critically acclaimed and mutli-award winning podcast that explores Black foodways and culinary history; executive producer and host of Finding Edna Lewis, a documentary about the life and legacy of a chef who changed how Southern food was viewed in America through her work; and, Food Editor for Style Weekly in Richmond, VA.

Eric Kozlik is a spirits judge, cocktail expert, and consultant based in Washington, D.C. He is the founder and Principal Consultant at Direct Fire Consulting, where he helps distillers and hospitality professionals create stunning liquid brands. Since 2017, he has produced and hosted The Modern Bar Cart Podcast, which has been recognized by Tales of the Cocktail and The New York Times as an industry leading drinks podcast.

Beth has been in the restaurant industry since 2001. Her bar career began behind the stick at Can Can in Richmond’s historic Carytown in 2005. She has worked behind and/or managed the bar of many other beloved Richmond restaurants, including Pasture, Comfort, The Magpie, Heritage, Perch and L’Opossum.

Beth is the sole proprietor of Salt and Acid, where she focuses on cocktail menu consulting, bar staff training and private events. She currently serves as Vice President (formerly President and Treasurer) for the Richmond, VA chapter of the United States Bartenders’ Guild, and as a Northeast Regional Representative for the National Council of Chapters. She holds a Level II WSET certification in spirits.

Home to Beth is Richmond, VA, where she lives with her husband and daughter and a multitude of pets including 2 Dobermans, 2 Tabby cats, chickens and fish. Aside from being a cocktail nerd, she has an interest in mycology and aquarium keeping.

With over a decade of experience in the cheese industry, Certified Cheese Professional Joshua Franklin has gone to far reaches for the sake of good cheese. From helping out on goat farms here in Virginia, traveling to New England for a tour of cheese caves and dairies, as well as competing in the Cheesemonger Invitational, if there’s cheese, there’s a Joshua Franklin somewhere close behind.

Jim Morgan is a former elementary school teacher who followed his passion to become a wholistic healer and coach. He is a certified yoga instructor, personal trainer, reiki, and sound healer and licensed cosmetologist and massage therapist. Through his wellness company, “JIM” focuses on helping others find (J)oy, (I)nspiration, and (M)otivation in their daily lives.

Steve Yang is a bartender with a lifetime of hospitality experience. From growing up and working in his family’s Chinese restaurant to working at some of your favorite restaurants in both Charlottesville and Richmond, most recently as the beverage director of Brittanny Anderson’s restaurants Brenner Pass, Black Lodge, Metzger Bar & Butchery, and Pink Room. He is also a veteran of the USBG Presents World Class Sponsored By Diageo competition and has been a national finalist for the last three years.