A true expert in the restaurant industry, Founder & CEO Alan L. Gaylin’s passion for restaurants started in Texas at a young age and continued to grow through his college years and early career. In addition to holding positions as Owner/Operator, Director of Operations and Managing Partner for various restaurant companies, he was an important part of the conceptual rebranding of the Houlihan’s restaurant concept, where he served as COO, Sr VP of Operations, and Divisional VP. Gaylin’s passion and experience for restaurateur-ship inspired him to create his version of the ideal restaurant group, and Bread & Butter Concepts was born. Being a restaurateur, creating new concepts that are new to the markets, with ambience and establishing culinary trends is what he loves, and what he gets to do every day.
Tara P. Van Loenen | Vice President of Marketing
She grew up in the restaurant business and her very first job early in life through her college years, doing events and marketing for that regional restaurant chain out of Madison, WI. After college, Tara pursued marketing communication and branding, working in that field in the Milwaukee, St. Louis, and Denver metro areas where she cultivated and honed her conceptual and creative skills, and built a branding firm from the ground up. Tara’s passionate entrepreneurial spirit coupled with the knowledge supplied by her restaurant roots mean she’s been a driving force in branding each of the concepts since Bread & Butter Concepts’ inception in 2009.
Jeffrey S. Petersen | Vice President of Finance
Jeff began in the kitchen and serving tables at a restaurant his sophomore year in college, and quickly displayed his passion for the industry a couple years later when he opened his first restaurant. A native of Milwaukee, Wisconsin, Petersen loves to quote Wayne’s World and drink beer. Now 15 years into his career in the restaurant industry, Jeff attributes his success to his love of variety (“There’s is rarely a routine day.”), and his mad skills on a 10-key number pad. He’s also very proud of his mean jump serve.
Chris Stuewe | Vice President of Operations
He knows a thing or two about business operations. His restaurant experience began in high school, cooking in a restaurant in Alma, Kansas, near where he grew up on a ranch in the Flint Hills. That ranch, and running it with his family, provided him an education in business irreplaceable by any MBA. Stuewe’s business mentality is an asset in running the operations of a growing company. The ability to drive the myriad responsibilities in keeping numerous restaurants running smoothly, paired with the level-headedness of country-life give him the ideal demeanor for the job. Stuewe's love of people rounds out the reasons he’s great at what he does. Having worked in D.C., Vegas, and Manhattan Kansas, where he owned and ran his own bar at age 23, Stuewe’s a well rounded guy with the know-how to get the job done right, with a true gift for restaurant operations.
George Atsangbe | Vice President of Culinary
There’s not a dish that veteran he hasn’t tasted, created, or cooked himself. A passion for all things food has driven Chef George’s extensive experience as a Corporate Chef in Kansas City, Dallas, and Houston. His career includes Ignite Restaurant Group, K.C. Hopps, Metromedia, and Houlihan’s where he first worked with Founder & CEO of Bread & Butter Concepts, Alan Gaylin. Originally from Nigeria, Chef George came to the US to attend college in North Carolina, where he began his career in the kitchen. In addition to his enviable dancing skills, George is fierce competitor at table tennis, a skill that earned him a collegiate championship win.
Scott Tipton | Director of Beverage
Scott Tipton began making drinks at the tender age of 9, pumping out cherry-limeade at the soda station in his family's fast food restaurants. A small detour through Law School and the California Bar Exam didn't keep him from a return to the industry he knew and loved best. Scott has worked behind the bar, and in management roles at several notable Kansas City establishments including Manifesto, The Kill Devil Club, Gram & Dun, Julep and the now defunct R Bar. Scott’s personal accolades include being named one of the "Top 10 Mixologists to Watch” in the United States by Beverage Media Group in 2012, and being selected as a "Leader" for the highly regarded Cocktail Apprentice Program at Tales of the Cocktail in New Orleans. He has been featured as a bartender in numerous publications, and has consistently placed in regional and national cocktail competitions.
Jason Gajan | BRGR Area Director
Jason Gajan began his hospitality career in Vail, CO, running two banquet departments for The Resort Company. Since then, he has worked with Houston's and Bonefish Grill in the Kansas City area, gaining a total of 15 years experience between the two and honing his skills to become the consummate restaurant operator. Having demonstrated great things for the BBC team since mid 2015, Jason's advancement to Area Director for BRGR brings anticipation of excellence. That said, Gajan's life in Kansas City is not solely focused on restaurants. He makes as much time as possible with his busy schedule to enjoy his wife, Page, and his kids, Peyton and West.