Our Customer Advisory Board

Charles Bililies

Founder & CEO, Souvla

Charles Bililies is the Founder & CEO of Souvla, a group of Greek restaurants with locations throughout San Francisco. A Greek-American, Bililies comes from a family tradition of restaurateurs and is deeply passionate about the hospitality experience. Bililies brought Souvla to life through his innovative fast-fine approach, blending fine dining aesthetics, service standards, and detailed touchpoints in a counter-service format with a simple, efficient, and affordable menu inspired by his heritage.

Caitlin Donahue

State Bird Provisions, The Progress, and The Anchovy Bar

Hailing from Indiana, Caitlin Donahue spent most of her time enamored by her mom's home-cooked meals. That passion was funneled into a hospitality management degree from Purdue University and a culinary degree from the CIA in Hyde Park. Following time spent in education, she relocated to DC to cook at Michael Mina’s Bourbon Steak. Shortly after, her stomach led her to San Francisco where she cooked at AQ, tended bar at TBD, and then moved into FOH management at State Bird Provisions. Over the last eight years Donahue has had the pleasure of building teams, developing systems, and curating events.

Crystal Drakes

Regional Director, Spice House Restaurant & Lounge

Crystal Drakes has been in the restaurant/culinary industry for 10 years. She started her career as a consulting rep with Sysco, one of the largest food distribution centers. During her time with Sysco she achieved top standing in the company for four years and managed a territory of $3M. She was called to operate a new concept that is now the largest restaurant in her portfolio ($4.5M). As her work was recognized by many restaurant owners, Drakes decided to branch out and create her own consulting company, Culinary Connect LLC, and is currently the operations manager of five restaurants. Drakes assists with profitability, concept identity, marketing, business structure, and driving businesses to financial success. Through the success of Culinary Connect LLC she has opened five successful concepts, totaling nine restaurants in the last three years.

Sara Finnegan

Chief of Staff, Edley’s BBQ

Sara Finnegan is currently the Chief of Staff for Edley’s Restaurant Group – a restaurant company based in Nashville, Tennessee. Currently the company owns and operates two concepts: Edley’s BBQ and Pancho and Lefty’s Cantina. Sara has been with Edley’s since 2016, beginning as the Director of Training before being promoted to her current role. She is passionate about creating a positive work environment through training and development. Prior to that she worked for Landry’s Restaurants and TGI Friday’s. She has degrees from The University of Tennessee at Martin and Austin Peay State University. She has two children and currently resides in Spring Hill, TN.

Nia Grace

Proprietor & Operator, Darryl’s Corner Bar & Kitchen

Nia Grace is the owner and operator of Darryl’s Corner Bar & Kitchen, known for its soulful flavors, signature cocktails, personal connections, and live entertainment. She has worked in the restaurant hospitality industry for over 20 years, and it was this passion that brought this homegrown cook back to a place that serves what she loves most—friends, food, and music. But beyond restaurant hospitality, Nia is committed to the need in all of us to belong. Before purchasing Darryl’s Corner Bar & Kitchen, Nia embraced a decade-long career in the nonprofit sector, fundraising and marketing for community-based human service organizations. Her innate talent gave her the opportunity to work on various projects with MTV, Russell Simmons, HBO Def Poetry, The Major League Baseball Players Trust, and the U.S. Department of Veterans Affairs. Over the years, Nia has remained focused and involved in the community she loves, serving on boards for the AIDS Action Committee of Massachusetts and the Boston Cultural Council, with current board commitments with the Massachusetts Restaurant Association, Boston Center for Youth and Families, and the Roxbury YMCA. Among her accolades, Nia was a member of the 2020 Boston Business Journal “40 Under 40” class. She is a recipient of the prestigious Pinnacle Award sponsored by the Greater Boston Chamber of Commerce, presented for her excellent work as an Emerging Executive Leader. And Boston Magazine called out Nia as one of ”The 100 Most Influential Bostonians” for 2021.

John Keith

Owner, THINK Coffee

John Keith is a seasoned business owner with over 23 years of experience in management. He is the Owner of THINK Coffee, a creative and sustainable coffee shop in Conway, AR that he founded in 2018. With a passion for entrepreneurship, coffee, and giving back, Keith has built a business that is known for its unique and delicious coffee drinks, as well as its commitment to supporting special-needs charities. Under Keith's leadership, THINK Coffee has become a local leader in charitable giving, with initiatives that include donating a portion of profits to local organizations and hosting fundraising events. When he's not running the coffee shop, Keith enjoys spending time with his family. He and his wife have three boys and are actively involved in the community. He is also an avid outdoorsman and enjoys exploring the natural beauty of Arkansas.

Tom Kuntz

Owner, Red Lodge Pizza Co.

Tom Kuntz is the CEO of Red Lodge Hospitality and along with his wife Liza owns and operates several Restaurants and the Pollard Hotel in Red Lodge Montana. He is currently on the board of the Montana Restaurant Association. He was selected as Red Lodge Citizen of the Year in 2008. Tom is the fire chief for Red Lodge Fire Rescue and is a type 3 incident commander and has participated on many advisory committees on national fire policy. He was selected as volunteer Fire Chief of the Year in 2006 by the International Association of Fire Chiefs.

Shaz Khan

Owner, Tono Pizzeria + Cheesesteaks

With a background in engineering, an affinity for words, and a passion for branding and technology, Shaz entered the restaurant industry in 2016. Shaz partnered with his best friend to launch five storefronts across two fast-casual concepts in a span of five years in Minnesota.

Alyssa Lee

Managing Partner, Mei Mei Dumplings

Alyssa Lee is a Managing Partner at Mei Mei Dumplings and has led the business operations in its pandemic pivot from a restaurant and catering company to a dumpling factory, cafe, and classroom. Prior to joining Mei Mei in 2017, she built her career in marketing and has over seven years of experience in advertising, brand building, PR, and event management. She is dedicated to applying her expertise to building a future with thriving food business models and exceptional industry jobs. Lee has a BA from Colby College and MBA from Babson College.

Jefferson Macklin

President/CEO, Bar Mezzana

Jefferson Macklin graduated from the United States Military Academy at West Point with a BS in engineering and soon after graduation served as an Airborne and Ranger-qualified Combat Engineer Platoon Leader in the 101st Airborne Division in Desert Storm, receiving the Bronze Star for his actions. In 1995, he received his MBA from the UVA’s Darden School of Business and after graduating worked as a management consultant at Gemini Consulting and the Chief Operations Officer at two venture-backed start-ups. Jefferson then transitioned full time to music, becoming a band manager of various indie rock bands for three years. In 2007, Jefferson merged his background of managing artists with developing and growing start-up organizations and signed on to become Chef Barbara Lynch’s Chief Operating Officer of her growing company. He played an integral role in expanding the Gruppo from four entities and 90 employees to a $20M company of eight unique culinary concepts and over 250 employees. In recognition of his leadership and vision, he was promoted to President and Chief Operating Officer in 2012. With Jefferson leading the Gruppo in this role, Chef Barbara Lynch was awarded “Outstanding Restaurateur” by the James Beard Foundation in 2014.

Matthew Malikowski

Director of Operations, Groton Hill Music Center

Matt Malikowski is the Director of Operations at Groton Hill Music Center, a 126,000-square-foot nonprofit performing arts center in eastern Massachusetts. Malikowski is responsible for ensuring that every program at Groton Hill is presented with operational, technical, and patron-facing excellence from beginning to end. He and Gourmet Caterers, Groton Hill's catering partner, develop and execute innovative meal and concession programs to thousands of concert goers from all over New England. An award-winning audio engineer, video director, IT/AV designer, and educator, Malikowski brings 20+ years experience in the management of international live event and music production businesses to the table. He is passionate about cooking and eating things all over the world — in addition to mentoring, racial equity work, Maxwell and Pilot (his tuxedo cat and mini Aussie, and learning new stuff at all time.

John Myers

Chief Technology Officer, Big Tree Hospitality

Born and raised in Maine, John Myers has spent nearly 25 years working in the hospitality industry. For the last 10 years Myers has worn many hats at Big Tree Hospitality, where he is currently the Chief Technology Officer. As CTO, he is able to combine his passion for food, beverage, and hospitality with his love of technology. When he is not busy encouraging his colleagues to “try turning it off and back on again,” he is spending time with his wife, their dog, and their two young children.

Ran Nussbacher

CEO, Shouk

Ran Shouk is a former tech executive out to save the world. Prior to Shouk, he served as VP of Sales with clean-tech start-up Opower where he managed a $50 million business while helping the company grow to 550 employees with 90 clients and $1B IPO. He also served in the Israeli army before obtaining his BA from Brown University and MBA from Boston University.

Margaret Pimentel

President, Achilitos

Margaret combined her love of spicy, homemade cooking with her engineer’s eye to develop and grow Achilitos Taqueria. Every day she uses a fresh perspective to explore ways to improve, and hopes to never stop evolving. Achilitos serves fresh, high quality Mexican food in Jamaica Plain, Patriot Place, and Brighton, Massachusetts.

JT Riley

Director of IT, Taste of Belgium

JT is currently the Director of IT Systems and Special Projects for Taste of Belgium. Prior to this role he served as the Director of Operations for several years and was responsible for implementing and maintaining Toast across the company. Taste of Belgium has been a Toast customer for nearly 5 years.

Matt Simpson

Director of Operations, Manresa Bread

With nearly 30 years in restaurants and the hospitality industry Matt has been fortunate to work with some of the industry’s best — from Joachim Splichal to Jeremy Fox. Recently relocating to Santa Cruz, Matt is already back at it opening award-winning restaurants and bakeries as part of Manresa Bread.

Andrei Stern

CFO/Partner, SuViche Hospitality Group

Andrei Stern is an entrepreneur and businessman with a focus on financial and strategic decision-making. Stern is Partner and CFO at SuViche Hospitality Group, a hospitality company that owns the brand of two of South Florida’s most popular restaurant concepts: SuViche and Novecento. Stern focuses on streamlining and facilitating financial information across the company, developing long-term relationships with vendors and leveraging technology to increase operating efficiencies. In addition, he focuses on continuing to build the foundations that have aided in the group’s continued growth.

Danny Stoller

Co-Founder, Square Pie Guys

Danny Stoller is a salmon-eating, mushroom-foraging Pacific Northwest native living in the Bay Area. He co-owns and operates Square Pie Guys, a modern Detroit Style Pizza restaurant.

Ciara Taylor

Director of Operations, All in Hospitality Group

I started in the restaurant industry when I was 15 years old and found a passion for creating experiences for both guests and employees alike. I have spent my years in multiple different concepts from fine dining, to craft beer, to nightclubs. I believe in hard work balanced with compassion, and promoting positivity within all aspects of life. Outside of work I love the Michigan summers and rocking out to Taylor Swift with my 10 year old daughter.

Shone Tran

Owner, Chicken Meets Rice

Shone Tran is a restaurant co-owner operating a Silicon Valley chain of fast-casual Hainanese Chicken Rice shops. Before Chicken Meets Rice, Shone was a tech executive with more than a decade of experience in digital marketing, lead generation, product marketing, and product management.

Kathi Turner

Owner & CFO, Turner’s Seafood

Kathi Turner is a graduate of Harvard Magna Cum Laude in Economics 1985 and Boston College Law School 1990. Kathi worked as an Essex County Prosecutor for six years before shifting to working full-time for her family restaurant group Turner's Seafoods. Now Turner’s Seafoof’s CFO, she currently serves as an executive Director of Massachusetts Restaurant Asso., a Board member of the Gloucester Fishing Community Preservation Fund, and an active member of Boston's Let's Talk Womxn restaurateurs. Kathi is also the former commissioner of the legislative MA Restaurant Promotion and Revitalization Commission, wife of Jim Turner for 30 years, and mother of three college students.

Kelly Vega

Owner, St. Joe Community Taproom

Kelly Vega owns St. Joe Community Taproom, a locally focused craft beverage taproom located in a unique market setting. SJCT opened in September 2022 after years of COVID-19-related delays. In her previous position, Vega was manager of The Livery, Toast’s Local Community Advocate from 2020. In her previous position, vega was manager of The Livery, Toast's Local Community Advocate 2020

Brady Viccello

Owner, Steinhilbers

Brady Viccello is a third-generation owner and operator of a fine dining seafood and steak restaurant. Like many owners, he is a jack-of-all-trades and has learned it all in the restaurant business — from carpentry to refrigeration. A few years ago, he added an Italian restaurant so has learned to cook Italian food.

Britany Vinson

Chef/Owner, Tomé Catering

Britany Vinson is the Chef and Owner of Tomé Catering! Vinson is enjoying her journey as an entrepreneur in a field she is passionate about. She truly enjoys making people happy with food and believes she wouldn’t be where she is without her faith. Vinson earned a BA in hospitality administration from Stephen F. Austin State University, a gourmet cooking and catering degree from Ashworth University, and an associate’s degree in culinary arts from The Art Institute of Houston, where she graduated with honors and a chef certification. Vinson has more than a decade of experience in restaurant management.

Shawn Walchef

Founder, Cali BBQ Media

Over the last 12 years Shawn Walchef’s restaurant and media business has generated over twenty five million dollars in sales in San Diego, California – without ever adding another single location. His greatest location curse became his greatest location gift as it forced him and his team to focus on all things digital just to stay in business. His team has developed a plan to scale with a new model that is three times more profitable than the traditional full service restaurant model. He is currently working on a plan to repurpose 60% of his dining room into a commissary kitchen to service the additional ghost kitchen he plans to add over the next three years. In February of 2021 they launched their first “friendly ghost kitchen” location in downtown San Diego. Shawn has appeared on Amazon Prime TV, Bloomberg TV, Entrepreneur Magazine, Inc. Magazine and various other national restaurant publications. Host of the award-winning Digital Hospitality weekly video podcast, Shawn is always eager to help other entrepreneurs all over the globe learn the tools and digital storytelling strategies that unlock endless opportunities for new business.

Douglass Williams

Chef & Owner, Mida

Douglass Williams is the Chef/Owner of MIDA Boston, MIDA Newton and a new project opening in September 2021, APIZZA; is a Food & Wine Best New Chef 2020 award winner; a James Beard Foundation Semi-Finalist, Best Chef Northeast; and Boston Magazine’s Best of Boston, Best Chef, General Excellence 2021. Known for his deft technique, beautiful hand-made pasta, generous hospitality, and a smile and spirit that light up the room, Williams is committed to making a difference in both the kitchen and the community. He passionately believes the world can come together over a delicious bowl of pasta.

Joy Zarembka

COO, Busboys and Poets

Since 2014, Joy Zarembka has served as the VP of Planning and Innovation for Busboys and Poets, a community gathering space and full-service restaurant with eight locations in the Baltimore/Washington, DC area. Her current portfolio includes systems/structure, technology, menu management, internal communications and guest relations. Her ten-year goal is for all restaurant-related technology to be integrated with and/or a part of Toast. Joy has also worked on issues including human trafficking and modern-day slavery, and has written a book titled, “The Pigment of Your Imagination.” She holds a Bachelor’s degree from Haverford College and a Master’s degree from Yale University.