Offering our guests great places to dine and providing our employees great places to work: this combination of commitments keeps Fifth Group Restaurants at the top of Atlanta’s hospitality industry. We thrive with a leadership team united by a love of food and deep respect for extraordinary hospitality.
Partners
Steve Simon
Partner
Morehttps://www.linkedin.com/in/steve-simon-216bb46/
Responsible for all corporate finance, legal, facilities management and investor relations at Fifth Group Restaurants, Steve’s passionate about making Fifth Group Restaurants a leader in sustainable practices. After earning a degree in Hotel, Restaurant and Institutional Management from Michigan State University, he headed south to begin his restaurant career. Steve serves as a board member of the Green Foodservice Alliance and a member of the Midtown Alliance, serving both his interests and his community.
Responsible for all corporate finance, legal, facilities management and investor relations at Fifth Group Restaurants, Steve’s passionate about making Fifth Group Restaurants a leader in sustainable practices. After earning a degree in Hotel, Restaurant and Institutional Management from Michigan State University, he headed south to begin his restaurant career. Steve serves as a board member of the Green Foodservice Alliance and a member of the Midtown Alliance, serving both his interests and his community.
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Kris Reinhard
Partner
Morehttps://www.linkedin.com/in/krisreinhard/
As a Partner at Fifth Group Restaurants Partner and the General Manager at Bold, Kris leads Bold as it sets the events industry standard in Atlanta. After earning a degree in Hospitality, Restaurant & Institutional Management from Pennsylvania State University, Kris started with Fifth Group in 1993 and was named as partner in 1996. He serves as a board member of the Atlanta Convention & Visitors Bureau. He’s a devout Phish Head and an avid race car fan and instructor.
As a Partner at Fifth Group Restaurants Partner and the General Manager at Bold, Kris leads Bold as it sets the events industry standard in Atlanta. After earning a degree in Hospitality, Restaurant & Institutional Management from Pennsylvania State University, Kris started with Fifth Group in 1993 and was named as partner in 1996. He serves as a board member of the Atlanta Convention & Visitors Bureau. He’s a devout Phish Head and an avid race car fan and instructor.
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Stuart Fierman
Operating Partner, VP of Operations
Morehttps://www.linkedin.com/in/stuartfierman/
As VP of Operations, Stuart oversees operations for all Fifth Group restaurants, making sure that each of our businesses upholds the highest standard of service. Stuart studied Advertising at the University of Texas and taught snow skiing in California and New Zealand before he started running restaurants around the South, including years spent managing Fifth Group favorites La Tavola and South City Kitchen Midtown. His current responsibilities run the gamut: He facilitates staff training, streamlines processes within the restaurants to enhance both employee and guest experiences, works to sustain profitability, and much more.
As VP of Operations, Stuart oversees operations for all Fifth Group restaurants, making sure that each of our businesses upholds the highest standard of service. Stuart studied Advertising at the University of Texas and taught snow skiing in California and New Zealand before he started running restaurants around the South, including years spent managing Fifth Group favorites La Tavola and South City Kitchen Midtown. His current responsibilities run the gamut: He facilitates staff training, streamlines processes within the restaurants to enhance both employee and guest experiences, works to sustain profitability, and much more.
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Leadership
Jennifer Scott
Vice President of People & Culture
Morehttps://www.linkedin.com/in/jennifer-a-scott/
As Vice President of People & Culture, Jennifer brings a unique blend of insight into what it takes to operate a successful restaurant with a desire to listen, understand and grow. A UT Austin grad, she started her restaurant career as a server during summer break. Jennifer transitioned from operations management to human resources during her 19 years with Bar Louie, where she ended up as VP of Human Resources and earned vast industry experience. In her role with FGR, she oversees practices that ensure every team member is supporting the company’s mission to provide exceptional customer service and memorable dining experiences.
jscott@fifthgroup.com
As Vice President of People & Culture, Jennifer brings a unique blend of insight into what it takes to operate a successful restaurant with a desire to listen, understand and grow. A UT Austin grad, she started her restaurant career as a server during summer break. Jennifer transitioned from operations management to human resources during her 19 years with Bar Louie, where she ended up as VP of Human Resources and earned vast industry experience. In her role with FGR, she oversees practices that ensure every team member is supporting the company’s mission to provide exceptional customer service and memorable dining experiences.
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Jon Barkell
Director of Operations
Morehttps://www.linkedin.com/in/jonathan-barkell-707a379a
With nearly three decades of industry experience, Jon Barkell brings a passion for hospitality and strong leadership skills to his role as director of operations. Starting off in Ocean City Maryland, Barkell made his way to Atlanta and began his 8-year tenure with FGR: He served as the opening general manager for Alma Cocina, then moved to South City Kitchen Midtown. When he isn’t in our restaurants, Barkell can be found cheering on his Baltimore Ravens and sipping a bourbon in his Westside home.
jbarkell@fifthgroup.com
With nearly three decades of industry experience, Jon Barkell brings a passion for hospitality and strong leadership skills to his role as director of operations. Starting off in Ocean City Maryland, Barkell made his way to Atlanta and began his 8-year tenure with FGR: He served as the opening general manager for Alma Cocina, then moved to South City Kitchen Midtown. When he isn’t in our restaurants, Barkell can be found cheering on his Baltimore Ravens and sipping a bourbon in his Westside home.
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David Bridges
Director of Operations
MoreWith 20+ years of hospitality experience, David Bridges brings a passion for people and a gift for solving problems to his role as Director of Operations. From bars with sawdust floors to white tablecloth establishments, David’s restaurant career led him to management positions at Fifth Group’s La Tavola & South City Kitchen Midtown, where he was able to focus on providing great food and great service with his signature sense of humor and strong work ethic.
dbridges@fifthgroup.com
With 20+ years of hospitality experience, David Bridges brings a passion for people and a gift for solving problems to his role as Director of Operations. From bars with sawdust floors to white tablecloth establishments, David’s restaurant career led him to management positions at Fifth Group’s La Tavola & South City Kitchen Midtown, where he was able to focus on providing great food and great service with his signature sense of humor and strong work ethic.
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Ian Mendelsohn
Beverage Director
MoreWith over twenty years in the restaurant industry, Ian Mendelsohn brings passion, knowledge and a love of teaching to his role as beverage director for Fifth Group Restaurants. While Ian loves all spirits, beer and wine, he prides himself as being a wine nerd. He joined the company in January 2020 to oversee the beverage program at six restaurant brands with multiple locations. Ian has spent much of his career in the wine industry with his experiences ranging from sommelier to sales in St. Helena, CA, New York and Las Vegas. He has also served as the beverage director for luxury hotels Mirage Hotel and Casino in Las Vegas and The St. Regis Hotel in Atlanta. Additionally, the beverage enthusiast owned and operated Vine & Tap in Atlanta, a popular wine bar, from 2011-2017.
With over twenty years in the restaurant industry, Ian Mendelsohn brings passion, knowledge and a love of teaching to his role as beverage director for Fifth Group Restaurants. While Ian loves all spirits, beer and wine, he prides himself as being a wine nerd. He joined the company in January 2020 to oversee the beverage program at six restaurant brands with multiple locations. Ian has spent much of his career in the wine industry with his experiences ranging from sommelier to sales in St. Helena, CA, New York and Las Vegas. He has also served as the beverage director for luxury hotels Mirage Hotel and Casino in Las Vegas and The St. Regis Hotel in Atlanta. Additionally, the beverage enthusiast owned and operated Vine & Tap in Atlanta, a popular wine bar, from 2011-2017.
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Lauren Akers
Director of Legal & Risk Management
MoreWith 20 years of experience in a variety of legal fields, Lauren brings her lifelong passion for learning to Fifth Group. An Atlanta native and Georgia State alum, Lauren grew up working summers in her step-father’s law firm while also waiting tables in Virginia Highlands. Since joining Fifth Group in 2015, she has developed her role to include legal project management and risk mitigation, ensuring that both the company and its employees are safe and protected. When she’s not reading a contract or obtaining a permit for one of the restaurants, Lauren enjoys going to stand-up comedy or seeing live music with friends.
With 20 years of experience in a variety of legal fields, Lauren brings her lifelong passion for learning to Fifth Group. An Atlanta native and Georgia State alum, Lauren grew up working summers in her step-father’s law firm while also waiting tables in Virginia Highlands. Since joining Fifth Group in 2015, she has developed her role to include legal project management and risk mitigation, ensuring that both the company and its employees are safe and protected. When she’s not reading a contract or obtaining a permit for one of the restaurants, Lauren enjoys going to stand-up comedy or seeing live music with friends.
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Chuck Sobczuk
Director of Facilities
Morehttps://www.linkedin.com/in/chuck-sobczuk-7625b01bb/
With over twenty years of restaurant, hospitality, sales and maintenance experience, Chuck Sobczuk brings strong problem-solving skills and a passion for enhancing productivity to his role as Director of Facilities. Born and raised in Poland, Sobczuk moved to the US May of 1989, and began his career in the industry as the Restaurant Manager of La Madeline in 1997. Since joining Fifth Group Restaurants in November 2019, Sobczuk focuses on process improvement, managing and overseeing the maintenance of eleven restaurant properties’ building and grounds including Fifth Group’s headquarters in downtown Atlanta. When he’s not in our restaurants, he loves woodworking, entertaining at home or being outside on the lake with his wife and their two dogs.
csobczuk@fifthgroup.com
With over twenty years of restaurant, hospitality, sales and maintenance experience, Chuck Sobczuk brings strong problem-solving skills and a passion for enhancing productivity to his role as Director of Facilities. Born and raised in Poland, Sobczuk moved to the US May of 1989, and began his career in the industry as the Restaurant Manager of La Madeline in 1997. Since joining Fifth Group Restaurants in November 2019, Sobczuk focuses on process improvement, managing and overseeing the maintenance of eleven restaurant properties’ building and grounds including Fifth Group’s headquarters in downtown Atlanta. When he’s not in our restaurants, he loves woodworking, entertaining at home or being outside on the lake with his wife and their two dogs.
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Richard Shirley
Vice President of Finance
MoreWith over 30 years of finance experience under his belt, Richard Shirley joins the Fifth Group Restaurants family as Vice President of Finance. Richard graduated from the Georgia Institute of Technology before becoming director of business planning and a key member of the IPO team for AFC Enterprises. He went on to work for Focus Brands for 13 years, directing strategic planning, running new product and concept analysis and steering operational finance for domestic/international franchises and restaurants. Prior to joining the Fifth Group team in September 2022, he served as CFO at Edible Arrangements and Atticus Franchise Group. As an Atlanta native and fan of the adored Fifth Group Restaurants, Richard looks forward to sharing his admiration for the ever-changing nature and fast-paced environment of the restaurant industry and how it affects effectiveness and profitability. Outside of the finance world, Richard loves hiking, playing golf, cooking and listening to live music.
With over 30 years of finance experience under his belt, Richard Shirley joins the Fifth Group Restaurants family as Vice President of Finance. Richard graduated from the Georgia Institute of Technology before becoming director of business planning and a key member of the IPO team for AFC Enterprises. He went on to work for Focus Brands for 13 years, directing strategic planning, running new product and concept analysis and steering operational finance for domestic/international franchises and restaurants. Prior to joining the Fifth Group team in September 2022, he served as CFO at Edible Arrangements and Atticus Franchise Group. As an Atlanta native and fan of the adored Fifth Group Restaurants, Richard looks forward to sharing his admiration for the ever-changing nature and fast-paced environment of the restaurant industry and how it affects effectiveness and profitability. Outside of the finance world, Richard loves hiking, playing golf, cooking and listening to live music.
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Jason Pristash
Controller
Morehttps://www.linkedin.com/in/jason-pristash-9b23857/
Jason’s responsible for all financial administration throughout Fifth Group Restaurants and Bold Events - a byzantine task that he loves taking on and keeps our restaurants cooking. His hospitality career with him selling t-shirts at Planet Hollywood, later moving into accounting and working as National Regional Finance Director for House of Blues. This Chicago native loves the wonderful culture and people of the restaurant industry, and he also loves cats.
Jason’s responsible for all financial administration throughout Fifth Group Restaurants and Bold Events - a byzantine task that he loves taking on and keeps our restaurants cooking. His hospitality career with him selling t-shirts at Planet Hollywood, later moving into accounting and working as National Regional Finance Director for House of Blues. This Chicago native loves the wonderful culture and people of the restaurant industry, and he also loves cats.
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Culinary
Mark Jeffers
Vice President of Culinary Operations
Morehttps://www.linkedin.com/in/mark-jeffers-9200642a/
As the Vice President of Culinary Operations, Mark guides the direction of Fifth Group’s menus, chef development and back-of-house standards across all locations. A graduate of Le Cordon Bleu, Mark spent 12 years with the The Ritz-Carlton running on-premise and off-premise catering as well as designing, building and opening multiple award-winning restaurants. Most recently, he served as Director of Culinary Operations for the Chase Center, home of the Golden State Warriors, leading the development of the from-scratch food and beverage program. At Fifth Group, Mark challenges and inspires the creative choices of our executive chefs to reinforce a collaborative culture of culinary distinction in Atlanta's restaurant scene.
mjeffers@fifthgroup.com
As the Vice President of Culinary Operations, Mark guides the direction of Fifth Group’s menus, chef development and back-of-house standards across all locations. A graduate of Le Cordon Bleu, Mark spent 12 years with the The Ritz-Carlton running on-premise and off-premise catering as well as designing, building and opening multiple award-winning restaurants. Most recently, he served as Director of Culinary Operations for the Chase Center, home of the Golden State Warriors, leading the development of the from-scratch food and beverage program. At Fifth Group, Mark challenges and inspires the creative choices of our executive chefs to reinforce a collaborative culture of culinary distinction in Atlanta's restaurant scene.
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John Spotkill
South City Kitchen Culinary Director
MoreJohn Spotkill is the culinary director for South City Kitchen, including each of the concept's locations across metro Atlanta: Avalon, Buckhead, Midtown and Vinings. Spotkill keeps each of them at the forefront of modern Southern cuisine, bringing his culinary craft to both the classics and inventive new dishes. Before advancing to culinary director, he was with the restaurant for 11 years – first as executive chef at the Vinings location, followed by eight years as executive chef at Midtown. During this time, he propelled the brand forward with his unique blend of local ingredients, classic traditions, and innovative presentations. A Boston native, Spotkill brings the cooking techniques he learned from his mother and grandmother, along with a deep passion for Southern food, to SCK’s beloved menus – all to acclaim from local and national media.
John Spotkill is the culinary director for South City Kitchen, including each of the concept's locations across metro Atlanta: Avalon, Buckhead, Midtown and Vinings. Spotkill keeps each of them at the forefront of modern Southern cuisine, bringing his culinary craft to both the classics and inventive new dishes. Before advancing to culinary director, he was with the restaurant for 11 years – first as executive chef at the Vinings location, followed by eight years as executive chef at Midtown. During this time, he propelled the brand forward with his unique blend of local ingredients, classic traditions, and innovative presentations. A Boston native, Spotkill brings the cooking techniques he learned from his mother and grandmother, along with a deep passion for Southern food, to SCK’s beloved menus – all to acclaim from local and national media.
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Brandon Chavannes
Director of Culinary
MoreBrandon credits his admiration of the craft to his mother’s deft cooking and his parents’ desire to gather around the table each day as a family, and honors that memory with nostalgic nods scattered seasonally throughout menus at Fifth Group. As Director of Culinary, he oversees the beloved La Tavola, Lure and Ecco Midtown + Buckhead – helping to design the tiny but mighty moments restaurants create, allowing guests to forget the weight of their stresses, even if it's just for the night. Chef Brandon wholeheartedly believes in the power of food and seeks out ingredients with intention, striving to find the best quality and pursuing a deep connection with growers and artisans. Brandon toured through heralded New York institutions (Bar Boulud, John Dory, the Standard Grill, Russian Tea Room), and eventually ventured back to the southeast to hone his skills at Lure (coming full circle), Ford Fry’s Marcel, King + Duke and St. Cecilia, plus Moto Cucina, Enoteca and Nobu, before returning to the Fifth Group family.
Brandon credits his admiration of the craft to his mother’s deft cooking and his parents’ desire to gather around the table each day as a family, and honors that memory with nostalgic nods scattered seasonally throughout menus at Fifth Group. As Director of Culinary, he oversees the beloved La Tavola, Lure and Ecco Midtown + Buckhead – helping to design the tiny but mighty moments restaurants create, allowing guests to forget the weight of their stresses, even if it's just for the night. Chef Brandon wholeheartedly believes in the power of food and seeks out ingredients with intention, striving to find the best quality and pursuing a deep connection with growers and artisans. Brandon toured through heralded New York institutions (Bar Boulud, John Dory, the Standard Grill, Russian Tea Room), and eventually ventured back to the southeast to hone his skills at Lure (coming full circle), Ford Fry’s Marcel, King + Duke and St. Cecilia, plus Moto Cucina, Enoteca and Nobu, before returning to the Fifth Group family.
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Eric Wolitzky
Executive Pastry Chef
Morehttps://www.linkedin.com/in/eric-wolitzky-b267568b/
Eric creates the desserts at all of Fifth Group’s restaurants, developing dishes that ensure every meal ends on a sweet note. Prior to FGR, he worked at Baked in Brooklyn and Cakes and Ale in Decatur, and even appeared on Bravo’s Top Chef Just Desserts. He’s received praise from Bon Appétit for his desserts, earned a spot on Food & Wine’s “The People’s Best New Pastry Chef” list and was named a “Rising-Star Pastry Chef to Watch” by Atlanta Magazine.
Eric creates the desserts at all of Fifth Group’s restaurants, developing dishes that ensure every meal ends on a sweet note. Prior to FGR, he worked at Baked in Brooklyn and Cakes and Ale in Decatur, and even appeared on Bravo’s Top Chef Just Desserts. He’s received praise from Bon Appétit for his desserts, earned a spot on Food & Wine’s “The People’s Best New Pastry Chef” list and was named a “Rising-Star Pastry Chef to Watch” by Atlanta Magazine.
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