Fritz Brogan's hospitality career began as a student bartender at the historic D.C. bar The Third Edition. He went on to open Gin & Tonic Tavern at the age of twenty-four and subsequently expanded, opening and operating multiple restaurants and bars. In addition to his business career, he offers strategic advice and counsel to elected officials and candidates running for federal and statewide office. A third-generation Hoya, Fritz is a graduate of Georgetown University and Georgetown Law and serves on the University's Board of Governors and on the board of Hoyas Unlimited. He currently serves as the National Co-Chair of Maverick PAC and is admitted to the bar in D.C. and Florida. A native of Fort Lauderdale, Fritz resides in Spring Valley with his wife.
Reed is the managing partner and co-founder of The Mission Group and a founding investor of George in Georgetown and Mason Inn in Glover Park. In addition to owning brick and mortar establishments, he has produced numerous events ranging from 2,000 to 6,000 attendees at venues throughout Washington DC and Baltimore including Mellon Auditorium, Carnegie Library, The Old Post Office Pavilion, The Galleria at Lafayette Center, City Tavern Club, Port Discovery Museum and Kastles Stadium. Reed is a graduate of the University of Virginia, where he was a walk-on to the varsity wrestling team. Outside of work, Reed serves as president of the Potomac School Alumni Governing Council and suffers from an addiction to online chess. He lives in Spring Valley with his wife and two sons.
Stefan oversees all staff and operations at Mission Group venues. He has over a decade of experience at senior management positions in the hospitality business, including a lengthy stint as an Executive Manager in the Clyde's Restaurant Group. His previous positions include General Manager of Triumph Brewing Company in Philadelphia, Craft Beer Sales Manager at Premium Distributors of Washington DC, Executive Manager of the The Tombs in Georgetown and General Manager of Hawthorne. Stefan was hired as Director of Operations in order to optimize processes and service in order to position the company for significant expansion. While not working 25 hours per day to keep the ship headed in the right direction, Stefan enjoys Giants football, Top Gun, sweater vests and low quality domestic beers. He is a graduate of Goucher College and resides in Alexandria with his wife and daughter.
Geoff serves as a manager at Mission, helping to oversee the restaurant’s operations and service. He has been with the company for more than four years, working his way up from server to shift manager to senior manager. A native of Maryland, Geoff graduated from American University. In addition to being able to train new servers on the finer points of menu, he can also lecture authoritatively on topics ranging from Phish to DC sports to crunchy band drum technique.
Alyssa is a graduate of the George Washington University's Elliott School of International Affairs. After years of doubling between work in political fundraising and working in restaurants, Alyssa decided to transition her skills in political communications and international political development into the hospitality industry. Alyssa worked with the International Republican Institute, and worked with numerous campaigns as a PAC fundraiser before accepting a full-time position as the Marketing and Dining Coordinator for Tonic at Quigley's on GW's campus. She then managed Tonic Mount Pleasant, and went on to become the Dining Room Manager at Chesapeake Inn Restaurant & Marina in Chesapeake City, MD. Alyssa made the move back to Washington in November 2016 to become the Events Manager for Co Co. Sala, and most recently worked as Director of Marketing and Events for the Fat Baby, Inc. restaurant group (Proof, Doi Moi, formerly 2 Birds 1 Stone).
Alyssa has been training and selling dressage horses since she was 5 yrs old. At the age of 11, she was the youngest to ever compete at the CDI-Olympic-qualifier, Dressage at Devon. She still hopes to compete in the Olympics.
She is a member of the DC Craft Bar Guild, and the DC Chapter of the US Bartenders Guild.
Kelly began her hospitality career at the age of 14 at a family-owned restaurant in Yardley, Pennsylvania. It was during this period that she initially cultivated her appreciation for hard work, guest relations and Philadelphia sports fandom. She eventually joined Maggiano's, working in seven locations, opening new restaurants from NY to FL and working in every front of house position, as well as a stint as kitchen manager along the way.
A couple of years after landing in DC, Kelly began at Rare Steakhouse, located a few steps from The White House. There, she was in charge of managing all aspects of the tavern as well as a 500-label wine list. Kelly started as Mission Navy Yard's Assistant General Manager prior to the 2018 opening. While not overseeing ops, she enjoys traveling, sipping mezcal and making provocative comments in shift logs about Phillies wins over the Nats.
Chris joined the Mission team after nearly ten years with Clyde's Restaurant Group. After bartending at The Tombs and 1789 Restaurant, he took the plunge into management, and spent four years in that capacity at The Tombs and two at Clyde's of Gallery Place. He is a graduate of Georgetown University, and grew up 28 miles from Fenway Park. Chris is a loyal follower of Boston sports and Georgetown basketball, enjoys water sports and playing golf badly, and was told by his eye doctor that he needs to read less.
Hailing from some of the top South Florida kitchens like Blue Door at Delano and Barton G, chef Roberto has successfully worked his way up the industry ladder. He has been exposed to all kinds of operations from free standing restaurants and world-renowned country clubs to operational consulting, both domestically and overseas. He also has had the opportunity to train under high profile chefs like Calude Troisgros, Robert Fasce and Richard Sandoval, among others. Most recently Roberto served as Executive Chef at The Smith in Penn Quarter.
Charlie began his restaurant career in 2003 with the Clyde’s Restaurant Group after graduating from Towson University in Baltimore, Maryland. For more than ten years he held management positions at Clyde’s of Tysons, Clyde’s of Gallery Place and The Hamilton before joining the DC Restaurant Group as General Manager of The Front Page in Dupont Circle in 2015. When not running Mission Navy Yard, Charlie enjoys spending time with his wife Jessica and 9 pound Shitzu Fiona. His hobbies include 3 minute office breaks, visiting different Subway franchises to compare bread quality, complaining about being mistaken for Ashton Kutcher and scouring the internet for skinny cut European shirts and ties.
Director of Employee Development and General Manager, Hawthorne
After seven years of playing professional baseball in the Boston Red Sox and Atlanta Braves farm systems, Michael found his passion in nightlife. Upon completion of his baseball career, he worked in VIP Security for 3 years in Las Vegas. Later, he interned with Light Group (now Hakkassan Group), one of the most respected hospitality groups in the world, and catapulted into management soon after. After managing several hospitality venues in Vegas, Michael moved to Washington D.C. to help open the 1.5 billion dollar MGM National Harbor project. After opening the venue, he jumped back into nightlife with the move to Hawthorne, helping the venue maintain its busy late night and private event businesses. His hobbies include complaining about not playing baseball anymore, being mistaken for a bouncer and chasing his newborn daughter around the house.
Nick Jones joined the Mission team in 2017. During the week, he bartends at Mission and on weekends he manages brunch at Hawthorne. A native of Washington D.C., Nick attended Gonzaga College High School before moving out west to attend the University of Arizona. After school, he was the assistant general manager at an Arizona brewery and bar. When not showing up absurdly early on weekend mornings to ice down the dozens of champagne bottles needed for bottomless brunch, he enjoys experimenting with new cocktails, attending shows at The Anthem, spending time with his sister and family and long walks on the beach with his pup Beaux Jangles.
Kati serves as Director of Marketing and Events at Mission Dupont after having previously held the same role at Hawthorne for two years. She started with the company as a member of the opening staff at Mission, where she worked as a server, bartender and office coordinator. Kati is a DC native and a University of Alabama graduate. Her hobbies include fashion, travel and dogs and climbing Hawthorne's four stories 23 times a day.
Igor Milosevic is the longest serving manager in the company. He started as a doorman at Mason Inn, where his knowledge of fake IDs was so legendary that occasionally police officers would stop by to ask him for his expertise. He quickly became a manager and after the company sold Mason Inn, he joined the Hawthorne team in 2016. His experience with high volume operations and customer service is critical to Hawthorne's success. It is rumored that the movie "Roadhouse" was loosely based on his life story. When not working at one of his two jobs, he is a leader of the "Stop Selfies" movement, roots for the Sacramento Kings and enjoys educating customers being escorted out that Russia and Serbia are actually not the same country.
Chris joined the Mission management team in 2014 and is so adept at customer service that the term “Plogging” made it into the training handbook. When not at Mission, Chris is a real estate agent who can speak authoritatively on up-and-coming neighborhoods and fine mezcals. Chris is a native of suburban Maryland and a College Park graduate. He enjoys cheeseboards, speakeasies and sharp turns on his motorcycle.
Sophie began as a hostess for the Mission Group before climbing the corporate ladder (literally, via Hawthorne's 94 steps) to become Hawthorne's Events and Marketing Manager. Sophie credits her keen eye for hospitality to her Southern upbringing in her beloved home state of Tennessee. She graduated from Colorado College magna cum laude before moving to DC to work with the NAACP and as a government affairs coordinator for the Healthcare Nutrition Council of America. In both of these jobs Sophie worked to improve the lives of everyone she came in contact with, a skill which has served her well in the hospitality field. Sophie prides herself on being able to talk to anyone about anything so come into Hawthorne and test out that theory!
Erwin Rodas took over as Executive Chef at Mission following a four month stint as Sous Chef. Previously he has served as Executive Sous Chef at 1789, Sous Chef at Fainting Goat and Sous Chef at The Partisan. He is grateful to have had the opportunity to train under a variety of highly accomplished chefs including Nathan Beauchamp, Daniel Giusti, Salvatore Ferro, Anthony Lombardo and Samuel Kim.
Casiano Vaquero has served as Executive Sous Chef at Mission Navy Yard since opening day along with Executive Chef Roberto. He has held previous positions as Sous Chef at Cuba Libre and Chef Geoff’s and line cook at Del Frisco’s Double Eagle Steak House, Casa Nonna and Jaleo by Jose Andres. Casiano began working in the food service industry at a young age and is enjoying his role at Mission as a team leader.
Xavier has been at Hawthorne since day one back in December 2015. He started with the company as Sous Chef, and took over Executive Chef duties in June 2016. He has helped turn Hawthorne into one of the most popular brunch venues in DC, often churning out over 300 meals on Saturdays and Sundays. Prior to joining the team at Hawthorne, Xavier worked as a Line Cook at Bryan Voltaggio's Range, and as a Sous Chef at Mothership in Park View and at the Petworth Citizen.
Delanta was part of the opening team at Hawthorne and was promoted to Sous Chef in October 2016. Prior to joining the team at Hawthorne, he worked at the Washington Convention Center, Fire Station 1 for six years and Scion. In June 2018 Delanta transferred to Mission Dupont, where he serves as Head Production Chef. He was born and raised in Washington DC, is a die-hard Wizards fan and can be found fishing and grilling when not overseeing Mission's kitchen.