With restaurants spanning the country, Michael Schlow is one of the most influential and respected chef/restaurateurs in America today.
His ability to capture a variety of global cuisines and techniques has led to appearances on The Tonight Show with Jimmy Fallon, Bravo’s Top Chef Masters, The Today Show, Good Morning America, The Rachael Ray Show, CBS This Morning, Nightline, and The Food Network.
He’s been the recipient of many awards including being named “Best Chef in the Northeast” by the James Beard Foundation, “Best Chef in the Country” by Sante Magazine, as well as the “Culinary Award of Excellence” given out by Robert Mondavi to only 6 recipients a year. His restaurants have been recognized as some of the best in the world by Esquire, Food & Wine, Conde Nast Traveler, and Gourmet.
He is the author “It’s About Time, Great Recipes for Everyday Life” and is regularly requested to appear and speak about the restaurant and
hospitality industry. Originally from Brooklyn NY, Michael travels extensively and enjoys golf, music and photography. He makes his home in Boston, MA with his artist wife Adrienne and his two daughters Petra and Axelle.
Spiro Pappadopoulos was an independent restaurateur before joining SRG as Director of Operations New England in 2016. His management went company-wide as VP of Operations in early 2017, before being promoted to CEO in 2018. His ability to make decisions with conviction earlier and faster enables our immensely talented team to work without a bottleneck. To do this, he relies on his understanding of all stakeholder needs balanced by an unrelenting focus on business results. Spiro strives to lead by embracing change and capitalizing on the opportunities that it brings.
Alex Levin wears a number of hats at SRG, including directing strategic business initiatives while also being an award-winning pastry chef. Prior to SRG, he opened Michael White’s Osteria Morini in Washington, DC and was trained in New York at Cafe Boulud and Restaurant Jean-Georges. Alex graduated from Yale and the CIA with honors.
Director, Strategic Business & Pastry Programs
A native Virginian, Chris Watson credits his family for his passion for food and cooking, growing up hunting and fly fishing with his grandfather, and learning to cook what he brought home. His professional journey has traversed celebrated establishments across the globe: Michelin starred restaurants in Italy and Spain; the Four Seasons hotel in Houston, TX; Los Angeles’ Regent Beverly Wilshire, Nick and Stef’s, Patina, and Zucca; the Four Seasons Hotel company in Hawaii; and with Robert Wiedmaier at Brasserie Beck, Marcel’s, and Lorien Hotel and Spa. In 2013, Chris drew on his experiences working abroad and opened Ovvio Osteria, an Italian restaurant in Northern VA, before working for Fabio Trabocchi at Fiola where the restaurant received a Michelin star, then as corporate chef of the Sfoglina branded restaurants.
Travis Gray joins SRG with over two decades of restaurant management experience. His passion for food, fine wine, and art has shaped an impressive career in hospitality. Previously, he has leant his talents to Ghibellina, DC’s famed Occidental Grill, Equinox Restaurant, the Virginia Museum of Fine Arts, David and Main Restaurant in Richmond, and Trellis in Williamsburg, VA. Travis brings an extensive knowledge of wine to the table, having thoughtfully curated nearly a thousand bottles from around the globe. His wine wisdom is matched only by his dedicated and attentive approach to hospitality, always going above and beyond to create an unforgettable experience for every guest.
Service & Operations Manager
Sherry Delaney brings twenty years of marketing and PR experience to the SRG team, most recently as the owner of Lambent PR in Washington, D.C., where she specialized in meeting the needs of restaurants, bars and quality brands. Before launching her company, she worked as a business journalist and was a fundraiser for American Red Cross. Sherry worked in a variety of front and back of the house positions in her home town of Philadelphia, and brings a deep understanding of restaurant operations to her marketing role for SRG.