As COO of Tavistock Restaurants' upscale portfolio, Bill is responsible for 40+ restaurants across 15 upscale concepts. Bill has over 30 years of experience in the restaurant industry including more than 140 restaurant openings across five continents. Having been involved in development and operations of Cask 'n Cleaver, Hard Rock Cafe, Planet Hollywood and Gordon Biersch, Bill's career has touched almost every facet of the restaurant business. His past roles have included culinary operations, domestic and international purchasing, operations, and some entrepreneurial experience as an Owner/Operator.

“I live with the passion to share the love of great food, drink and memorable experiences.”

Bryan Lockwood has served the restaurant industry in several different capacities, gaining over 34 years of operations expertise. Having been involved with both private and publicly held restaurant companies throughout his career, Bryan has operated specialty restaurants and multi-unit operations. His executive responsibilities have run the gamut from principal, investor, franchisor, franchisee and consultant to President and CEO. At Tavistock Restaurants, Bryan has spearheaded major initiatives such as the inception and brand development of the company's revolutionary concept, ZED451, as well as the acquisitions of the multi-unit Freebirds World Burrito, Sapporo Scottsdale, E-Brands Restaurants and the Back Bay Restaurant Group.

“Hire on the things you can't teach–passion, integrity, intellect and work ethic. You can train new staff on the business, but you cannot teach character.”

A native of Boston, Ann Marie heads Tavistock's Back Bay Restaurants. She has more than 24 years of experience beginning her career as a restaurant manager for Back Bay founder, Charles Sarkis. In addition to her considerable restaurant operations experience, which included direct responsibility for Abe & Louie's, Atlantic Fish and Coach Grill, Ann Marie led Back Bay's training and development program as well as new restaurants roll-outs.

“The best guest experience starts with hiring the best people, living our culture and delivering our promise of hospitality.”

Jeff leads Tavistock Restaurants' brand strategy and marketing disciplines for the group's 16 concepts. Prior to joining Tavistock Restaurants, Jeff worked for McDonald's Corporation as Chief Marketing Officer of McDonald's Latin American operations and later as Vice President of Global Marketing with worldwide responsibilities for the McDonald's kids' and moms' business as well as media and sports alliances. Earlier in his career, Jeff worked with the E&J Gallo Winery, Burger King Corporation and Ketchum Communications. Jeff received his BA from Wake Forest University and his MBA from the University of North Carolina, Chapel Hill.

“Our success hinges on our ability to provide an exceptional experience–whether it's a five dollar burrito or a forty dollar prime steak.”

As CFO, Benedikt oversees all aspects of financial analysis, reporting, accounting and payroll. He is also charged with streamlining and simplifying management processes through information technology. Originally from Zurich, Switzerland, Benedikt spent the early part of his career in the banking and asset management industries. Prior to joining Tavistock Restaurants, Benedikt was controller and equity analyst with Columbia Management Advisors, Inc. He earned his Economics and Business Administration degree at the School of Economics and Business Administration (SEBA) in Zurich-Winterthur, Switzerland.

“Every person should make decisions for their company as though it were their own money being spent and invested.”

Jim leads the fast growing Freebirds concept as President. Jim has successfully led several other fast-growing concepts including Jamba Juice, Noah's Bagels and Taco Bell. Over the past 30 years, Jim has served at every level in the restaurant business, building sales and profits through innovation, consistent execution and leadership. Jim has opened over 400 fast casual restaurants and recently served as CEO and President for a leading health and fitness organization. Jim earned his BA in Economics from Dartmouth and his MBA from the University of California, Los Angeles.

“With Freebirds, we have a unique opportunity to build a brand and restaurant experience that is enduring, engaging, fun, and can help change the world for the better....one community at a time.”

Chef Steve leads Tavistock Restaurants' food and beverage operations along with system wide responsibilities for purchasing. Originally from Dublin, Ireland, Chef Steve developed his culinary experience through years of opening and managing restaurants in Bahrain, Amman, Dubai, Beirut, Nagoya, Copenhagen, Berlin, Madrid, Barcelona, and the United States. Chef Steve worked for Hard Rock Cafe and Maxwell Brands before joining Tavistock Restaurants.

“Our standard is 'great'.”