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.”

Prior to joining Tavistock Restaurants in 2009 as CMO, Jeff was Vice President Global Marketing at McDonald's Corporation. He also served as CMO of McDonald's Latin America. As Managing Director of Creata Promotions, Jeff led the Americas offices for this highly successful McDonald's agency. Jeff's international experience spans more than 100 countries and includes work for the E&J Gallo Winery and Burger King Corporation. 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 Vice President of Human Resources, Lisa Tomlinson provides global HR strategic direction and leadership in the areas of: recruitment, employee engagement, salary administration, organizational effectiveness, and performance management for the company. With both domestic and international human resources expertise working with Fortune 100 and 500 companies throughout the U.S. and Europe, Lisa possesses a strong hospitality and retail background, having worked for Host Marriott International, Pizza Hut and most recently with Williams-Sonoma Inc. as the VP of Human Resources Shared Services.

“To love what you do and feel that it matters – how could anything be more fun?”

Keith Davis is Chief Financial Officer for Tavistock Restaurants. With a strong financial background in multi-unit restaurant companies and a career spanning nearly three decades, Davis oversees financial strategic planning, corporate governance, accounting and financial systems for the restaurant portfolio. Before joining Tavistock Restaurants, Davis served as Chief Financial Officer for Round Table Pizza. He was also Vice President and Assistant Controller for Beverly Enterprises, Director of Finance for Landry’s Seafood Restaurants and Director of Business Analysis for PepsiCo / Pizza Hut. Davis earned a B.B.A. in accounting from The University of Texas.

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'.”

Alex Eagle is responsible for Tavistock Restaurants’ national portfolio of leasehold interests including negotiation of new leases for the rapidly expanding Freebirds World Burrito concept, general contract review, and support for acquisition and disposition initiatives. Additionally, his department oversees Tavistock Restaurants’ nearly 1,000 permits and licenses. Prior to joining Tavistock Restaurants in 2011, Alex gained valuable experience working for a prominent international retailer and real estate ownership group. Alex earned his BA from Loyola University New Orleans and his JD from Georgetown Law and also holds CLS and CCIM certifications.

“There are few things as fragile as a good reputation – it takes a lifetime to nurture and preserve and yet only minutes to lose.”

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