meet The Team

Meet
The Team

San Diego Eric Leitstein OMG Hospitality Group

Eric Leitstein

CEO & FOUNDER

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Eric Leitstein envisioned the development of a hospitality group founded upon key principles of passion, integrity, innovation and individuality, and dedicated to building up and supporting local communities. Eric’s extensive industry background and bulldog determination helped pave the way for the establishment of OMG Hospitality Group in 2008 (named after his children, Olivia, Mason, and Gavin), and its significant expansion since. OMG now encompasses 7 restaurants – Union Kitchen & Tap in Pacific Beach, Encinitas & Gaslamp, PB AleHouse, Waterbar, Moe’s and Molly’s in Mission Beach. Eric is also in affiliation with Sandbar, and The Fish Shops. Eric’s original vision has been successfully translated into locations marked by excellent customer service, dynamic menus, signature craft beverages, and a thriving corporate culture with a strong focus on giving back. Eric resides locally with his wife Teresa and three children in Encinitas, California.

San Diego Taylor Boudreux OMG Hospitality Group

Taylor Boudreaux

Chief Operations Officer

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Taylor is a 20+ year culinary executive that brings intense passion and a playful sense of tradition to the table.  Taylor has always worked hard to streamline restaurant operations and uphold high standards of delicious, affordable food with an amazing guest experience.  He is committed to locally sourcing fresh, natural ingredients and creating healthy, craveable dining options.

Taylor has worked with notable restaurant groups including Mastro’s, Wolfgang Puck Worldwide, Fox Studios, Tavistock Restaurants and most recently Stonefire Grill.  He has challenged his culinary skills preparing menus for after-party Emmy and Golden Globe celebrations.  He has catered numerous movie premiers and exclusive private parties for many of Hollywood’s elite, including several heads of State. He has also had the honor of winning the Santa Clara Professional Wine Society Purple Foot Award and the Sante Award of Excellence in Wine Hospitality. 

His love of cooking was deeply influenced by his family’s Cajun background. His father’s career in the Navy tempered that passion with a dollop of tradition and discipline. As a Navy brat, Taylor moved to different locales every three years or so which exposed his inquisitive palate to an ever-changing world of regional flavors. He is excited to return to San Diego where he spent his childhood on the very beaches OMG’s restaurants now adorn.

 When he’s not mixing things up in the kitchen, Taylor spends his time at his home with wife Sunita, son Liam, two daughters Sila and Iyla, and their dog Harley. There he can be found working outside in his edible garden or in the garage turning a wrench on his VW Bus.  You can be sure that there’s country music playing in the background.

San Diego Johnny Leal OMG Hospitality Group

Johnny Leal

Operations Manager

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Johnny began his career in construction working alongside his father starting 12 years old and although he became qualified as a journeyman drywall taper by the age of 16, he quickly discovered it wasn’t for him. He applied for a job at a local deli, which was a welcome change from the construction business. His parents immigrated from the Azores Islands in Portugal, so he grew up eating authentic Portuguese foods. His love for delicious and authentic food grew over the years, and he formed a passion for the hospitality industry. After growing up in Northern California, moving to Colorado, and then eventually settling in San Diego in 1997, Johnny officially started his restaurant career here as a cook and worked his way through the ranks in the kitchen before ever working in the front of the house.

Now, Johnny has been in the business for 20 years and has developed a well-rounded F&B operational skill set, from operating kitchens, night clubs, bars, food forward establishments, breakfast establishments, to amusement parks, sports and entertainment venues, and concert venues. He has played an integral role in opening numerous San Diego hot spots over the years, including Union Kitchen & Tap Gaslamp, Backyard Kitchen & Tap, and re-opening Pacific Beach AleHouse after the fire on President’s Day in 2015. He left the company in 2018 and moved up to Northern California, returning in 2022 with the sole intention of working with OMG Hospitality Group again. When he’s not working, you can find Johnny off-roading and cheering on the Raiders.

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Brent Noll

Beverage Director

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As a native of Salinas, California, Brent Noll never dreamed he could make a career out of food and drink. Thrown into “the industry” as a sophomore in high school, Brent started working in the “dish pit” at his mother’s small, neighborhood restaurant. After attending San Diego State University Brent returned to the Bay Area where he worked in the fine dining scene and focused on learning the intricacies of food, beverage, and hospitality. It was here he discovered his passion for wine, which ultimately led him to earn his certification as a professional Sommelier. Brent then returned to San Diego and jumped into the management game at several well-known San Diego restaurants, where he proceeded to develop and maintain an {“award-winning wine list” (according to Wine Spectator magazine). Brent brings his breadth of passion and knowledge to his positions as both Beverage Director and the General Manager of the all-new Moe’s Steakhouse in Mission Beach.

Catie Davenport, San Diego, OMG Hospitality Group

CATIE DAVENPORT

PROJECT MANAGER

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As a Northern California native who fell in love with San Diego, Catie made the leap to the sunny city eight years ago and has been thriving ever since. Her journey in the restaurant industry began in high school, where she quickly progressed from hostess to busser to server, all while attending college full-time and training as a competitive gymnast.

With a drive for excellence and a passion for culinary arts, Catie transitioned into the Sales and Marketing sector, dedicating years to honing her skills. She even launched her own wedding cake business, Catie’s Cakes & Confections, where she crafted exquisite sugar creations, showcasing her creativity and meticulous attention to detail.

San Diego’s warm beach weather and vibrant culinary scene ignited her passion for cuisine and sparked a deep interest in food photography. This blend of creativity and dedication naturally led her to her current role as Project Manager at OMG.

Amy Mihok, San Diego, OMG Hospitality Group

Amy Mihok

Event Sales Manager

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Growing up on the East Coast, Amy found her way into the hospitality industry as a server during college in addition to receiving a Bachelor’s in Hospitality Management from Florida State University. For over 10 years, she has worked her way through selling and servicing events at resort and city hotel properties on both coasts. She has made her roots here in Pacific Beach, San Diego with her fiance and two cats, and joined OMG Hospitality in February 2022. She has grown her passion for the events industry through creativity, problem-solving and relationship building with clients. When not at work, you can find Amy playing beach volleyball, enjoying hikes with her soon-to-be-husband Sean and their cats, Leeloo and Nimh, and throwing dinner parties for her friends.

Waterbar Logo
WaterbarSanDiego_Brent OMGhospitalitygroup

Brent Noll

General Manager

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As a native of Salinas, California, Brent Noll never dreamed he could make a career out of food and drink. Thrown into “the industry” as a sophomore in high school, Brent started working in the “dish pit” at his mother’s small, neighborhood restaurant. After attending San Diego State University Brent returned to the Bay Area where he worked in the fine dining scene and focused on learning the intricacies of food, beverage, and hospitality. It was here he discovered his passion for wine, which ultimately led him to earn his certification as a professional Sommelier. Brent then returned to San Diego and jumped into the management game at several well-known San Diego restaurants, where he proceeded to develop and maintain an {“award-winning wine list” (according to Wine Spectator magazine). Brent brings his breadth of passion and knowledge to his positions as both Beverage Director and the General Manager of the all-new Moe’s Steakhouse in Mission Beach.

DJ Tangalin, San Diego, Waterbar, OMG Hospitality Group

Chef Carlos

Executive Chef

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Meet Executive Chef Carlos Rodriguez: A Culinary Maestro Blending Art and Flavors

Born in the diverse landscapes of Texas and raised in the vibrancy of New York, Executive Chef Carlos Rodriguez’s culinary journey has been a masterpiece of passion, creativity, and an unwavering commitment to the art of cooking.

From a young age, Chef Carlos found his calling in the kitchen, inspired by the lively dances and infectious laughter of his beloved grandma as she conjured culinary magic. Determined to follow in her footsteps, he envisioned himself as the joyful and vibrant chef, infusing every dish with love and soul. Defying the conventional path, Chef Carlos embraced the school of hard knocks, choosing to learn through hands-on experience and determination. He honed his skills in the kitchens of his aunt’s restaurants, devouring knowledge from books, and mastering the culinary arts through sheer dedication.

An artist at heart, Chef Carlos discovered the intersection of his passion for cooking with his eye for art, graffiti, and drawing. This synergy paved the way for a culinary style that not only tantalizes the taste buds but also captivates the eyes with stunning presentations. Among the array of cuisines that tantalize his palate, Chef Carlos holds Italian and Asian cuisine close to his heart. Their diverse flavors and rich cultural influences have woven their way into his culinary repertoire, adding depth and complexity to every creation.

A man of love and family, Chef Carlos shares his life with his three beloved bullies, whose playful antics brighten his days and remind him of the joy in the simplest things. In a delicious twist of fate, love has brought him and his fiancé together in the kitchen—she, a talented pastry chef, and he, the culinary savant—forming a formidable culinary duo.

As the Executive Chef of Waterbar in Pacific Beach, Chef Carlos Rodriguez brings his passion for art, love for family, and an unyielding commitment to excellence to every plate he crafts. His dishes are not just meals but stories, infused with personal anecdotes and flavors that transport diners on a journey of taste and emotion.

Tyler Glick, San Diego, OMG Hospitality Group

Tyler Glick

General Manager

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Growing up in Oceanside, CA, Tyler has been in the hospitality industry for most of his life. Starting in the dish pit and working his way to General Manager, he has developed teams at many well known local restaurants. More recently he has worked for Phils BBQ as a General Manager. Studying at Cal Poly Pomona and Florence University of the Arts, Tyler developed a passion for the culinary arts early on. When not at work, Tyler enjoys taking his dogs to the beach, enjoying a cold beer on the golf course and being with family. Taco Tuesday’s are a weekly tradition in his home and every dad joke and pun will always make him laugh.

Jared Saunders, San Diego, OMG Hospitality Group

Jared Saunders

Executive Chef

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Jared is a San Diego native who started his culinary journey in high school as a dishwasher, where he quickly rose through the ranks to prep cook, line, sous chef, and eventually to Executive Chef. He had the honor of being mentored by Chef David Polis. Jared has 20+ years of culinary experience, a true passion for food, and enjoys cooking on his time off. When he’s not cooking, you can find him listening to music, spending time with his wife Tanya, his son Ezra Mars, his dog Ziggy, and cat. He enjoys hiking, going to the beach, and is also an avid sneaker collector.

Union Kitchen & Tap Pacific Beach
WaterbarSanDiego_Brent OMGhospitalitygroup

 

General Manager

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Jim Shank

General Manager

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Roberto Rodriguez

Executive Chef

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San Diego Johnny Leal OMG Hospitality Group

Johnny Leal

General Manager

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Johnny began his career in construction working alongside his father starting 12 years old and although he became qualified as a journeyman drywall taper by the age of 16, he quickly discovered it wasn’t for him. He applied for a job at a local deli, which was a welcome change from the construction business. His parents immigrated from the Azores Islands in Portugal, so he grew up eating authentic Portuguese foods. His love for delicious and authentic food grew over the years, and he formed a passion for the hospitality industry. After growing up in Northern California, moving to Colorado, and then eventually settling in San Diego in 1997, Johnny officially started his restaurant career here as a cook and worked his way through the ranks in the kitchen before ever working in the front of the house.

Now, Johnny has been in the business for 20 years and has developed a well-rounded F&B operational skill set, from operating kitchens, night clubs, bars, food forward establishments, breakfast establishments, to amusement parks, sports and entertainment venues, and concert venues. He has played an integral role in opening numerous San Diego hot spots over the years, including Union Kitchen & Tap Gaslamp, Backyard Kitchen & Tap, and re-opening Pacific Beach AleHouse after the fire on President’s Day in 2015. He left the company in 2018 and moved up to Northern California, returning in 2022 with the sole intention of working with OMG Hospitality Group again. When he’s not working, you can find Johnny off-roading and cheering on the Raiders.

Luis Mayoral, San Diego, OMG Hospitality Group

Luis Mayoral

Executive Chef

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Luis was born in Mexico City, a well-known hot spot for gastronomic culture. There, he attended the College of Gastronomy. With roots in two states that are famous for their culinary creations, Oaxaca and Michoacan, he applied the lessons he learned from his grandmother and mother growing up with his formal education to grow his knowledge of and passion for the culinary arts. He moved to San Diego when he was 18 to pursue a career in hospitality. You and eager to improve his skills, he continued to absorb as much knowledge as he could and was eventually offered his first position as a kitchen manager. At 22 years old, he was in charge of his own kitchen, which only grew his love for cooking more. At 35, he was offered an Executive Chef position with OMG at AleHouse, which has been the best kitchen experience he’s had the pleasure of being a part of. He’s been working there for over 5 years and feels as though AleHouse more than just a restaurant, it’s a place where you can truly feely at home and like you’re with family.

Dan Enjem, San Diego, OMG Hospitality Group

Dan Enjem

Head Brewer

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Meet our new Head Brewer Dan Enjem. Dan is a San Diego native, born and raised.His passion for brewing well made beers began in 2005 with his first home brews. That passion and curiosity quickly grew and by 2013 Dan started pro brewing. Getting his start at Thorn Brewing and then brewing at Ballast Point Scripps Ranch, Dan was able to take his beer knowledge to new heights. He belonged to a team that won 15 medals at World Beer Cup, Great American Beer Festival, and Euro Beer Star from 2015 through 2018. Outside of the brewery he loves to enjoy the great outdoors by hiking, climbing, fishing, surfing and backpacking. He also has a passion for cooking and gardening at his home in La Mesa. Dan’s brewing philosophy is to brew well made beer that exemplify the style being brewed, while having the experience to brew outside the box.

Moes Logo
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Nick Sparaccio

General Manager

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Bio coming soon. 

J Scollon, San Diego, OMG Hospitality Group

Chef J Scollon

Executive Chef

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Moe’s culinary development is headed up by Executive Chef J. Scollon. J. discovered his passion for the hospitality industry at the young age of 15, where he began bussing tables in his hometown of Burbank, CA. Hooked by the hospitality industry at such a young age, he attended Le Cordon Bleu Culinary School in Pasadena, where he further developed his passion for cooking into a successful career. Always looking to expand his knowledge and approach to preparing amazing food, he left the US to travel in Europe to develop his craft. There, he spent time studying in France, Italy, and even a season making cheese on a goat farm in Germany. His years of professional culinary experience include positions at Michelin-rated and James Beard award-winning restaurants, stints on Sunset Strip catering to Hollywood’s elite, and fine dining in Napa Valley, Maine and Colorado. Chef J. is excited to be in his new San Diego home and thrilled to continue his career bringing culinary delights to life at the iconic Moe’s in Mission Beach.

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Stephan Phillips

Hospitality Manager

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Bio coming soon

J Scollon, San Diego, OMG Hospitality Group

Chef J Scollon

Executive Chef

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Molly’s culinary development is headed up by Executive Chef J. Scollon. J. discovered his passion for the hospitality industry at the young age of 15, where he began bussing tables in his hometown of Burbank, CA. Hooked by the hospitality industry at such a young age, he attended Le Cordon Bleu Culinary School in Pasadena, where he further developed his passion for cooking into a successful career. Always looking to expand his knowledge and approach to preparing amazing food, he left the US to travel in Europe to develop his craft. There, he spent time studying in France, Italy, and even a season making cheese on a goat farm in Germany. His years of professional culinary experience include positions at Michelin-rated and James Beard award-winning restaurants, stints on Sunset Strip catering to Hollywood’s elite, and fine dining in Napa Valley, Maine and Colorado. Chef J. is excited to be in his new San Diego home and thrilled to continue his career bringing culinary delights to life at the iconic Moe’s in Mission Beach.

J Scollon, San Diego, OMG Hospitality Group

Eli Peralta

Pastry Chef

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