Mike initially began his career in hospitality as a dishwasher to put himself through school. He eventually worked his way up to bartender until a car accident led him to move back to LA with his now wife for surgery and to recover.  He jumped back into the hospitality industry, working for SBE as a table service assistant and got a taste of Hollywood nightlife at the highest level by opening, working for, and ultimately operating several of their venues. It was during this time that he assessed his career path and decided to forgo his initial career path as a teacher, and build his career as a hospitality leader, learning as much as possible and working up to a leadership role. 

SBE offered him his first opportunity as an Operations Manager at Create, a 20,000 square-foot EDM nightclub co-owned by Insomniac Events. Aside from nightlife, he executed a multitude of private & red carpet events including several high profile wrap parties & corporate events. From there, he transitioned to Operations Manager at Hyde Lounge Staples Center, a unique partnership between SBE, AEG & Levy Restaurants. He spent nearly two years in that role, operating as the liaison between all three companies, running operations and traveling across the country to assist with high-profile events such as the US Open. He continued to learn as he worked every event that they opened for (including the Grammys & NHL Finals), executed private parties for several hundred groups each season, and worked with some of the best in the industry in the busiest stadium in the world. 

With little to no upward mobility in his current position and a desire to further his career, he pursued a position with a company he had previously worked as an executive for, Lucky Strike. He was quickly promoted to General Manager at their flagship venue. His previous experience in entertainment hospitality served him well as they offered bowling, live music, and several high profile red carpet events, in addition to a litany of smaller private events. After two years with Lucky Strike, he took an opportunity to join Punch Bowl Social as a General Manager to open their newest venue in Rancho Cucamonga. 

After a successful first year at Punch Bowl Rancho, he was presented an offer to open the San Diego location. Due to construction and licensing delays, he accepted an offer to be the multiunit General Manager for Tavern + Bowl in San Diego. Punch Bowl & Tavern both operated similarly with the focus on the quality of the food, beverage and hospitality combined with the entertainment element and a plethora of private events. He remained with Tavern until COVID hit, and eventually received his dream offer to take over Waterbar as the General Manager. He continues to grow his passion for hospitality and events in his position at Waterbar, as well as managing bottle service with Insomniac Events, including high-profile events such as EDC and Maxim Hot 100.

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.

Working in restaurants since he was a kid, Clem has worked in several positions across the industry, from fast food to fine dining. Growing up in Massachusetts, Clem strangely developed an aversion to inclement weather and bolted for the warm climate of southern Florida.  While there, he enrolled in the Hospitality Program at the College of Boca Raton. Apparently, Florida wasn’t hot enough, so after a year, he transferred to the University of Nevada at Las Vegas. While finishing his education he worked a succession of jobs at casinos, nightclubs, and restaurants in the desert oasis. Upon graduating, he decided to try something new, so he was off to the west coast working for several different restaurant chains until he landed at Yard House restaurants.  There, he worked at locations across San Diego, Orange County, Palm Desert and Arizona.  Feeling the need to reconnect with family, Clem moved back home where he ran a successful ale house and worked at a boutique hotel called The Lenox.  The charm of San Diego proved too much to resist, so without much of a plan and with the conviction that life would better in the sunny Golden State, Clem packed up his 2013 Chevy Malibu and drove cross-country in December of 2021. He has been joyfully employed at Union Kitchen & Tap in the Gaslamp since February 2022.

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.

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.

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.

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.