Careers

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 four restaurants
(Union Kitchen & Tap in Encinitas & Gaslamp, PB Ale House, and Backyard Kitchen & Tap), and is additionally affiliated with Waterbar (coming soon), Sandbar, and The Fish Shops (in Encinitas, Hermosa Beach, and Pacific Beach). 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.

After moving to San Diego in his teen years, Chris Cox attended highschool and college (UCSD) locally, all the while serving in various hospitality roles and working his way up to bartending. Continually fascinated by the stimulation of working with various people in the industry, Chris stepped into his first management position in 2004… and the rest is history. After working for many years at a number of well-known San Diego restaurants and bars, Chris joined OMG as the General Manager for PB Ale House, then moved up to overseeing the Union Kitchen & Tap – Encinitas location and supervising the opening of its sister store in Gaslamp as well as the (fairly new) Backyard Kitchen & Tap in Pacific Beach. Chris now serves as the Director of Operations for the entire company, and is well-known for his passionate commitment to the personal development and coaching of every staff member.

Daniel got his first kitchen job at the young age of 13. At 18 he began his culinary studies at Le Cordon Bleu and completed his internship at the recently remodeled Pittsburgh Convention Center.  At age 20, Daniel chose to go back to school and pursue studies in Hotel, Restaurant & Institution Management at Mercyhurst College.  He then spent the next 4 years working in various restaurants in Pennsylvania, New York and Northern Virginia until he landed his first Executive Chef job at the age of 24 of Blue Water Bistro is Southwest Florida.  After to moving to San Diego in 2014, Daniel quickly attracted the attention of Eric Leitstein, CEO and Founder of OMG Hospitality Group. He was offered the position of Corporate Chef for the group, overseeing kitchen operations for all OMG locations.  Daniel’s passionate commitment to excellence carries through in his fine eye for detail, rapid ability to organize and mobilize kitchen staff, thorough assessment of the quality of materials used, and keen proficiency as a leader and visionary.

As a Northern California native who fell in love with San Diego and decided to make the jump 3 years ago, Catie has been immersed in the restaurant industry since highschool. She worked her way up quickly from hostess, to busser, to server while attending college full time and training as a competitive gymnast in Northern California. She then spent the next 6 years working in Sales and Marketing, and even started her own Wedding Cake business. Her passion for delicious cuisine and creativity (along with warm beach weather) lead her to San Diego, where she discovered a unique love for food photography. Catie recently joined OMG as Special Events Manager.

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 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 the all-new Waterbar in San Diego as its General Manager.

Megan Lix’ passionate career has spanned over the last 18 years, 12 of which have been managing teams to deliver an amazing experience. She began in restaurants and instantly fell in love with the people, the food, and beverage and the idea of how it can bring anyone together. Understanding restaurants came naturally to her and she began to master all positions in her thirst to know more of the industry. Megan’s initial start in Denver in locally owned restaurants gave her her start but as she made her way to San Diego, she was fully captivated by the San Diego close knit industry and she continued to hone in on her craft. After working in a number of local San Diego restaurants, she found a home with OMG Hospitality Group, a place in which has helped push her already stable belief in service to a whole new level. Alongside Brent Noll, Megan Lix has the pleasure of working with an amazing team at Waterbar.

Chef Eric was born in Reno Nevada, grew up on a rural farm in Clovis California and finally moved to San Diego in 1989 where he currently resides. He started his culinary career in 1994 at the Clarion Bay View hotel where he took an informal apprenticeship with Chef Peter Erni, a classically trained Swiss chef. It was there that he found his passion and learned the fundamentals of being a chef. He then moved on to grow with TS Restaurant Group where he started as a line cook, and in only 3 short years moved on to be the sous chef and finally executive chef. After that, he led the Coronado Brewing Company kitchen as Executive Chef and moved on to open his own coffee shop and deli in downtown San Diego. After selling, he went on to become the 4th executive chef in 40 years at Tom Hams Lighthouse. After a five year stint there he moved on to head the PB Ale House kitchen. The rest is current history.