Management Profiles

My Perspective…
Everything I do in life is focused on being better today than yesterday, and on moving forward toward my personal and professional goals. At Cameron Mitchell Restaurants, I'm able to live those every day. Our recent work with one of my favorite restaurants - Mitchell's Ocean Club - is a good example. This is a concept originally created in 1999, but re-birthed in 2006. We believe that today it has the potential to become a regional, or even national, brand.

In the 11 years I've been with the company, I have always followed the philosophy that our associates come first. I ensure that my actions as a manager reflect how I would want someone to manage or treat me, because if we take care of our associates, our associates then will take care of our guests, and our guests will take care of our company.

The culture of this organization is second to none and provides a work environment you want to not only be a part of, but that you want to strive to make better. Cameron is not only my boss, but he has treated me as a partner in his business, and this relationship makes work very enjoyable.

Experience…
David Miller joined the Cameron Mitchell Restaurants team in 1996 after a decade with The Stouffer Restaurant Company. During his tenure with Stouffer, he worked in 10 markets and oversaw numerous restaurant concepts. This experience has allowed David to be instrumental in facilitating the growth of the company from three restaurants to what it is today.

In his role as Executive Vice President, David works closely with each executive team member and reports directly to company President Cameron Mitchell. He plays a vital role in the development and design of new restaurants.

David regularly travels to each restaurant location to conduct "President Round Tables." These interactive meetings with company associates allow Cameron Mitchell Restaurants to ensure the company's culture is alive and well. He also spends time participating in manager meetings and training classes to help develop managers for the future expansion of the company.

David attended The Ohio State University and Columbus State Community College, where he studied hospitality management. He was named one of the "40 Under Forty" local business leaders by Columbus Business First and is very active in the community that has supported him. He is a board member of the Central Ohio Restaurant Association and is the co-founder and co-chair of the Columbus Food & Wine Affair, a major fundraising event that benefits a number of local charities.

 

A graduate of Columbus State Community College's culinary program, Chuck has two decades of experience in the restaurant business and trained for 5 years at The Refectory in Columbus, Ohio under French Chef Richard Blondin. Chuck joined Cameron Mitchell Restaurants in 1995 as Sous Chef but was quickly promoted to Executive Chef. In 1999, Chuck was promoted to the Executive Team as Corporate Chef and in 2007 became Vice President of Food and Beverage until his recent promotion in 2009 to Vice President of Operations. In addition to overseeing the regional management teams for all of the restaurants, Chuck also directs the Company's beverage and training programs as well as the operations of Cameron Mitchell Catering Company and the Rusty Bucket Corner Tavern Restaurant chain. He actively participates in new concept development for the Company, which involves traveling to diverse locations to research potential new concepts with a goal of further extending Cameron Mitchell Restaurants' national presence.

 

Wayne began his culinary career more than two decades ago working in several restaurants while in college. He then became a Sous Chef for Stouffer Restaurants before moving to Fort Lauderdale, Florida to work with the renowned Chuck Muer Restaurants as Executive Chef prior to joining Cameron Mitchell Restaurants. Wayne then joined Cameron Mitchell Restaurants in 1997 as the Executive Chef of Cap City Grandview. He was quickly promoted to Vice President and Executive Corporate Chef where he oversaw the day-to-day culinary operations of all the restaurants as well as the purchasing programs of the Company. Wayne has played a vital role in the growth and development of the Company, including contributing his expertise to develop and launch the Mitchell's Fish Market concept. In 2009, Wayne was promoted to the newly created position of Vice President of Store Planning and Purchasing. This new position will allow Wayne to make a greater impact on cost savings companywide, especially on the development front.

 

Brian Hinshaw is one of Columbus's most decorated and accomplished chefs with over 20 years of culinary experience having worked in renowned kitchens in great cities such as Columbus, San Francisco, Los Angeles, and Chicago. During his time in the Culinary Arts Program at Columbus State, Brian apprenticed under Chef Hartmut Handke, ranked as the 13th top Master Chef in the country. Brian began his tenure at CMR in 1999 as Executive Chef for Mitchell's Ocean Club then opened M as Executive Chef before his appointment to Regional Chef in 2005, and in 2009 to Vice President of Culinary Development. Well known for his creative cuisine and attention to detail, Brian is dedicated to the training and advancement of future culinarians both inside and outside the Company.

 

My Perspective…
It is hard to choose my favorite Cameron Mitchell Restaurant because I really do love them all. Ultimately, I would pick Cap City, because it is great for people of all ages, and the menu has something for everyone. Hands-down, Cap City has the best Reuben sandwich anywhere…and then there is the Seriously Big Chocolate Cake - my favorite dessert! However, I learned to love seafood by dining at Mitchell's Ocean Club, which is another great place for family gatherings that is also perfect for business events.

All the Cameron Mitchell Restaurants reflect our overriding theme of excellence and hospitality. The "associates come first" philosophy and our high standards for quality permeate everything we do. Our success comes from treating others with respect, enjoying and taking pride in doing what we do; doing it to the best of our ability, but still striving to be even better the next day.

The freedom to make decisions insures that I continue to learn every day. However, by also operating under the theory that two heads are better than one we enjoy a feeling of teamwork and tremendous accomplishment. I have been with the company since day one, and over the years, this collaborative environment has allowed me to build invaluable relationships with the five groups of people we serve - our associates, guests, investors, purveyors and the community.

Experience…
Stacey has been with Cameron Mitchell Restaurants since Cameron opened his first restaurant, Cameron's American Bistro, in 1993. She began as the company's accountant and advanced to her current position as Vice President of Corporate Affairs.

Stacey works closely with Cameron on a daily basis and manages investor relations, restaurant licensing, home office administration, and strategic and cash flow planning. Her long tenure with the company has made her a leader in sharing the company's culture and history.

Prior to joining Cameron Mitchell Restaurants, Stacey spent eight years with Columbus-based Micro Resources/Resource One, which she joined as Accounting Manager in its start-up phase and helped grow to become a $30 million computer systems reseller. Stacey earned a Bachelor's Degree in Accounting from Franklin University in Columbus, Ohio, while working full-time and raising a family.

 

My Perspective…
Cameron Mitchell Restaurants has shaped so much of my life. On the night my husband proposed to me, we dined at Martini Polaris. Much to my surprise, he had invited 18 people, including my best friends and my family, to join our dinner, which also happened to be on my birthday.

Our team is able to go far beyond the "numbers" of our business, showing our dedication and commitment not only to the finances, but also to the company overall. In accounting, the whole really is greater than the sum of its parts. When you add it all up, that philosophy is reflected in the way our team interacts with each other and in how we work together to reach company goals.

Everyone on our team has an extraordinary work ethic and a passion to be the best. Our collegial environment and shared dedication to excellence have made me so proud of our company, our restaurants and our associates. I feel very blessed to have a job I love and to work in an environment where everyone is valued.

Experience…
Diane joined Cameron Mitchell Restaurants in 1997 as the Chief Financial Officer. Because she grew up in the restaurant business and has significant hospitality finance experience, Diane has proven to be an extremely valuable asset to the Cameron Mitchell Restaurants team.

Diane oversees the company's Accounting and Information Technology departments. She also manages the company's banking relationships and business insurance. Diane is a critical element of the company's ongoing budgeting process, helping to measure past performance and monitor future projections.

Diane graduated with a degree in Accounting and Finance from Ohio University. She previously served as controller of Herberts Powder Coatings, Inc., a $50 million multi-national organization located in Hilliard, Ohio. She also was an accountant with Deloitte & Touche, LLP, in Columbus, Ohio, where she performed auditing services for hospitality, manufacturing and distribution companies.

 

My perspective…
One of the great culture stories of this organization is the 'milkshake' story, which I heard for the first time when interviewing for my position. The story takes place around what would happen if a guest asked for a chocolate milkshake - an item that isn't part of the menu. Although you might assume that the protocol would be for the server creatively work around this request while keeping our guest happy, instead, the server is instructed to fill the guest's request - whatever it may be - including providing the guest with a milkshake.

When I was dining at Ocean Club during my interview, I decided to "test" the server by ordering a milkshake, and sure enough, there was no hesitation in fulfilling my wish. To me, that story exemplifies a commitment to the Cameron Mitchell Restaurants' culture that isn't the norm in this industry - that "the answer is yes" is a philosophy that really does work. I knew immediately that this was an organization I wanted to be a part of.

What I find even more impressive is that the server still works at Ocean Club five years later. That underscores our commitment to hiring and retaining the best possible talent and treating all of our staff with the utmost respect. It's a philosophy that's been with us from the beginning, and one that I wholeheartedly embrace.

Experience…
Chuck Davis joined Cameron Mitchell Restaurants in 2002 and serves as Vice President of Human Resources. He helps ensure the best practices and policies are in place to support the company's main goal of "putting associates first" and to attract and retain great associates.

Chuck also acts as a cultural filter for the company by ensuring all employment-related subjects are handled in consideration of the strong company culture thriving at Cameron Mitchell Restaurants. At the same time, he dedicates himself to protecting the "back door" of the company by maintaining a deep understanding of labor laws and issues and training managers so they are well-prepared to follow the laws within the context of the company culture.

A native of San Jose, California, Chuck graduated from the University of Santa Clara with a business degree. He served as an officer in the U.S. Army; worked for the Marriott Corporation, in both their theme park and hotel divisions; and worked for Interstate Hotels for nineteen years in positions including Senior Director of Recruitment and Succession Planning and Regional Director of Human Resources. While with Interstate Hotels, Chuck earned his Master's degree in Labor Relations from Indiana University of Pennsylvania and earned the designation of Professional in Human Resources from the Society of Human Resources Management.

 

After ten years managing and directing regional marketing efforts for Cameron Mitchell Restaurants, Heather was promoted to Vice President of Marketing in 2010. She had achieved a promotion to operating partner in 2006 and was awarded the 2010 Cameron Mitchell leadership award for outstanding service to the company. Heather's marketing oversight encompasses the restaurant group's seven Columbus-area concepts and Catering division; Ocean Prime with 8 locations in major U.S. cities; and The Rusty Bucket Restaurant & Tavern, a 12-location concept currently in three states. Her prior advertising and public relations agency service prepared her for her diverse responsibilities that include strategic media placement and corporate communications. She is a graduate of Miami University and The University of Cincinnati. In her spare time, Heather enjoys mentoring students through Big Brothers/Big Sisters of Columbus, Ohio, traveling, and spending time with her family.

 

As President of Rusty Bucket Tavern and Restaurant, Gary Callicoat has defined what gives a restaurant concept diverse appeal and a true sense of hospitality. Since opening its first unit, Rusty Bucket has enjoyed steady growth under Callicoat's leadership as neighborhoods across the Midwest have embraced this fun, fast, familiar and friendly neighborhood establishment to their communities.

Gary Callicoat began his career in the hospitality industry at the age of 15 as a dishwasher at Geisenhaus in North Canton, Ohio. Furthering his career he found himself ascending to a number of managerial and operational roles in multiple restaurant companies, most notably with the 55 Restaurant Group and Cameron Mitchell Restaurants (CMR), both based in Columbus, Ohio.

Callicoat's experience with Cameron Mitchell as his mentor spurred his entrepreneurial spirit. While serving as general manager of Mitchell's Martini Italian restaurant in downtown Columbus, the concept for "Rusty Bucket" was born. With Mitchell providing valuable guidance, Callicoat began to realize his goals, and the Rusty Bucket was on its way to success.

In May of 2002, The Rusty Bucket Restaurant and Tavern debuted and opened its doors in the affluent Columbus suburb of Dublin. Rusty Bucket Restaurant and Tavern delivered a menu of pub classics and familiar, yet updated, made-from-scratch diner favorites and a comprehensive list of over 80 beer selections. Giving the community a casual dining concept that is as appealing to families as it is to the sports leagues gathering after a game, the Rusty Bucket found its niche and began to seek out similarly situated locations and expand across central Ohio.

Currently the Rusty Bucket has 12 locations in three states with annual sales approaching $30 million for 2010. Over the next five plus years Rusty Bucket Restaurant and Tavern plans to harness the power of the brand and expand to 40 Rusty Bucket locations across the Midwest, with projected annual sales exceeding $100 million.

Reflecting a long record of giving back to the hospitality industry, Callicoat serves on the board of the Central Ohio Restaurant Association and is equally committed to supporting charitable causes of the communities in which he does business. Callicoat encourages and leads his team to give back in many ways with numerous activities throughout the year including raising funds and basic supplies for underprivileged school children, coat drives in the winter, and providing Thanksgiving meals to the Salvation Army.