Now more than ever before, changing demographics, technology, profit margins, health & safety, legal compliance, employment pools, styles of service, and guest interface make this alluring and potentially rewarding industry nearly impossible to successfully navigate without the right knowledge, experience, and people.
We are the next generation of hospitality management, providing you the financial, administrative, cultural, and operational tools necessary for success in this new era of hospitality.
We endeavor to embody and instill our core philosophies of Excellence, Value, and Gratitude
into every project, we take on.
Excellence Both operational and reputational. Training, preparation, consistency, communication, systemization, execution, follow-through, and management beyond reproach.
Value Real and demonstrable. Exceeding expectations in every way through service, quality, experience, and results.
Gratitude To our guests, employees, partners, and circumstance. Never forgetting that true hospitality begins and ends with genuine gratitude.
Greg Topel brings over 20 years of hospitality management experience to EVG Hospitality. After working his way up in some of the country’s top restaurant institutions, Greg took a position as the Beverage Director at the Mediterranean, a high volume Boulder tapas restaurant. In addition to managing the floor and personnel, Greg implemented an extensive training program and oversaw a Wine Spectator award-winning wine list with over $100k in inventory. After five successful years at the Med, Greg applied his management skills and passion for the industry to his position as the General Manager at Triana Restaurant. Eventually, Greg left to join the opening team as G.M. at Brasserie Ten Ten, a beloved French cafe with numerous local and national accolades. He spent eight years at the bustling restaurant, where he encouraged a deep-seated culture of gratitude and excellence in hospitality.
The Walnut Restaurant group recognized Greg’s outstanding management style and promoted him to Director of Operations, where he oversaw three high-volume, full-service restaurants; a wholesale bakery; and all high-level management staff. During his seven years in the position, Greg further deepened his skills in financial management, legal compliance, HR, and operations. All the while, he inspired a passion for high-level hospitality throughout the group, earning W.R.G. a reputation for excellence throughout Boulder and beyond.
Greg brings this experience and passion for the industry to EVG Hospitality, where he applies the spirit of Excellence, Value, and Gratitude to each and every project.
Aubrey Clark grew up in the Midwest and began her restaurant career in Iowa City, Iowa. Starting as a bartender, she quickly moved up to help establish and run beverage programs at a variety of local restaurants and bars in the area. She later moved to Boulder, Colorado where she took a job as the Beverage Directors of Brasserie Ten Ten, a local staple with an extensive beverage program. Aubrey worked in all operations of the successful Boulder favorite, before moving on to help open and operate restaurants for a budding hospitality group in Denver, Colorado serving as the General Manager for all locations.
Aubrey joins EVG Hospitality to lend her depth of knowledge to operations, accounting, and front-of-house management.
Director of Operations
Senior Project Manager
EVG’s Senior Project Manager and resident badass. Kyra has grown up in the industry and is hands down one of the most capable and effective hospitality managers out there. Joining EVG in 2019 she has proven invaluable in projects of every size. Before starting with EVG Kyra was Director of Operations (replacing Greg when he left) for the Walnut Restaurant Group and was ultimately responsible for the performance of the three high-volume restaurants with over 450 employees and revenues in excess of 15M per anum.
Beyond her diverse and impressive technical skills is her ability to inspire the best in those around her, Kyra identifies and enhances the most enticing parts of every project and partnership she is involved in. She is the perfect combination of someone who gets things done faster and better than expected while simultaneously being a joy to work with.
Eric Guilford is an operational specialist with a focus on back-of-house and kitchen operations. Eric began his career in Indianapolis, Indiana, cultivating a passion for food at an early age. From lending a hand to his grandmother to his first job at a local sandwich shop, his life has always revolved around the kitchen and hospitality. His love for cuisine developed as he educated himself on cultures and foods around the world. His natural ability, creativity, enhanced palate, and work ethic have set him apart in his ability to manage, create and problem solve.
Eric has vigorously dedicated himself to expanding, learning, teaching, leading, and adapting to the ever-changing food scene in various cities. Eric has developed budding concepts, assisted to stabilize large restaurants, worked in operations of corporate restaurants, as well as exhibited the aptitude to apply himself to the front of house operations and guest hospitality.
Operations Specialist - BOH
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