Ted drives the overarching business goals and strategy of the brand and works closely with department heads to support the day-to-day activity of employees. With his degrees in Culinary Arts and Foodservice Management from Johnson & Wales, Ted has over 25 years of leadership experience in food and beverage operations, including 10 years with Danny Meyer’s Union Square Hospitality Group. There, he oversaw the Sports & Entertainment division, operating brands including Shake Shack and Blue Smoke Barbecue at venues across the country.

Jason oversees the day-to-day and strategic operations of the Sally’s Apizza brand across multiple corporate departments and restaurant locations. With a degree in business management from Miami University, Jason has 23 years of hospitality experience holding leadership positions with restaurant concepts spanning from fast casual national chains like Buffalo Wild Wings to Michelin rated fine dining restaurants in New York City. During his time in New York, Jason served as an Assistant General Manager & Beverage Director for the Bowery Group, the General Manager of Union Square Hospitality Group’s Blue Smoke & Jazz Standard, and the General Manager of Food & Beverage in the Seaport District at Pier 17.

Eric drives the new location development process from site selection, leasing, engineering, permitting and construction to turning over the ready site to Operations. In his 30 years of experience, Eric has served as the Director of Architectural Design & Development at Au Bon Pain, Director of Engineering at TriMark USA and Construction Manager at Barteca Restaurant Group.

Bret leads the culinary team and is responsible for the training and execution of Sally’s legendary apizza and its evolving menu. He uses his 20+ years of experience to develop the menu, creating exciting and craveable offerings based around his Italian American heritage and the use of seasonal ingredients. As a graduate of the Culinary Institute of America, Chef Bret has worked in a variety of kitchens and styles of service. He draws from his experiences working at globally recognized brands including Walt Disney World and Outback Steakhouse. During his 10+ years working in New York City, Bret refined his culinary and leadership skills with Union Square Hospitality Group, where he worked at nationally admired and awarded restaurants like Gramercy Tavern, Blue Smoke, The Jazz Standard, and Untitled at the Whitney Museum of American Art. As a kid of the 1990’s, some of Chef Bret’s favorite memories were based around pizza parties and he loves getting to share that joy by having guests gather around a table at Sally’s and enjoy our menu.

Don is responsible for the development and execution of Sally’s legendary apizza and more, including facility functionality, product procurement and operational procedure. Prior to graduating from the Culinary Institute of America with honors in 1988, Don served as an Army Field Cook, where he was awarded the Army Commendation medal. After completing his service, Don became the Executive Chef of Hyatt Hotels.

Jon oversees the day-to-day operations of our New Haven, Stamford, Fairfield and Woburn locations. Before joining Sally’s, Jon was Managing Partner of Ruby Tuesday Flagship R&D Restaurant in Knoxville, TN and General Manager of Panera Bread Flagship Café in Boston, MA. Most recently, Jon opened, owned and operated Prime 16 Craft Beer Bar in Orange, CT for nearly a decade.