Leadership - Blue Ridge Restaurant Group, LLC

Blueridge Restaurant Group leadership team have a genuine commitment to the staff, guest satisfaction, and excellence at every level of the organization. Meet the leaders who continue to raise the bar, develop our teams and the future of the company.

ERICK COOPER
Director of Daily Operations

Erick Cooper is Blueridge Restaurant Group’s Director of Daily Operations and joined us in 2011. Erick brings decades of restaurant management experience to Blueridge Restaurant Group including six years with the Hillstone Restaurant Group as a General Manager of various Houston’s Restaurants. After leaving Hillstone, Erick was responsible for opening three separate Johnny Carino’s Restaurant franchises before moving to J. Alexander’s Restaurants where he opened two of their highest volume units.

Erick earned his Bachelor’s Degree from Florida State University School of Hospitality.

Laura F. Jones

Vice President, Growth & Corporate Development

Laura Jones serves as our Vice President of Growth & Corporate Development. Before joining Blueridge, Laura worked as a management consultant for global banks. She later transitioned to a career in investment banking at Moelis & Company’s global headquarters in New York. Her expertise in operations optimization and mergers and acquisitions is crucial to developing and implementing our strategic priorities.

Laura holds undergraduate degrees in both Spanish and Italian language and culture from the University of Maryland. She also earned a Master of Science in management studies and a Master of Business Administration (MBA) from Duke University’s Fuqua School of Business.

ALLYSON BELKNAP
Vice President of Human Resources and Administration

Allyson Belknap is our Vice President of Human Resources and Administration. Allyson first joined Blueridge in 2016 as an Assistant Manager and quickly climbed the ranks to General Manager. Her extensive experience spans all Blueridge Restaurant Group concepts. Allyson’s leadership skills and intricate knowledge of the hospitality industry have positioned her to oversee all non-operational activities including compliance with company policies and procedures, attracting and retaining motivated staff, negotiating contracts and benefit plans, and development of systems and procedures.

Allyson graduated from Loyola University of Maryland Sellinger School of Business with a Master’s degree in Business Administration (MBA). She also received a Bachelor of Science in Hospitality Management from the University of Delaware Alfred Lerner School of Business.

ZANIA PATTERSON
Vice President, Branding & Communications

Zania Patterson serves as our Vice President of Branding and Communications. Since 2010, she has been at the helm of Blueridge Restaurant Group’s brand strategy, expertly guiding our branding, communication, marketing strategies, and sales promotions. Her role encompasses overseeing public relations, campaign creative, the Woodfire Club loyalty program, social media management, promotional events, brand strategy development, and the cultivation of Blueridge Restaurant Group's company culture.

Zania holds an MBA from the University of North Carolina Kenan-Flagler Business School. She also earned a Bachelor of Science in Marketing from the University of Maryland University College and an Associate of Applied Science in Computer Engineering from Prince George’s Community College.

BRIAN McCARDLE
Director of Culinary Operations

Chef Brian McCardle joined Blueridge Restaurant Group as our Director of Culinary Operations in 2021. In this role, Brian leads our entire culinary team in the development and evolution of all our seasonally changing menus and daily features. He is passionate about teaching and training and never misses the opportunity to mentor and coach his chef teams. Dedicated to incorporating quality ingredients into each dish, Brian works under the principle that great food prepared consistently brings people together.

Brian found his love for cooking while working at a local, family-owned restaurant and then at Caesars Casino in Atlantic City. In his 25 years in the culinary world, he grew to be a central figure in the Palm Restaurant Group and has amassed experience as an Executive Chef, Regional Director, and Vice President of Culinary Operations. These experiences challenged him to be open-minded and creative while affording him the ability to experiment with different flavor combinations.