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.
Director of Daily Operations
Erick Cooper and is a graduate of the Florida State University School of Hospitality and brings seventeen years of restaurant management experience to the Blueridge Restaurant Group. His experience includes six years with the Hillstone Restaurant Group as a General Manager of various Houston’s Restaurants. After leaving Hillstone, Mr. Cooper opened three Johnny Carino’s Restaurant franchises with former Hillstone Managers. Mr. Cooper then decided to move back into the upscale market and went to work with J. Alexander’s Restaurants, where he opened two of their highest volume units which displayed continued sales growth.
Mr. Cooper currently works as the Director of Daily Operations for Blueridge Restaurant Group where he oversees all the Copper Canyon Grill and Stanford Grill locations.
Director of Culinary Education
Anthony Peake graduated from Johnson & Wales with a degree in Culinary Arts. Chef Peake has over fifteen years of experience in the restaurant industry and was previously with McCormick & Schmick’s. He has been with Blueridge Restaurant Group since the opening of Stanford Grill and was instrumental to its strong success. Mr. Peake has developed new food items for the Copper Canyon Grill Concept and provided numerous methods to the Copper Canyon Grill kitchen managers which allow them the ability to execute recipes with more consistency.
Chef Peake believes the key ingredient to being successful is by providing the guest with a great culinary experience from beginning to end, including a variety of choices and prices from which to choose. He is passionate about his work and tries to incorporate only the finest ingredients into his menu development. Chef Peake trains his staff on the belief that we are in the business of creating memories.
Executive Vice President & General Counsel
Yolanda Sheffield is responsible for helping the company achieve financial goals and objectives, increasing operating performance, analyzing financial reports, ensuring compliance with company policies and procedures, and attracting and retaining motivated staff to lead and grow the organization. In this capacity, she oversees the accounting department, the human resources department, and the legal department.
Yolanda Sheffield graduated summa cum laude from the University of Tennessee at Chattanooga with a triple major in accounting, finance, and human resources management. After working for an international accounting firm and obtaining her C.P.A. license, she went on to graduate from Washington and Lee University School of Law. She worked for an international accounting firm, clerked for a judge, and went on to serve as the Executive Director for a division of a non-profit organization. She is currently licensed to practice law in Maryland and the District of Columbia as well as before the Supreme Court of the United States.
Director of Marketing
Zania Patterson has designed and executed the brand strategy for Blueridge Restaurant Group for almost ten years. Her expertise in marketing strategies and sales promotion aids in her duties of overseeing the Woodfire customer loyalty program, managing all social media and promotion events, and creating internal branding and company cultural materials for over 400 employees.
Zania received her Bachelor of Science in Marketing from the University of Maryland University College. She has been part of the Blueridge Restaurant Group since 2010, as the Marketing Manager. In 2015 she was promoted to the Director of Marketing.