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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.
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ERICK COOPER
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.

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YOLANDA SHEFFIELD
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.

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ZANIA PATTERSON
Vice President, Branding & Communications

Zania Patterson has designed and executed the brand strategy for Blueridge Restaurant Group for over a decade. Her expertise in branding, communication, marketing strategies, and sales promotion aids in her duties of overseeing public relations, campaign creative, the Woodfire Club customer loyalty program, managing all social media and promotional events, creating brand strategy and internal branding, and company cultural materials for over 500 employees.

Zania Patterson graduated from the University of North Carolina Kenan Flagler Business School with a Master’s degree in Business Administration (MBA). She also earned a Bachelor of Science in Marketing from the University of Maryland University College and an Associates of Applied Science in Computer Engineering from Prince George’s Community College. She has been part of the Blueridge Restaurant Group since 2010.

 

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BRIAN McCARDLE
Director of Culinary Operations

Brian McCardle graduated from the Culinary Institute of America with a degree in Culinary Arts. Mr. McCardle has over 25 years of leadership and management experience in the restaurant industry and was previously with the Palm Restaurant Group. His experience over the years as an Executive Chef, Regional Director, and Vice President of Culinary Operations have afforded him the opportunity to lead the Blueridge Restaurant Group culinary team.

Mr. McCardle found his love for cooking while working at a local family-owned restaurant and Caesars Casino in Atlantic City. The experience challenged him to be open-minded, creative, and experiment with different flavor combinations. He is passionate about teaching and training which affords him the opportunity to mentor and coach the Blueridge Restaurant Group culinary team. Mr. McCardle believes incorporating quality ingredients into every dish provides limitless opportunities. After all, great food prepared consistently is what brings people together.