ABOUT US

OUR
PHILOSOPHY

MRG is a collection of restaurants owned by award-winning Chef Bruce Moffett. While each restaurant is influenced by location and offers its own unique experience, innovative, seasonally driven dishes and a particular attention to detail are the ties that bind for MRG—because a shared meal forges family.

MRG restaurant strive to embody:

1 - INTENTIONALITY
2 - SEASONALITY
3 - CREATIVITY
4 - COMMUNITY
5 - FAMILY

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INTENTIONALITY

Quality comes first, without limitations. In everything we do, from our approach to food and service to the atmosphere of our restaurants, guests experience the same thoughtfulness and attention to detail in all our locations at all times.

SEASONALITY

Much as our food is formed by the seasons and their offerings, so is our approach to growing our company. Supporting talented restaurateurs as they move forward in their careers is a critical piece of the next season of MRG.

CREATIVITY

Not creative for creativity’s sake, every concept, every dining experience, every movement, is a reflection on form, function, and philosophy.

COMMUNITY

Our legacy is rooted in location. Each of our restaurants has been shaped by its unique neighborhood, and our establishments have shaped those communities in turn. We are proud of our city and our place in it.

FAMILY

Sharing a good meal unites us. Whether forged in our kitchens or gathered around our tables, MRG should feel like family.

OUR
PEOPLE

BRUCE MOFFETT

Chef Bruce Moffett is the founder of MRG. He grew up in Barrington, Rhode Island, and after earning a degree in political science from the University of Rhode Island he briefly working the political circuit in D.C. Bruce found his true passion, however, in creating moments through flavors and experiences. He graduated with honors from the Culinary Institute of America (CIA) in Hyde Park, New York, and went on to earn his stripes in kitchens in Atlanta and Boston. He worked for two of Boston’s most prestigious restaurants, L’Espalier and Metropolis Café, before moving to Charlotte in 2000, where he opened his first restaurant, named for his hometown. In 2009 he opened Good Food on Montford, specializing in global small plates in a casual environment, and he was recognized as a James Beard Foundation Best Chef Southeast Nominee in the same year. In 2013 he launched MRG and opened Stagioni, a fresh take on traditional Italian. In 2019 NC•RED joined the MRG family, and he published his first cookbook, Bruce Moffett Cooks: A New England Chef in a New South Kitchen.

LARRY SCHREIBER

Executive chef of Bao and Broth, Larry Schreiber is a native of Long Island, New York. He attended the Culinary Institute of America, and after graduation he worked in the renowned kitchens of Aqua Grill, Vong, and Le Cirgue before heading to Boston for a position at Metropolis Café. There he worked with Chef Bruce Moffett, who would become his mentor.

Larry joined Bruce in Charlotte to help open Barrington’s in 2000, after which he branched out to further develop his skills, both culinary and managerial, at several other Charlotte eateries. He rejoined MRG in 2009 to help launch Good Food on Montford and has since been an integral part of MRG, helping to helm the kitchen of Stagioni before becoming executive at Good Food on Montford in 2014 and opening Bao and Broth in Optimist Hall in 2019. Go to the Bao + Broth site HERE.

BRAD MCCLAIN

Brad is the general manager of Good Food on Montford. Fresh out of high school, Brad McClain got a job as a dishwasher at The Meeting House, a former Charlotte restaurant—because if you really want to know how a restaurant works, roll up your sleeves and wash some dishes. He eventually worked his way up to chef while attending Johnson & Wales University. Upon graduation, Brad moved overseas to work at The Chewton Glen, one of England’s top hotels. When Brad returned to the U.S., he transitioned to front-of-house management with the training program at Ruth's Chris Steak House. Brad joined Good Food on Montford in 2013, where he manages the daily operations and ensures satisfaction for both customers and employees. Go to the Good Food site HERE.

PEGGY GIBOUIN

Peggy is the general manager at Barrington's. Peggy’s love of food knows no geographical boundaries. She moved from her native France to San Diego to work for the America’s Cup, fell in love, returned to France with a new husband in tow and together they prepared daily meals out of a food truck for the New Zealand Tour de France team. Their work took them to Seattle, Santa Barbara, and eventually to Charlotte—the very month Bruce Moffett opened Barrington’s. Since then, Peggy has been the GM and a key part of the restaurant team ever since. Go to the Barrington's site HERE.

LEE ANN DOLCETTO

Lee Ann is the General Manager at Stagioni. By the age of 12, Lee Ann was earning her allowance as a dishwasher in her family’s restaurant in Brewster, New York. She spent her childhood learning the ins and outs of the industry, working as a busser, server, and bartender. She expanded her experience in kitchens across Arizona, Las Vegas, and Connecticut before coming to Charlotte, where she joined MRG in 2009 as a part-time server at Good Food on Montford. She quickly made herself an asset and was tapped as general manager during the opening of Stagioni, where she oversees the wait staff and wine program. Go to the Stagioni site HERE.

JASON NEWMAN

Sous Chef at Barrington’s, Jason Newman was born and raised in upstate New York. Jason started his culinary career in front of a pizza oven. While working on his dual degree in culinary arts and hotel and restaurant management, Jason honed his skills in a family-style Italian restaurant. Jason left the land of red sauce behind in search of warmer weather and landed in at Charlotte, where he worked his way from line cook to sous chef at Barrington’s, bringing hard work and talent to every meal, every day. Go to the Barrington's site HERE.

DREW DODD

Drew Dodd is the executive chef at NC•RED. He joined the MRG team in late 2014, and was promoted to executive chef at Stagioni less than a year later.

A native of Nashville, Drew has been working in kitchens since he was 15 years old. He started as a dishwasher, and quickly moved up to cooking. Drew fell in love with, as he puts it, the "controlled chaos” of restaurant kitchens.

Drew has lived all over the U.S. and worked in kitchens in Seattle, Spokane, and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University. He worked in several restaurants in Charlotte, including serving as executive chef at George's Brasserie, before joining MRG in 2014 to work with Chef Bruce Moffett—which was one of his wish-list items.

For Drew, NC•RED is a culmination of his culinary experience. His time in Boston gave him a solid foundation—and respect for—northeastern seafood staples, and his hometown roots shine in the southern specialties. Don't sleep on his Nashville hot chicken—it’s a menu must-have. Go to the NC Red site HERE.

SARAH RIDEOUT

Sarah Rideout is the general manager of NC•RED. She originally pursued a degree in sociology but was far more attracted to the culinary world, which she had been introduced to at a young age. She began working in the industry shortly after going back to culinary school. After a stint in an eleventh century chateau, along with a number of other places, Sarah most recently worked as the assistant GM of Oak Steakhouse in Charleston, South Carolina. The environment at Oak Steakhouse allowed Sarah to think about hospitality in a nuanced and intentional manner. Life eventually pulled Sarah back to her North Carolina roots. Soon after the move she hopped on with MRG to help provide her own brand of enlightened hospitality in the Charlotte culinary scene. Go to the NC Red site HERE.

KIERAN GONZALES

Kieran is the executive chef at Good Food on Montford. Raised in Roanoke, Virginia, his Filipino heritage provided an approach to food that was not available in Roanoke at the time. He took his affinity for all things culinary to Johnson & Wales to further develop his skills, after which he worked his way up the ranks of the food world, eventually landing at Good Food on Montford. Drawn to the chef-owned and family-based culture that surrounds the small-plates eatery, Good Food gave him the opportunity to pursue more creative expressions, and his obsessions have been a perfect fit for Good Food’s global small plates. Go to the Good Food site HERE.

ERIC FERGUSON

Eric Ferguson is the executive chef at Stagioni. Eric was raised in North Dakota, where his grandparents’ garden provided his first experience with fresh food—an experience that would push Eric toward developing relationships with local purveyors and searching for fresh, seasonal food. Eric originally went to school for business management, but quickly found himself enrolled in culinary school at the Arts Institute after moving to Charlotte. After graduation, one of his first gigs was at Barrington’s via a recommendation from a professor. Eric worked at Barrington’s then left to further develop his skills, working in Umbria, Italy; Quince in San Francisco; and then Oregon to run Nick’s Italian Cafe. Eric ended up back in Charlotte at Stagioni where his drive to develop relationships with local producers has helped to create food that turns good meals into great experiences. Go to the Stagioni site HERE.