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
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.
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.
Not creative for creativity’s sake, every concept, every dining experience, every movement, is a reflection on form, function, and philosophy.
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.
Sharing a good meal unites us. Whether forged in our kitchens or gathered around our tables, MRG should feel like family.
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.
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.
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 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.
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.