Sustainable Restaurant Group is a collection of brands that are defining the future of hospitality through a deep commitment to environmental and social change. We make mindful business decisions that connect environmental impact, the prosperity of our team members and purveyors, as well as the enrichment of the communities we live in. We seek opportunities to create new concepts that inspire change by providing an innovative experience that meets the mind and enlivens the spirit.
The world’s first sustainable sushi restaurant.
A casual experience bringing sustainable seafood to everyone.
Kristofor is a consummate creator. He views business as the ultimate platform to affect positive change in the world. His goal is to build the most innovative and creative restaurant group in America. Sustainable Restaurant Group is the living embodiment of this mission, whereby the environment, people, community, and profits are all accounted for at the highest level, in unison. When Kristofor is not working to foster and grow the culture and people of Sustainable Restaurant Group, you can find him traveling the world to give talks on sustainability, leadership, and culture. As well, he frequently works with suppliers, environmental scientists, and policy makers to create deeper impact for his companies. Kristofor enjoys spending his time outside of work with his wife, family, friends and participating in adventure and adrenaline sports.
Ashley brings over 10 years of experience in operations management with hotel and restaurant groups throughout the West Coast. She has been a part of the development team for pre- and post-opening operations — most recently, a $50 million-dollar hotel project developing multi-unit food and beverage concepts. She has successfully turned around sales and service performance in transitional properties through motivational leadership, a focus on brand objectives, and implementing systematic profit management procedures. Prior to joining the SRG team, she oversaw the operations of a 4 star 18.7-million-dollar revenue generating 187 room hotel and spa in Palm Springs, California.
After graduating from Boston University’s School of Hospitality, Cory worked with fine dining restaurant groups on both coasts to help them expand their footprint. He then joined Viceroy Hotel Group where he traveled between eleven different properties as corporate task force and operations, dedicated to ensuring the brand vision was executed uniquely in each market. Eventually starting his own consulting group, Cory found his niche specializing in opening new hospitality concepts with a focus on branding and guest experience. He came to SRG to explore how his creativity in branding can manifest itself in a company dedicated to real change. Within SRG he leads the storytelling for each of our brands, managing PR, Marketing, Restaurant Design and Digital Experience.
With over 20 years of Culinary experience, Darren has been dedicated to improving the food experience through systems, processes and best practices for Food Start-ups, Restaurants, Pop-ups, Hotels and Corporate Dining. Known as an excellent problem solver and welcomer of challenges, he brings innovative and decisive solutions to the table. Prior to SRG, Darren was formally a VP of Culinary for a Food Service Company, Executive Chef for Google and Chef/Consultant for Fairmont and Four Seasons Hotels. When not working, you can find Darren rolling on the mats honing his skills and competing in Brazilian Jiu Jitsu, hiking or just being active, trying anything/everything with food and spending time with his family.
Brandon has participated in almost every role in the restaurant industry. Starting at age 15 as a chef, Brandon quickly fell in love with food and service. After moving to Seattle from Denver to learn with new culinary talents, Brandon decided to give sushi a try. Almost 10 years later, Brandon was the executive sushi chef at Bamboo Sushi when it opened its doors in 2008. After many years in the kitchens of great restaurants, Brandon decided he wanted a new challenge, and became the general manager of Bamboo Sushi. Now Brandon oversees our extensive supply chain ensuring we remain true to our commitment to sustainability and quality. When Brandon is not challenging himself in new roles, he likes spending time with his friends, camping, and having a great glass of Scotch.
Chef Elijah Lehrer has been honing his take on Japanese cuisine for over 20 years. As a classically trained sushi chef he was a trailblazer from the beginning, working at notable restaurants such as Nobu, Blue Ribbon Sushi, Ozumo, and Wolfgang Puck. As a chef and consultant, Elijah has brought a strong focus on training, building teams, menu creation, and brand recognition to the forefront. For Elijah, food is about striving to create that perfect experience where a meal transcends boundaries and allows guests an escape into the unknown. In his free time, Elijah enjoys spending time with his beautiful wife and three little girls, being in nature, and enjoying all the wonderful food Portland has to offer.
Reuben brings over 10 years of experience in financial reporting, assurance, and accounting in accordance with U.S. Generally Accepted Accounting Principles. Prior to SRG, he led the accounting team at SERA Architects, a Portland based architecture firm that emphasizes sustainable design for the built environment. Reuben joined SRG to build on the company’s existing financial reporting and accounting and to support the mission SRG has built over the last decade for their guests, employees, and the environment. Outside of the office, Reuben enjoys photography and cycling – especially as a commute to and from the office.
An east coast native, Deanna comes to SRG with years of experience in restaurants and in the HR world, primarily in the culinary and hospitality industries. While in NYC, Deanna worked her way through nearly every FOH position as host, server, floor manager, and AGM for Extra Virgin Restaurant and Aroma Kitchen & Winebar. This, along with her formal education in Counseling & Human Services, provided a great background for her next roles as Career Services Advisor for the Institute of Culinary Education (ICE) and HR Manager for the Dinex Group. Deanna’s approach to HR and recruiting is very much rooted in the years spent working in guest-facing and customer-service roles and focuses on communication, making connections, and building relationships.
Sustainable Restaurant Group is based in Portland, Oregon and is currently growing concepts across the United States.
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To work with us, please visit our recruitment page.
When reading sheet music, there is a symbol that tells the pianist to sustain a musical note over time; to press on the pedal, and remove all barriers from the strings so the sound can resonate...naturally and fully. This is what inspired the logo for Sustainable Restaurant Group. We seek to write new music, a new story, of how the hospitality industry works. We relate to the language of music as it is universal; something that is understood by everyone. Community, laughter and eating; these are all shared experiences. Our symbol further represents this common bond that brings us together with one purpose. The mark depicts our solid foundation of values as well as our ability to prosper over time. We are filling in the blank space of this symbol with our story; inspiring others to follow our lead and pursue sustainable, conscious business practices.