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.
With over 20 years of experience in financial and operations management with start-ups and global multi-billion dollar organizations, Lisa focuses on being a partner to improve results, build teams and drive change. She joined SRG to be a part of making change in the restaurant industry.
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.
Prior to SRG, Belinda was the Chief People Officer for Willie’s Grill and Icehouse in Houston, Texas and the VP of People for Dinosaur BBQ in New York. At both Dinosaur and Willie’s, she worked with founder-led organizations to help develop and position their brands for growth. She has extensive experience in the hospitality industry in identifying, creating and implementing best-in-class HR processes/systems and the development of leaders at all levels of the organization. At SRG, Belinda supports and manages Benefits, Compensation, Talent Management along with Learning and Development for the team.
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.
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.
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.
Dave first joined the SRG family as a server at Bamboo Sushi. He was excited to be a part of a culture that was intrested in creating social change around sustainability. A Portland native and recent graduate of Portland State University’s Applied Linguistic program, Dave brings with him experience accumulated through many years of working with technology in hospitality, education, software development and system administration.
Andrew has been a beverage and hospitality professional most of his adult life. After honing his skills in a diverse spectrum of casual and fine dining bar programs, his passion for learning found a home with SRG. The best food and drink is crafted by working with talented people as a team; his goal is to craft beverage programs that are rooted solidly in cooperative creation and handcrafted quality. Andy sets menu and execution standards for our bar programs, and sources the best products from around the world to compliment the efforts of our culinary team.
Each day, Adi focuses on creating the best experience for our guests and his team by fostering the sacred relationship between sushi chefs and guests through an unforgettable dining experience. He has been making sushi for over 17 years; studying and learning through hands-on training and personal experience at many restaurants in the greater Portland area. At Bamboo Sushi, he values the personal challenge of creating new, beautiful, sustainable, and intricate specials every evening, while also encouraging his emerging sushi chefs through personal inspiration and positive reinforcement. When Adi is not working, he enjoys quality family time, eating out at new restaurants as part of his goal to continue building his knowledge of all restaurant styles.
Robin is a seasoned marketing professional with experience growing brands across a variety of sectors, from non-profit to tech. Her longtime interest in sustainability led her to her role at SRG where she manages digital marketing. Outside of work, Robin is a passionate creator with a penchant for photography, calligraphy, and illustration.
Julia started her career at Bamboo Sushi as a server in 2014. Seeking to perfect training materials and other resources that inspire and educate our team, she moved into the offices of Sustainable Restaurant Group. Julia now takes the lead on many of our certifications and partnerships – from the biennial B Impact Assessment to the Green Restaurant Association certification of each new SRG location.
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.