Front of the House
The front-of-house crew is the heartbeat of any restaurant. They’re the ones greeting you with a smile, guiding you to your table, and making you feel right at home. But it’s the leaders of this team—the owners, managers, and chefs—who hold the key to making the magic happen. They keep everything running smoothly, making sure everyone’s on the same page and guests are happy.
When they’re at the top of their game, the whole team shines, turning a regular night out into something special. They’re the glue that holds it all together, making sure every detail adds up to a great experience. We’ve selected a group of standout friendly faces who light up the Sarasota scene with their passion for hospitality.
Evan Hufe
Café Barbosso
Right-Hand Man
Every show needs a star. At Café Barbosso the show is the coveted eight-course Chef’s Table Experience and the live painting that goes on every night. The star of the show is Chef Joe DiMaggio Jr. Fortunately, our beloved Chef Joe is the generous and collaborative sort, and he revels in recognizing and fostering talent. The restaurant is filled with artists—those who paint and those who cook and serve. One of these artists is Evan Hufe. If you’ve been to the Chef’s Table at Café Barbosso you’ve met Evan. He’s the quiet and unassuming complement to Chef Joe’s brash and engaging “Main Character Energy.” While Joe waxes poetic and nostalgic about the right tomatoes to make his grandmother’s tomato pie, Evan is at your side pouring you a perfect glass of red—but wait, now he’s next to Joe perfecting a plate of pasta. Don’t blink, because he’s refilling your water but he’s also on the other side of the counter sautéing a piece of fish. Evan is always smiling like he has a secret, so I asked him his favorite thing about working at Café Barbosso. This is what he said: “Getting to work with Joe and learning from him and hearing all the stories. He’s like a father to me; my dad passed in 2007, so now I got Joe.” And Joe’s got Evan, and I think that Café Barbosso is all the better for it.
Bryan Spaulding
Food + Beer
Director of Operations
Bryan Spaulding is the kind of guy you want to grab some food and a beer with and just hang out. How fitting then that Bryan is the director of operations for Food + Beer, the rapidly expanding local restaurant group that features good food, cold beer, and a chill environment. Bryan got into hospitality at the tender age of 16 when he worked at a candy shop on Hampton Beach. His impetus for the career choice was “to meet girls” but he ended up loving the business and never looked back. Now, 41 years later, he can’t imagine doing anything else—especially not the dreaded “desk thing” that strikes fear into the heart of all true hospitality careerists. Bryan has worked at Food + Beer for two years and he hails owners Casey and Mike as “genuinely good humans.” He enjoys going to work every day and dealing with something new and different and he loves the people. Bryan and I have the same next-level obsession with the PB&J Wings but he’s almost managed to talk me into trying something from the new menu like the ridiculously tasty-looking burger “The Okeechobee Smash.” Maybe we’ll share some wings on the side.
Tracey McCammack
Michael’s on East
Catering Director
My friend Maggie had an epic 40th birthday party this year at Michael’s Wine Cellar, the boutique wine shop and event space for Michael’s on East. At the party there was a woman who made an impression on me. She was welcoming and pleasant and seemed to be there every time I needed a fresh glass of champagne or to show me the secret way to the ladies’ room. I didn’t guess that this extremely friendly and solicitous server was actually the catering director for Michael’s on East, Tracey McCammack. Incredibly, Tracey has worked for Michael’s for 32 years. I need you to really absorb that as the incredible fact that it is: In a fickle business such as hospitality, to stay with one company for “three generations of guests,” as Tracey puts it, is a beautiful testament to the company, to the guests, and to Tracey. Tracey hails from Lafayette, Indiana, but she grew up on Longboat Key and rode the school bus with Michael Klauber and his brother Tommy. Phil Mancini catered Tracey’s first wedding and gave Tracey her first job in hospitality—and she never left. “I truly love this community, and I’m honored to be included with this group of people.” The honor is ours.
Mila Aguiar
1592 Wood Fired Kitchen & Cocktails
General Manager
Mila Aguiar says that she loves people, and her favorite part of her job is interacting with guests. No lies detected. Mila has a way of making you feel special. Any time Mila meets someone she gives them her full attention and asks them questions and genuinely listens to the answers. “I also love to cook and eat,” laughs Mila, “but I can’t be in the kitchen and not out with the guests.” 1592 Wood Fired Kitchen & Cocktails is about to celebrate their fifth anniversary and much of their success beyond the food and the ambiance (both excellent) is owed to the exuberant hospitality coming from Mila and her husband, Eddie Zaki. It’s not surprising to learn that Mila earned her degree in communications before spending 20 years working in the hotel side of the hospitality business. When Mila met Eddie in 2016, they joined their considerable talents and are slowly growing a restaurant legacy. We’re so glad to be a part of it.
Steven Pitchford
Cask & Ale
General Manager
“Born and raised in Sarasota, Florida,” is not a phrase we used a lot when I was in high school in Sarasota, but the fact is that more of our young and talented residents are choosing to stay here than ever before. The thriving restaurant and bar scene in Sarasota is a big reason for that. Take Steven Pitchford: He’s the young, talented general manager of Cask & Ale in Downtown Sarasota and he was born and raised right here. Steven bussed tables and refilled coffee at Sunrise Café at the age of 14 and he’s been hustling his way up ever since. He’s been at Cask & Ale for four years. The culture at Cask & Ale is evident thanks to the tight-knit team, and Steven credits the owners: “The best part about working here is that I work for people who allow you to try new ideas, give your input, make mistakes, and grow both personally and professionally. That and the amazing people I work with side by side every day are my favorite parts of the job.”
Clark Park
Kore
Chef Partner
I love that the chef is an integral part of the front-of-house team these days. Long gone are the days when chefs hid in the kitchen, shrouded in mystery. I want to know who is cooking my food as much as I want to know the person serving it to me. Clark Park is the chef partner at Kore Steakhouse in Lakewood Ranch and he’s delighted to spend time getting to know his guests. Clark moved here 10 years ago from South Korea and he relishes the time on the floor mingling with guests and improving his (already excellent) English. Clark always wanted to be a chef, and he left his hometown of Gangneung to travel to Seoul and work in restaurants there. Opening Kore in April 2022 was the realization of a hospitality dream. Clark loves to cook and he also loves to know that his food is enjoyed. Do yourself a favor: Go to Kore and order some extremely tender galbi (short ribs) and some craveable pungent kimchi and make sure you give your compliments directly to the chef.
Stephanie Brown
Pop’s Sunset Grill
General Manager
Stephanie Brown and Pop’s Sunset Grill end up on a lot of lists about the best people and places in Sarasota. Stephanie is a powerhouse with a megawatt smile and the kind of gracious demeanor that makes her a desirable guest for everything from parties to polo matches to boards and committees. Stephanie shared with me a great origin story about how she ended up in the hospitality industry: “My high school boyfriend worked as a busser at Out-back Steakhouse. He frequently requested time off to attend my volleyball games, which eventually caused him to lose his position. He encouraged me to apply for a job as a hostess, so we could maintain our discount. I guess you could say the rest is history as far as my career goes.” It doesn’t hurt that hospitality runs in her blood. “My great-grandfather and both of my uncles all owned restaurants. My dad was a restaurant manager in his young adult life. That is where he and my mother met, so it may have been written in the stars for me all along.”
David Gallagher
Arts & Central
General Manager
“We have the best burger in town. I’m not just saying this because I work here; it’s fantastic. Also, you need to experience what Chef is doing with the prime rib; it’s magical. Seriously, it’s so good.” Well, I don’t know about you but now I want to go to Arts & Central and eat a burger followed by some prime rib. Stretchy pants activated. This is what you want in a general manager. A person so invested in and passionate about the place that they attract people to them. David Gallagher is the GM of Arts & Central, but he has a lofty Sarasota restaurant pedigree: He used to be the GM at The Beach House for Ed Chiles. “I started at 14 years old as a dishwasher in a restaurant in Connecticut and I would recommend this career to anyone—100 percent. You meet incredible people, you do something different every day, and you can always find a job. People will always need to eat. I wouldn’t want to do anything else.”
Manuel Gonzalez
Bohemios Tapas Restaurant
Multi-Tasking Manager
When Manuel Gonzalez jokingly mentioned to me on the phone that his title is “Multi-Tasking Manager” he wasn’t kidding. My husband and I ate at the bar at Bohemios and had the pleasure of watching Manuel work the small dining room while we enjoyed small plates of Boquerones (marinated anchovies) and Serrano Ham Bruschetta with plum sauce and green olives. Manuel was the bartender, server, manager, busser, and host. As far as I could tell, on that Tuesday evening, the only thing that Manuel didn’t do was cook the food (but I bet he could). Manuel managed to spend time and make recommendations and have great conversations with all the guests without making anyone wait or feel unattended. Manuel moved here from a coastal town in Venezuela to practice his English and save money as he was in the process of becoming a doctor in his country. He’s spent three years at Bohemios and he has embraced the opportunity to build a rapport with guests. He loves to educate people about the beauty of tapas: “Tapas is about sharing and enjoying yourself with family and friends and not rushing through your meal.”
Meghan Croke
Brick’s Smoked Meats
General Manager
Meghan Croke is the kind of woman who probably got a lot of superlatives in her high school yearbook. I imagine things like “Most Likely to Succeed,” “Most Likely to Organize a Party,” and “Most Likely to be a Good Neighbor.” All these descriptors can be used to describe her role as general manager of Brick’s Smoked Meats in Downtown Sarasota. She’s running an incredibly successful restaurant; she organizes fun events with her fellow restaurant peers like the Fourth Annual Scarecrow Contest, which engage and include the community; and she does it all with that elusive personality trait that can only be found in true hospitality professionals: calm enthusiasm. Meghan is incredibly passionate about the catering aspect of her job, but she says that the downtown clientele has her whole heart: “They become your family.” I asked Meghan her favorite dish at Bricks, and she said, “Brisket is our pride and joy, for sure,” and then she said, “But I can’t get away from the Bacon Burnt End Tacos” and that’s when she won my whole heart. See you at Bricks, Meghan!
