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Johnny & Linda Yee

Founders


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Andrew Yee

Principal Managing Partner


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Edison Yee

Principal Managing Partner


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Anita Rondeau

Principal Managing Partner


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Nick Yee

Principal Managing Partner


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Bonnie Wae

Principal Managing Partner


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Michael Ladden

Principal Managing Partner/Beverage Director

Michael Ladden founded the McLadden Restaurant Group in early 2009 from inspiration gathered from years of bartending & working in the service industry & opened the original McLadden's location in West Hartford in early 2010. 

After working in both the commercial & residential real estate markets Michael brought the Keller Williams Realty franchise to Connecticut in 2004 where he oversaw its growth from a team of two to over 200 associates & 5 offices. He remains a majority owner & board member today.

Michael might be found traveling the far side of the world.  He created Drive The Globe, an overland adventure travel company in the mid 90's and has traveled extensively in Africa, Europe, the Middle East, North & Central America and the Arctic. Currently he is planning a South American adventure from Tierra del Fuego Argentina to New York City.  

Michael is a pilot and enjoys flying small aircraft, he is an avid cycling junkie, continues to travel extensively & still finds time to enjoy brewing and craft beer and whiskey tasting.


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Chef Bryan Graham

Culinary Director/Partner

Bryan Graham started his career at the age of 14 attending Smith Vocational High School for Culinary Arts in Northampton Massachusetts. He later developed his skills working in the local restaurant scene.

Bryan attended Southern New Hampshire University and graduated with an Associate’s Degree in Culinary Arts in 2003. 

After graduating, he moved to the small island of Martha's Vineyard, Massachusetts to work as sous chef for the famous Black Dog Tavern.

Two years later he accepted the sous chef position with Hilton Hotels in Boston.

In 2005 he returned to western Massachusetts to teach the culinary arts at Putnam Vocational High School sharing his love of the culinary craft with the next generation of cooks. Missing the action and teamwork of the kitchen, Bryan moved to the exclusive resort ski town of Telluride, Colorado as executive chef of Excelsior Cafe. 

In October 2008, Bryan accepted the position of sous chef at Sbicca in Del Mar, California. In January of 2010 was promoted to executive chef of the award winning restaurant. In 2010 and 2011 sbicca was voted best neighborhood restaurant by the San Diego Restaurant Association.

In November 2011 Bryan was hired as the executive chef at the soon to open Johnny’s Tavern in Amherst. His focus at the Tavern is to create fresh neighborhood friendly menus and displaying the talents of local farmers in his dishes.


Photo: Winter Caplanson, Connecticut Food and Farm

Photo: Winter Caplanson, Connecticut Food and Farm

Chef Zach Shuman

Corporate Chef/Partner

Zachary Shuman was born and raised in West Hartford, CT. A graduate of Hall High School, Zachary attended both Johnson & Wales and the Center for Culinary Arts in Cromwell, CT.

Growing up in a restaurant family, his father owned a large kosher catering company for 20+ years, his uncle worked in corporate culinary, and his great grandfather owned two restaurants as well as a large catering company. As you can see, Zachary’s passion for the culinary world runs through his blood. 

After working for his father from ages 6 to 15, Zachary began working for notable Connecticut chefs and restaurants including, Avon Old Farms Inn, Simsbury Inn, and Cavey’s. Zachary also had the honor of being the Chef de Cuisine for celebrated chef, Todd English, at his flagship restaurant, Olives, in Charlestown, MA. While working with Todd English, Zachary was able to enjoy short stints in both Las Vegas and New York City.

In January 2015, Zachary joined the Bean Restaurant Group as the Executive Chef at the Student Prince. He was able to transform the 83 year old restaurant into a culinary destination. Zachary became Corporate Chef for the Bean Restaurant Group in 2018 and is now a partner in 4 of 12 units. Zachary is thrilled to be the Executive Chef and partner at Union Kitchen where he hopes to share his culinary expertise with the community that helped raise him. 

When Zachary is not mastering his craft in the kitchen, he is spending time with his wife, Julie, and their new baby boy, Blake


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Krista Siana

Director of Operations

Bartending her way through college and managing a few restaurants along the way, Krista’s passion for the service industry bloomed at an early age. After earning her BFA from Lesley University she co-founded the small batch screen printing outfit Bias Design with a fellow Lesley University Alum and acted as the Chief Operating Officer of Bias Design, a Boston based print house, from 2006 to Bias Design’s sale in 2014. Krista then relocated to the Pioneer Valley to begin working with The Bean Restaurant Group. She puts her vast knowledge of project management, and her strong belief in people-focused leadership to work on a daily basis.


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Joanne Creedon

Marketing & Design

Joanne Creedon brings a substantial history of experience to Bean Restaurant Group, having worked in both management and marketing capacities in the hospitality industry in Boston for the majority of her career. After relocating to Western Massachusetts, Joanne joined McLadden Restaurant Group in 2013 as General Manager of the Hampden, MA unit and was brought aboard the MRG Executive Team within the year. She was brought on board the BRG team upon the purchase of MRG. In her free time, she enjoys travelling, attending concerts, renovating her historic house or spending a summer’s day at Fenway Park.

Favorite Beer: Southern Tier Blackwater Series Choklat Imperial Stout


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Audrey Yee

Accounting Administrator


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Tina Wae

Accounting Administrator