Meet the team! It's a rare thing to work in a group of people with similar values and a shared vision. We're extremely fortunate to work with such amazing people.
Chris was born and raised in Houston, Texas. He is a graduate of St. Pius X High School and the University of Texas at Austin. He is the CEO and co-founder of Treadsack Management, a management company that owns and operates restaurants Down House, Hunky Dory, Bernadine’s, Foreign Correspondents, Sugar and Rice Magazine and bars D&T Drive Inn, Johnny’s Gold Brick, and Canard. Among other distinctions, he was recognized as one of Houston Business Journal’s “40 under 40” in 2015. He likes music, whiskey, tattoos, food, people, and beer.
A product of Houston, Texas, Joey is co-founder of Down House, D&T Drive Inn, Treadsack International, and Sugar and Rice Magazine. He loves fantasy novels and hates tomatoes. He is a proud husband to Elizabeth and a proud father to Tex and Duke.
Benjy Mason took a roundabout path to the culinary world. Originally from Vermont, he moved to Houston to start Workshop Houston, a non profit in the Third Ward. After eight great years, he decided to return to his true passion: food. Before Down House, he was the Sous Chef at nationally acclaimed Feast restaurant. He likes getting overly enthusiastic about things and spending time with his wife, children, and dog.
Before joining Treadsack, Travis was the Beverage Director at the award winning Pass and Provisions and also worked in the nationally recognized wine program at Pappas Steakhouse. He is one of only a handful of beverage professionals in Texas to have passed the Court of Master Sommeliers Advanced Exam and he is actively preparing for the notoriously difficult Master Sommelier exam. In the brief moments he is not thinking about wine, he can be found hanging out with his wife Sara, and his daughters, drinking way too much coffee, and enjoying what he considers to be the greatest city in America.
David is a dad who loves cooking, especially local vegetables. He is the editor of Sugar & Rice, writes about cooking at his blog Eclectic Refrigerator, and his poetry manuscript, “birds (9856),” was a semi-finalist for the 2013 Ahsahta Press’s Sawtooth Poetry Prize.
It’s Jason Moore! He spent most of his life in California before moving to Texas in late 2010. He worked in record stores for a total of 20 years, most notably for Amoeba Music in San Francisco and Hollywood. His slow dance with the craft bar scene began a few years ago, and he’s been swooned by the dips and twirls it has given him along the way. You may know him from such hits as “Bartender at Down House” and “General Manager at D&T.” He likes daydreaming to Sade, long walks on short piers, and writing haikus about the neighborhood cats.
Amber is a southern raised hospitality machine! The majority of her youth was spent in the Houston restaurant world until the fashion industry brought her to the west coast. While enjoying a pleasant long relationship with California wines, she drank her first La Chouffe. A spark ignited and her torrid love affair with craft beer began. That passion led her back to Houston and into the arms of the exciting bar and restaurant scene.
Originally from the UK, Richard Knight has lived in the United States for 18 years. He was the Chef-Owner of nationally acclaimed nose-to-tail restaurant Feast in Houston. He is currently working with the team from Down House on Hunky Dory, to open in 2014. In his spare time he is a butcher at Black Hill Ranch. He has two wonderful teenage daughters and two naughty dogs.
Originally from Houston, Texas, Sarah Meyer is a restaurant industry veteran with a passion for etiquette, detail, and great food. Since attending the University of Houston (Go Coogs!), she has worked in a number of fine establishments in Houston. She came on to open Hunky Dory as the general manager in 2015. She enjoys sunshine on the beach, pink wine, and has the cutest dog on earth.
The first time Graham Laborde heard his grandmother speak the words, “If you’re not going to help, get out of the kitchen,” he was hooked on food and cooking. After graduating from Johnson and Wales school in Rhode Island, he started his cooking career in New Orleans where he worked at restaurants such as Commander’s Palace, Stella, and Boucherie. He worked as Operations Manager for Black Hill Ranch and Texas Ranchers Network before joining the Treadsack team. He will bring his passionate take on Gulf Coast cuisine from the Kipper Club to the kitchen of Bernadine’s in the Spring of 2015.
Growing up in San Antonio Glenn always had an interest in food and wine, so he moved to Houston to attend the University of Houston’s Hotel and Restaurant Management School. After several years of experience in the industry, Glenn came on as part of the opening management team at Hunky Dory in the fall of 2015 and was later promoted to the General Manager of Bernadine’s. He loves the Spurs, but you shouldn’t hold that against him.
It’s Down House general manager Kayla Webber! Kayla is a transplant from San Antonio, but is proud to call H-town her home. If you can’t find her at Down House she’s most likely eating something with my her wife. She believes that food is life, and does her best to soak up every bit of it.
Sara Hinkle is a native Philadelphian, who moved to Houston in 2010. Her love of the hospitality industry began 15 years ago with her first job as a hostess, and has only grown. When she’s not coordinating private events and catering for Treadsack, she can be found eating, drinking bourbon, and hanging with her husband and daughters.
Krista is a native Houstonian, and mother of two. She is Quickbooks certified and is currently pursuing a degree in Business while managing CHOAM distribution behind the scenes.
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