Greg Casten

Greg has been in the fish and food Industry for over 40 years.  With partner Ron Goodman, Greg helped create, develop, implement, design and build Ivy City Smokehouse and tavern. Greg has extensive experience with restaurant and fish operations and has been in Ivy City for 35 years.  With a few stints on lobster boats, his work includes Tony and Joe’s Seafood Place, Nick’s Riverside Grill and  Profish, Washington DC’s largest fresh seafood wholesaler.

Tony Cibel
The patriarch of the family, knows everyone in DC. Tony has dined with presidents, traveled with movie stars, and knows just about everyone that’s anyone in DC, yet is down to earth and very charming. His love for his restaurants carry over to the rest of his family, who carry on his passion for stellar service and excellent food.

Nick Cibel

Nick Cibel is a founding member of this restaurant family. Nick was born and raised in the Washington area. He has been working in the business since he was 12 years old. His attention to detail, gregarious personality and fun loving spirit make people want to be around him!

David Stein

Born on the Eastern Shore of Maryland, Chef David Stein is a graduate of the Baltimore International Culinary College. Chef Stein spent four years as executive sous chef at the Inn at Perry Cabin in St. Michaels’ Maryland. Later he moved on to be the owner and executive Chef of Bistro St. Michaels for 16 years. Living and cooking on the water has created a style that makes his ingredients the star.

Dave Pera

Dave is the man behind the photos and the marketing director of the restaurant group.  Rarely seen without a ball cap on his head and a camera around his neck, you will know he has been there by the trail of half empty vodka sodas winding through the building.  His brain fires at a mile a minute, coming up with and discarding ideas as rapidly as he can say them, until he strikes on one that sticks…and it is usually a doozy. Don’t take his energy or ideas for granted, talk to him while you can, because you will never see him leave, he is the king of the Irish Goodbye.

Benjamin Lambert

Ben’s food journey began when at his mother’s suggestion he enrolled at the Culinary Institute of America. He worked at Le Cirque under the watchful gaze of  Sottha Khunn and Union Pacific with Rocco Dispirito. After many years of working in New York City and Washington DC as executive chef of bread and Tulips, 701 restaurant and District Winery, Ben has taken the executive chef position at The Point DC where he brings his wealth of culinary experience to our kitchen.

Emani Sims

A former collegiate and professional athlete, Emani transitioned to the hospitality industry due to its collaborative nature. She joined the FFFG team after learning the ins and outs of the industry at RPM Italian DC, Hotel Monaco and Dirty Habit DC. As a planner and organizer by nature, she prides herself in being a dependable individual who is able to connect with clients and colleagues of differing backgrounds to produce satisfactory results that exceed expectations.

Erica Stevens

Born and raised in the DMV, Erica has been a part of the DC hospitality scene since 2006 when she first started waiting tables to pay for school.  After graduating from Frostburg State with a Bachelors of Science degree she started bartending and quickly fell in love with people. This led to discovering her niche in event planning.  She loves being a part of the unforgettable memories that are created with each event, and enjoys each new connection she has a chance to make.

Mayi Castillo-Palafox

Mayi has been working in the restaurant industry for 22 years. She started working for Greg Casten at Tony and Joe’s as a server on 2013 and became a manager at Ivy City Smokehouse on 2016.  Mayi loves and enjoys everything she does at Ivy City and treats our customers as if they’re part of the family team.-