Dave is the man behind the photos and the marketing genius 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
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.
Ron Goodman has been in the food business for over 40 years, he graduated from the Culinary Institute of America and for many years has been passionate about preparing delicious fresh seafood. He and his partner Greg Casten have been in business together for close to 40 years and opened Tony & Joe’s Seafood Place and Ivy City SmokeHouse together.
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.