2025 Georgia Restaurant Association Board of Directors

GEORGIA RESTAURANT ASSOCIATION ANNOUNCES 2025 BOARD OF DIRECTORS

ATLANTA (Feb. 26, 2025) – The Georgia Restaurant Association (GRA) is pleased to announce the organization’s Board of Directors for 2025. The executive committee includes board chair Alexis Kinsey, co-founder for Fork U Concepts; past chair Justin Triplett, president and CEO for MBC Concessions; vice chair Shannayl Deckard, vice president of human resources, restaurants for Legacy Ventures; treasurer Mike Dixon, chief financial officer for GoTo Foods; and at-large members Joseph Hsiao, founder of H Restaurant Group, and Jessica Smith, vice president of marketing for Ted’s Montana Grill.

The GRA also welcomes 6 new board members for 2025, consisting of restaurateurs and industry leaders:

Luke Christian, CEO, Surcheros: As founder and CEO of Surcheros, an emerging fast casual that specializes in “Friendly Tex-Mex, Fresh Every Day,” Luke Christian brings together fresh, made-to-order Tex-Mex favorites and the Southern hospitality modeled in his youth. With over 16 years of industry experience, Christian is a respected and trusted leader with the vision and knowledge to build on a franchise’s foundation and future success. Christian left his rural South Georgia home to attend the University of Georgia in 1998, earning a Bachelor of Arts in psychology. Following his tenure at the university, he pursued various roles across the fast casual and full-service space before concepting the original blueprint for Surcheros. In 2007, the first Surcheros location opened in Douglas, Georgia. In 2017, the first Surcheros franchise opened as Christian spearheaded strategic rebranding and franchise development by bringing to life his shared vision of expansion and love of community. Surcheros currently has 38 locations across Georgia, Florida, Tennessee and South Carolina.

Benjamin Greene, corporate account manager, Ecolab: Ben Greene joined Ecolab in 2011 upon graduation from Johnson & Wales University. He started as a sales and service representative working with hotels and restaurants in Newport, Rhode Island. By delivering best-in-class service and ensuring his customers had the cleanest and safest environments, he was awarded Vendor of the Year twice by the Rhode Island Hospitality Association. In 2017, Greene took on new sales development roles within Ecolab focusing on markets in Boston and New York City with the aim of growing his network and making a bigger impact in important markets. In February 2020, Greene relocated with Ecolab to Atlanta and currently serves as the Ecolab corporate account manager, helping restaurant groups deliver consistency throughout their portfolios to ensure that their brand standards are met regarding cleanliness, food safety, employee safety and operational efficiency.

Lisa Khatib, co-owner, Laziza Mediterranean Grill: Lisa Khatib is co-owner of Laziza Mediterranean Grill, a beloved fast casual dining establishment that has become a cornerstone of the Augusta metro area. After a distinguished career in the U.S. Navy, Khatib embarked on a new journey, teaming up with her husband Nader to cultivate and expand their growing business. Under their leadership, Laziza has flourished with two locations and a thriving catering and commissary kitchen. The Khatibs were named 2024 Entrepreneur of the Year by the Augusta Chamber of Commerce. By prioritizing staff wellbeing with paid leave, a matching retirement plan and discounted meals, Khatib has reduced turnover and fostered a strong company culture. The restaurant’s dedication to health-conscious options and community connections has made it a favorite for those seeking a memorable dining experience, setting it apart in a competitive market.

Caleb Poppell, director of operations, Daniel Reed Hospitality: A native of Savannah, Caleb Poppell has a deep love for the unique Southern city and the wonderfully diverse community it hosts. Poppell has been in the food and beverage industry for over a decade, with most of those years behind a bar. He developed a passion for cocktails, spirits, wine and the spirit of hospitality through these years. He has worked at a variety of concepts in Savannah, St. Thomas and St. John. He always had a particular interest in wine. In 2022, Poppell decided to further his career in wine by pursuing a path of rigorous certifications through the Court of Master Sommeliers. That year, he passed his introductory exam with a perfect score, followed by passing his level two certified exam just four months later. He is currently pursuing his level three advanced exam along the path to the title of Master Sommelier. Poppell brings an enthusiastic spirit to his team. Whether the subject is wine, food or how to deliver an unforgettable experience to the next guest to walk through the doors, he does so with a genuine smile on his face.

Tish Morris, SHRM-SCP, SPHR, chief people officer, Sizzling Steak Concepts: A seasoned human resource professional with over two decades of experience in the fine dining industry, Tish Morris is dedicated to fostering a workplace culture that empowers employees to achieve their career goals. As chief people officer at Sizzling Steak Concepts—one of the nation’s premier Ruth’s Chris Steak House franchisees and the founder/operator of UP on the Roof—Morris leads the company’s human resources strategy, ensuring excellence in talent acquisition, policy development, compliance and benefits administration. Since joining Sizzling Steak Concepts in 2007, Morris has played a pivotal role in recruiting top-tier management talent, implementing human resources policies that align with business objectives and overseeing benefits programs, including group insurance and 401(k) administration. A leader in career development and training, she has contributed to a thriving, people-first workplace culture. Holding esteemed certifications as a SHRM-Senior Certified Professional (SHRM-SCP) and a Senior Professional in Human Resources (SPHR), Morris brings a wealth of expertise in human resource best practices and regulatory compliance. Beyond her human resources credentials, she earned a WSET Level 3 Advanced Certificate in Wine and Spirits, reflecting her appreciation for the fine dining and hospitality industry.

Chris Smith, co-founder and CEO, Zunzi’s Enterprises, LLC: Chris Smith, owner of Zunzi’s + Zunzibar, has never been one to put off until tomorrow what can be done today. That drive led him to become a Five Guys franchisee while still in college, going on to open seven locations within eight years. And it’s that same spirit that, upon his first visit to the Savannah sandwich shop Zunzi’s in 2008, drove him to declare that he would one day own the restaurant—a goal he eventually realized in 2014. Smith quickly refined the Zunzi’s concept, narrowing its wide-reaching menu to home in on its South African influences. As he set about planning an Atlanta location to showcase a new focus on fast casual dining in a fun and energetic atmosphere, he also set his sights on what he sees as a key part of Zunzi’s future success—a company culture founded on the principles of positivity, inspiration and community outreach. Smith founded Zunzi’s to create opportunities for community participation and personal growth. Smith has challenged conventional industry norms with a bold and refreshing approach. Zunzi’s motto is “SHIT YEAH!,” and he wants to make sure that every guest leaves saying exactly that. Their vision statement is, “The restaurant business sucks, we’re here to change it.” Smith believes in constantly focusing on solving problems in the restaurant business that improve his team’s experience.

The GRA board of directors comprises restaurant operators from throughout the state, as well as industry supplier representatives. Board members are chosen to represent their industry and workforce, upholding the mission and vision of the GRA and its philanthropic foundation to advocate and advance the restaurant industry in Georgia.

2025 Georgia Restaurant Association Leadership

Advisory Board

Patrick Cuccaro, Affairs to Remember Caterers

Phil Hickey, Miller’s Ale House

Pano Karatassos, Buckhead Life Restaurant Group

Julie Kritz, Chick-fil-A

Alan LeBlanc, Brewed to Serve Restaurant Group

George McKerrow, Jr., Ted’s Montana Grill

John C. Metz, Sterling Hospitality

Mick Miklos, National Restaurant Association (retired)

Nancy Oswald, Sizzling Steak Concepts

Jim Squire, Franchise Marketing Advisors

Board of Directors Executive Committee

Alexis Kinsey, chair, Fork U Concepts

Justin Triplett, past chair, MBC Concessions

Shannayl Deckard, vice chair, Legacy Ventures

Mike Dixon, treasurer, GoTo Foods

Joseph Hsiao, at-large, H Restaurant Group

Jessica Smith, at-large, Ted’s Montana Grill

Board of Directors

Paul Baldasaro, Taco Mac

Jessica Bryant, NCR Voyix

Juan Calle, TQM Hospitality Group

Luke Christian, Surcheros

Pepe Fundora, Cork and Glass and Casa Nuova Italian Restaurant

Benjamin Greene, Ecolab

Bill Goudey, Copeland's of New Orleans

Thomas Hallford, TSC Associates

Matt Hene, IRONWOOD, a Marsh & McLennan Agency LLC Company

Kaffee Hopkins, Sterling Hospitality

Sean Hyslop, Goldbergs Group

Topher Jensen, Gas South

Tom Johnson, Associated Restaurant Ventures

Lisa Khatib, Laziza Mediterranean Grill

Camila Knowles, Chick-fil-A

Melissa Libby, Melissa Libby & Associates

Bobby Morena, GoTo Foods

Tish Morris, Sizzling Steak Concepts

Susie Oddo, Unsukay

Caleb Poppell, Daniel Reed Hospitality

Brian Renshaw, Moore Colson CPAs and Advisors

David Rose, The Coca-Cola Company

Libby Sharp, Inspire Brands

Joe Sieve, Papa Johns International

Steve Simon, Fifth Group Restaurants

Chris Smith, Zunzi’s + Zunzibar

Richard Tang, Tang Hospitality

Hav Usry, Fat Man's Hospitality

Faith Vaughan

Bud Whitmire, Waffle House

Hank Clark, board emeriti, Marlow’s Tavern & the Woodall

ABOUT GEORGIA RESTAURANT ASSOCIATION

The GRA’s mission is to serve as the voice for Georgia’s Restaurants in Advocacy, Education and Awareness. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia. For more information, please visit www.garestaurants.org.

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