KRISTOPHER S. CARR has been a Managing Principal of SRG since 2013.  He oversees beverage concept creation/development, beverage program design, kitchen/bar equipment design, operational logistics, and new restaurant development.

Kris broke into the hospitality ranks of New York City in 2001 and became an integral part of the success stories of Sushi Samba and The Biltmore Room.

In 2005 Kris turned his focus toward the nightlife industry with Cain New York.  His hard work and dedication quickly vaulted him to the position of beverage director for all Cain Leisure properties including Cain New York, Cain South Hampton Club, Goldbar, and The Surf Lodge. He also showcased his operational skills by producing events during New York’s Fall 2006 Fashion Week, MTV music awards and the Sundance Film Festival. In 2007 Cain Leisure exported his talents to the Caribbean as the opening general manager of the ultra-chic Cain at The Cove on Paradise Island, Bahamas. Named one of the “Best Pool and Beach Clubs in the World” by Forbes Magazine in 2008, Kris and the management team of the Cove received a most prestigious award from JD Powers and Associates rating them as “Best in Class.”

In 2012 Kris teamed with Desmond Reilly and launched their first solo project, Kettle Hill - a new brand of American bistro and tavern inspired by Teddy Roosevelt & The Rough Riders.  Kettle Hill was critically acclaimed for its “farm to table” menu and kraft cocktail program and resided in the Power Plant Live District of Baltimore, MD.

Kris and Des have been working together in the hospitality industry for more than 18 years and the two have been working with Stu Damon for nine years.  In 2014, the trio purchased SRG and launched The Walrus Oyster & Ale House in National Harbor, MD. This restaurant consistently ranks as one of the top oyster sellers in the Maryland, Delaware, and Virginia market.  In 2017, SRG launched Chicken + Whiskey (with Charles Koch) in Washington, DC.  The 14^th Street location continues to outperform the street doing over $4 million in 3150 square feet.  Des, Kris, and Stu opened The Walrus Oyster & Ale House at The Mall in Columbia in 2018.  The restaurant was nationally recognized in 2021 by Travel Magazine for having one of The 10 Best Sandwiches in the USA…the Lobster Roll!  In 2019 the SRG trio renovated and relaunched doi moi, a full-service Vietnamese restaurant in the busy 14^th Street corridor of Washington, DC.  In 2022 they opened Chicken + Whiskey at The Mall in Columbia and Chicken + Whiskey in the Ballpark District of Navy Yard.  In 2023 they opened Chicken + Whiskey in Clarendon, VA.

Kris holds a B.S. in Business Logistics from Penn State University.

DESMOND J. REILLY has been a Managing Principal of SRG since 2013.  He oversees concept creation/development, design/build, branding, marketing, operations, and new restaurant development.

Des cut his teeth in the hospitality industry working with national brands including The Ritz Carlton Huntington Hotel in Pasadena, McCormick & Schmick’s in Los Angeles, and The Cheesecake Factory in Redondo Beach, CA.

In 1994, Des came to New York City and began working for several prominent independent hospitality operators including Cain New York.  He launched an extensive CRM platform for the nightlife company and oversaw the Cain Leisure Guest Services Department. This program was instrumental in the growth of Cain Leisure and helped secure the partnership with the Atlantis Paradise Island Resort and the birth of Cain at The Cove, Paradise Island, Bahamas.  Des also directed the Events and Marketing Departments at Cain Leisure, which included Cain New York, Goldbar, Cain at The Cove and The Surf Lodge.
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In 2012 Des left New York City to launch Kettle Hill (with Kristopher Carr) a 6000 square foot, 180-seat, full-service restaurant, bar, and patio inspired by Teddy Roosevelt and The Rough Riders.  Kettle Hill was critically acclaimed for its “farm to table” menu and kraft cocktail program and resided in the Power Plant Live District of Baltimore, MD.

Des and Kris have been working together in the hospitality industry for more than 18 years and the two have been working with Stu Damon for nine years.  In 2014, the trio purchased SRG and launched The Walrus Oyster & Ale House in National Harbor, MD. This restaurant consistently ranks as one of the top oyster sellers in the Maryland, Delaware, and Virginia market.  In 2017, SRG launched Chicken + Whiskey (with Charles Koch) in Washington, DC.  The 14^th Street location continues to outperform the street doing over $4 million in 3150 square feet.  Des, Kris, and Stu opened The Walrus Oyster & Ale House at The Mall in Columbia in 2018.  The restaurant was nationally recognized in 2021 by Travel Magazine for having one of The 10 Best Sandwiches in the USA…the Lobster Roll!  In 2019 the SRG trio renovated and relaunched doi moi, a full-service Vietnamese restaurant in the busy 14^th Street corridor of Washington, DC.  In 2022 they opened Chicken + Whiskey at The Mall in Columbia and Chicken + Whiskey in the Ballpark District of Navy Yard.  In 2023 they opened Chicken + Whiskey in Clarendon, VA

Des holds a BA in English from Wake Forest University as well as a graduate degree in Theatre from Circle in The Square in New York, NY.  Des was a four-year letterman for the Demon Deacons Men’s Tennis Team.  He is married to wife Angel and has a daughter Carys and son Dashiell.

STUART R. DAMON has been a Managing Principal of SRG since 2013.  He oversees accounting, finance, human resources, legal affairs as well as operations and new restaurant development. He is an adjunct faculty member of Georgetown University’s Master’s program in Hospitality Management.

Stu served thirty-three years with Marriott International. During his tenure, he was a four- time General and Area General Manager, Vice President of Finance and CFO overseeing 280 hotel properties, and opening Controller and Director of Finance for the 1,900-room New York Marriott Marquis Hotel. He led Fairfax County’s hospitality industry to create Visit Fairfax, a tax funded, destination-marketing organization. He later served as secretary, treasurer, and vice chairman of the organization. Stu was the recipient of numerous Marriott awards throughout his career.  Both the Richmond Convention and Visitors Bureau and the Fairfax County Chamber of Commerce awarded him the Chairman’s Award for outstanding community service.  He served six years as trustee for the Unite Here Local 25 pension fund, five years as board member and executive board member for Fairfax County Chamber of Commerce, and five years as board member for the Dulles Regional Chamber of Commerce.

Stu holds an MBA in Finance from the Mason School of Business at The College of William and Mary and a BS in Hotel Administration, Economics cum laude from the University of New Hampshire.