CRG TEAM
Clyde's Restaurant Group remains committed to the people and the regions they serve, proudly fostering an environment of inclusivity, respect, and exceptional hospitality.
Join Our TeamJohn Mcdonnell
President
Joining Clyde’s Restaurant Group in the fall of 2016, former Co-Founder, President, and CEO of the privately-held chain, Biaggi’s Ristorante Italiano, John McDonnell has brought a record of success with him. As a results-driven Business Management Executive with the ability to lead teams using effective operational strategies while also exhibiting an unwavering commitment to excellence, John’s unique expertise makes him a valuable part of Clyde’s family.
Kevin Keller
Chief Operating Officer
Currently serving as the COO of Clyde's Restaurant Group, Kevin Keller is a seasoned leader with over 20 years of experience in food and beverage operations. He is known for his strategic thinking and collaborative approach, which have led to the successful implementation of new initiatives across all CRG’s concepts. Prior to joining CRG, Kevin held senior management positions at Granite City Restaurant Operations and Bravo Brio Restaurant Group, where he played pivotal roles in new restaurant launches and brand management. He is also actively involved in industry leadership, serving as 2025/2026 Chairman and a Board Member at the Restaurant Association of Maryland since 2018. Kevin Keller's dedication to excellence and passion for the hospitality industry continue to shape the future of Clyde's Restaurant Group making him a driving force behind CRG's continued success.
Tamurei Moore
Vice President of Finance
Katie Barongan
Vice President of Human Resources & Recruiting
Bart Farrell
Vice President of Development, Design & Facility
Maureen Hirsch
Vice President of Marketing
Stephen Lyons
Vice President of Culinary Operations & Purchasing
David Moran
Area Director
David Moran is a restaurant industry-lifer, congenial Cornell hospitality graduate, and one of the original “Oyster Riot” creators. David’s business acumen and friendly approach to management have been an asset to Clyde’s Restaurant Group since 1990 as manager of the 1789 Restaurant, the Old Ebbitt Grill and Clyde’s of Gallery Place.
Kelvin Nwosu
Area Director
Tom Meyer
Strategic Advisor
Since joining Clyde's in 1983, Tom Meyer made a career out of fine-tuning the great American saloon menu and over the years assumed responsibility for all aspects of Clyde's Restaurant Group's operations and strategic alliances. His creativity, solid food sense, and unique instincts for customer experiences made him invaluable to the growth of the company as he saw every new project as an opportunity to rethink and reinvent an experience.
John G. Laytham
Partner (1963-2019)
What was intended to be a part-time job for this ambitious, young visionary turned into a job that would become a life-long career. John Laytham was the inspiration behind Clyde's of Georgetown's famous Sunday brunch and the driving force behind Clyde's F&B operation, exceptional customer service, and creative genius. Despite the vulnerability of the restaurant industry, Laytham's impressive pedigree is built around the success of CRG's properties throughout the last half-century.
Stuart Carleton Davidson
Founder (1963-2001)
Stuart Carleton Davidson led an extraordinary life that prepared him well to launch and preside over what has become one of the nation's most successful and popular restaurant companies. On August 12, 1963, Davidson opened Clyde's of Georgetown because, as he said, Washington "lacked a good saloon." Davidson opened the first Clyde's as "An American Bar" (not a pub or bistro). Davidson summed up his philosophy succinctly by saying "It's more fun to eat in a bar than drink in a restaurant." Before embarking on a career as a restaurateur, he was an investment banker with Kidder Peabody and Wertheim & Co. A man of distinguished education, he was a cultivated patron of literature and arts who spoke several languages, and was a walking treasury of quotations, poems, and songs perfectly memorized and delivered with gusto. Educated at St. Albans School, Harvard College, and Harvard Business School, Davidson was a polished scholar and enthusiastic outdoorsman.
The CRG Team Member Emergency Assistance Fund is a nonprofit employee assistance fund with trusted steward, Greater Washington Community Foundation. This was initially created to provide financial aid to CRG Employees whose income was being adversely affected by the coronavirus outbreak. We seeded the fund with a percentage of sales from our carryout business and added to the fund with proceeds from three auctions featuring artwork from recently closed restaurants and our storage warehouse. It is now for available for employees facing unexpected hardships.
Our family of employees is what makes our restaurants so special. If you want to join us in supporting them, you can do so by donating to CRG's Team Member Emergency Assistance Fund.