OUR CO-FOUNDERS
John Stires and Brian Leventhal met years ago while both working at a tech start-up. Through a few extracurricular winemaking outings with co-workers, the two uncovered a shared interest in entrepreneurship which led to their first urban winery concept, Brooklyn Winery. In the end it was their complementary skill sets, shared values, and mutual affinity for new ideas that led them to think bigger with the creation of First Batch Hospitality.
Brian Leventhal - Co-Founder
As co-founder of First Batch Hospitality, Brian strives for continued financial achievement throughout the company with intense focus on both the top and bottom lines. Brian is numbers and data-driven, and focuses on moving the business forward by building out equations for success. He uses that same determination to push his employees to grow in their roles and exceed their own expectations.
Brian’s entrepreneurial spirit was born early, during his time at Washington University in St. Louis. While working toward his Bachelor’s Degree of Science and Business Administration, he founded a successful water delivery business, Wydown Water, which he later sold. Following his graduation, Brian moved to New York City and pursued a career in consulting, first with McKinsey and Company, a leading management consultant company in New Jersey. There he focused on Fortune 500 clients in the pharmaceutical, consumer packaged goods, consumer electronics and government contracting industries.
Post-McKinsey, Brian fatefully joined ExpoTV and led projects to help optimize the company’s internal business processes, managed the finance and human resources departments and helped develop a new research product offering.
Brian currently resides in the suburbs of Washington DC with his wonderful wife Julia, and their two dogs, Brooklyn and Simone. He spends as much time as possible outdoors running, hiking, playing golf, tennis and skiing. When indoors, he enjoys cooking, drinking wine and watching his beloved NY sports teams. Brian is also an active member of his local YPO chapter.
John Stires - Co-Founder
As co-founder of First Batch Hospitality, John guides the First Batch portfolio toward continued success and growth. Creative and results driven, John looks for each location to have its own unique feel and energy, and challenges employees to ensure that the company’s wine, service, and ambiance are fresh, inventive, and constantly evolving. Mindful that a business is only as good as its team, he believes in unlocking the best in employees while encouraging professional growth and autonomy.
John was previously employed by comic/media publisher Marvel Entertainment. How he found his way into the company is shrouded in mystery, but after seven years he worked his way to a director of creative services role, part of a team that helped the global company’s branding and licensing initiatives.
John then joined ExpoTV as a product manager, where he acted as the hub of the company’s product development, managing a multitude of business, marketing, and sales projects.
The native Californian graduated from the University of California, Santa Barbara and relocated to New York the following year, where he lived for 17 years. He currently resides in the beautiful Capitol Hill neighborhood of Washington, DC.
Conor McCormack - Vice President of Development
As Vice President of Development, Conor drives growth across all departments by creating new revenue streams, improving existing products, and managing large-scale, cross departmental projects & teams. He oversees and drives initiatives related to business growth, new product development, and strategic revenue opportunities. This role also encompasses oversight of all winemaking operations, offsite production, inventory strategy, vineyard relationships, and the logistics necessary for future growth.
Conor has been with First Batch since just after its inception in 2010, as all his previous experiences led him to the founders of Brooklyn Winery as they began their venture into an east coast urban winemaking facility. He got his start in the wine industry in 2003, and quickly fell in love with the production of fine wines and the care, discipline, and patience required to extract nuances through technique, approach, and philosophy in winemaking.
Early in his career, Conor was given the prophetic feedback that he was gifted with a natural ability to organize a seemingly chaotic multitude of moving parts into a controlled and elegant production system. Eager to capitalize on that gift, he went on to extract knowledge from well regarded wineries and vineyards in Napa, Sonoma, and Washington State, before turning his focus to urban winemaking. Intrigued by the idea of disrupting the deep roots of traditional winemaking, Conor, who spent most of his youth in the Bay Area, embarked on stints at wineries in Berkeley and San Francisco before relocating to the east coast to help start Brooklyn Winery, the initial project undertaken by First Batch.
Conor is deeply dedicated to producing world class wines that showcase unique growing regions and styles, supporting and evolving his winemaking teams, and developing business structures set up for efficient, independent, profitable and scalable operation.
Kyla Nave-Wells - Senior Vice President of People
As the Senior Vice President of People, Kyla is dedicated to collaborating with leaders across the organization to cultivate an environment where individuals can truly thrive. With an unwavering passion for people and a steadfast commitment to fostering a positive workplace culture, Kyla plays a pivotal role in steering First Batch towards overall business success by strategically shaping the human resources landscape.
With over two decades of experience in HR, Kyla's journey began in healthcare at Quintiles Laboratories, with subsequent roles in the construction and tech industries. Prior to joining First Batch in 2022, she spent almost six years in hospitality at Nando’s. Kyla has honed her skills in small to medium-sized founder-led businesses, gaining a profound understanding of the challenges inherent in building both business infrastructure and company culture.
Known for her approachable and empathetic leadership style, Kyla places the utmost importance on forging strong relationships, fostering collaborative teams, and creating workplace environments infused with warmth and a sense of belonging. She firmly believes that our teams are the heart of every success and, accordingly, strives to ensure their time spent at First Batch is meaningful and rewarding.
Hailing from the Show-Me State, Kyla was born in Kansas City and raised in Columbia, Missouri. A University of Missouri alumna and member of Alpha Kappa Alpha Sorority, Inc., she later graduated from GA State University with a degree in Psychology. Currently residing in Maryland with her husband Troy, Kyla finds joy in her blended family, which includes adult children Deacon, Kenayah, and Armoni.
Beyond the professional realm, Kyla's interests encompass travel, live music (especially when she gets the chance to take the mic), moments spent by the water, and the simple pleasure of curling up with a good book. In all aspects of her life, Kyla remains dedicated to creating positive experiences and fostering a sense of community, both within the workplace and beyond.
Benjamin Meyer - Vice President of Operations
Chef Benjamin Meyer brings a wealth of experience and expertise to the role of VP of Operations for First Batch Hospitality. Chef Meyer has worked for many highly regarded restaurants and groups in various capacities, including Executive Chef of the Fairmont El San Juan in Puerto Rico, Chef & Beverage Director supporting the transition of the Atton in Miami to the (second only in the US) Novotel, Corporate Chef for Southern Proper Hospitality, Executive Chef at large for Barcelona in Boston and Washington D.C., and Corporate Chef at Dali Group. Benjamin has also assisted in the openings of Michael Mina restaurants, Bourbon Steak and Saltwater, as Executive Sous Chef and purchaser for both properties, and has worked as Executive Sous Chef at Tribute as well as trained with Chef Scott Mickelson of Paragon on the 24th floor of the Grand Pequot Tower at Foxwoods Resort Casino.
Chef Meyer holds a Bachelors of Applied Science in Culinary Arts from Johnson and Wales University where he graduated Summa Cum Laude and holds an Associates of Applied Science in Business Management from Washtenaw Community College. Benjamin combined his love for food and writing as a bi-monthly columnist for the Detroit Free Press, which teaches readers intermediate cooking techniques.
Meyer is a strong supporter of giving back to the community through food-related programs, and is involved in various charitable initiatives throughout metro Detroit, Atlanta, Miami, and elsewhere including Growing Hope, Share Our Strength, Gleaners, Helping Hands, Rising Star Academy, Mariners Inn, Forgotten Harvest, Atlanta Community Food Bank, Miami Public Schools, Devereux Advanced Behavioral Health, and DC Central Kitchen.
Michael Gordon - Director of Finance & Analytics
Michael Gordon began his career with First Batch Hospitality as the company’s Corporate Executive Chef. He served as the leader of culinary teams throughout all FBH locations, lending his expertise to menu development across both catering and public-facing concepts. His keen sense for implementing efficient systems allowed us to maintain a high standard of hospitality, and led him to become a prominent part of the financial operations of the company.
Zoë Gainey - Director of Marketing
With a background in both hospitality and marketing, Zoë leads the marketing team at First Batch Hospitality, driven by a passion for bringing people together through wine, food, and shared experiences.
She began her career in field and social media marketing on Barack Obama’s 2008 Presidential campaign before transitioning into hospitality management at top Chicago venues. Her on-premise experience led to a strategy role at Mosaic, an experiential marketing agency, where she worked with brands like Bud Light, EFFEN Vodka, and Alienware. She later built and led the U.S. marketing team for U.K.-based hospitality group State of Play, helping expand the business from one location to seven across six states in the U.S.
Now at First Batch, Zoë applies her expertise to elevate the three Winery brands and grow its notoriety as a top event venue and winery in each of its 3 markets. Outside of work, she enjoys reading, traveling, and challenging herself with new hobbies—like learning circus arts.
Jessica Petti - Director of Event Operations
Jessica Petti is the Director of Event Operations, bringing 20 years of hospitality experience and a deep passion for events, wine, and exceptional guest experiences. Since joining the company in 2012, she has been promoted through multiple roles, including Event Coordinator, Event Manager, General Manager, and Director of Operations.
Jessica finds it incredibly rewarding to help bring clients’ visions to life, creating unforgettable moments where guests can gather over food and wine to celebrate life’s most special occasions.
She is excited to step into her new role as Director of Event Operations, where she can fully focus on her passion—events. Jessica looks forward to providing strong leadership for the team, fostering collaboration, and ensuring every event is executed with excellence.
Toni Zuzolo - Director of Venue Operations
With over 20 years of experience in restaurant operations, Toni Zuzolo brings a wealth of knowledge and a deep passion for hospitality to her role as Director of Venue Operations at FBH. Toni’s journey in the industry began with Passion Food Hospitality (PFH) in 2005 as a server. Her dedication and expertise led her through various roles, from Restaurant Manager to General Manager. She joined the First Batch team in 2021 as a restaurant manager before she ultimately stepped into the Director position.
Toni’s love for operations is rooted in her belief that the smooth running of a venue directly impacts the guest experience. Her extensive background, combined with her expertise in operations management, allows her to create seamless experiences for both staff and guests. At FBH, she’s also able to indulge her passion for wine.
Driven, detail-oriented, and people-focused, Toni continues to thrive in an environment where her operational skills and love for the craft of hospitality intersect.
Beverly Wood - Director of People Experience and Belonging
Beverly Wood is a seasoned talent acquisition and HR leader with extensive experience in the hospitality industry, with hotels and global restaurant brands. After starting her career in financial services, she joined Aon/Hewitt/Marriott International and has since focused on building a career in hospitality.
Beverly has a proven track record of building high-performing teams and implementing impactful recruiting strategies. She has held key roles such as Director of Talent at Nando’s PERI-PERI for North America and Regional Recruitment Manager at Chipotle Mexican Grill. In these roles, she focused on bringing top talent into the organization and developing programs to support succession planning and performance management to drive employee retention. In 2022, she joined First Batch Hospitality, as Director of People Experience and Belonging overseeing the full talent function across all three locations in Washington, D.C., Chicago, and Brooklyn.
Beverly holds a bachelor's degree in Political Science with a minor in Public Relations from Marquette University, a Master’s in Human Resources from Georgetown University, and is SHRM-CP certified. She resides in Maryland with her husband and enjoys cooking and traveling. A native Angeleno, Beverly is always cheering for her hometown sports teams( Go Lakers and Dodgers) or her alma mater, the Golden Eagles.
