Michael Sharp ★ General Manager
Some people choose to work in the restaurant industry, but Michael was born into it! Currently the General Manager of the Dublin location, Michael began his career as a kid working in the BW3 and microbrewery owned by his Dad, as well as in the bar owned by his grandfather. Starting as a server, he moved to bartending when he turned 21, and has not looked back. Prior to joining CLB Restaurants, Michael worked for Cameron Mitchell Restaurants for 7 years, as well as Blue Point Grill in Cleveland. He has been involved in the opening of multiple concepts in various cities through the years, and has a special talent for putting together liquor, beer and wine menus, and creating cocktail menus.
A die-hard Cleveland sports fan, Michael has two dogs – Charley and Bourbon – and a 10 month old son, Hudson, who is the love of his life.
MATT GOINGS ★ EXECUTIVE CHEF
Early experimentations in his mother's kitchen while she was at work led to Executive Chef Matt Goings' career. His first line cook job was an extra part-time job meant to help fund a first home. He loved the pace of the kitchen and decided that's what he wanted to do full-time.
While attending the Columbus State Community College Chef Apprentice program, Chef Matt held down a job at 55 on the Boulevard and stayed there for 7-1/2 years working with over 30 excellent chefs.
Over the next thirteen years, he worked and learned at several small Columbus restaurants, worked as sous chef at 55 at Crosswoods then Mitchell's Fish Market. He earned the Executive Chef position at Mitchell's Steakhouse and stayed for over ten years before joining Matt the Miller's Tavern and CLB Restaurants.
His love for cooking is so great that it's something he enjoys with his wife and two boys on his days off along with motorcycling and gardening.