BETHANY CRAWFORD ★ GENERAL MANAGER
General Manager Beth Crawford of Matt the Miller's Tavern in Dublin, has roots in hospitality that started in New York State where she worked at the Country Club of Buffalo andwas a Server Captain at Trattoria Aroma.
Upon moving to Columbus in 2011, she began as a server at Matt the Miller's in Grandview. She quickly rose to Assistant General Manager positions at both the Dublin and Grandview locations until March 2014 when she was named General Manager at the Dublin location. She moved to Gemini Place as General Manager in August 2015 prior to moving back the Grandview location towards the end of 2016, and then returning to Dublin in late 2017.
Beth's love of restaurant work is paired with a love of food and the skills required to prepare it. The changing pace of each day in the restaurant space is something Beth enjoys. She genuinely appreciates the connections she has with staff and guests. She’s particularly gratified by the embrace the Tavern receives from the Dublin community. In her free time, Beth loves to spend time with her family, Austin, Dominik (14), and Bella (10)
Be sure to say hello and get to know Beth next time you're visiting us at Matt the Miller's
erin brigati ★ assistant general manager
Erin has been a valued team member for CLB Restaurants since 2011, however her love for Food & Beverage started while she was attending OSU and working at local restaurants.
Originally from Dayton, Erin has called Columbus her home for years.
Erin has always been the go-to for training upcoming bar staff, promoting our beverage program, and she's happy to assist when needed. Erin was happy to move to Carmel, Indiana to assist the team for a year before proudly accepting the role of Assistant General Manager of our Dublin location. We are proud of Erin's growth and excited to see her in her management role in Dublin.
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. Heloved 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.
Joe Rey ★ Sous Chef
Joseph Rey's love for cooking began with he started cooking for himself as a teen. He started out in the restaurant industry with a part-time job as line cook in high school and knew he had found his passion and career.
After high school, Joe attended Pennsylvania Culinary Instutute's le Cordon Bleu program and worked full time Atria's restaurant in the Pittsburgh Pirates stadium. After graduating culinary school, he returned to Central Ohio, spent the next 8 years working in local Country Clubs, and was promoted to Sous Chef by the age of 24. He joined CLB Restaurant in 2017 as Sous Chef at Matt the Miller's Tavern.
Joe lives in Dublin with his wife and two sons. In his free time he enjoys grilling and exploring parks and hiking paths with his family.
JOEL MYATT ★ SOUS CHEF