Tony Bassano ★ General Manager
Tony brings more than 22 years of hospitality experience to Matt the Miller's Tavern, and his motto is simply 'treat each and every guest, each day, as they are guests in your own home.' He has grown up in the business, learning what it takes to succeed by watching his family's restaurant business, and then going on to earn his Hotel, Restaurant, & Institutional Management degree from Penn State University. He also supplemented his education by training at a Hotel School in Switzerland while in college.
Since graduating, Tony has spent time in Houston, Atlanta, and Los Angeles, working with industry leaders such as Houston's Restaurant Group and The Hillstone Group. He then came back home to his roots in Ohio and partnered with his father to open Ferrari Little Italy & Bakery. More recently, Tony was with Bonefish Grill and then Eddie Merlot's Prime Steakhouse & Seafood as General Manager and Regional Manager.
Tony has a Level 1 Sommelier Certificate from the Courts of Sommelier, and will continue his training over the next few years. He has a passion for wine and spirits, and enjoys keeping up with the latest trends in the industry.
Tony has been married to his wife, Amy, for 17 years, and they have two kids who attend Milford High School - Anthony is 16 and Sophia is 14. He loves to spend time with his extended family, watch his children play sports, and cheer for the Bengals.
BRYAN HOPPING ★ EXECUTIVE CHEF
Bryan's interest in food and cooking started at the age of ten, when his family moved from the West side of Cincinnati, to Frankfurt, Germany. He immediately became an adventurous eater, and would order anything off a German menu provided it was a Weiner Schnitzel and French fries. He lived in Germany and Belgium, and traveled extensively across the European continent exposing him to cuisines from Russia, France, and Italy, among others. A subsequent move to Japan and travels in China, Thailand, and the Philippines further broadened his culinary experience.
After high school, Bryan matriculated to Middlebury College in Vermont, where he earned a Bachelor's degree in Geology. It was during the summers at college that Bryan was introduced to the professional kitchen, holding jobs in various restaurants. Bryan decided to pursue a culinary career after college, and began working in various hotels and restaurants in the Cincinnati area, learning from many talented chef's. He went on to run the banquet kitchen at a small catering company that specialized in providing food for the private jet industry. This provided him the perfect opportunity to hone his skills and knowledge while providing first class food for the 'jet set', including everything from gourmet cheese and hand cured meat displays to six-course meals featuring Osetra caviar.
After the catering experience, Bryan moved back into restaurants, spending ten years as the Executive Chef at Eddie Merlot's Prime Steakhouse & Seafood, where he perfected the art of the steak. When he is not in the kitchen, Bryan enjoys reading, spending time with his two amazing children, and exploring the burgeoning Cincinnati restaurant scene with his fiancé.
richard mccollum ★ EXECUTIVE sous CHEF
Rachel vanover ★ SOUS CHEF