michael sharp ★ general manager
Some people choose to work in the restaurant industry, but Michael was born into it! The General Manager of the West Chester 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 his son, Hudson, who is the love of his life.
justin konrad ★ executive chef
Starting in the industry when he was in high school in Anna Maria Island, Florida, Justin began washing dishes in The Sandbar. After working his way up in the industry at a variety of local restaurants before landing at Bahama Breeze for 7 years. He began as a line cook, then becoming a corporate trainer and sous chef. After Bahama Breeze, Justin took a position as Sous Chef at McCormick and Schmick's, and was later promoted to Executive Chef for the Dayton location and then the Cincinnati restaurant for 8 years. Prior to joining the CLB Restaurants opening team for the West Chester location, he was the Executive Chef for Firebirds Wood Fired Grill for 3 years.
Justin has an 18 year old daughter who just began college at Ohio University. In his free time, he enjoys trying new restaurants throughout Cincinnati, traveling, and spending time outdoors.