Director of Operations
Born and raised in Germany Bjorn discovered his passion for the restaurant industry at the age of 17. He began his career at a renowned bistro in the northern part of Germany, where he started from the ground up and worked his way through the ranks; from bar back, to server, to bartender and finally managed the place even before graduating from high school. Shortly after, he then moved to Hamburg, Germany, where he worked for the next five years and made his mark in the local cocktail and restaurant industry.
Hungry for more knowledge and experience he left Germany. After travelling through Europe he settled down at the southern coast of Spain. There, in beautiful Marbella, he went back to school to further his education at the Swiss Hotel Management School “Les Roches”. He spent considerable amounts of time in training programs in Thailand and Spain’s Sierra Nevada. After graduating with distinction, his final management training brought him to the shores of America. He went to Palm Beach, Florida and worked at the famous Breakers Hotel. He formed part of a young and dynamic team that lead their fine dining room “L’Escalier” to the coveted 5-Star and 5-diamond awards. After nearly two years he decided to head west and quickly found a new home and purpose at Wolfgang Puck’s Postrio in San Francisco. During the next three years he propelled from Floor Manager, to Wine Director, to Assistant General Manager. This is also where his relationship with Doug Washington and Mitchell & Steven Rosenthal began. Doug was the acting GM at the time and the two brothers worked as Executive Chefs. This evolving partnership was reconfirmed when they entrusted him with the General Manager position of their recently founded restaurant success “Town Hall”.
During his 10-year tenure with the successful trio his responsibilities grew and he was entrusted the position of Director of Operations for the entire Stock & Bones restaurant portfolio, including the planning and execution of the opening of their Portland venture Irving Street Kitchen.