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Our Familia

Kitchens are made to bring family and friends together and that’s exactly what each MRG restaurant does. All staff members take pride and ownership in the restaurants, some even work in multiple MRG restaurants, which provides a unique experience for both staff and customers to see the faces you’ve come to know in different spaces. Moffett embraces the importance of family and close all restaurants on Sunday’s and major holidays.

The Gift of Seasons

As the seasons change, so do our appetites. All MRG restaurants have a seasonally-inspired menu. From hearty soups in the winter, to light and fruity salads in the summer- and everything in between - our cuisine includes only the freshest, local ingredients.

Bruce Moffett

Chef Bruce Moffett grew up in Barrington, Rhode Island (hence the name of his first restaurant, Barrington’s). After earning a degree in political science from the University of Rhode Island and briefly working the political circuit in D.C., Bruce decided his true passion lied in the culinary arts industry. He was then formally trained at The Culinary Institute of America (CIA) in Hyde Park, NY. After graduating from CIA with honors, Bruce gained restaurant experience in both Atlanta and Boston. Most notably, he worked in the kitchen at two of Boston’s most prestigious restaurants, L’Espalier and Metropolis Cafe. In 2000, Bruce moved to Charlotte to be closer to family where he opened his own restaurant, Barrington’s. He has been the Executive Chef there ever since and was recognized as a James Beard Foundation Best Chef Southeast Nominee in 2009.

In 2013, Bruce expanded his culinary reign in Charlotte by launching Moffett Restaurant Group, which oversees all three restaurants, Barrington’s Restaurant (2000), Good Food on Montford (2009) and Stagioni (2013).

Larry Schreiber

Larry Schreiber is the Executive Chef of Good Food on Montford in Charlotte, NC.

A native of Long Island, NY, Schreiber attended the Culinary Institute of America immediately following high school. Upon graduation from CIA, Schreiber followed the path of many great chefs and headed to New York. After working in the renowned kitchens of Aqua Grill, Vong and Le Cirgue, he found himself headed to Boston for a position at Metropolis Cafe, working with his soon-to-be mentor, Bruce Moffett.

Years later, Larry joined Bruce in Charlotte and helped open Barrington’s Restaurant. He left a few years after to spend time further developing his culinary and managerial skills at several different Charlotte-area eateries before rejoining the Moffett team in 2009 to help launch Good Food on Montford. Larry has since been an integral part of Moffett Restaurant Group, helping to helm the kitchen of Moffett’s much-anticipated third concept, Stagioni before returning to Good Food on Montford as Executive Chef in 2014.

Good Food on Montford is a tapas-style restaurant which resulted in good food both literally and figuratively. Located in the heart of Montford Drive, Good Food has earned its keep as one of the top restaurants in Charlotte, and was a James Beard Semi-Finalist in 2010 for Best New Restaurant.

Brad McClain

Brad is the General Manager of Good Food on Montford. If you want to know how a restaurant really works, roll up your sleeves and wash some dishes. Fresh out of high school, Brad McClain got a job as a dishwasher at The Meeting House, a former Charlotte restaurant. There, he worked his way up to chef while attending Johnson & Wales University. Upon graduation, Brad moved overseas to work at The Chewton Glen, one of England’s top hotels. When Brad returned to the U.S., he transitioned to front-of-house management with the training program at Ruth's Chris Steak House. Brad has been at Good Food on Montford since 2013, where he manages the daily operations and works hand-in-hand with Executive Chef Larry Schreiber on food, supplies and customer satisfaction.

Peggy Gibouin

Peggy is the General Manager at Barrington's. Peggy’s love of food can’t be contained to one continent. She moved from her native France to San Diego to work for the America’s Cup, fell in love, returned to France with a new husband in tow and together they prepared daily meals out of a food truck for the New Zealand Tour de France team. Their work took them to Seattle, Santa Barbara and eventually to Charlotte the very month Bruce Moffett opened Barrington’s. That was 14 years ago and Peggy has been the GM and a key part of the restaurant team ever since.

Lee Ann Dolcetto

Lee Ann is the General Manager at Stagioni. By the age of 12, Lee Ann was earning her allowance as a dishwasher in her family’s restaurant in Brewster, New York. She spent her childhood learning the ins and outs of the industry, working as a busser, server and bartender. She expanded her experience in kitchens from Arizona, Las Vegas and Connecticut to Charlotte, where she joined the Moffett Restaurant Group in 2009 as a part-time server at Good Food on Montford. She quickly made herself an asset and was tapped as general manager during the opening of Stagioni, where she oversees the wait staff and wine program.

Jason Newman

Sous Chef at Barrington’s Restaurant Born and raised in upstate New York, Jason started his culinary career path in front of a pizza oven. Then, while working on his dual degree in culinary arts and hotel and restaurant management, Jason honed his skills in a family-style Italian restaurant. Jason left the land of red sauce behind in search of warmer weather and landed in at Charlotte, where he worked his way from line cook to sous chef at Barrington’s, bringing hard work and talent to every meal, every day.

Drew Dodd

Drew Dodd is the Executive Chef at Stagioni. He joined the team at Stagioni in late 2014, and was promoted to Executive Chef less than one year later.

A native of Nashville, Drew has been working in kitchens since he was 15 years old. He started as a dishwasher, and quickly moved his way up to cooking. Drew fell in love with the "controlled chaos," as he describes restaurant kitchens.

Drew moved around the US and worked in kitchens in Seattle, Spokane and Boston before moving to Charlotte in 2007 to attend Johnson & Wales University.

He worked in several restaurants in Charlotte, including his role as Executive Chef at George's Brasserie, before joining Moffett Restaurant Group in 2014. Drew couldn't pass up the opportunity to work with award-winning chef Bruce Moffett, saying "it's a wish list item."

Drew describes Italian cooking as a respect for ingredients. Drew's own respect for fresh, locally sourced ingredients and rustic dishes prove to be the perfect match for Stagioni and Moffett Restaurant Group.