Meet the Tony Roma’s Management Team
Chairman and Chief Executive Officer
Brad joined Romacorp as Chairman and Chief Executive Officer in June 2017. Brad brings more than 20 years of organizational, managerial, and financial experience to the company, its franchisees and licensing partners. Brad’s vast array of experiences in a number of industries brings out-of-the-box and unique thinking to the company, its partners, and its owners.
President and Chief Operating Officer
Brian has more than 30 years of restaurant industry experience starting in operations as a line cook. He’s worked for numerous brands like Subway, Dairy Queen, Olive Garden, Longhorn Steakhouse, Seasons 52, Vapiano and Ruby Tuesday. Most recently he was Romacorp’s Chief Financial Officer until April 2018 when he took the role of President & Chief Operating Officer. Brian has both Finance and Accounting degrees from Florida Southern University and an MBA concentrating in Marketing from the University of Central Florida.
President Global Franchise
John brings over 30 years of successful business expertise in the international and domestic hospitality arena. John previously worked as President of International Development for Ruby Tuesday, Inc., Sbarro, Inc., and Vice President for T.G.I. Fridays International Development and most recently, President of International for Romacorp, Inc. In these roles he created and maintained strong franchise relationships and businesses around the globe. John has accepted the new role of President of Global Franchising for Romacorp and is dedicated to the continued success of growing the company and its relationships worldwide. John holds a degree from the University of Houston in Hotel Restaurant Management.
Sr. Vice President of Culinary and Beverage
Chef Gallagher has been practicing in culinary delights with restaurants for more than twenty years. He began his career after attending the University of Central Oklahoma, where he was a Nutrition and Food Science Major. His experience speaks for itself as he has worked with various multi-unit chain restaurants in the United States where he was responsible for concept development and food innovation. During his time in the restaurant industry Chef Gallagher has opened more than thirty-five new restaurants and has been trained as an instructor by the National Restaurant Association for the Servsafe program.
Since Joining Tony Roma’s in 2006, he has made a significant impact in areas across the system including menu engineering, new products and more. Chef Gallagher is always looking to innovate and add new menu items. He is responsible for years of success at Tony Roma’s by creating innovative recipes and utilizing new cooking techniques that are celebrated all over the world. His introductions of trends are well before the industry begins to talk about these trends!