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Johnny & Linda Yee

Founders

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Andrew Yee

Principal Managing Partner

Edison Yee

Principal Managing Partner

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Anita Rondeau

Principal Managing Partner

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Nick Yee

Principal Managing Partner

Bonnie Wae

Principal Managing Partner

NATHAN YEE

Director of Hospitality

Chef Bryan Graham

Culinary Director/Partner

Bryan Graham started his career at the age of 14 attending Smith Vocational High School for Culinary Arts in Northampton, Massachusetts. He later developed his skills working in the local restaurant scene.

Chef Bryan attended Southern New Hampshire University and graduated with an Associate’s Degree in Culinary Arts in 2003. 

After graduating, he moved to Martha's Vineyard to work as Sous Chef for the famous Black Dog Tavern. Two years later he accepted the Sous Chef position with Hilton Hotels in Boston.

In 2005, Chef Bryan returned to western Massachusetts to teach the culinary arts at Putnam Vocational High School, sharing his love of the culinary craft with the next generation of cooks. Missing the action and teamwork of the kitchen, he moved to the exclusive resort ski town of Telluride, CO, as Executive Chef of Excelsior Cafe. 

In October 2008, he accepted the position of Sous Chef at Sbicca in Del Mar, California, and in January of 2010 was promoted to Executive Chef of the award-winning restaurant. Under Chef Bryan’s stewardship, Sbicca was voted best neighborhood restaurant by the San Diego Restaurant Association in both 2010 and 2011.

In November 2011, Chef Bryan joined BRG as Executive Chef at the soon-to-open Johnny’s Tavern in Amherst, Massachusetts. His focus at the Tavern is to create fresh, neighborhood friendly menus while displaying the talents of local farmers in his dishes.

As of 2022 - Chef Bryan oversees culinary at all BRG locations company wide.

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Audrey Yee

Accounting Administrator

Tina Wae

Accounting Administrator

Tina Wae graduated from Boston University with a BS in Electrical Engineering. While working at DiBari Engineering in Dobbs Ferry, New York, Tina commuted to work weekends at Hu Ke Lau, BRG’s flagship family restaurant. In 2018 she began working full time in the Accounts Payable and Payroll Departments at the BRG Executive Office.