Firebirds Honors Top Managing Partner, Chef at Annual Conference
Tim O’Brien, managing partner at Firebirds Wood Fired Grill in Collegeville, Pennsylvania, received the Managing Partner of the Year award for his outstanding leadership, financial performance and guest satisfaction in 2018. With 49 locations nationwide, Firebirds presented the award at the company’s recent annual award conference.
“Tim is an excellent example of what it takes to be one of Firebirds’ top partners, receiving outstanding guest satisfaction based on social media, review sites and internal reviews,” CEO Mark Eason says. “Under his leadership, the restaurant continues to provide an exceptional environment, not only for guests, but for Firebirds’ staff as well.”
O’Brien grew up in Orlando, Florida., and began his restaurant journey in 1997 with Darden restaurants’ Bahama Breeze as a server, working his way to becoming general manager by 2001. He joined Del Frisco’s Restaurant Group’s Sullivan’s Steakhouse 12 years later, until he left for Firebirds three years later. O’Brien now lives in Collegeville, Pennsylvania, with his wife Ana and are expecting their first child in November.
"I had always wanted to work for Firebirds, and I got the opportunity to join this awesome team in May of 2016,” O’Brien says.
Morgan Bobo, executive chef at Firebirds Wood Fired Grill in Mason, Ohio, was named Chef of the Year for his impeccable leadership, culinary excellence, inspirational motivation and guest satisfaction
“Morgan is a true inspiration to those around him. He creates an uplifting environment in the kitchen, and he crafts each plate with diligence and passion,” Eason says. “He is a joy for the staff to work with, and he is committed to the satisfaction of our guests.”
An Ohio native, Bobo grew up in St. Paris on a three- acre dairy goat farm and has 23 years of culinary experience under his belt. His restaurant journey started at TGI Fridays. He was later hired as a sous chef at Hofbrauhaus, went on to various sous chef roles from McCormick and Schmick’s to Brio and Mitchell’s Fish Market, and was then promoted to executive sous chef at Crave.
He began his Firebirds career as sous chef and was later promoted to his current position of executive chef.
“It is an honor to have been chosen as Firebirds’ Chef of the Year,” says Bobo. “Having cooked for so long, it has always been a dream of mine to be in a leadership position like this. I am extremely thankful for the incredible team that I am able to work with.”