SEBASTIAN BARRERA Executive Chef
Sebastian has more than 15 years of experience as an integral part of the culinary teams at top hotels and restaurants in South Florida, Miami. Before joining Roost in September 2019, Barrera served as executive chef at Hilton hotels worldwide where he was responsible for overseeing all of the hotel's food service operations. He began his career as a line cook at The Big Fish Italian restaurant after graduating from Institute for Integrative Nutrition in New York. He is also board certified by the American Association of Drug-less Practitioners.
As Executive Chef, he is responsible for overseeing the culinary operation to include the Hotel brunch, lobby bar area, restaurant and catering events menus. On each of his menus, Chef Barrera presents flavorful, American-Southern dense dishes that showcase Greenville's fresh ingredients and locally grown organic produce.
DAN WOOLEY General Manager
Dan Wooley grew up in Tampa, Florida. His first job was as a bus boy while he was a student at University of South Florida. He has spent most of his career in the hospitality industry. Dan opened up his own restaurant in 2006 and sold it in 2010 when he moved to California, working for Paradise Point Resort for four years. In 2015 Dan and his family moved to Greenville, SC.
KATRINA SMITH Assistant General Manager
Katrina fell in love with food and beverage when she started as a server for The Greenville Marriott in 1999. In 2014, Katrina decided to take a leap of faith and transferred to Roost Restaurant as a lead server. This is where she began her appreciation of handcrafted food and beverage. In 2015, Katrina was promoted to Assistant Manager, using her experience and skills to improve the restaurant’s revenue growth and guest experience. In this role, Katrina earned the Rising Star and Outstanding Effort award. In 2016, Katrina was promoted to Assistant General Manager overseeing the kitchen and restaurant. Katrina loves working with people as well as taking on new challenges. She loves spending time with her family on vacations and trying new things.
KEITH MORIN Assistant Manager
Keith got his start in the hospitality industry at The Publick House Restaurant & Inn in Sturbridge, Massachusetts as a server. Soon after, he was offered the Banquet Captain position at Old Sturbridge Village, a living history museum, where he was quickly promoted to Banquet Manager. Keith relocated to Greenville, SC in July 2017 seeking a warmer climate. He began in the Hyatt banquets department, but the bustling environment at Roost drew him in. He’s found a place where his customer service skills can shine!