About Companion Hospitality
Each of Companion Hospitality’s restaurants balance an urban, global perspective with a deep appreciation of the unique artisans and abundant produce of California’s Central Coast. Companion Hospitality’s family-run business model, helmed by owners Greg and Daisy Ryan, is deeply rooted in the surrounding community and provides an equitable work environment in which employees can build sustainable careers. By presenting restaurants that are both forward-thinking and timeless, Companion elevates the hospitality offerings of not only the Santa Ynez Valley, but of California destination dining as a whole.
Meet the Team
Daisy & Greg Ryan | Co-Owners of Companion Hospitality
Daisy Ryan, a native of the Santa Ynez Valley, spent her formative hospitality years in New York working at such institutions as Gramercy Tavern, Chef’s Table at Brooklyn Fare and Per Se, where she met Greg, a native of Willamette Valley near Portland, Oregon, who had worked at Tribeca Grill before joining the Per Se team.
In 2014, they relocated to the West Coast where Daisy helped open The Line Hotel in Koreatown and Greg served as Restaurant Director at Los Angeles’ Beverly Hills Hotel. Following their time in Los Angeles, Daisy and Greg relocated to Austin, TX where Daisy led the beverage program for McGuire Moorman Hospitality and Greg led front-of-house service as the General Manager for Jeffrey’s and Josephine House.
Shortly after the birth of their son, Henry, Greg and Daisy returned to California to create Companion Hospitality.
Emily Blackman | Beverage Director
Originally from Fort Worth, Texas, Emily began her career in NYC, spending six years at such celebrated restaurants as City Winery, The Breslin, Crave Fishbar and French Louie. She then relocated to Austin to work at Jeffrey’s, a staple of the local fine-dining scene, while earning her sommelier certification. From there, she moved to Portland, Oregon to work at Coquine, during which time she reconnected with Greg and Daisy over a weekend of tastings and tours in the Santa Ynez Valley. Emily is Companion Hospitality’s Beverage Director, overseeing Bell’s, Bar Le Côte’s, The Other Room & Bodega’s wine lists, which feature a curation of independent wineries and breweries from California and select European estates.
Chris Sullivan | Service Director
A beach kid through and through, Chris grew up in Southern California. While attending UCSB, his eyes were opened to the chaotic and beautiful world of restaurants by getting his start at the Four Seasons Resort at The Biltmore. He moved north to Santa Cruz to lead and oversee the dining room team as Maître d’ at David Kinch’s Manresa, where they earned their third Michelin star under his watch. Looking to diversify his skill set, Chris managed at several Kinch properties before being Project, and then General Manager of Mentone near Santa Cruz. Looking for a change of pace and an opportunity to work with the talented Companion Hospitality, Chris now resides in San Luis Obispo.
Andi Davis | People and Operations Manager
After growing up amidst the large-scale agriculture of California’s Central Valley, Andi pursued undergraduate studies in geography and regional, sustainable food systems at UC Berkeley. She began her career at non-profits focused on food education and school lunch reform, including Edible Schoolyard and the Jamie Oliver Food Foundation. From there, she transitioned into an operations role for Chef Gabriela Cámara at CALA in San Francisco, supporting such programs as the hiring of previously incarcerated individuals and the championing of a 20% service charge to fund employee benefits. Andi supports Companion Hospitality operations across all restaurants focusing on human resources and benefits while also leading operations for Companion’s non-profit organization, Feed The Valley. Feed The Valley, founded in March 2020, partners with local restaurants to provide high-quality meals to the people of The Santa Ynez Valley who need it most. Andi strives to build a more sustainable future for the hospitality industry.
Steve Dobozy | Research and Development & Outreach Chef
Steve Dobozy, born on an Air Force base in Colorado, grew up in Lompoc and played college football in both Santa Maria and Los Angeles. After receiving his degree in Sociology and a minor in Mathematics at Sacramento State, he moved east to attend the French Culinary Institute in New York.
Steve worked at The Modern—his first Michelin Star restaurant—for four years, then moved to Las Vegas to help open Michelin Starred Restaurant C, Charlie Trotter’s new restaurant inside the Palazzo. A year later, Steve headed to La Foile San Francisco. He eventually made his way to San Luis Obispo, where, after marrying his now-wife, he ended up at Bell’s. Steve applied for a server position but impressed the kitchen team with his cooking experience, ultimately landing a role in the kitchen. After almost six years, Steve has worked his way up from lead line cook to executive sous chef to now Research and Development and Outreach Chef for Companion Hospitality Group.