about clb restaurants
our team

Craig Barnum,
President & Managing Partner

Principal Owner of the Managing Member and President

Craig Barnum is a 1987 graduate of Otterbein College in Business Management. He worked at Max & Erma’s as a server throughout his college years and became an assistant manager at 55 on the Boulevard in 1988, working with restaurateurs Cameron Mitchell and Richard Stopper. He spent seven years with the Fifty-Five Restaurant Group (assistant at 55 at Crosswoods, opening General Manager at Gottlieb’s Gahanna, opening General Manager at 55 Grille, and Company Manager of the year in 1993). Craig went on to become a general partner with the Fifty-Five Restaurant Group in 1994. Since that time Craig was owner and managing partner in Historic Dublin Restaurants that operated Tucci’s, Oscar’s, and Brazenhead, all in Historic Dublin, Ohio, as well as Brazenhead in Grandview, Ohio. He opened Matt the Miller’s Tavern in Dublin in 2008 and after stepping aside from HDR, formed CLB Restaurants in January of 2011, with Tucci’s and Matt the Miller’s Tavern. There are now 6 locations of Matt the Miller’s Tavern in Dublin, Grandview, Gemini Place at Polaris in Central Ohio, Carmel, Indiana, and two in Cincinnati; West Chester and Kenwood. Craig has four children and resides in Dublin, Ohio.

Director of Operations – Vice President

Rob Hoersdig is the Vice President of Operations for CLB Restaurants Holdings, LLC. Rob was instrumental in establishing a strong brand for the Matt the Miller’s Tavern concept and was part of the opening team in October of 2008 when the first location was opened in Dublin, Ohio. He has since spearheaded the opening of the Grandview, Carmel, Gemini Place, Kenwood and West Chester locations. He has extensive experience in the restaurant industry and has worked in establishments such as Oscar’s, Brazenhead Dublin, Brazenhead Grandview, Brazenhead Cincinnati and RiRa Irish Pub in Washington D.C. Rob is, and will be, a vital and essential piece to our management team. Rob is married with two daughters and resides in Grove City, Ohio.

Chief Financial Officer – Vice President

Mike Lewis is the Chief Financial Officer for CLB Restaurants Holdings, LLC, and oversees all financial aspects of the company. After graduating from Cedarville University, he started his career in public accounting with Rea & Associates providing small businesses with audit, tax, and consulting services. Mike was then a business unit controller at Avizent, a national workers compensation administrator. He has been a Certified Public Accountant since 2000 and has been active in the Ohio Society of CPA’s. He has served as a board member for Kids Voting Ohio and is active in his local church. Mike is married with two children and resides in Hilliard, Ohio.

Corporate Executive Chef

Chef Joe Vavrek joined our team as the Corporate Executive Chef in July 2015, and was instrumental in the opening of the Gemini Place location of Matt the Miller's Tavern.  Joe started cooking at the age of 15 and began is career with Max & Eerma's when it was small, four-store chain and stayed with them as it grew to 35 locations.  He went on to pursue a formal culinary apprenticeship under the direction of Chef Jeff Hollenback and the Fifty-Five Restaurant Group.  He completed his formal apprenticeship through the American Culinary Federation at the New Albany Country Club, under culinary 1994 Olympic gold medalist, Dudley McMahon.  Following his apprenticeship, Chef Joe was Executive Chef at Wedgewood Golf and Country Club and Kroger Catering.  He then joined BBRG as Executive Chef at both the Bravo! and Brio brands.  He helped to established standards that facilitated their rapid growth, specifically in the Florida and Ohio markets.  This spanned over a decade, as they went from 11 locations to more than 70.  He is committed to delivering uncompromising quality, and provides strong foundation system building, and team standards for safety and sanitation, and implementing industry best practices.  Joe is married with one daughter and two hound dogs, and lives in Westerville, Ohio. 

Marketing and Communications Coordinator


Director of Training

Lori Bujazia is the Director of Training for CLB Restaurants, which puts her front and center in establishing the culture in our restaurants to ensure that every guest is made to feel welcome and valued.  Born and raised in Columbus, Ohio, Lori briefly pursued a career as a Broadway dancer, but was forced to change course after a career ending knee injury.  She then attended The Ohio State University, studying business.  She spent ten years as the department head of a Columbus general contracting company, but worked on and off as a bartender and server throughout the years.  Ironically, it was after she and her husband moved their family to Carmel, Indiana, for his work that Lori began her career with CLB Restaurants.  She joined the staff of the Carmel City Center location of Matt the Miller's Tavern as a server and bartender, and was quickly moved to management at the same location.  After moving with her family back to Columbus, Lori opened the Gemini Place location of MTM as the Assistant General Manager.  She then moved to Dublin to serve as the General Manager for two years before being named Director of Training with the Corporate staff.  Lori's priority is the people within the hospitality industry, both guests and associates alike.  She thrives in drawing out potential from employees, motivating, and retaining them, all of which her current role allows her to do across locations and concepts of CLB Restaurants.  Lori is married and has two daughters. 

Office Manager/Human Resources Specialist

Patty Quaranto serves as the Office Manager and Human Resources specialist for CLB Restaurants.  Patty has been a part of the restaurant industry for much of her professional career, beginning as a coat check at the Elm Grove Inn in Elm Grove, WI, at the age of 13. In her current position, she is involved in all aspects of the corporate administration of the restaurants and has been part of the growth of the last five restaurant openings. As the company has grown to over 450 employees, Patty is involved in the onboarding process, and is responsible for creating technical manuals, purchasing, vendor relations, benefits admin and management, office processes and coordination among all locations. Prior to joining CLB Restaurants she was the Office Manager of the Food and Beverage Department at Scioto Reserve and Kinsale Country Clubs, where she served in a similar capacity. Patty is a member of the society of Human Resource Professionals; is HRP Certified, and studying for her PHR Certification. She is an Ohio Notary, an active volunteer at the Worthington Children’s Home and a member of the National Association of Professional Women. She is married to Anthony Quaranto, Hair Designer and partner at Penzone Salon Upper Arlington, and has two daughters.

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