President, Mach Robin LLC and President Red Robin Restaurants of Canada

Bob Merullo has played a key role in Red Robin’s success both in and outside of the Kitchen for over twenty years. Starting as a Kitchen manager Bob worked his way through the system ending as the Senior Vice President and Chief Concept Officer, where he coordinated all Marketing, Food & Beverage, Research & Development and purchasing efforts. In addition, Bob oversaw all operational support for corporate and franchise restaurants consisting of over 330 restaurants.

Prior to his role of Senior VP & Chief Concept Officer, Bob was the Senior Vice President of all restaurant Operations. responsible for service, people and profit.

Other roles prior to Red Robin included: General Manager , Grey’s Harbor Country Club, Aberdine Washington , Director of food and beverage with Del Webb properties in Page Arizona, Chef owner of Promises restaurant in Page Arizona.

In January 2003, Nation’s Restaurant News awarded Bob as one of the Top 50 Research and Development Culinarians in the Industry. Bob was selected as an award recipient for his menu innovations, commitment to food quality, and safety and productivity in the area of operations.

In addition to being an owner Bob serves as president of Mach Robin restaurants, the largest Red Robin franchise in the system, and continues with a “hands on” approach with both Mach Robin and Red Robin Restaurants of Canada.

Bob Merullo has a degree in Culinary Arts and Food Science from South Seattle Community College and continues to hone his knowledge of the business by attend programs provided by the Culinary Institute of Arts at the Grey Stone campus in Napa Valley.

Bob’s other interest include golf, fly fishing and collecting wine.

Vice President of Operations, Red Robin Restaurants of Canada

Dina Moffett has seventeen years experience in the food service industry, thirteen of those with Red Robin Canada. As Director of Operations, Dina’s expertise has been focused on fine tuning operational procedures, increasing profitability and people development.

Prior to her role as Director of Operations, Dina was Senior Regional Operations Director providing leadership and direction to the operations team who are responsible for overall guest service, people and profitability. With a strong background in restaurant operations, Dina has been an integral part in growing the brand and increasing sales. Her strength lies in her proven ability to recruit, retain and develop teams.

Some of Dina’s accolades and awards include the Presidents Club, GM of the year, along with numerous Sales Pinnacles.

Dina’s education background is peppered with criminology, business management and most recently a diploma in the Advanced Management Program from the University of Guelph.

Dina is known to say "Empowering people is the key to success."

Senior Regional Operations Director, Red Robin Restaurants of Canada Ltd.

Chris Kerr has progressively developed within the company since 1990 in a
variety of leadership positions. Chris began his career with Red Robin Canada as an Assistant Kitchen Manager, and has also held positions of Kitchen Manager, Assistant General Manager, General Manager, Regional Operations Director and now Senior Regional Operations Director.

As Senior Regional Operations Director, Chris’ responsibilities include supporting the development of our people, ensuring consistently high standards for guest service, food quality, safety and cleanliness in the day to day operations, while continuing to help grow our business and being contributing members of our local communities.

Chris has achieved many sales and profit awards over his years with Red Robin, and has also been awarded as General Manager of the Year. He started his career in the industry working as a bus person in his family’s restaurant, and has many subsequent years of hands-on experience. Chris has also been integral in many of our environmentally conscious initiatives, and is always searching for new and innovative ways to improve the company and achieve great results. Chris’ sense of humour, his fun and nurturing approach to the development of people, and his drive, passion and commitment to Red Robin’s standards have been a great contributor to the success of our company.

Executive Chef / Purchaser, Red Robin Restaurants of Canada Ltd.

Nyle Petherbridge joined the team in May of 2005 as a successful proven leader in casual restaurant dining and hotel fine dining. This Canadian Red Seal Chef completed his apprenticeship in 1993 and is a member in good standing of the CFCC and the BCCA. He is currently working towards his 20th year in the Food and Beverage business. Nyle has worked in all aspects of the Culinary field in award winning hotels and restaurants.

As Executive Chef /Purchaser, Nyle’s responsibilities include food and beverage menu development, F&B quality control, procurement, contract maintenance, contract negotiations, overseeing production of training materials, recipe books and manuals, supporting the development of the culinary team, ensuring consistently high standards for food quality, manager training in areas of F&B, while continuing to reduce costs and improving company profitability.

During his time in casual dining Nyle was involved in opening four different restaurant concepts in Canada and the USA, although the most Fun has certainly been here at Red Robin. Always dreaming of the next “Great Burger” his hands down favorite burger is the Banzai Burger®. “It’s like a little piece of Hawaii in every bite”. When burgers are not on his mind you may find Nyle out on the Golf course or taking in the scenery down at Kits Beach in Vancouver. You may often find him at the “beach” on the Golf course as well!