Chief Operating Partner
An Atlanta native and a graduate of the University of Georgia, Aaron “Fiery Ron” Siegel moved to NYC after college to follow his passion for cooking and attend The Culinary Institute of America in Hyde Park. After completing an internship at Atlanta’s Nava under acclaimed Chef Kevin Rathbun, he graduated with his culinary degree and moved to Aspen, Colorado. There, Aaron worked as a sous chef at two of the most popular high-end restaurants — Pinion’s and Cache Cache — and became intrigued with the idea of combining traditional processes and techniques of classical cuisine with the simplicity of comfort food, BBQ, and Southern fare. He returned to the South and was hired by the Hospitality Management Group Inc. (HMGI) as the Executive Chef at Blossom Café in downtown Charleston where he worked for several years. Aaron worked closely with Executive Chef Craig Diehl at sister restaurant Cypress where he learned more about smoking meats and developing a charcuterie program. During this time, he began to scout locations for his barbeque concept and in 2006, together with partners Taylor Garrigan, Tony McKie, and Madison Ruckel, opened Fiery Ron’s Home Team BBQ in West Ashley. An instant success, Home Team BBQ and its partners were able to expand with a location on Sullivan’s Island in 2009, and a location in downtown Charleston in 2016.
Operating Partner/Executive Chef
After a stint at the University of Mississippi in Oxford, Taylor Garrigan wanted to change career paths. In 1998, he began cooking with his brother chef Todd Garrigan and executive chef and owner Harold Marmelstein at Dick & Harry’s in Atlanta. He moved to Colorado to work a ski season in Crested Butte before deciding to take his cooking skills to the next level. He moved to Charleston, and enrolled at Johnson & Wales University. During this time, he worked as a line cook at Magnolias and then worked at Middleton Plantation. After graduating with a degree in hotel and restaurant management, he was hired at The Beach Club at Kiawah Island as a cook and worked with chefs including Paul Tensly and Tom Colicchio. In 2005, he was hired as a cook at FIG to work under renowned chef, Mike Lata. Taylor and Aaron met, became great friends, and together worked on the concept for Home Team BBQ. Once open, Taylor served as the sous chef at West Ashley and then moved to Sullivan’s Island as Executive Chef when first opened. He has worked his way up quickly to Executive Chef/Partner over all Home Team BBQ restaurants. In June 2015, Taylor won Episode 13 of Season 23 of Food Network’s Chopped.
Operating Partner/Talent Buyer
Originally from Augusta, Georgia, Tony entered the Food & Beverage business at an early age, securing all Front and Back of House positions in his formative years. Formal training in service, customer relations, and management followed, while working in his hometown courtesy of extended employment at French Market Grille, Taste of NOLA, Cafe DuTeau, and Cadwalladers Cafe. Shifting focus to the bar scene after college, McKie managed hospitality and stage production for many national, regional, and local touring artists. Deciding to relocate from Atlanta in 2001, where he had grown tired serving as Technical Administrator for Fresenius Medical Care, ‘TMc’ (as his friends know him) went back to the basics working in Charleston for the Hospitality Management Group at Magnolias and Home Grown Hospitality at TBonz. Needing more, and to feed his love of BBQ, Bourbon, and live Blues, he knew he’d be right at home working with longtime friend Aaron Siegel in defining the soundtrack for Home Team BBQ. Beginning with the opening of the West Ashley store in 2006, McKie has served as Home Team BBQ’s only talent buyer since inception and worked his way up as Operating Partner for all Home Team BBQ operations.
A Penn State graduate, Sean moved to Charleston in 2003, attracted by its growing culinary reputation. In his native Pennsylvania, Sean had worked with some of the best, including Big Burrito Restaurant Group, and was interested in building a career in the South. His first job in Charleston was at the REV group’s restaurant Poe’s Tavern. He then helped open REV’s next restaurant, Monza. In 2009, he joined Home Team BBQ to open the Sullivan’s Island location where he first served as the General Manager and Operating Partner. He is now also a partner of the downtown Charleston location and can be seen on the floor at any of the locations daily.
Catering and Special Events Director
Taren Todd has been living in the Charleston area for most of her life. She moved for a brief time to Myrtle Beach to attend high school and then moved back in 2007. At age 13, she started working in the food and beverage industry. After moving back to the Lowcountry, she worked at Monza under now Home Team BBQ partner Sean Daniher, who was General Manager there at the time. She rose to management at Monza and then in 2009 left to join Daniher as the Assistant General Manager at Home Team BBQ’s Sullivan’s Island location. In 2015 her talents were rewarded when she was moved to the catering department. In a short time, Taren’s hard work and dedication paved the way to her promotion to Director of Catering and Special Events.
Director of Operations
John Keevil grew up in New York City and was exposed to a huge diversity of people, cultures, and food, which inspired his love of both cooking and dining. During his college years, he took a break from studying chemistry and physics, and naturally chose the hospitality business to support himself, where he quickly fell in love with the bustling business. From there, John traveled and worked in many restaurants both in the US and abroad. In San Francisco John worked for the Carnelian Room and was the AGM at Rubicon, he opened his own bakery in Upstate New York and two restaurants in Belize, Central America. Eventually, he came back home to New York and worked for great chefs such as Geoffrey Zakarian, Bobby Flay, Andrew Carmellini, and most recently, Justin Smilie.
After a serendipitous trip to Charleston, John found himself enamored by the charm, history, great food and hospitality that The Holy City had to offer. With a growing family, and a yearning for sunshine, John relocated here in November 2015 and shortly after joined the Home Team BBQ team as the Director of Operations.
Director of Culinary Operations
As a young kid, Jonathan Banta got his first real experience cooking at a culinary arts summer camp in his hometown Pittsgrove, New Jersey.
After earning a culinary degree from Johnson and Wales University, Jonathan began to build his culinary and management experience at Gainey Ranch in Scottsdale, Arizona, and Running Deer Golf Club in his home state of New Jersey. He moved to Philadelphia in 2001, where he worked with famed chef Jose Garces at Alma de Cuba. In 1998, he brought his talents to Charleston, taking a restaurant consulting position, and then working at 82 Queen and Rue de Jean. Most recently, Chef Banta served as Chef de Cuisine and General Manager at The Atlantic Room and Ryder Cup Bar in The Ocean Course Clubhouse.
As Director of Culinary Operations for Home Team BBQ, he will be overseeing special and charity related events, handling purchasing, streamlining culinary operations, and assisting with menu development.
A New York native,Adam Rothstein attended New York University during which time he split his time between classes and working in restaurants with the intent on pursuing a culinary education after his studies. While working as a busboy, Adam began studying wine in the hopes of earning a promotion. The study turned into a passion, and remained a focal point of his career in New York. Adam’s love of wine quickly expanded to include cocktails and craft spirits, and what had originally been intended to be a culinary career path had evolved into one in beverage. Over the next 11 years, Adam worked in various management positions in the front of house at some of New York City’s most celebrated cocktail bars and restaurants including Empellon Cocina, Il Buco Alimentari e Vineria, and most recently the Seamstress. After visiting Charleston in 2012, Adam fell in love with the thriving hospitality and culinary community, moving permanently in December 2015. Adam joined Home Team BBQ for the opening of the Downtown location and will oversee the bar and beverage programs throughout the restaurant group.
Pitmaster and Operating Partner, West Ashley
Madison grew up in the panhandle of Florida and graduated from Johnson and Wales in 2000. At Home Team’s inception in 2006, he started working as sous chef under Taylor Garrigan and eventually advanced to Chef and Partner of the West Ashley location in 2009. Madison has been honing his “live fire” skills for years, experimenting with different methods on several types of cookers: Southern Prides, Langs, Oylers, BQ Grills, etc. He, alongside Aaron and Taylor, has been invited as feature chef/pitmaster to several of the country’s best events, as well as some international ones, such as Meatopia 2014 in London, Churrascada 2015 in Sao Paulo, Brazil, and The Rib Festival at The Blues Kitchen in London in 2016.
Chef, Sullivan's Island
Jimmy Lasher was raised in a family of restaurant and bar owners. His great-grandfather had a popular place in Illinois in the ’50s and his uncle owned a pizza place, where Jimmy worked throughout high school and college. He moved to Charleston in 2005 and took a series of off-jobs before responding to a help wanted ad for the opening of the Home Team BBQ Sullivan’s Island location. Executive Chef Taylor Garrigan hired Jimmy on the spot as a cook, and he has since worked his way up through the ranks to chef at the popular beach location.
Beau Becker grew up in Charleston, West Virginia and started working in the food and beverage industry in high school as a server. He followed his passion for cooking and attended Le Cordon Bleu in Pittsburgh in 2002. For his externship, he relocated to work at the Carolina Hotel at Pinehurst for two years. He was then hired to work at Charleston Place Hotel where he worked for over nine years. He served as banquet cook, saucier, and sous chef for the hotel. In 2013, he was hired to work at Home Team BBQ in West Ashley as sous chef. He moved to the downtown location when they opened in 2016 and was promoted to chef in early 2017.
General Manager, West Ashley
A native of New Jersey, Jamie Perillo moved to South Carolina just before her senior year of high school and fell in love with the Lowcountry. After high school, Jamie attended the College of Charleston, graduating with a degree in Non-Profit Arts Management. After college, she worked in the non-profit industry serving as Director of Ticketing and Membership at the Washington Ballet, and then Box Office Manager for Charleston Stage Company at the Dock Street Theater. While working in these positions she always maintained a job in a restaurant and eventually came to realize that the Hospitality industry was where her heart lay. Working simultaneously toward Culinary and Hospitality degrees at the Culinary Institute of Charleston, as well as bartending at Sticky Fingers downtown and rising to Assistant General Manager at 39 Rue de Jean in her six years there proved fruitful, as she was hired as General Manager of the Home Team BBQ in West Ashley in October 2013.
General Manager, Sullivan’s Island
Originally from Yokosuka, Japan, Melanie McGrorty moved around as a child while her farther was in the Navy. She lived in Boston, Mississippi, and then Charleston, where her father eventually retired. While attending the College of Charleston, she began working in the food and beverage industry. After graduating with a degree in Corporate Communications, she worked at the Bull & Finch as a bartender. She then worked at King Street Grille where she began to work in management. She went on to open several locations for the restaurant group and then became General Manager for the Mt. Pleasant and downtown locations. Longing for hange, Melanie and her husband moved to Charlotte where she worked as Manager of a Wild Wing Cafe until she was transferred back to Charleston in XX to work at the Mt. Pleasant location. Former Bull & Finch colleague, and General Manager of the Home Team BBQ on Sullivan’s Island at the time, Brad Mosier, was excited to reconnect with Melanie and recruited her in 2014 to be a part of the Sullivan’s Island team. In late 2016, Brad made the move to kick start Home Team’s Aspen location, and Melanie’s hard work and dedication made it easy for her to transition to General Manager on Sullivan’s Island.
General Manager, Aspen
Brad Mosier grew up outside Boulder, Colorado where he spent a lot of his time outdoors. He started playing golf at a young age and eventually was good enough to go pro. While touring as a professional golfer for twelve years, Brad spent his downtime bartending at various establishments. At age 21, he moved to Charleston, a place he often came on family vacations. He started working at Moe’s Crosstown Tavern and was there for six years while still playing golf. After leaving Moe’s to join the team at the Bull & Finch in Mt. Pleasant, Brad decided to stop playing golf professionally, and instead, became a pro at area country clubs such as Snee Farm and Daniel Island. In 2007, he became a partner at Moe’s Crosstown and opened an additional location off East Bay Street where he acted as General Manager until it sold in 2013. He returned to the original Moe’s for a few months before accepting a position running all front of house operations for the on property restaurants at Daniel Island Club. After a little over a year there, he met Sean Daniher, who hired Brad for the Home Team BBQ Sullivan’s Island location in 2014, and named him General Manager in 2015. He moved to Aspen in December 2016 to be the opening General Manager of the new location.