Meet the Team
Blending three distinct culinary disciplines, Tarik, Mike, and Bradley unite as a perfectly balanced trio—reimagining classic pub fare with a refined, contemporary touch.
Tarik Sengul
Executive Chef & Co-FounderRaised in northeast Turkey, Chef Tarik Sengul began his journey rooted in a love of history before discovering his true calling in the culinary arts. After studying history and honing his craft in Istanbul’s local kitchens, his passion for food soon eclipsed academic pursuits. Determined to pursue his dream, Tarik moved to the United States in his late twenties, immersing himself in New York City’s elite dining scene with formative experiences at La Mercerie and the Michelin-starred L’Atelier de Joël Robuchon. Over more than a decade, he cultivated a deep discipline, technical precision, and a refined palate shaped by global influence.
Today, Chef Tarik is celebrated not only as a chef but also as a talented baker and butcher, drawing inspiration from Turkish, French, and American culinary traditions. In 2022, he and his family relocated to Charlottesville, where he founded Smyrna—a Mediterranean-Aegean restaurant that quickly earned acclaim as a local favorite. Smyrna’s menu reflects the rhythm of the seasons and Chef Tarik’s signature blend of heritage and innovation, establishing it as one of the city’s foremost culinary destinations
Mike Stewart
General Manger & Co-FounderSince 2011, Michael Stewart has been a defining force in Charlottesville’s hospitality scene. As part of the opening team at Commonwealth Restaurant and Skybar, he refined his craft under the mentorship of acclaimed barman Nick Crutchfield, mastering the fundamentals that would later shape his own leadership style.
Michael went on to join Ten Course Hospitality, where he played a key role in launching four distinctive dining concepts—Kama, The Milkman’s Bar, South and Central, and Café Frank—while also consulting across the group’s established venues. His hands-on approach encompasses concept development, operations, and staff training, reflecting a deep commitment to both creativity and consistency.
In July 2021, he joined the relaunch of Keswick Hall, leading the bar team at Marigold by Jean-Georges and designing the inaugural cocktail program for the hotel’s historic bar.
Most recently, Michael accepted an invitation to collaborate with Chef Tarik Sengul at Smyrna, drawn by the opportunity to work alongside one of Charlottesville’s most celebrated culinary talents. Their partnership has since evolved into a shared vision for elevating local hospitality through innovation, craft, and community.
Bradley Geist
Bradley is an accomplished executive with more than twenty-five years of experience in the restaurant and hospitality industry. He earned his MBA from Tulane University, specializing in corporate finance and small business development. His career began at the Bellagio Hotel in Las Vegas, where he worked alongside Chef Todd English and the Olives team, gaining invaluable insight into high-level culinary operations.
As Chief Financial Officer and operating partner at LKS Concepts, LLC in New York City, Bradley oversaw financial strategy and business operations for two acclaimed dining concepts—a modern steakhouse and a gastropub—for twelve years. He later served as CFO for City Winery, managing multi-unit operations across New York City, Chicago, Nashville, and Atlanta. Recognized for his deep expertise in financial management, capital raising, and investor relations, Bradley brings a rigorous, strategic perspective to hospitality ventures.
After a decade in Ketchum, Idaho as owner and operator of Gastrolab—a catering and special events company—Bradley relocated to Charlottesville in 2023. Today, he continues to collaborate with chefs and restaurateurs to launch and grow distinctive, experience-driven
hospitality brands.
CFO & Co-Founder