GRIND MODERN BURGER Management Team
Rick Boyd | Founder | GM/Business Development
Rick, a native of East Texas holds degrees in marketing and communications. Rick has extensive experience in the restaurant and culinary world having trained as a chef and worked for more than a decade at the executive level in the hospitality industry. Rick served as a franchise development specialist assisting with the building and opening of restaurants across North America. As a small business owner, Rick served as consultant Rick helped operators in the Southeastern United States open and improve their restaurants and hotels. For the past five years, Rick has owned and operated Brewforia Beer Market, the premier destination for craft beer aficionados in the Treasure Valley and has successfully planned and held numerous large scale festivals in the area. Rick has also maintained a strong commitment to community through philanthropic in his work with The Idaho Shakespeare Festival, Idaho Food Bank, Toys for Tots, Women’s & Children’s Alliance, MS Society, Idaho Humane Society and other charitable organizations.
Ryan Hembree | Partner | Executive Chef
Studied business management at Washington State University before transferring and graduating with highest honors from Western Culinary Institute a Le Cordon Bleu accredited school. Worked in downtown Portland Oregon hotels doing both fine dining and catering. Moved into contract food-service management, working for Thomas Cuisine Management a small regional provider, overseeing all aspects of both front and back of the house operations in healthcare and corporate dining, recognized and awarded for outstanding HACCP safety procedures, before advancing to work for Aramark as the retail food service director at Boise State University managing a staff of 60 and $1.7M in sales volume. Became the regional human resources, information technology, and food cost budgeting champion for the Aramark NW campus region, duties included overseeing human resource trainings and mediation of complaints, installation of new computer and point of sale systems and training the trainer on proprietary software use, auditing campus level P&L forms before reporting to the regional office and helping accounts that were having food cost issues troubleshoot and correct them. Also performed in the roll as interim Food Service Director at multiple universities with up to $7.1M in managed volume. After leaving Aramark, Ryan became the Culinary Director and lead Instructor at Life’s Kitchen. Managing culinary curriculum, 3 lines of business, and a staff of culinary instructors overseeing 15-20 students per class. The catering business included events up to 4,000 people served, and contract food service daily production of up to 700 meals. Became the Executive Chef for Brewforia Beer Market and Grind Modern Burger, managing kitchen inventory, staffing levels, menu and recipe development, special event beer pairing dinners, catering, and festival food-service. Ryan is Servsafe management and Servsafe instructor/proctor certified.
Dusty Schmidt | Partner | Brand Development / Investor Relations
Dusty attended Denver University for Fine Arts, and Syracuse University for Speech/Advertising. He has an extensive background in Creative Development, Marketing and Branding Solutions. Dusty was an original start-up member of HGTV and DIY cable networks after advertising and promotion stints with the Fox Network and Tribune Station Group. Dusty has been an independent consultant over the past few years working with such clients as Speed TV, National Geographic Channel and local Ad Agencies. He has won dozens of national awards for his marketing work including two Emmy’s. Prior to his TV career, Dusty spent ten years in the restaurant industry, working in every position including managing and opening new restaurants units throughout the northeast.
Justin Zora | Manager
Justin Zora has spent almost half his 36 years working diligently in the bar and restaurant industry. Starting as a bus boy in a pool hall, he worked his way up to bartender, general manager and ultimately owner. Jusin Zora says having the opportunity to own and operate three separate evening establishments (restaurant, night club as well as a Country bar) offered up a wealth of knowledge that he's still building on. His seamless ability to create long lasting relationships with anyone that walks through his doors, has set him apart in the business especially in a community as tight knit as Boise. His work ethic and professionalism not only help build brand awareness internally, but have led to him to working with our community on several different events. Justin has been asked to host fundraising dinners for Boise Young Professionals, BamJam 3 on 3 tournaments, the Fusion Awards, and various Chive events. Doing all the creative on radio for his businesses earned him the opportunity to fill in on a few different morning shows as a guest DJ; not to mention working on the reality TV show Next Best Bartender. He's working on a blog focusing mainly on the importance of customer service and is rolling that into a pilot of his own. At the end of the day, Justin Zora is motivated and career minded. His longevity and overall appreciation for the service industry is what really makes him special. For Justin, it's always been a selfishly good feeling truly taking care of people when they walk through his doors. It's what drives him to create an environment his guests can thrive in.
Eric White | Chef
Born and raised in Boise,ID, Eric has grown up in the Food Service Industry. He is a third generation Chef following in the footsteps of his grandfather and mother. Eric has been in the industry for 17 years with experience in Japanese, French, Mediterranean and American style cuisine.
Eric started out cooking for Thomas Management and worked his way up to Food Service Director. He then decided to pursue other interests in order to broaden his knowledge of other styles of cuisine including French and Japanese. Eric was later approached by Ryan, whom he had met through other culinary adventures, to help launch Brewforia Eagle which later became The Grind Modern Burger. Eric is excited to bring his abilities, passion and work ethic to the table to help this great concept come to light.
Marvin Kinney | Brewer
Like most people, Marvin Kinney's initial exposure to beer was mass marketed light beer. But that didn't last long as he found himself gravitating towards Craft and Micro brewed beer early on. His first real moment where he realized that Craft Beer was something he wanted to learn more about and become a part of was during a tour of the Rogue Brewery in Newport, OR. It was there, seeing them create something that they loved so deeply that he realized it was something special that he wanted to be a part of.
When Marvin moved back to Idaho, he joined the team at a new craft beer centric establishment, The Front Door. With their focus on craft beer and proper presentation, pouring and education Marvin found a home in the industry. Marvin soon found himself with a new hobby, home brewing. After brewing more than 200 batches and competing in many competitions he committed himself to the goal of one day brewing professionally.
Today Marvin is an award winning home brewer and has brewed with Laughing Dog, Idaho's second largest brewery. His respect for the craft and creative approach have created many great beers and that creative energy fuels PostModern Brewers.
grind Modern Burger | 705 W Fulton Street, Boise Idaho 83702 | 208.342.0944
Daily Hours | 11:00 am to Close
Happy Hour | Weekdays 4:00 to 6:00 pm
Daily Hours | 11:00 am to Close
Happy Hour | Weekdays 4:00 to 6:00 pm