Brendan McGill, Chef & Founder
Brendan McGill was born and raised in Fairbanks, Alaska. A youth steeped in wilderness and natural bounty, guided by a craftsman father and educator mother, turned out a curious cook with an appetite for discovery. He moved to Seattle to pursue his career as a chef.
Ten years later, Brendan opened Hitchcock, a Pacific Northwestern farm-to-table restaurant. The group grew to include two spin-off cafes and a bar, a Neapolitan pizzeria, an organic farm, a kombucha line, an oyster bar, a CSA program and an award-wining seafood and vegetable concept, which occupies the original Hitchcock space.
Brendan continues to explore the region’s foods, perenially diving deeper into the sources and processes, while leading business and culinary development for the restaurant group.
Sarah Bopp, Director of Hospitality
Sarah Bopp is an integral part of the Hitchcock Restaurant Group, having joined Bruciato within its inaugural year and now serving as our Hospitality Director. With over 20 years of experience in the service industry, she leads three service teams with a wealth of knowledge and expertise.
Sarah’s skill in hiring, training, and mentoring staff has been instrumental in shaping the exceptional hospitality our guests experience across all our restaurants. Her extensive wine knowledge elevates our beverage programs, and her resilience and dedication inspire those around her.
Known for her “boss lady” vibe, Sarah sets the tone for professionalism, hard work, and discipline — truly the backbone of our operation.
Oliver Marino, Fermentation Director/ Plant Manager
Originally from Nashville, TN, Oliver Marino works as our Fermentation Director & Plant Manager. He has kept many of the staple ferments alive that you know & love, while building up to his newest project—a line of koji ferments highlighting Pacific Northwest-grown grains and vegetables.
Oliver’s career in food began at an early age and evolved rapidly, despite leaving culinary school, he went on to work alongside Michelin-starred and James Beard Award-winning chefs from around the world, holding titles such as pastry chef, executive chef, and food & beverage director. His creative approach to food is deeply influenced by his background in the arts.
As a published photographer, Oliver’s visual work has appeared in international publications and media outlets such as People Magazine, Rolling Stone, Billboard, and CMT.
Oliver also has deep roots in music. After high school, he toured the country as a drummer for folk and Americana bands, performing live and recording in some of Nashville’s top studios. Whether behind the drum kit, camera, or kitchen pass, Oliver brings a unique combination of instinct, craft, and creative vision to everything he does.
Chelsea Sahleen, Project Manager
Born and raised in Salt Lake City, Chelsea moved to Greenwich, Connecticut for high school. She then lived in Colorado graduating from Colorado University with a Bachelors in Communication working in restaurants on the weekends. At the farm-to-table Boulder Café, Chelsea was first exposed to the marriage of hospitality and agriculture by the owner Mr. Dave, who was lovingly known as “Farmer Jab,” who grew his own food and served it for 30 years in his downtown restaurant.
After living in Colorado for 4 years Chelsea fulfilled her lifelong dream of moving to NYC and attended the SAE Institute to study audio engineering, after graduating as class president, she worked in studios for a year recording audio, editing and mixing vocals. While working for Grammy-award winning producer Jerry Wonda at Platinum Sound Recording Studios, Chelsea also took on roles as an Executive Assistant and Social Media Director.
Lucky for us, Chelsea moved to Kitsap to be closer to her family and within four days of arriving joined our opening team at Bruciato. Chelsea joined the executive team as an Executive Assistant and quickly worked her way into her role managing Social Media and as a Swiss Army knife for our ever-changing operations. Chelsea is truly the glue that holds the team together, one of the few people who can (and does) do it all.
When she’s not making everything possible, Chelsea enjoys pretty food, photography, synthesizers, and audio recording.