Meet the Team

CHEF / PARTNER

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A graduate of the Culinary Institute of America, Kyle spent his formative years working under chefs such as Shea Gallante at Cru in New York City and Dan Barber at the renowned Blue Hill at Stone Barns in Pocantico Hills, NY. Named “The People’s Best New Chef” by Food & Wine, Kyle’s passion for sustainability drives his desire to work with local purveyors and his commitment to developing strong relationships. A co-founder of the DC chapter of Dock-to-Dish, he works closely with the organization to create sustainable seafood sourcing cooperatives. In addition to developing menus and overseeing kitchens, Kyle focuses his time on the next generation of gifted, sustainability-minded chefs.

Culinary talent is a family affair – his wife, Tiffany MacIsaac, owns one of DC’s premier bakeries, Buttercream Bake Shop.

PARTNER

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Jon grew up in Mystic, Connecticut and graduated from George Washington University with a focus in finance and psychology. His love for the hospitality industry started while he was an undergraduate working in several popular restaurants across Washington DC. Following graduation, he moved to Manhattan and after a 4 year stint in finance came back to the industry and wound up directing the growth and development of what amounted to a 20 unit restaurant group with annual revenues close to 70M. In addition to helping oversee operations and strategic growth for Long Shot Hospitality, Jon is the Owner/Operator of The Lost Fox in Ashburn, VA which opened in late 2020 amid the COVID 19 pandemic.

Jon and his wife, Liz, currently split their time between Loudoun County and Washington, DC.

PARTNER

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Jeremy grew up in Ipswich, Massachusetts, home of the famous Ipswich fried clams where the hospitality business runs deep in his family. Jeremy’s parents owned The Home Port Inn and Restaurant on the Down East coast in Lubec, Maine – you don’t get more New England, or farther East, than ‘they-ah’. After college, Jeremy moved to Washington, DC and worked in restaurant management at popular spots in the Georgetown neighborhood. While he is involved in the day-to-day management of The Salt Line, Jeremy also brings his keen interest in branding and appreciation for creative details to the development of all Long Shot Hospitality concepts.

Jeremy lives in Chevy Chase, Maryland with his wife and their two young sons.

PARTNER

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A native Washingtonian and third-generation publican, Gavin has deep roots in the hospitality industry having grown up in the family that established The Dubliner in 1974, Washington DC’s best-known Irish pub. After college and working in NYC’s financial district, Gavin returned in 2004 to take over the daily operations of The Dubliner, first as general manager and now as co-owner with his father, Danny. In addition to his responsibilities at The Dubliner, Gavin oversees financial matters related to all Long Shot Hospitality concepts.

Gavin and his wife live in the Capitol Hill neighborhood of Washington DC with their 3 young sons.

PARTNER

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A graduate of Georgetown University, Paul started his career in hospitality by bartending and managing one of Washington DC’s busiest nightspots in Adams Morgan. Paul is a founding partner of LSH, and his attention to detail makes him a natural to lead the charge on all things legal and construction for Long Shot Hospitality. Paul's recent efforts include overseeing the design and development of the recently opened Ometeo in Tysons, VA and the newest outpost of The Salt Line in Bethesda.

Paul lives in Bethesda with his wife Katie and their young son Peter.

DIRECTOR OF RESTAURANTS

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Kelly has a Bachelor’s degree in Environmental Education from UC Santa Cruz and has called Washington DC home for the last decade. A member of the team since 2012, she works directly with the PR, social media, and branding teams as well as oversees events for Dauphine’s, The Salt Line in Navy Yard and the upcoming location in Ballston, VA. She navigates intimate dinners, large corporate receptions, and major to-dos like the 4th of July celebration with the Stanley Cup, the players’ tent at the National’s World Series Parade, and the highly anticipated annual Oyster Wars event at The Salt Line, with finesse and efficiency.

Kelly spends her free time fixing up old furniture, thrift shop hunting, or picking up a new crafting hobby.

BEVERAGE DIRECTOR

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Donato Alvarez is the Beverage Director at Long Shot Hospitality and oversees the bar programs at Dauphine's as well as The Salt Line, The Dubliner, and Ometeo—slated to open summer 2023.

At work, Alvarez takes pride in guiding and working alongside the younger staff members, encouraging them to learn and grow, and is always open to offering advice when needed. At Dauphine’s, he collaborates with Neal Bodenheimer, owner of the James Beard Foundation Award-winning Cure in New Orleans, to curate a menu of iconic New Orleans cocktails, in addition to thoughtful, innovative riffs on classics.

Alvarez lives in the Hill East neighborhood of Washington, D.C. and enjoys a classic daiquiri as his personal drink of choice, experimenting with different white rums from around the world to find the perfect combination for his cocktail.

LSH DIRECTOR OF OPERATIONS

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Brian Zaslavsky is the Director of Operations for The Salt Line, overseeing both locations in the Navy Yard neighborhood of Washington, D.C. and the Ballston area of Arlington, VA.

After two and a half years as General Manager at The Salt Line, Brian was promoted to Director of Operations, expanding his responsibilities to include both the Navy Yard and Ballston locations. In this role, his goal is to build solid and independent teams while serving as a long-standing mentor to his staff. Brian prides himself on being a well-balanced communicator and listener, often deploying an inspirational quote or sports metaphor in his back pocket to help make a point when engaging with his teams.

When not at work, Brian enjoys traveling, running, and listening to music. He lives in the Manor Park neighborhood of Washington, D.C. with his wife Lea and two dogs.

CULINARY DIRECTOR

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Brenton “Brent” Balika is the Culinary Director at Long Shot Hospitality, a restaurant group based in Washington, D.C. known for popular local concepts including The Salt Line and Dauphine’s.

After years of traveling as a consultant, Balika was ready to settle down back in Washington, D.C. After reconnecting with his former colleague Kyle Bailey, now Chef/Partner with Long Shot Hospitality, Balika joined the company as Culinary Director in Fall 2022. In this role, he establishes and implements universal systems to allow existing concepts to operate smoothly and the company is able to continue to grow and add new concepts and locations. Energized by his personal interest of the outdoors, Balika loves the raw, carnal process of cooking over a live fire, using it as a vehicle to develop flavor in his dishes. In the kitchen, Balika is passionate about mentorship and team building.

Balika lives in the Columbia Heights neighborhood of Washington, D.C. In his spare time, Balika enjoys being outdoors with his wife and Australian Shepherd, camping, and off-roading in his Jeep.