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.

When not at one of the restaurants Kyle and his wife, Tiffany, enjoy hosting backyard barbecues with their Pomeranian, Hoagie Bear.

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.

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, a town famous for its fried clams. His parents later owned and operated The Home Port Inn and Restaurant in Lubec, Maine, a beloved destination on the Down East Coast that embodied classic New England charm. The time he spent in both Ipswich and Lubec instilled in him a deep appreciation for coastal hospitality—something he has carried with him throughout his career. 

After college, Jeremy moved to Washington, DC, where he built a career in restaurant management, leading some of Georgetown’s most popular dining destinations. 

As a partner at Long Shot Hospitality, he plays a key leadership role in the development and daily operations of Dauphine’s, Ometeo, and The Salt Line. Beyond operations, he brings a sharp eye for branding and a passion for creative details, helping to shape the unique identity of each concept. 

Jeremy lives in Chevy Chase, Maryland, with his wife and their two 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 founded The Dubliner in 1974—Washington, DC’s most iconic Irish pub. After college, he worked in investment banking in New York City before returning in 2004 to take over daily operations at The Dubliner. He now co-owns the pub alongside his father, Danny. In addition to leading The Dubliner, Gavin oversees financial operations and business development for all Long Shot Hospitality concepts.

Gavin is a former Chair of the Restaurant Association of Metropolitan Washington. He is a currently a member of its Board and Executive Committee. 

He and his wife live in Washington, DC, with their three sons.

PARTNER

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Originally from New Jersey, Paul first made his way to DC in 1998 to attend Georgetown University. After college, 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 Long Shot’s newest concepts, and he is currently focused on the construction of the upcoming Salt Line, Nashville.

Paul lives in Bethesda with his wife Katie and their young son Peter, and in his free time is always on the hunt for interesting antiques or furniture to incorporate in the next restaurant.

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. She has worn many hats since joining the team in 2012. Kelly plans and executes large scales events, including the highly anticipated annual Mardi Gras party at Dauphine’s and Oyster Wars at The Salt Line. She also oversees social media, branding, and events teams at The Salt Line, Ometeo, Dauphine’s and The Dubliner. If all that wasn’t enough, she also plays an integral role in training, planning, and operating new concepts.

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.

At work, Donato 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.

Donato 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 Long Shot. After two and a half years as General Manager at The Salt Line, Brian was promoted to Director of Operations for The Salt Line and soon after to Director of Operations for all of Long Shot Hospitality expanding oversight to all five Long Shot restaurants.

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.

REVENUE & COST MANAGEMENT

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Ben Park manages Revenue and Cost Management at Long Shot Hospitality. Park grew up in Maine on Sebago Lake, where he began working in restaurants as a busboy throughout high school. During his time at George Washington University, Park worked at Clyde’s: American Bar & Restaurant as a bartender. After graduating in 2003, he stayed close to Washington, D.C. to further explore his passion for the industry. He managed various restaurants, such as Bartaco and Stoney’s on L before he joined the Long Shot Hospitality team as Beverage Director at The Salt Line Ballston in 2021 and, shortly after, transitioned into his role of Revenue and Cost Management.

In his current role, Park analyzes and monitors earnings and expenditures across all Long Shot Hospitality concepts. His industry experience and eye for detail help him ensure the restaurants operate efficiently and meet their goals.

Park lives in Annandale, VA, and enjoys playing hockey, spending time with his two kids, and going on date nights with his wife, Juli.

EXECUTIVE PASTRY CHEF

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Joy Razo is the Executive Pastry Chef at Long Shot Hospitality. Born in Baguio City, Philippines, Joy grew up in Virginia Beach, Virginia. Inspired by her uncle, who was a chef in the Navy for over twenty years, Joy fondly remembers the exquisite dishes he cooked for their family and decided to explore a career in the food industry. After graduating in 2009 from George Mason University with a bachelor’s degree in biology, Joy felt it was only natural to utilize her science and math background to pursue baking.

Joy jumped at the opportunity to join the Long Shot Hospitality team as the pastry chef for Dauphine’s in May 2021. She later was promoted to Executive Pastry Chef and now oversees the dessert programs at Dauphine's, The Salt Line, and Ometeo. Joy takes on each day as an exciting new adventure, eager to learn and collaborate as she creates new and unique desserts.

Joy currently lives in Alexandria, VA, and loves to make homemade doughnuts and ice cream. When she’s not at work, Joy spends time with her family and her dog, Marley.

FACILITIES DIRECTOR

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Matt Ifkovitz is the Facilities Director at Long Shot Hospitality. Born and raised in the Philadelphia suburb of Warminster, PA, Ifkovitz graduated from the Culinary Institute of America in 2002. Following his graduation, he worked on the opening team for several restaurants in upstate New York in Executive Chef and consulting roles. Matt joined Table 95 Hospitality in 2011, where he worked as a corporate chef for over a decade, overseeing the restaurant’s concepts along the East Coast including City Tap House and Pennsylvania 6 before joining the team at Long Shot Hospitality in 2021. In his current role, Matt oversees maintenance across all of the group’s concepts. With each workday bringing a different challenge, his ability to adapt quickly in a fast-paced environment and his vast experience in all facets of the restaurant industry makes Matt an asset to the team.

Matt currently resides in Martinsburg, WV, and enjoys woodworking, barbecuing, and spending time with his cat, Dakota.

PRIVATE EVENTS MANAGER

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Yuka Arbelaez is the Private Events Manager for Long Shot Hospitality. Born in Kyoto, Japan, she moved to New England at age five and spent most of her youth in Ipswich, MA. Shortly after graduating from Oberlin College, Yuka moved to Washington D.C. to work with No Kid Hungry, a national organization aiming to end childhood hunger in America. During this time, she had the opportunity to collaborate with some of the nation’s top chefs and restaurants and developed a love for the industry.

Following her work with No Kid Hungry, Yuka spent a few years in marketing roles, but ultimately felt drawn back to the restaurant world. She spent more than 20 years working as the director of private dining for Matchbox Food Group and as a banquet sales manager for the Chevy Chase and Tyson’s Corner locations of Maggiano’s Little Italy. In her current role, Yuka oversees private events at The Salt Line’s three locations, as well as for the Dubliner.

Yuka lives in Centerville, VA with her husband, Ed, and their three children. When she’s not working, she enjoys watching her son’s baseball games, reading, and spending time outdoors.

HUMAN RESOURCES

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Natalie Van Fleet is a Human Resources professional at Long Shot Hospitality.

After spending almost 10 years in operations—including serving as General Manager at Long Shot’s Dauphine’s—she transitioned to HR in 2025 to focus on supporting teams from a different perspective.

Originally from Morristown, NJ, Natalie earned a Bachelor of Science in Hospitality Management from The Hart School of Hospitality, Sports, and Recreation Management at James Madison University. Her firsthand experience in restaurant operations allows her to develop sustainable talent strategies, enhance employee engagement, and ensure compliance while fostering a strong and supportive workplace culture.

When not at the office or one of the restaurants, Natalie can be found out and about with her Belgian Malinois mix, Churro.

CULINARY DIRECTOR

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In 2024, Omar joined Long Shot Hospitality as Culinary Director, where he works closely with Chef/Partner Kyle Bailey and the head chefs of each of The Salt Line's, Dauphine's, and Ometeo, overseeing the culinary direction and ensuring each restaurant's menu and execution align with the company's vision.

Omar was raised in McAllen, Texas, where he developed a passion for cooking from an early age. He developed his culinary skills by borrowing cookbooks from the local library and learning techniques from his father and grandmother.  After making a career change, he graduated from the Culinary Institute of America.  He then joined José Andrés' award-winning Jose Andres Group, where he worked under the tutelage of Chef Andrés.

In 2015, Omar returned to Washington, D.C. to contribute to the research and development of José Andrés' latest venture, China Chilcano, where he held the position of head chef. In late 2016, Omar became the head chef at Oyamel, where he showcased Mexico's culinary heritage. In 2023, he was a James Beard Foundation semi-finalist for Best Chef Mid-Atlantic.

Omar lives in Silver Spring, Maryland with his wife, Consuelo, and their two daughters.