Jimmy Theros

Founder, Rudolphs Ribs

President, Theros Restaurant Group

Partner, St. Clair Broiler

Jimmy immigrated to America from his native Greece in 1948 and immediately developed a passion for the food business (the first six weeks shining shoes might have had something to do with that). Serving Coney Island hot dogs on Hennepin Avenue Jimmy has always had an affinity for the tuber and still does so to this day. In 1956, along with his father, they opened up a restaurant called the James Broiler. Jimmy worked the 6 p.m. to 6 a.m. shift and his parents worked the other 12 hours everyday of the year except Thanksgiving and Christmas. It was here that Jimmy honed his skills as a cook, host and erstwhile bouncer. In the summer of 1974 Jimmy packed his family into the car and toured the country looking at bar-b-que restaurants. He collected recipes, menus and wisdom from other operators and upon his arrival back in the Twin Cities he quipped, I can do that and set about making Rudolphs Bar-B-Que a reality. Since then he has done what he loves to do, work in his restaurants and serve fine bar-b-que to his many loyal customers.

Charlie Theros

Managing Partner, Rudolphs Ribs

Managing Partner, St. Clair Broiler

Managing Partner, Theros Restaurant Group

If Jimmy fell into the restaurant business, his son Charlie was definitely born into it. Charlie, The only son of Jimmy and Kathy Theros, herself as Jimmy put it "The finest coffee shop waitress in the history of restaurants" Charlie was washing dishes at the tender age of five and flipping bacon at seven. Young Charlie was so into the restaurant scene that he would often dream of recipes and plate presentations during little league baseball games forcing his teammates and coaches alike to scream at him as ground balls rolled harmlessly past him. Charlie is a graduate of the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. He can't keep a straight face when people ask his major because he actually works in an industry that he majored in. To this day, when Charlie walks around the restaurant customers swear they can see the hamster turning the wheel in Charlie's head.

Kevin Tracy

Executive Chef, Theros Restaurant Group

Kevin was born and raised on a farm in northern Iowa. When he was 9 years old Kevin asked for a goat for his birthday because he wanted to make his own feta cheese. "Cow's milk is boring" claimed Kevin and I need better ingredients if I am going to expand as a chef and so his parents shipped him off to culinary school before he graduated sixth grade. In his culinary career Kevin has worked in hotels, restaurants and catering kitchens with equal aplomb and earning awards and rave reviews like some people collect stamps. To this day Kevin believes in fresh ingredients and fresh approaches to menu selection and design and he harbors no grudges to his parents. "It was the ultimate love for a chef in the making to send me out before I hit 13 but they could have given me a round-trip ticket instead of the one-way."

Susan Greenberg

Catering Consultant, Theros Restaurant Group

Susan has worked as a party planner and catering consultant for most of her adult life. Susan has worked for The Jewish Community Center, Broders' Cucina Italiana and of course, Rudolphs. "I drive my husband crazy sometimes. When he walks into the house and the table is set up he assumes that we are having a fancy dinner party. Actually, I am just experimenting with table lay-outs for a party at Rudolphs the next week and he has to go out and grill dinner on the Weber." Susan asks all the right questions and always has the right answers. If you don't believe us, just ask her husband.

Ava Hamilton

Operations Manager, Theros Restaurant Group

Don't let the term operations manager fool you. She is actually the main bean counter for the restaurants and handles all accounting functions. "I am indeed a task master, or is it mistress, I don't know. I get the payroll out, the checks out and all the statements in a timely manner; then I have to go home and pay the bills there too." Ava writes more checks than most Fortune 500 companies but it is what she does best. Ava started as a manager for Jimmy Theros at Rudolphs during her college days and even managed a Rudolphs in Miami Florida. It was there that she was introduced to some unsavory characters. "Those people had no accounting principles whatsoever. I swear, I have never had so many people ask me to pay with cash in my life."

Woody Cann Jr.

Sous Chef, Rudolphs Ribs

Woody was born and raised in the small town of Monroe Louisiana and came to Minnesota when he was 19 years old. When asked why he came to Minneapolis he always retorts with "Do you know where I'm from? That's why!" Woody has been cooking for his entire adult life at such places as the Black Angus Supper Club, Kings Inn, and of course, Rudolphs Bar-B-Que. Woody is a natural showman and has a flair for cooking. The Gumbo at Rudolphs bears his name. "It's my recipe, you're darn right it has my name on it and I get residuals too."

Calvin Cross

Pitmaster, Rudolphs Ribs

Originally from Cliffwood, New Jersey Calvin has always enjoyed cooking. As a young cook in an unnamed eatery in New Jersey Calvin got his start. Calvin was cooking and producing the best meals far and wide. It was on a fateful day in June 1985 when a customer complained that "his gravy was no good" that changed Calvin forever. Upon hearing that bit of criticism, Calvin confronted the guest that said it. Upon learning that the guest that said it was none other than local waste management consultant Frankie "no thumbs" Pescarrado, Calvin packed his bags and moved to Minneapolis with the help of a national group that specializes in transfers and witness protection programs. "New Jersey's loss is Minneapolis' gain" stated Executive Chef Kevin Tracy because nobody can cook as many ribs as fast as Calvin.

Thomas Cline

General Manager, Rudolphs Ribs

Thomas Cline joined the Theros Restaurant Group as a manager at Rudolphs Bar-B-Que in 2004. In a very short period of time he distinguished himself and when Kim was named general manager at the St. Clair Broiler, Thomas knew he had his chance. "There is no truth to the rumor that I pushed, cajoled or in anyway influenced Charlie's decision to promote Kim, thereby promoting me. Doesn't everyone give their boss a portable DVD player, plasma TV and an Ipod to consider their candidacy?" Thomas has worked in the restaurant industry in Seattle and New York before moving back to his native Twin Cities and assuming the General Manager position at Rudolphs.

Tom Leek

Sous Chef, St. Clair Broiler

Tom Leek has worked at the St. Clair Broiler for 17 years as a cook, chef and sous chef. "In the old days, I would even have to sweep the parking lot and do the plumbing. But now, thank God, I only have to make soups, sauces and the fix the occasional dripping faucet." Tom has worked in The St. Paul restaurant scene for more than 25 years and at some point he may actually take a vacation. In the meantime, "I have eggs to crack" stated Tom.

Kimberly Wentland

General Manager, St. Clair Broiler

Kim started working for Rudolphs just after graduating high school. "I was always very ambitious claims Kim, the fact that I cracked up my Dad's 1976 Dodge Dart had nothing to with it." Kim has indeed risen through the ranks at Rudolphs and the St. Clair Broiler. She started as a server, then graduated to trainer, then assistant manager and finally manager. Her real break came in August of 2006 when the Theros Group purchased the St. Clair Broiler and she was named General Manager of the new operation. I was very excited to get my own store; "finally I can get some peace and quiet from Jimmy and Charlie."