Keith Garver, the general manager of B&B Butchers & Restaurant, has more than 22 years of experience in the restaurant industry mostly working for upscale steakhouses in Washington D.C. and Houston. Born and raised in Pittsburgh, he attended college at Indiana University of Pennsylvania where he received an Associate Degree in Culinary Arts and a B.A. in Hotel and Restaurant Management. Inspired by his studies, Keith moved to Washington D.C. to begin his career at Great American Restaurants where he quickly fell in love with the management side of the business as it allowed him to interact and connect with the guests.
His next move was to Smith & Wollensky Steakhouse where he worked for more than eight years as a General Manager in Washington D.C. and then Houston. In 2011, Keith was recruited by Clark Cooper Concepts to open Brasserie 19 as the General Manager where he stayed for 2 years before going back to his steakhouse roots at Perry's Steakhouse & Grill in Sugar Land. In October 2017, Keith joined the B&B Houston team, which has been a homecoming for him as he previously worked with several team members during his Smith & Wollensky days, including Berg Hospitality Group's Chief Executive Chef, Tommy Elbashary, Berg Hospitality Group's Vice President of Operations, Darren McDonald, and B&B Houston's Executive Chef, Eduardo Montesflores.
In addition to overseeing all management and a staff of 110 people, he ensures each guest has a positive experience. With countless invaluable experiences in the restaurant industry, he is excited to offer his expertise to B&B Butchers and continue his career with the hardworking Berg Hospitality team. In his free time, Keith enjoys fine wine and food, playing golf and spending time with his wife, Randi and 3 children, Austin, Aubrey and Aaron.
As the Executive Chef of B&B Butchers & Restaurant, Eduardo Montesflores brings his creativity and passion for cooking and more than 25 years of experience to his role. In addition to maintaining organization and efficiency in the kitchen, he is committed to using only the highest-quality ingredients to create excellent, consistent food for every guest.
Born in Jutiapa, Guatemala as one of 10 children, Montesflores first learned to cook while helping his mother prepare food for his family. However, he first discovered his true passion for the restaurant industry during his first job at El Mirador, a popular restaurant in his hometown known for serving the local cuisine.
After moving to the U.S. in 1995, he started from the bottom working in two local restaurants in Arlington, Virginia where he quickly climbed the ladder from a dishwasher to various jobs in the kitchen. Over the next 4 years, he honed his expansive culinary skills at Guajillo, a Mexican restaurant, and then Cafe Milano, a famous Italian restaurant in Washington D.C. In 1999, he met Berg Hospitality's Chief Executive Chef Tommy Elbashary, who took him under his wing. Chef Eduardo was part of the opening team of Smith & Wollensky in D.C. and continued to rise the ranks from line cook to associate cook and then sous chef. Chef Montesflores played a pivotal role in the expansion of the company as the sous chef of the Dallas location where he worked for 4 years before moving to open the Houston location in 2009. In Houston, he met B&B Butchers & Restaurant proprietor, Benjamin Berg, who was then the general manager of Smith & Wollensky. In 2015, he was offered the opportunity to join B&B as the executive sous chef alongside Elbashary and was promoted to executive chef in January 2018.
Montesflores enjoys the family feel of B&B and is excited to continue his career with the hardworking Berg Hospitality Group. When Montesflores is not cooking up delicious cuisine, he enjoys spending time with his family.
Jeremiah Butler, Beverage Director | B&B Butchers & Restaurant - Houston
Bringing years of experience and a passion for distilled spirits and wine to B&B Butchers & Restaurant, Jeremiah Butler creates cocktail and wine menus full of flavor and diversity as the beverage director.
Butler's practice embodies quality over quantity, with the understanding that if you cannot have the biggest selection of spirits and wines, you can have the most thoughtful selection. He holds the values of an old school bar keep, focusing on excellent hospitality above all else.
Butler has been in the restaurant business for 24 years and spent time in both the kitchen and behind the bar. After earning a degree at Le Cordon Bleu in culinary arts and dabbling as a sommelier, he joined the team at Houston restaurant Masraff's where he oversaw the bar program. There, he discovered his passion for bartending and knowledge of spirits and wine, which, like food, is all about flavor profiles.
Butler is excited to be at B&B Butchers & Restaurant in Houston, which holds the nation's largest collection of William Grant & Sons and Balvenie Glenfiddich. As a marine corps veteran who comes from a military family, Butler supports various military groups around Houston. In his free time, he enjoys drinking and learning about all things wine and whisky, and spending time with his wife, baby and their two dogs.
Butcher & Operations Director
As Operations Director at B&B Butchers & Restaurant, Ken Laszlo brings more than 35 years of restaurant business experience. A New York City native who spent his childhood exposed to the best butcher shops and delis in his hometown. Mr. Laszlo moved to Houston specifically to open B&B.
He visits local farmers' markets and meets many of his meat producers, meticulously researching each and every source brought across the B&B threshold. Prior to his role at B&B, Mr. Laszlo operated steakhouses and restaurants across the country. Some include serving as General Manager at Park Avenue Café and Maloney & Porcelli where he worked closely with owner David Burke and Chef Neil Murphy.
Mr. Laszlo was originally drawn to the restaurant business by an early love of cooking. Beginning at age 14, he attended cooking school twice a week where he learned the French method. This experience, coupled with growing up dining out with his family in some of the best eateries across New York, instilled a passion for great food and an appreciation for quality that he brings to his role at B&B Butchers & Restaurant.
Born in New York City, Berg has been in the hospitality business for over 19 years working for upscale hotels and steakhouses in key markets including Las Vegas, Mexico City and his hometown.
In June 2015, Benjamin Berg opened his first concept, B&B Butchers & Restaurant, an upscale steakhouse and traditional butcher shop on Washington Avenue, to rave reviews from critics, celebrities and Houstonians. After successfully opening a second location of B&B Butchers & Restaurant in Fort Worth, Texas in January 2018, he formed Berg Hospitality Group, which conceives, launches and operates restaurants in Texas with a commitment to giving back to the local communities. Around the same time, he purchased Carmelo's Ristorante Italiano, a traditional, family-owned and operated restaurant located in Houston's Energy Corridor since 1981. After closing for renovations, Berg reopened the space as two new concepts, B.B. Italia Kitchen & Bar and B.B. Pizza To Go, which serve fresh, Italian-American food in an approachable, neighborhood setting with first-class service. The budding culinary group is also responsible for creating B.B. Lemon, an elevated eatery and bar serving classic, straightforward food and cocktails, which opened in November 2018 across the street from B&B Butchers & Restaurant in Houston. In May 2019, Berg Hospitality Group announced its plans to revamp the legendary restaurant, Cafe Annie, through a new partnership with James Beard award-winning Chef Robert Del Grande. The reimagined restaurant reopened as The Annie Café & Bar in September 2019, offering a fresh take on Texas-influenced American cuisine with a well-rounded, approachable menu in a vibrant, sophisticated atmosphere. Turner's, the latest concept from Berg and Del Grande which opened underneath The Annie in March 2020, is an exclusive dining and social establishment with old-world charm and service offering a blend of timeless American and continental dishes.
With a true passion for the hospitality industry, all of Berg's concepts focus on offering excellent service, unique atmospheres and unparalleled experiences for their guests while also giving back to the local community. All the restaurants have given countless in-kind donations to various Houston and Fort Worth charities by hosting fundraising events, donating food and staff for charity events and gift certificates for raffles and silent and live auctions. B&B Butchers & Restaurant has participated in Houston Restaurant Weeks every year since opening and has been the number one donor to the Houston Food Bank for the past three years. Berg, who has rightfully distinguished himself as a philanthropic leader in Houston, founded his annual "First Responder Appreciation Week" in 2017 after Hurricane Harvey. Offered at all the restaurants the week after Labor Day, all on duty First Responders receive a complimentary three-course meal during lunch and dinner. He also currently serves on the board of directors for the Greater Houston Restaurant Association and Cherish Our Children Inc.
Prior to his career in restaurants, Berg worked for two luxury hotels, The Point, which was voted the number one small hotel in the country at the time, and Lake Placid Lodge. He began as a bellman and worked his way up, learning every detail of the different facets of the hospitality business. He brings this same, service-oriented mindset to his restaurants. Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University.