832 Garnet Ave. San Diego, CA backyardpb.com. BackyardPB Backyard_PB Backyard_PB

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1 832 Garnet Ave. San Diego, CA backyardpb.com BackyardPB Backyard_PB Backyard_PB HOURS Monday Friday 11:00 a.m. to 2:00 a.m. Saturday Sunday 9:00 a.m. to 2:00 a.m.

2 ABOUT BACKYARD KITCHEN & TAP Nestled in eclectic Pacific Beach, Backyard Kitchen & Tap is a coastally chic setting that offers a progressive menu boasting creative variations on home-style and coastal cuisines. With a thoughtfully-honed cocktail and beer list to match, this San Diego gem is idyllic for those seeking a more elevated culinary experience in inherently laidback Pacific Beach. The restaurant s location meshed with its ample indoor and outdoor seating options sets the scene for an experience innately characteristic of the area s beach town vibes and fun foodie destinations. The cozy décor offers guests a beachy chic hangout with a modern twist, a complement to the Pacific Beach environment and its surf-town feel. A melding of American favorites intermingled with coastal elements, the restaurant s food menu offers its guests anything from gourmet meatballs to authentic flatbreads while also maintaining a clear goal to meet the needs of every palate. With a unique atmosphere and consistently satisfying dishes, Backyard Kitchen & Tap will meet the needs of all San Diegan Foodies!

3 BIO ERIC LEITSTEIN FOUNDER+OWNER Eric Leitstein is an avid businessman with every potential to build an empire. Born and raised in New York state, the young Leitstein who took his first job as a bus boy at Tamarack Club in the Catskill Mountains held little notion that he would one day found multiple thriving restaurants. Attending the State University of New York, Leitstein received his bachelor s degree of science with an emphasis in exercise physiology. While working toward this degree, Leitstein garnered early experience in the restaurant industry through employment at a variety of bars and eateries around New England. After graduation, Leitstein relocated to Miami, where he had his first encounter with entrepreneurship through the opening of an exercise prescription business and a health club partnership. Years later, with a desire to return to the restaurant industry, Leitstein channeled his new skills and passion for management and headed to the big island of Hawaii to help open the island s first Hard Rock Café in the late 1980s. He was responsible for overseeing the design and interior development of the space. Then, one year later, he was off to Australia, opening the Sydney location of Hard Rock Café and bartending at Surfer s Paradise. Leitstein settled into San Diego in 1990 and took a series of managerial positions at a number of the city s best bars. After six years in management, Leitstein was confident that he had the knowledge to run his own establishment, and subsequently opened Canes in Mission Beach, a 12,000-square foot restaurant and live music venue. This led to ownership of further establishments in Los Angeles, Miami, and Colorado, and in 2008, Leitstein introduced the Pacific Beach AleHouse to San Diego. Meanwhile, Leitstein discovered his soft spot for the beach community of Encinitas, where in 2010, he was able to purchase a large corner restaurant that had previously housed a popular Italian restaurant. He went forth in applying his design ideas to the rustically designed, yet modern restaurant he named Union Kitchen & Tap in Encinitas in In the spring of 2014, he opened a second location called Union Kitchen & Tap Gaslamp. In addition to Backyard Kitchen + Tap, Leitstein oversees both Union Kitchen & Tap Encinitas and Union Kitchen & Tap Gaslamp, Pacific Beach AleHouse, as well as his fourth establishment, Sandbar Sports Grill in Vail, Colorado. He prides himself in providing unique dining and drinking destinations that include local flavors, signature cocktails and unique brews to satisfy locals and visitors alike.

4 BIO DANIEL ENGLAND EXECUTIVE CHEF Daniel England s passion for culinary arts began at the very young age of 13, in Rochester, NY. A small Italian restaurant within walking distance of England s home hired him on as a bus boy, and he immediately fell in love with the kitchen. The rich aromas, heat of the fire, aggressive communication style and loud music blasting in the background had England hooked. He began working in the kitchen as soon as he turned 14, and remained at that restaurant until he graduated high school. Recruited fresh out of school, England began his culinary studies at Le Cordon Blue in Pittsburgh, Pennsylvania, completed his internship at the recently remodeled Pittsburgh Convention Center, and was asked to stay on full time after graduation. It was there that England mastered the art of food production on a massive scale, while also cooking for the likes of President Bush and Prince Edward. Amidst the stress of working full time as a chef at age 20, England recognized a strong desire to further his education and leverage his athletic skill as a collegiate volleyball player. He was able to go back to school and pursue studies in Hotel, Restaurant & Institution Management at Mercyhurst College in Erie, PA. He also made the volleyball team as a walkon starter. During England s time in Erie, he began working at Wegmans Food Market and then transferred to their flagship store back in his home town of Rochester, NY. Back in familiar territory, England worked across the meat & seafood departments to hone his butchering skills and provide meal coaching for customers which consisted of live cooking demonstrations and assistance in food shopping and meal planning. Over the next three years England worked various jobs in restaurants and country clubs around New York, striving to learn as much as he could in a short amount of time to gain the experience necessary to reach the next level in the culinary world. Shortly thereafter, England was offered the opportunity to stage at the prestigious Robert Trent Jones Golf Club in Gainesville, VA, where he was brought on as a Junior Sous Chef. Almost two years later, England landed his first Sous Chef title at Blue Water Bistro in Bonita Springs, Florida. Only six months later, at the age of 24, he was promoted to Executive Chef. England successfully ran Blue Water s kitchen for the next five years until he transitioned into a new role as Executive Chef for The Sandy Parrot in Fort Myers, Florida. Prior to his hiring, the Sandy Parrot s food was completely frozen or premade. During his tenure, England turned the entire kitchen operations around--making everything from scratch.

5 DANIEL ENGLAND EXECUTIVE CHEF After about two years in his position with The Sandy Parrot, England made the move cross-country to San Diego, where he was immediately introduced to Matt Gordon. For the following three years, England worked as the Chef de Cuisine for all three of Gordon s restaurants: Sea and Smoke, Solace and the Moonlight Lounge, and Urban Solace. While working under Gordon, England gained a deep appreciation for the significance of products and their origin. The duo was dedicated to the creation of clean food with no artificial ingredients, and made a point of using local produce and sustainable seafood as well as meats with no hormones or added antibiotics. England made a name for himself in San Diego in no time, and quickly attracted the attention of Eric Leitstein, CEO and Founder of OMG Hospitality Group. He was offered the position of Corporate Chef for the group, overseeing kitchen operations for all four (soon to be five) locations: Union Kitchen & Tap Encinitas, Union Kitchen & Tap Gaslamp, Backyard Kitchen & Tap, Pacific Beach Alehouse, and the much-anticipated Waterbar scheduled to open in early England s passionate commitment to excellence carries through in his fine eye for detail, rapid ability to organize and mobilize kitchen staff, thorough assessment of the quality of materials used, and keen proficiency as a leader and visionary. MEDIA CONTACT CASEY SORRELL ALTERNATIVE STRATEGIES 3180 University Ave., Ste. 640, San Diego, CA casey@altstrategies.com