ABOUT
Each of Companion Hospitality’s restaurants balance a global perspective with a deep appreciation of the unique artisans and abundant produce of California’s Central Coast. Companion Hospitality’s family-run business model, helmed by owners Greg and Daisy Ryan, is deeply rooted in the surrounding community and provides an equitable work environment in which employees can build sustainable careers. By presenting restaurants that are both forward-thinking and timeless, Companion elevates the hospitality offerings of not only the Santa Ynez Valley, but of California destination dining as a whole.
Meet the Team
Daisy & Greg Ryan | Co-Owners of Companion Hospitality
Daisy Ryan, a native of the Santa Ynez Valley, spent her formative hospitality years in New York working at such institutions as Gramercy Tavern, Chef’s Table at Brooklyn Fare and Per Se, where she met Greg, a native of Willamette Valley near Portland, Oregon, who had worked at Tribeca Grill before joining the Per Se team.
In 2014, they relocated to the West Coast where Daisy helped open The Line Hotel in Koreatown and Greg served as Restaurant Director at Los Angeles’ Beverly Hills Hotel. Following their time in Los Angeles, Daisy and Greg relocated to Austin, TX where Daisy led the beverage program for McGuire Moorman Hospitality and Greg led front-of-house service as the General Manager for Jeffrey’s and Josephine House.
Shortly after the birth of their son, Henry, Greg and Daisy returned to California to create Companion Hospitality.
Emily Blackman | Beverage Director
Originally from Fort Worth, Texas, Emily began her career in NYC, spending six years at such celebrated restaurants as City Winery, The Breslin, Crave Fishbar and French Louie. She then relocated to Austin to work at Jeffrey’s, a staple of the local fine-dining scene, while earning her sommelier certification. From there, she moved to Portland, Oregon to work at Coquine, during which time she reconnected with Greg and Daisy over a weekend of tastings and tours in the Santa Ynez Valley. Emily is Companion Hospitality’s Beverage Director, overseeing Bell’s, Bar Le Côte’s & Bodega’s wine lists, which feature a curation of independent wineries and breweries from California and select European estates.
Chris Sullivan | Service Director
A beach kid through and through, Chris grew up in Southern California. While attending UCSB, his eyes were opened to the chaotic and beautiful world of restaurants by getting his start at the Four Seasons Resort at The Biltmore. He moved north to Santa Cruz to lead and oversee the dining room team as Maître d’ at David Kinch’s Manresa, where they earned their third Michelin star under his watch. Looking to diversify his skill set, Chris managed at several Kinch properties before being Project, and then General Manager of Mentone near Santa Cruz. Looking for a change of pace and an opportunity to work with the talented Companion Hospitality, Chris now resides in San Luis Obispo.
Steve Dobozy | Research and Development & Outreach Chef
Steve Dobozy, born on an Air Force base in Colorado, grew up in Lompoc and played college football in both Santa Maria and Los Angeles. After receiving his degree in Sociology and a minor in Mathematics at Sacramento State, he moved east to attend the French Culinary Institute in New York.
Steve worked at The Modern—his first Michelin Star restaurant—for four years, then moved to Las Vegas to help open Michelin Starred Restaurant C, Charlie Trotter’s new restaurant inside the Palazzo. A year later, Steve headed to La Foile San Francisco. He eventually made his way to San Luis Obispo, where, after marrying his now-wife, he ended up at Bell’s. Steve applied for a server position but impressed the kitchen team with his cooking experience, ultimately landing a role in the kitchen. After almost six years, Steve has worked his way up from lead line cook to executive sous chef to now Research and Development and Outreach Chef for Companion Hospitality Group.
Alana Stipech | Brand & Communications
Alana Stipech grew up on California’s Central Coast and spent over a decade away before returning home with a renewed appreciation for the region’s beauty and pace. Her experience has spanned interior design, prop and food styling, real estate marketing, and events—all of which sharpened her eye for storytelling through space and detail. In 2018, she brought her vision for a relaxed, design-forward wine garden to life with the opening of Bodega in Los Alamos. What began as long conversations (and many glasses of wine) at the counter at Bell’s turned into a friendship with Greg and Daisy Ryan, and eventually, a partnership in 2024 when Bodega officially joined Companion Hospitality. Alana is now co-owner of Bodega and also oversees Brand and Communications at Companion, where she brings creativity and care to guest experiences and the visual identity of the group’s family of restaurants.
Brooke Stupar | Graphic Design
Born and raised in San Luis Obispo, California, Brooke Stupar is a multidisciplinary creative working at the intersection of design, storytelling, and hospitality. Since 2020, she has worked with Bodega Los Alamos, leading creative efforts across visual merchandising, content, and social marketing. She now oversees graphic design and supports email marketing for Companion Hospitality, maintaining visual consistency across the group’s collection of spaces. Rooted in connection and experience, Brooke also partners with boutique hotels, wineries, and other hospitality brands as a freelance designer — bringing beauty and intention to the spaces that shape how we gather.