Rob Scully – General Manager of Barrel Back Restaurant. His career as a professional in the hospitality industry spans almost three decades. During his extensive career, he has held numerous managerial positions in both the front and back of the house. Prior to joining Barrel Back, he was the fine dining manager of Sage at Odawa Casino, the Food & Beverage Director for Stafford’s Perry Hotel, and General Manager for numerous casual and quick service restaurants located in Michigan and Indiana. Having lived in Michigan for most of his adult life, he graduated with a Bachelor’s degree in Psychology from Central Michigan University. And, while living in Indiana, he completed his Master’s degree in Business Management from IWU. His passions outside of work include daily workouts at the gym, golfing, and enjoying outdoor living in Northern Michigan. He currently resides in Petoskey.
Rob Sargent – My name is Rob Sargent, and I am the Chef at Barrel Back restaurant. I’m originally from New Hampshire, and met my wife there at the New England Culinary Institute. She was from the area, so in 2002 we moved here and have been in Petoskey ever since. I worked at the Bay Harbor Yacht Club, and opened Sage at the Odawa Casino. I have worked with DJ Flynn off and on since 2004, and am excited for the chance to continue to grow all the great things he started here at Barrel Back. I enjoy the environment here, the staff is awesome! As far as my cooking style, I like using locally farmed ingredients when they are in season, most of the produce now is Michigan grown, our Maple Syrup is from Maple Moon Sugarbush in Petoskey, and our chips and tortillas are also from Michigan. I’m excited to be a part of the amazing team in the kitchen here at Barrel Back!