Isaac Peterson

President & CEO

Isaac Patterson is a spearheading Food Service Management expert who has been raising the restaurant/hospitality industry standards bar for the last 30+ years.

As the Founder and CEO of Rock‐Solid Restaurant Group, Inc., Isaac has an extensive professional background involving business development, food service management, operational assessments, and food service sanitation.

And has cultivated the fundamental leadership skills necessary to boost bottom‐line growth all while driving new levels of customer satisfaction along the way.

Isaac started his career in the United States Coast Guard and held several food & beverage leadership positions with Hyatt, Hilton and Intercontinental hotels.





Daryl Barnes

Vice President & COO

 Daryl Barnes is a highly respected professional manager specializing in business operations, administration, and has a keen eye and feel for recruiting top talent. Prior to joining the food service industry, Daryl earned a bachelor’s degree in Business Management.

In his 25+ years of military and Federal service, Daryl served on the Army’s Clemency & Parole Board, filled the roles of Human Resources Manager, Administrator and Regional Recruiter, during which he earned the Tampa Bay Chamber of Commerce Recruiter of the Year Award.

As a kid going up in Erie, PA, and Atlanta, GA, Daryl has always had the dream of becoming an entrepreneur. He and CEO, Isaac Patterson have been pursuing their life’s goal since 1999.

Daryl’s current pastimes are playing a good game of dominoes, enjoying a fine cigar and listening to music. Daryl is firmly rooted with the Coast Guard’s principles and values, Semper Paratus (Always Ready), makes his role as Vice President and Chief Operations Officer a perfect fit.




Greta Patterson

Vice President & CFO

Greta Patterson is a distinguished Accounting/Finance professional who possesses both the fundamental skill and passion necessary to exceed dynamic scaling success.

To date, Greta holds a rich 25+ year background across every corner of the accounting landscape, and her holistic leadership involving P&L, month-end financials, quarterly forecasts, and identifying budget to actual variances is heavily endorsed for continuously pushing the entire organization forward.

Leading up to her current standing as a c-level finance professional, Greta proactively worked within the hospitality space upon earning her Bachelor’s degree in Hospitality Management from Bethune-Cookman University.

During this progression, Greta started out as an Assistant Controller in 1996 for the Hilton Daytona Beach Resort and has respectfully held Directorship roles since 2011 for two Hyatt Regency branches.

Some of her more notable achievements include (but are not limited to developing annual budgets and maintaining ongoing analytics for $40M+ net worth hospitality businesses and her deliverance of division budget and expense preparation across Accounting/Finance, IT, Sales, and Marketing departments.




Donnie Miney

Corporate Director of Food & Beverage

Donnie Mincey is a 25-year veteran of the food and beverage industry. As the Corporate Food and Beverage Director, Donnie brings not only his significant experience and leadership but also a passion for providing next-level service and comfort to all guests and clients in his care.

His hospitality career began as a hospitality intern for Hyatt Hotels. While a student at Southeastern University, School of Hospitality Management in Lakeland, FL, Donnie worked at some of the area’s most exclusive private golf clubs.

Donnie has a wealth of hospitality experience, including Marriott Hotels & Resorts, Chicago, IL, Hyatt Hotels & Resorts, Savannah, GA, and Wyndham Hotels & Resorts, Lisel, IL. Most recently, Donnie served as the Food and Beverage Banquet Director for Residents Inn Marriott Hotels, Chicago, IL, where, as part of the leadership team, he was responsible for all Food and Beverage operations for this prestigious property that is known as the largest Marriott Resident Inn property in the world.

His hospitality career began as a hospitality intern for Hyatt Hotels. While a student at Southeastern University, School of Hospitality Management in Lakeland, FL, Donnie worked at some of the area’s most exclusive private golf clubs.




Stephon Washington

Corporate Executive Chef

Stephon Washington is a renowned Executive Chef with over 15 years of experience accentuating the culinary cuisine landscape.

As a professional driven by passion, Stephon holds a rich history involving aver optimization, cross functional team leadership, and creative menu development and enjoys leveraging that dynamicity to continuously advance the overall dining experience.

Stephon holds a Food Safety Manager Certification, a Culinary Arts Certification, and has worked extensively as an Executive Chef for various organizations, including the Courtyard by Marriott, The Holiday Inn at several locations and is currently the Executive Chef and Creator of the “Ghost Kitchen” Concept at Grandpa Hank’s Jamaican Kitchen.

Stephon’s specializations in restaurant and banquet hall event production, high volume inventory/staff management, and eclectic executions of a myriad of cuisines have ultimately catalyzed improved team performance and customer retention. In addition, Stephon’s detail-oriented ingredient experimentations and advanced detail precision have also not gone unnoticed.

Upon joining Grandpa Hank’s Jamaican Kitchen in early 2021, Stephon received numerous features in illustrious news/publications, including WJLA Channel 7 ABC News, Loudon Now Newspaper, and Northern Virginia Magazine.






Our management team has a proven record of food service success. As operators & owner ourselves, the experience we have continue to shape the strategies we offer our clients. And we also have extensive knowledge of the government food service program.



Rock Solid Restaurant Group Inc|3808 Grafton court Triangle, VA 22172