General Manager

With more than 10 years at Annie Bailey’s, Missy has grown from a front-of-house team member into the role of General Manager. Her extensive experience and commitment to hospitality have helped shape her leadership style and deep understanding of restaurant operations.

Missy is passionate about building strong teams, creating a positive workplace culture, and delivering memorable guest experiences. She believes great hospitality starts with taking care of both employees and guests, ensuring everyone feels welcomed and valued.

Executive Chef

Colin is focused on building a strong kitchen team, maintaining high standards, and delivering consistent, quality food every day. He is passionate about training and developing staff, fostering a positive kitchen culture, and ensuring every service runs smoothly and efficiently. As part of TFB Hospitality, Colin is excited to continue growing alongside the team while creating memorable dining experiences for guests.

Colin's passion for cooking began early. He attended Milton Hershey School, where discipline, hard work, and an appreciation for farming were instilled in him from a young age. After studying at Cabrini College, he knew the culinary path was where he belonged. Throughout his career, he has had the opportunity to learn from some of the region's most respected chefs, including Terence Feury at Fork, Patrick Feury (RIP) at Nectar, Konstantinos Pitsillides at Kanella, Luan Tota at Branzino, and Andrew Wood, formerly a sous chef at Fork and now Executive Chef at Le Virtù in Philadelphia. Those mentors helped shape his approach to cooking, leadership, and hospitality, influences he brings to Annie Bailey's every day.