Crossroads Team

Chef Tal Ronnen
Chef and Owner

Tal Ronnen, founder and chef of Crossroads and author of the New York Times Bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse. He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate dinner. A graduate of the Natural Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide, and is a collaborating chef at The Wynn and Encore hotels in Las Vegas.

Brian Moynan
General Manager

Brian was born and raised in Queens, New York. His introduction into the service industry was working for his brother-in-law at the family owned butcher shop and Italian specialty goods store during his teen years. While attending NYU, Moynan took a job at The Ritz Carlton’s 3-star Italian restaurant, Fantino, working his way up from busboy to Captain.

Moynan transitioned to the financial industry during his 20s, gaining a great foundation for teamwork and structure. He left Wall Street to work at the top-rated restaurant in NYC – Gramercy Tavern, run by Danny Meyer and Chef Tom Collichio. After four years, he moved on to open Patroon in mid-Manhattan.

More recently Brian worked at Ambrosia in Santa Ana, was the GM at Anqi in South Coast Plaza and at The Buffalo Club in Santa Monica.

Brian brings a wealth of fine dining restaurant management experience to Crossroads.

Chef Scot Jones
Executive Chef

Chef J. Scot Jones serves as Executive Chef and will oversee daily food operations at Crossroads.

A graduate of the Culinary Institute of America (Hyde Park) in 1990, Chef Scot brings over 20 years of experience cooking Mediterranean and vegan cuisine in northeast Ohio. He was the Executive Chef at Vegiterranean in Akron, Ohio, a vegan restaurant concepted by Chrissie Hynde of the Pretenders and Chef Tal Ronnen. Prior to Vegiterranean, he was a partner and Executive Chef at Fedeli in Canton, Ohio.

Scot has served on the boards of Meals on Wheels, March of Dimes, the Arthritis Foundation of Northeast Ohio, the Autism Speaks Foundation, the Susan Komen Foundation and the Summit County Humane Society.

Jake Elliott

Jake grew up in the restaurant business working at his family’s restaurant in Pittsburgh, Pa. After high school Jake moved to Las Vegas where he learned the art fine dining while working at the Palms Casino as well as the Encore where he worked Chef Tal.

Jake was a member of Crossroads opening day service team until he was promoted to AGM.