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.
GENERAL MANAGER / PARTNER
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 J. Scot Jones serves as Executive Chef and oversees 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.
CORPORATE DIRECTOR OF OPERATIONS
Bradley Brown has been in the food and beverage industry for over 30 years, including many years in senior leadership positions at the Wynn Hotel and Casino in Las Vegas, including service as the General Manager of 4-Star rated SW Steakhouse where he was recognized for turning it into one of the world’s top restaurants.
Working with amazing celebrity chefs, such as Emeril Lagasse, Brad has also been involved in other respected and successful restaurants, including The Maccionis from Le Cirque, and Circo in Las Vegas. Most recently Brown started his own company Little Bit Nola, LLC in 2019, overseeing the successful buildout of two restaurants under his own brand.
Brad will be working with Head Chef Tal Ronnen and Corporate Executive Chef Paul Zlatos to create a dining and bar experience further elevating the Crossroads brand, in Las Vegas and beyond, ensuring that all who interact with the Crossroads team find in
the opening and operation of our restaurants to be a memorable and positive experience.
CORPORATE EXECUTIVE CHEF
Paul Zlatos started his career, like most, as a prep cook/dishwasher in 1999 for a family-owned restaurant in Illinois, an experience that inspired him to pursue cooking as a career and led him to the Scottsdale Culinary Institute in October 2001.
A move to Las Vegas brought him to the Wynn, where he honed his skills and began working at a variety of restaurants including Alex, Sirio Ristorante, Lakeside, and Tableau. It’s also where he met Tal Ronnen and began their long professional and personal relationship.
This led to Paul working as Oprah Winfrey’s personal chef for two years and, since 2017, as the personal chef for Drake, a huge fan of Crossroads. Throughout these adventures he worked with chef Tal Ronnen to create incredible vegan dishes, and now he is excited to join the Crossroad team and help expand the reach of its celebrated plant-based cuisine.