OUR TEAM

Christophe is a dedicated General Manager who leads by example and fosters a strong, team-driven culture. After moving to the United States in 2004 with dreams of opening his own restaurant, his focus has evolved—today, he is driven to run the best restaurant possible and deliver excellence every day.

Originally from France, Christophe is a big fan of Red Bull and brings energy and consistency into every shift while staying grounded in what matters most—his faith, his family, and his love for soccer. Passionate about developing his team, improving operations, and creating memorable guest experiences, he is known for his hands-on leadership style and unwavering commitment to high standards.

Executive Chef Jose Barroso brings over 10 years of fine dining experience to SOB Steakhouse, with a strong focus on quality, precision, and elevated service. Since joining the team more than two years ago, Chef Barroso has embraced a culture rooted in collaboration and shared goals.

He is passionate about leading and developing his team—coaching, teaching, and reinforcing the importance of teamwork to deliver a consistent guest experience.He takes pride in living out the company’s core values of respect, love, and inspiration, both in the kitchen and in the culture he helps build.Outside of work, Chef Barroso enjoys spending time with his family and new grandchild.

He is a fan of baseball and cooking shows, and is always looking to expand his knowledge—especially when it comes to premium cuts of meat and Wagyu.

Her passion for baking began in the Philippines, where she was inspired at a young age by her grandmother and developed a deep appreciation for the craft. After earning a Bachelor’s degree in Information Technology and beginning her career in hospitality, she made the life-changing move to the United States, where she built both her family and her culinary path.

She later earned an Associate degree in Professional Baking and Pastry and began developing her skills in one of downtown Cincinnati’s busiest restaurant environments. She went on to refine her craft in Southern California at a AAA Five Diamond resort, working as a pastry cook at the signature restaurant, A.R. Valentien, where she contributed to a seasonally driven, locally sourced dessert program.

After returning to Cincinnati, she continued her growth as a baker, Bakery Assistant Manager, and Head Pastry Chef. Today, she serves as Pastry Chef at Son of a Butcher Steakhouse, leading the dessert program with a focus on precision, creativity, and elevated guest experience.