Tommy Lee is a veteran hospitality executive with more than 30 years of cross-functional restaurant industry experience, including operations, finance, marketing, human resources, facilities, new unit openings, real estate, and restaurant development. As Principal of Greenbriar Management Group, Tommy leads the firm’s consulting platform, advising restaurant operators, emerging brands, clients, and strategic partners on operational strategy, business planning, organizational development, systems implementation, and long-term growth initiatives.

Tommy plays a key leadership and advisory role within Greenbriar Legacy Restaurants, where he focuses on real estate strategy, site selection, restaurant development, market planning, and new unit growth. Drawing on decades of executive leadership experience — including oversight of large-scale restaurant operations, brand growth, financial planning, and the opening of more than 150 new restaurants — Tommy brings a highly practical, operator-driven perspective to evaluating opportunities, building scalable infrastructure, and supporting disciplined expansion. His collaborative and execution-focused approach helps leadership teams evaluate opportunities, strengthen infrastructure, and build durable restaurant businesses.

BACKGROUND
Prior to joining Greenbriar, Tommy was the CEO for 800 Degrees Pizza LLC, a Los Angeles based fast casual brand specializing in Neapolitan style pizza, salads, bowls and more. He also previously served as the CEO of Rockfish Seafood Grill based in Dallas, where he managed the brand’s 15 locations in Texas and its $24 million in revenue.

Tommy began his career with Brinker International, where he was a Regional Vice President of Operations, leading the business performance of over 500 Chili’s Grill & Bar restaurants and the On the Border Cafes in the western region of the US where he also oversaw the opening of over 150 new Chili’s restaurants.  Tommy sharpened his financial acumen and cross-functional experience in the position of Vice President of Finance for Chili’s Grill & Bar.  In this role, he was responsible for the tactical implementation and strategic analysis of financial and business initiatives for the brand. Tommy was also responsible for the short and long-term planning and budgeting for over $1 billion in revenue from its corporate restaurants.

EDUCATION
Tommy received his MBA from Southern Methodist University’s Cox School of Business and a BA in Business Administration from Baylor University’s Hankamer School of Business.