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EXECUTIVE TEAM
Chris Milisci, Founder
November 15, 1967- April 19, 2020
Chris Milisci was the founder of Romulus Restaurant Group.
After earning a BA in economics at The University of Texas, Austin Chris worked briefly for IHOP Corp. Chris acquired a single under-performing store in Arizona in 1991. Chris then grew Romulus' "short-stack" of companies to include over 110 restaurants, employing approximately 6,000 employees in eleven states. He led Romulus Restaurant Group's companies, and when combined they create the largest independently owned IHOP franchisee/developer in the nation. Romulus Restaurant Group is routinely ranked in the top 50 by the Franchise Times’ Restaurant 200.
Chris was a two-time winner of IHOP’s Chairman Award for franchisee of the year and was a consistent regional franchisee of the year winner. Chris also created and led RCDG (Restaurant Capital & Development Group, LLC) which was focused on development and transactional acquisitions in and around the restaurant industry.
After a brief but valiant battle with appendiceal cancer, Chris passed away on April 19, 2020. His legacy of integrity, commitment to his employees and a sense of fair play lives on in Romulus Restaurant Group.
Chris Sumners, CEO
Franchise Operations
Chris Sumners is the CEO of Franchise Operations for Romulus Restaurant Group. Hired as Vice President of Operations in 1996, Chris has been integral to the business' growth and team development. Under his leadership the companies have grown from just seven units in the Phoenix market, to over 110 units in 11 states, and is consistently recognized as a sales and operations awards winner.
Chris’ passion for the restaurant business started as a teenager working at the local Dairy Queen. Prior to joining Romulus, Chris also worked for Chili’s, then as a multi-unit supervisor for Le Peep and Cracker Barrel, and for IHOP corporate as a Manager of Operations Services.
Chris is an influential and active participant in several committees within the IHOP system and is currently in his second term as the Chairman of the Franchise Leadership Council.
Nicholas Perry, COO
Nicholas Perry serves as the Chief Operating Officer. He has been with the company since 2000, where he started his Romulus journey as a dishwasher. He currently oversees more than 110 IHOPs in 11 states.
Nicholas is responsible for all aspects of store level operations, sales, profitability, compliance, and a mindset of continuous improvement. He oversees and monitors execution of company strategic initiatives, field management staffing, training and development, P&L statements and budgeting, and operations policies and procedures.
Kevin Brown, CFO
Kevin Brown serves as the Chief Financial Officer for RMLS HOP . He has been with Romulus since 2005. His responsibilities include overseeing the financial aspects of the group’s restaurant operations, and store development.
Prior to his employment with Romulus Restaurant Group, Kevin was a Senior Tax Manager for 16 years at PricewaterhouseCoopers. His clients included multinational and multistate companies in restaurants, high-technology and manufacturing. He also served as the Tax Director of a Fortune 500 company.
Kevin holds a B.S. in Accounting from Arizona State University, and has been a Certified Public Accountant since 1989.
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Jonathan D. Perez, CLO
Jonathan is the Chief Legal and Administrative Officer for Romulus Restaurant Group. His responsibilities include the oversight of the Legal & Compliance and Human Resources Departments. Jonathan's responsibilities also include supporting the real estate, development and facilities functions and the Executive and Senior Leadership Teams..
Prior to his employment with Romulus Restaurant Group, Jonathan was Chief Administrative Officer and General Counsel for True Food Kitchen Jonathan also served as Interim President and General Counsel for the TKFO Restaurant Franchise, a private 120-unit restaurant franchising business with operations throughout the U.S. and Canada. He also served as Labor & Employment Counsel for Honeywell International's worldwide operations. Prior to Honeywell International, Jonathan served as Associate General Counsel for Darden Restaurants, the world’s largest full-service restaurant company with 2,100 restaurants and nearly 200,000 employees.
Ironically, Jonathan also began his restaurant career at Darden Restaurant’s Olive Garden as a dishwasher when he was 15 years old. Over the next seven years, Jonathan worked his way through high school and college as a busser, prep cook, line cook and server. Jonathan is a graduate of UCLA and University of California law and remains passionate about the restaurant business, supporting service workers in the restaurant industry and living in service of others.