Jenn Steele began her career in retail management, before transitioning to the restaurant industry while completing her degree in Human Resources. Upon completion, she worked for a defense contractor but soon after, spent a decade as an HR Field Manager with Applebee’s. The pandemic prompted her to explore other fields, including healthcare and plumbing, but she has always felt most excited when working in restaurants where she finds co-workers who are aligned with her passion for service and helping others. This passion brought her back to hospitality life when she joined the Webber Restaurant Group team in 2023. Jenn is a native New Englander and currently resides in Southern NH with her blended family, which includes her husband, five children, and three dogs. In her free time, she enjoys traveling, outdoor activities, and attending musicals with her daughter, with their favorites being “Waitress” and “Hamilton.”
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Amy Severino
Amy Severino joined the Webber Restaurant Group in 2013. Amy has a long and varied career in the restaurant industry having worked in nearly every front of house position since her teens. In the 90’s and early aughts, she managed some of Washington D.C.’s finest restaurants, leading to her job as the Director of Sales and Marketing at Passion Food Hospitality. As the social media world began to blossom, she fine-tuned her marketing skills working on freelance food and beverage marketing projects. Upon moving back to Massachusetts, Amy was anxious to return to the restaurant industry, which led her to Webber Restaurant Group. Her enthusiasm for Webber Restaurant Group and its farm-to-fork philosophy can be seen in her social media posts and copious use of hashtags. When Amy is not at work you can most likely find her wandering local birding hotspots and photographing her favorite birds & wildlife.
Jed Webber
Jed Webber runs the Webber Restaurant Group along with his brother Josh and wife Asia. Jed has been the leading force behind the expansion of Gibbet Hill into farming, and is a strong voice in the farm-to-fork and local food movement. His years of management consulting in New York City, MBA from the Darden School, and startup experience in San Francisco all combined to give him the entrepreneurial experience needed to tackle the restaurant/farming/event opportunity that has turned into the Webber Restaurant Group. At the end of the day, he is partial to a good Sazerac.