Our Team

The Brioso Team has over 150-years of combined business and restaurant management expertise capable of delivering turn-key solution's that franchisees can grow and depend on. 

Ray Stratford  – Founder and CEO – Ray brings 40-plus years experience in the restaurant industry. He has worked with, and been mentored by, numerous industry legends and leaders. Such experience has resulted in his becoming an integral part of top restaurant companies throughout the United States, such as Shoney's, O'Charley's, and TravelPort of America, among others. He has worked in all industry segments and has held multiple key executive leadership roles from General Manager, Director of Operations, Director of Franchising, COO and CEO.  With a diverse skill-set ranging from franchise build-outs, crisis management, concept development and branding, Ray possesses a unique depth of knowledge and understanding of the industry he loves. Brioso Fresh Pasta represents the culmination of Ray’s vision, creativity, and business acumen.

Karan Stratford – Founder and President – With 20 years of executive experience, Karan has guided start-ups, fast growth and acquisition companies to success. In numerous roles as both a Regional and Executive Director, Karan has successfully guided multi-million dollar national companies through growth initiatives with full responsibility for P&L, marketing, staffing, accounting procedures, corporate policy and culture indoctrination and implementation. In addition, as a Registered Nurse, Karan’s experience in the hospitality segment of the healthcare industry has given her unique perspective and expertise in Sensory Environmental Design. The results of Karan’s diverse expertise can be found in the Brioso Menu, the Brioso culture and the Brioso look.

David Cooke – Director of Franchising & Business Development – Twenty-five years ago, David began his career in Wall Street working a decade in Investment Banking and then more than a decade with a major international New York law firm becoming a Director in the firm. Throughout his career, he has been sought after for his knowledge and expertise in operations, strategic planning, team building, growth management, crisis management and deal support. As a result, David has managed large teams in a multi-discipline environment and worked on over 500 high-profile IPO, LBO, M&A, private equity and securitization deals. David’s working alongside many of the countries top CEO’s has allowed him to learn and develop the necessary success strategies required to maximize Brioso’s operational excellence and growth potential.

Craig Welch – Director of Operations– With 30-years in the restaurant industry, 22 of those years in a multi-unit leadership role, Craig is one of the top operational experts in the industry. Craig has experienced every stage, level and aspect of the food service industry. As both a single and multi-unit executive, he has supervised more than a dozen new restaurant unit build-outs and has developed and directed the restructuring of at least two-dozen under-performing units. Throughout his career, Craig has achieved success through focus on staff development, excellent food quality and high service expectations. This focus allowed him to attain operational excellence, manage efficiently and ensure guest satisfaction. His development of training programs emphasizing continuous quality improvement and guest experience optimization remains a key element to Craig’s operational success. Additionally, Craig is an astute operator in the realm of food procurement programs and commissary design.  Craig sums it up more simply, by saying that the key to any restaurant’s success is: “Keep all operational and quality efforts directed toward your guests. They are the ultimate benchmark. It’s always about your guest!”

Edward F. Bortle – Design, Equipment, and Procurement – Ed has twenty-one years of multi-level restaurant management experience, including general management, start-ups and turnarounds. Ed attributes his success in these areas to leadership skills gained as a United States Marine and War Veteran. Ed has successfully worked with several major restaurant chains. Ed has owned and operated Restaurant Equipment Design Services (REDS) in Atlanta, GA since 1990 servicing clients throughout the country specializing in restaurant design, equipment layout and restaurant packaging.

R. Bradley Van Name, Architect– Bradley has 27+ years experience in building design and project management. He established his design firm in 1995, with an emphasis in restaurant design and other commercial/retail projects utilizing the design-build approach. His experiences include total project management, from feasibility study to master planning to design and construction phase services. He has a proven track record of completing projects on time and within budget. A firm believer in community, Bradley is involved in various educational, religious and professional activities.