The Team

FOUNDERS & PARTNERS

Ryan O'Donnell

FOUNDER & CEO

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ANNA O'DONNELL

CO-FOUNDER

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Jonathan Farrer

PARTNER, PRESIDENT & COO

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Founder & CEO

Ryan O’Donnell

Ryan O’Donnell is the Founder and CEO of Ballyhoo Hospitality, a dynamic, chef-led restaurant group built on warm, neighborhood-rooted hospitality and a bold vision for national expansion. What began with one restaurant in Chicago has evolved into a growing collection of distinct concepts—each with its own personality—spanning elevated American taverns, coastal Italian, French-inspired bistros, and more.

A trained chef and true operator, Ryan’s career began in the dish pit before graduating from Kendall College and honing his craft in kitchens across the city. His culinary expertise, paired with early mentorship from industry legend Glenn Keefer, shaped his hands-on leadership style: guest-first, people-driven, and relentlessly forward-thinking. Today, he brings a chef’s eye to every part of the business—from menu innovation and concept creation to real estate strategy and operational structure.

Since opening Gemini in 2009, Ryan has worked closely with longtime collaborator and Ballyhoo partner Jon Farrer to scale the group thoughtfully—building a portfolio of brands known for elevated comfort, strong local roots, and exceptional food.

Ryan lives in Wilmette with his family and remains deeply involved in the business. When he’s not at Ballyhoo’s corporate office or mapping the next move, you’ll find him coaching his kids’ sports teams, playing golf, or in the kitchen at home—always surrounded by good food and good company.

Co-Founder

Anna O’Donnell

Anna O’Donnell co-founded Ballyhoo Hospitality alongside her husband, Ryan, and has been instrumental in the group’s growth from a single neighborhood spot to a multi-concept hospitality company. In 2009, the two opened Gemini in Chicago’s Lincoln Park with a simple goal: create the kind of restaurant they’d want to go to—welcoming, thoughtful, and rooted in community.

From the beginning, Anna has brought both structure and soul to the business. Her expertise spans everything from front-of-house operations to financial systems and team development. She’s known for her sharp eye, high standards, and ability to balance the big picture with the smallest details—qualities that have helped shape Ballyhoo’s culture and long-term vision.

Today, Anna continues to support the company’s evolution while ensuring it stays grounded in its values as a family-run business. At home, Anna manages a busy household of three boys and dog—and credits the strength of the Ballyhoo team for allowing her to step back from the daily grind while staying deeply involved in the company’s direction and growth.

Partner, President, & COO

Jonathan Farrer

With a career that’s taken him from the West Coast to the heart of the Midwest, Jon Farrer brings a bold, hands-on leadership style to his role as Partner, President, and COO of Ballyhoo Hospitality. A seasoned operator and strategist, Jon plays a central role in growing the Ballyhoo brand—guiding everything from concept creation and culinary direction to team culture and operational excellence.

Before Ballyhoo, Jon helped shape some of the most respected restaurant groups in both Los Angeles and Chicago. Known for his ability to scale ideas without losing soul, he’s spent his career turning great hospitality into enduring brands. He was part of the founding team behind Ballyhoo and remains the driving force behind the partnerships, systems, and standards that power its continued growth.

Since joining, Jon has helped lead Ballyhoo from two neighborhood restaurants to a growing portfolio of 12, 13, 14—and counting—across Chicago and beyond.

A longtime collaborator and friend to co-founders Ryan and Anna, Jon’s roots with the team run deep—dating back to their early days together at Gemini. He lives in Chicago with his family, always a few steps ahead, thinking about what’s next.

EXECUTIVE TEAM

Brianne Carden

VICE PRESIDENT OF PROJECT DEVELOPMENT

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Brendan McCarthy

Vice President & Chief Human Resources Officer

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Jaysen Euler

VICE PRESIDENT OF CULINARY

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Katie McQuarrie

VICE PRESIDENT OF FINANCE

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Vice President Of Project Development

Brianne Carden

Brianne Carden’s approach to hospitality is rooted in a simple truth she learned early on: you can teach someone to serve, but you can’t teach them to care. That guiding principle has shaped her career across every level of restaurant leadership—from corporate trainer to VP.

Brianne joined Ballyhoo Hospitality in 2011 as the opening general manager of Rustic House, later taking the helm at Gemini, where she helped steer the neighborhood favorite through a major redesign—honoring its roots while evolving the guest experience.

Now as Vice President of Project Management, Brianne leads with equal parts precision and heart, overseeing new restaurant development while helping shape a culture that values warmth, accountability, and connection. Her impact extends beyond operations—supporting a team-first mindset that reflects the company’s commitment to family (both real and chosen) and to the communities Ballyhoo serves across Chicago and the North Shore.

Vice President and Chief Human Resources Officer

Brendan McCarthy

In his role as Vice President and Chief Human Resources Officer for Ballyhoo Hospitality, Brendan McCarthy champions the people-centric operations of Human Resources, Payroll, and Benefits, dedicated to supporting Ballyhoo Hospitality's team members. His deep understanding of the organization, honed during his time as Chief Marketing Officer from 2021-2024, powerfully contributes to Ballyhoo's standing as an employer of choice and a beloved destination for feel-good dining. With nearly three decades in the hospitality industry, Brendan brings a unique blend of passion and proven leadership to his role. He excels at collaborating across all departments and concepts to ensure every Ballyhoo staff members, and guests, enjoy exceptional experiences.

Brendan's strategic acumen in the hospitality industry is evident in his proven ability to create high-performing teams and cultivate robust brand engagement. He is recognized as a highly collaborative leader who deftly employs both emotional intelligence and rigorous data analysis to achieve optimal performance. His thought leadership on culture and industry advancements is well-regarded, leading to frequent invitations to speak on distinguished industry panels and roundtables. Furthermore, Brendan serves as an active and contributing member of the Illinois Restaurant Association Advisory Council.

Prior to joining Ballyhoo, Brendan held senior leadership positions at KemperSports and Vail Resorts, where he consistently demonstrated his ability to lead cross-functional organizations. At KemperSports, Brendan lead revenue and marketing for the managed portfolio for over 100 hospitality destinations across the United States. Before his tenure at KemperSports, Brendan spent 13 years at Vail Resorts, steadily advancing to roles of increasing responsibility. As Director of Marketing, he was instrumental in the successful launch of several of the company's most profitable private clubs.

Brendan holds both a Master of Business Administration and a Bachelor of Science in Business Administration with an emphasis in marketing, both from the University of Denver. He is an active member of the Illinois Restaurant Association Advisory Council, contributing his expertise to the broader industry.

Brendan resides in Wilmette with his wife and their boy/girl twins. When he's not at Ballyhoo, you can find him on the ice as a dedicated hockey dad, enjoying a round of golf, or contributing to the advisory board for Evans Course in Evanston.

Vice President Of Culinary

Jaysen Euler

Chef Jaysen Euler brings decades of hands-on experience, creative vision, and operational excellence to his role as Vice President of Culinary at Ballyhoo Hospitality. A culinary leader shaped by both fine dining and fast-paced restaurant groups, Euler is responsible for driving innovation, consistency, and excellence across all Ballyhoo kitchens.

Jaysen’s journey began humbly—washing dishes at 14 in his hometown of Painesville, Ohio—but his passion for food sparked even earlier, when as a 12-year-old he roasted a leg of lamb for his family’s Thanksgiving. That early spark ignited a lifelong obsession with flavor, hospitality, and the power of a great meal.

A graduate of the Arizona Culinary Institute, Euler trained under acclaimed Latin chef Douglas Rodriguez at Deseo in Scottsdale before moving to Chicago to work alongside Gilles Arzur and Martial Noguier at the Sofitel. His career later took him to sea as a sous chef for Norwegian Cruise Lines, before he returned to Chicago to take on leadership roles at Francesca’s Restaurant Group and later Parlor Hospitality Group. He eventually returned to what became Scott Harris Hospitality, leading their culinary program across numerous brands and playing a critical role in concept development—including his passion project, Vasili’s, a hearth-driven Mediterranean concept.

In September 2024, Euler joined Ballyhoo Hospitality, bringing his expansive knowledge and deep love of hospitality to a team aligned with his belief in food that’s both approachable and exceptional. Known for his mentorship, high standards, and guest-first mentality, Euler is shaping the next chapter of Ballyhoo’s culinary identity with a balance of creativity, consistency, and heart.

Outside the kitchen, he’s most at home with his wife, Alexandra, and their two children, Dean and Stefania (Stevie). Whether developing new dishes or grilling in the backyard with his family, Euler continues to do what he loves most: cook with purpose and bring people together around the table.

Vice President of Finance

Katie McQuarrie

Katie McQuarrie brings a dynamic blend of corporate finance expertise and entrepreneurial spirit to her role as Vice President of Finance at Ballyhoo Hospitality. A graduate of the University of Illinois with degrees in Finance and Accounting, Katie began her career in corporate banking at Wells Fargo, spending six years between Chicago and San Francisco.

She went on to earn her MBA from Northwestern’s Kellogg School of Management, after which she joined PepsiCo in a finance and strategy capacity. Following several years in corporate roles, she transitioned to independent consulting while raising her young children.

Passionate about the hospitality industry and eager to contribute to a growing, people-centered business, Katie joined Ballyhoo in March 2024. Her work spans financial planning and analysis, investor relations, financing new ventures, and providing data-driven insights for strategic decisions.

She lives in Wilmette with her husband, Kevin, their two children, Jack (8) and Annie (6), and their dog, Molly.