About Our Staff 

The Captain is often talked about as one person, yet Captain Gregory's is run by a small team of restaurant professionals. Below you can learn more about our owner, bar director, and executive chef.

LNG_2771.jpg

Sam Brooks, Bar Director

Sam Brooks is an innovator on Washington DC bar scene, seamlessly translating his

favorite culinary experiences into unique, flavorful cocktails. Under his creative

leadership, Captain Gregory’s was named one of the top three bars in the DC metro

area by readers of The Washingtonian less than one year after the speakeasy slid

open its secret door inside Sugar Shack Donuts Alexandria. House-prepared

infusions, tinctures, washes, syrups, liqueurs, sodas and bitters bring life to original

drinks inspired by Sam’s travels in India, his love of Japanese foods, or other special

moments evoked from a scent, a feeling or a cool musical vibe. With hints of burnt

sugar and sherry, his house-made sweet vermouth is well worth a taste on its own

and lends a subtle complexity to several cocktails on Captain Gregory’s menu. There

is a really good story behind most of his drinks. Pull up a stool. Sam is happy to talk

with curious cocktail enthusiasts about his favorite drinks. 

Before coming aboard as the beverage director at Captain Gregory's, Sam studied

Human Services at The George Washington University and served as bartender of

SEI Restaurant and Lounge in DC's Penn Quarter.

Brandon McDermott, Executive Chef

Brandon McDermott does not believe you should have to put on a suit or a cocktail

dress to enjoy fine dining. At Captain Gregory’s he honors both the casual

atmosphere in which his chef-driven small plates are served and the fine quality of

his locally-sourced ingredients. Whether he is playing with interpretations of

familiar flavor profiles and presenting them in a new light, or with creative takes on

recognizable desserts, McDermott delivers a complex culinary experience that is as

comfortable as it is innovative. It all goes back to his grandma’s kitchen where his

love of food was kindled. He was usually nearby to lend a hand with the cooking -

and to sneak a taste. Brandon hopes his food will evoke that feeling of comfortable

pleasure for you, too.

Before coming aboard as the executive chef at Captain Gregory’s, Brandon

McDermott was executive chef at Caboose Brewing, which was named best brew

pub for locavores by The Washingtonian for McDermott’s creative small plates made

with local ingredients. He completed culinary school at the top of his class at the

Culinary Academy of Long Island.

Rob Krupicka, Owner

Rob Krupicka is the visionary who thought it was a great idea to hide a bar in a

donut shop. Turns out he was right. Readers of The Washingtonian rated Captain

Gregory’s one of the top three bars in the Washington DC area less than one year

after the speakeasy’s secret door in Sugar Shack Donuts Alexandria slid open. Rob

spotted the star potential in Director of Beverage Sam Brooks, and together they

sculpted Rob’s dream: innovative cocktails of uncompromising quality in a cozy,

casual atmosphere. With the addition of Executive Chef Brandon McDermott’s

creative small plates, Captain Gregory’s has become one of the DC area’s finest

culinary and cocktail experiences. Rob looks forward to wowing area cocktail

enthusiasts again with his new speakeasy, Nocturne, which will be tucked away in a

Sugar Shack Donuts shop in the Shaw neighborhood of DC.

Before opening Sugar Shack Alexandria and Captain Gregory’s, Rob Krupicka was

the State Delegate for Virginia’s 45 th District. He remains a passionate advocate for

early childhood education and policies to provide better opportunities for

economically disadvantaged people. He came to Alexandria, Va., via the tech

industry back when the tech industry was pretty new. Let’s just say the vision thing

comes naturally.