About our Staff

Captain Gregory's is run by a small team of restaurant professionals. Below you can learn more about our Executive Beverage Director, Executive Chef, Assistant Beverage Director, and Owner.


Sam Brooks, Executive Beverage Director

Sam seamlessly translates 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 opening. 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. He has a really good story behind almost every drink. Pull up a stool, Sam is always happy to talk with curious cocktail enthusiasts. 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 believes you shouldn't 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. 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. 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.

Rachel Crossno, Assistant Beverage Director

Rachel is a self-professed cocktail history buff.  Her cocktail creations are often inspired by the fresh, bright, whimsical flavors of the tiki tradition.  She is fascinated by delving into the history of how cocktail culture has evolved and expanded in America and around the world.  Rachel draws upon her extensive library on everything from the early grogs of the colonial Caribbean through the precision of pre-prohibition cocktails and the post-war escapism of the hyper-complex tiki-boom to the modern, farm-to-glass “mixologist” movement.  She also collects classic barware, and always lends her personal tiki mug collection for Captain Gregory’s popular tiki nights. Before coming aboard, Rachel worked with the Eat Good Food Group, in Alexandria, Va.  She hails from Albuquerque, New Mexico and graduated from Vassar College with a bachelor’s degree in Economics and Mathematics.

Rob Krupicka, Owner

Rob is the visionary who thought it was a great idea to hide a bar in a donut shop. Turns out he was right. Rob spotted star potential in Beverage Director Sam Brooks, and together they sculpted Rob’s dream: innovative cocktails of uncompromising quality in a cozy, casual atmosphere. Rob looks forward to wowing area cocktail enthusiasts again with his new bar, Nocturne in late 2017. Nocturne will be tucked away in Sugar Shack Donuts newest location in Washington, D.C. Before opening Sugar Shack Alexandria and Captain Gregory’s, Rob Krupicka was the State Delegate for Virginia’s 45th 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. 

Captain Hanson Gregory

Legend tells of a man, who sometime in the mid-19th century, left his mark on American culinary history. Few know him by name, but there is not a soul alive who has not been impacted by his discovery one fateful day. Tossed about by the waves, struggling to keep control of his vessel, but in dire need of sustenance to harden his resolve against the squall bearing down on him, this man had only the provisions his mother had packed him and no free hand with which to hold them. In desperation he speared his doughy dinner on the spoke of his ship's wheel, and it that moment he forever changed the world. The doughnut, available in various forms for more than a century, had now evolved into the shape we know and love today. The man at the helm that day is the man to whom this establishment pays homage. Raise a glass to Captain Gregory!