Leadership Team

 Growing up in Daytona Beach as a young musician, Chad Spano didn't have any clue that by the time he was 30 he would be embarking on a new career that's lasted since the opening of Culhane's Irish Pub (Atlantic Beach). A multi-talented musician who plays nearly every instrument and created the 'What About Me' band, he lived in Newport Beach/Huntington Beach for five years before returning to northeast Florida.

By chance, his roommate in Jacksonville Beach mentioned the newly opened Culhane's Irish Pub; so Chad worked as a bar back, food runner, kitchen helper, dishwasher…learning every aspect of the business while consistently moving up into the 'lead role' of  Culhane's kitchen after eight years. "It's a great family atmosphere. The Sisters encourage me to do my thing, especially now as an 'administrator' ~ actually kitchen management. I love being involved in inventory, purchasing, menu design, recipes!"

For Chad, who always enjoyed the challenge of creating 'hybrid dishes by blending Irish, Asian, Southwest, American foods', he now appreciates the ability to keep growing in the food/restaurant industry. He's happy teaching other employees how to do it 'The Culhane's Way. Chad feels that every question is a good question; none are stupid, from food etiquette to rules/regs with the health department. He's had a long line of great teachers and now he has taken on that role at both Culhane's locations with gusto. "When we can take our traditional Irish dishes of meat and potatoes and create a new 'wow' dish ~ we've done our job well"!

With one of the longest employment tenures at Culhane's Irish Pub, Jason Gishler has been leading the culinary team for more than 13 years.  A hard-working and creative cook from Miami, Florida, he began his restaurant profession at an early age as a dishwasher in Tallahassee during college at Cabos Bar  & Grill, quickly being promoted to hands-on cooking.  Obviously he was hooked on a long career that spanned his Florida years + California years as an aspiring musician. His band and music will always have a presence in his life ~ but so is his dedication to the Culhane Sisters and their exciting world of dining and events.

As a self-taught cook who enjoys keeping an open mind to other cooks on his team, Jason continues to learn about regional cuisine paired with the obvious Irish theme at Culhane's. A few of his favorites on the menu are Brisket & Grits for brunch, Sesame Shrimp and anything that marries local ingredients with his perception of 'Food is art'! Our restaurants bring people together and that's one of the things I enjoy most at Culhane's".

Recognizing that his career at Culhane's is a super balance between work and family, Jason enjoys spending time with his wife Jillian and their two daughters, ages 8 and 10. His passion for visiting new places 'off the beaten path' must mean he's going to find interesting new dishes to share with the patrons at Culhane's ~ from the ala carte menus to the banquets. His future plans find him continuing with the rich relationships he's developed at Culhane's ~ recognizing that the Sisters are really great at running their restaurants and caring a lot about their extended 'family'…like Jason!

A 'beaches' icon of food, restaurants, dining and fun, Kevin Reed has been a part of the Culhane's family for more than 15 years ~ with an occasional departure to other area eateries ~ but always coming back to his home base with the Culhane Sisters! His spark of inspiration emanated from his mother and father who were always "…the wind beneath my wings" according to him today. Growing up in Jacksonville, a delicious memory of dinner at home were his mother's rack of lamb and spaghetti & meatballs.

When he was 15, Kevin obviously possessed a maturity beyond his years when he worked at The Landings for restaurateur Johnny Recupito as a busboy. Then one night the unthinkable happened and one of the chefs didn't show up. Guess who was recruited to make the pasta that night ~ and moving forward?  Kevin recalls so many memories of working in a long list of beaches eateries that long-timers will remember too. His fan base goes back for decades.

During the earliest Culhane's years, Kevin was the sous chef in their original beaches location and then during Covid ~ one day while walking his dog ~ Michelle Culhane spotted him and asked if he could come back to work…THAT DAY…No thought needed. He was brought in again to get hundreds of take-out orders filled and ready. "I love working for the Culhanes. Everyone's philosophy is mine, too. Quality and Timeliness. Service with a Smile. And yes, we ARE having fun in the kitchen too"!  

Chef Brian Richardson brings more than two decades of restaurant experience, a passion for Southern comfort food, and a commitment to genuine hospitality to his role as Executive Chef and Food & Beverage Manager at Culhane's Irish Pub, at Southside.

A Nashville native, Brian began his professional culinary career in 2004. Working his way from server and line cook into restaurant leadership, he developed a hands-on understanding of every part of the restaurant and guest experience. He later completed his formal culinary training at First Coast Technical College, graduating at the top of his class with honors and being selected as an honored speaker at the school's graduation ceremony.

Brian's connection to First Coast Technical College continues today. He has been invited to return as a guest speaker for the current culinary class and is working toward serving on the school's advisory board, where he hopes to help shape the curriculum and prepare future culinary professionals for successful careers in the hospitality industry.

Throughout his career, Brian has served as Executive Chef at Caviar & Bananas in Nashville and as General Manager at Corky Bell's in Fleming Island, Florida. These experiences strengthened his belief that great restaurants are built through a combination of quality food, consistent standards, strong leadership, and genuine care for both guests and employees.

At Culhane's, Brian combines the pub's Irish traditions with the Southern flavors that shaped him as a chef. As Executive Chef and Food & Beverage Manager, he oversees culinary operations, menu development, food and beverage standards, team development, and the overall consistency of the guest experience.

Brian describes his culinary identity as "Nashville Roots. Southern Soul. Florida Fire." Whether he is developing a new menu item, mentoring his team, or preparing one of Culhane's signature Irish favorites, he believes great food should feel familiar, tell a story, and bring people together.