Our Team

JAVIER CANDON
Proprietor & Chief “Make it Happen” Guy


Javier oversees front and back of the house operations at SER.  He has more than 20 years of experience with both casual and fine dining establishments.  His previous experience includes international work with leading hotels and world-renowned restaurants throughout Europe and the Caribbean, including the Hotel Melia Sevilla, Taberna del Alabardero, and Casa del Duque Vinoteca and Restaurant in Spain; Hotel Relais & Chateau Mas D’Artiny in France; and the Hotel RIU Melao and RIU Palace Macao in the Dominican Republic.  

 

Javier graduated with honors from Europe’s prestigious Escuela Superior de Hosteleria de Sevilla.  A native of Spain, he is fluent in Spanish, Portuguese, French, and English.  In his spare time, he fervently watches Real Madrid games, cooks with his favorite 5 and 8 year olds, and dreams about his next restaurant adventure with Christiana.


JOHN HART  Chef de Cuisine and “Hart of the House”


Continuing his career as a journeyman chef, John came to SER with an unparalleled desire to learn. Finding law school unfulfilling and desperately missing the kitchens that had seen him through high school and college, John returned to the industry eager to be taught and trained by the best teachers he could find. 

John has taken a bit of a zigzag through life. Born in Frederick, MD, he was raised in western Pennsylvania before moving to Florida’s Gulf Coast for high school. After receiving his bachelor’s degree in history from the University of Florida, he moved to Chicago to pursue a legal education. Following his departure from law school, he worked at Tiny Lounge, Chicago’s North Center hotspot for craft cocktails and elevated bar food, before returning, albeit briefly, to the Tampa Bay area. Finding employ with Del Frisco’s, the restaurant group moved him to their DC Grille location. Having mastered the broiler, John then moved on to H Street’s Boundary Road, where, alongside Luke Feltz, he learned to work largely farm-to-table and cook traditional food without traditional rules. Now at SER, John is learning about the inextricable intersection of Spanish history, culture and food and learning to cook simply but fantastically.

 

DIMITRI "DIMA" BRINZARestaurant Manager & "Steward of the Vine"

Dimitri (or Dima to his friends, family and, well, everyone, really) came to SER as a server, only a handful of weeks after they opened. Quickly establishing himself as a fantastic addition to the team, Dimitri helped make SER the award-winning restaurant it has become. Under the tutelage of the owners and GM, Dimitri became the ideal candidate for management. Having worked his way up, Dima knows the ins-and-outs of SER better than almost anyone. Most nights, he’s impossible to miss, roving about the dining room and ensuring that all of SER’s guests have the best experience possible.

Born and raised in Moldova, a small country in Eastern Europe, Dimitri grew up in a large family (in no small part, this makes him feel right at home in a tightly-knit, busy restaurant). Having studied foreign languages, Dima can make most guests feel right at home, speaking English, Spanish, Russian, and Romanian. A self-styled foodie and wine enthusiast, Dimitri spends his days trying every new thing he can (and regularly revisiting his favorite wines from Rioja and Ribera del Duero).  Just about the only thing Dimitri likes more than good food and a fine wine is watching soccer and cheering on Chelsea F.C.