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Chris Roegner, Proprieter |
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Chris' bio coming soon... (He's a busy guy, you know!) |
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Chris Salinas, General Manager |
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Chris has been in Restaurant Management for 10 years. He received his first management opportunity at the age of 19, where he was one of the youngest managers in the company. After 3 successful years, he decided to change concepts for better opportunities and increase his leadership opportunity. Around the age of 25, Chris joined Golden Corral, where he worked for five years. Chris was part of the Kokomo opening Management team, where we had a record setting opening. Chris was in Kokomo for two years then moved to Fort Wayne, IN where he took over an underperforming kitchen, and became the first “Certified Kitchen Manger” in the company. After a year of successful performance, Chris moved to Pittsburgh, PA where he became one of the youngest General Managers in the company, to take on another underperforming store. After five wonderful years with Golden Corral, Chris made another concept change to come back home to Kokomo, IN. After opening the International House of Pancakes and running the Kokomo unit for a year, he stepped out of the restaurant management business for awhile to pursue other ideals and focus on his family, who suffered during the long haul of career advancement. He has coached a Cal Ripken baseball team at a local ballpark for 3 years and has a wonderful relationship with his children. Now he has landed at the Half Moon Restaurant & Brewery, where he works for a fantastic owner in Chris Roegner. |
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John Templet, Head Brewer |
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John started brewing in 1992 at the Mendocino Brewing Company in Hopland/Ukiah, California, one of the pioneers of craft brewing in the U.S. since prohibition. He spent eight and a half years there, working his way from Cook to Brewing Supervisor, and learning all that he could.
After that, John spent two years in Little Rock, Arkansas, helping to start the Diamond Bear Brewing Company, which continues to operate today. Then it was off to Memphis for a year to brew at a brewpub called Boscos. There, he learned how a successful brewpub operates, and he was relocated back to Little Rock to open another successful Boscos location.
Shortly after getting married in 2006, John’s wife Kristy (acting as his agent) found a brewpub in Kokomo, Indiana that needed a brewer. She sent John’s resume to owner, Chris Roegner, and the rest is history! John now brews his high quality beers for the people of Central Indiana and beyond, using only the finest 2-Row malted barley, U.S. and imported hops, and select strains of brewer’s yeast. |
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John Camoncho, Head Chef & Kitchen Manager |
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Chef John was born in 1953 and raised in Hawaii where he started his career in the food service industry as a cook at the local fast food place. From there he went on to running the kitchen at one of the more poplar steakhouses, Buzz’s Steakhouse, in Kailua, Kona on the island of Hawaii.
John left Hawaii in 1981 and moved to California, then to Hilton Head, SC. He then settled in West Lafayette, IN the summer of 1984. He became the executive chef of a fine dining restaurant, a General Manager of a Country club, chef of a Cajun Restaurant, a fresh seafood restaurant, manager at a Logan’s Roadhouse. He was the first kitchen manager McDonalds hired and helped them open three McDonalds w/a Diner. After McDonalds w/a Diner closed, John went to work as a chef for a couple of different sororities and fraternities at Purdue University. John took a part time cooks position at a little restaurant called West Point Steakhouse where he met Chris Roenger, the chef.
After Chris left to open his own restaurant, the Half Moon Restaurant and Brewery, John took a job as a dietary manager at a healthcare facility for a year, and then Chris offered him the chef’s position at the Half Moon. He is still currently there! |
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Mike Bratton, Front of the House Manager |
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Mike Bratton was born in Lafayette, Indiana. He moved to Kokomo, Indiana at the age of 10, and enrolled in Taylor Elementary. He got his first job as a paperboy for the Kokomo Tribune at the age of 11, and had a route for 2 years, soon after he was offered a job working for Durham Landscaping and Tree Service at the age of 14. By the time he was 16 he was offered a Crew Supervisors job with Spencer’s Landscaping. He graduated from Taylor High School in 2003. In 2003 he attended Marian College. During the summer months he worked for Triple Nickle Roofing in Kokomo while taking summer classes at the same time. In 2006 Mike moved back to Kokomo, and continued to work at Triple Nickle Roofing where he was promoted to Ground Crew Leader. Mike was originally hired on at Half Moon as a Server when they were opening in April 2007. Within the first year of Half Moon’s opening Mike was a Server, Bartender, Buser, Host, and Dishwasher when needed. In other words he became the “Jack of all trades” at Half Moon. At the beginning of January 2009 the Front of the House Manger position opened and Mike gratefully accepted the job. He now helps guide the Front of the House staff to give the best service and hospitality in Kokomo, and help provide everyone with the best Smokehouse BBQ and Handcrafted Beer around. |
Alex Vernon is from Gatlinburg, TN, the gateway to Great Smoky Mountains National Park. Alex credits his mother and grandmother with sparking his interest in cooking.
All through high school Alex worked at Lineberger’s Seafood Co where his real passion for the industry began. From Lineberger’s Seafood Co., Alex moved on to a few other restaurants in the Gatlinburg area to hone his culinary skills before taking a long term position at The Park Grill.
In 1997, Alex left the culinary profession to serve his country in the United States Air Force. While stationed in Charleston, SC, he took full advantage of his location and learned many aspects of the Lowcountry’s cuisine.
After being honorably discharged from Active Duty, Alex returned to Gatlinburg, and took a position with the Hard Rock Café. Starting as a prep cook, he worked his way to become a corporate trainer. Following his stint at the Hard Rock Café, Alex took a job with the Great Smoky Mountain Murder Mystery Dinner Show. There he single-handedly cooked a five course dinner nightly for up to 70 people. In 2004, The Smoky Mountain Brewery opened a Pigeon Forge Location. Alex became a key staff member, responsible for the daily opening of the store.
Alex moved to Indiana in September 2005. In April of 2007, Alex was hired at the Half Moon as an expediter. Within 3 months Alex was offered the position of Sous Chef.
In his free time Alex enjoys spending time with family, and playing guitar in the heavy metal band HEADSTONE. |
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