About Us

Culinary Current Restaurant Group, Inc. is a portfolio of premium quality fine-casual food service/restaurant concepts providing delicious, climate-friendly food and beverage options for increasingly eco-conscious, discerning consumers. Restaurants include Rocketbird and Moto Mio Pizzeria, Tasty Moon, Burgin Burger, and MiBirria.

We embrace our environmental responsibility and commitment to our local community, as well as that of the planet we all share. In addition to offering seasonal, sustainably farmed organic cuisine sourced primarily from the Bay Area, we are committed to incorporating environmentally friendly practices in our food production as well as our company's day-to-day operations.

All of our food products are delivered to our customers in eco-friendly, compostable, and recyclable packaging.

Executive Management Team

Laura Lyons – Co-Founder/CEO

Before forming Culinary Current as its Chief Executive Officer, Laura co-founded Global Gourmet Catering in 1999 after many years working in the restaurant industry and eventually realizing her dream of owning a restaurant in San Francisco. With a mission of bringing high-end restaurant-caliber cuisine and service to a catering industry that was up until then accustomed to hotel banquet standards, Global Gourmet has since emerged as the San Francisco Bay Area's leading full-service catering company with over $35 million annual sales. Having lived in the Bay Area since 1973, Laura grew up in the era that brought such culinary revelations as Alice Waters, the organic foods movement, and the integration of a vast array of ethnic influences on the everyday dining habits of Bay Area residents. While earning her degree at U.C. Berkeley she realized her passion was working in the food service industry. A love of food, wine, and entertaining culminated in the development of her Tapas Restaurant Babaloo in San Francisco’s Marina district. Laura’s introduction to the catering world happened when she developed that branch of the restaurant, which eventually led to the formation of Global Gourmet.

Spain Salinas – Co-Founder/Chef

Spain's passion for cooking began at the age of 10 with the preparation of dinners with his Italian grandmother. Before becoming Co-Founder and President of Culinary Current, Spain served as Partner and VP of Operations at Global Gourmet Catering. Upon being accepted to culinary school, located in San Francisco, Spain came to find an entirely new passion in the culinary world, food styling, and catering. He continued his training at the Westin St. Francis and Argonaut hotels and began to broaden his appreciation for both complex and familiar flavors. He worked for catering companies like Taste, Betty Zlatchin, and Patina before eventually arriving at Global Gourmet. Spain’s Culinary training has also been achieved by his extensive traveling through France, Italy, Japan, Spain, and Latin America.

Thomas Kelleher – Co-Founder/CMO

Thomas brings over 30 years of advertising, brand, and marketing experience as Co-Founder and Chief Marketing Officer to Culinary Current, working with some of the largest, well-known brands in America and Europe. Previously, he was the Director of Brand and Marketing for Global Gourmet Catering, overseeing all marketing communications and maintaining the company’s overall brand integrity. Thomas worked extensively with companies in the technology and culinary industries, including The Le Cordon Bleu College of Culinary Arts in San Francisco (California Culinary Academy) and Market Restaurant (with renowned local restauranteur Nick Peyton and celebrity chef Douglas Keane). Thomas was also Co-Founder/President of Amp Communications in San Francisco, held Managing Director positions at Tattoo Brand Consulting and Ozone Advertising, and served as Director of Client Services and Group Account Director for other advertising firms through the years.