KRISTOPHER S. CARR is Managing Principal of Star Restaurant Group, LLC. He oversees beverage concept development and design as well as restaurant development and operations. Kris is an industry-leading beverage specialist and operations expert with a reputation for turning food and beverage venues into award-winning establishments. One of nine children from Horsham, Pennsylvania, Kris graduated from Pennsylvania State University where he studied Business Logistics.
In 2002 Kris broke into the ranks of New York City and quickly landed employment in premiere restaurants, nightclubs and lounges. Between 2001 and 2005 he became an integral part of such success stories as Sushi Samba and The Biltmore Room. His performance as the beverage and operations manager at The Biltmore Room was pivotal in garnering a Three Star rating by The New York Times and “Best New York bar scene” by New York Magazine.
In 2005 Kris turned his focus toward the nightlife industry. As bar manager of the extremely successful Cain New York outpost, Cain At Cabana, he was awarded the Best Bartender of the Year award and Hamptons Magazine named Cain the Best Hamptons Night Club. This success promoted him to the position of beverage director for all Cain Leisure properties including Cain New York, Cain South Hampton Club, Goldbar, and The Surf Lodge. He also showcased his operational skills by producing events during New York’s Fall 2006 Fashion Week, MTV music awards and the Sundance Film Festival. In 2007 Cain Leisure exported his talents to the Caribbean as the opening general manager of the ultra chic Cain at The Cove on Paradise Island, Bahamas. Named one of the “Best Pool and Beach Clubs in the World” by Forbes Magazine in 2008, Kris and the management team of the Cove received a most prestigious award from JD Powers and Associates rating them as “Best in Class”. In 2011 Kris went to work for Morgans Hotel Group and served as beverage director for the Royalton Hotel in New York City and the Mondrian SoHo Hotel.
In 2010, Kris teamed with Desmond Reilly, to form Keystone Hospitality and launched their first project, Kettle Hill - a new brand of American bistro and tavern inspired by Teddy Roosevelt & The Rough Riders, in April of 2012. Kettle Hill was located in the Power Pant Live District of Baltimore, MD.
In 2012, Kris & Des developed the operational and beverage program for Heist, an upscale cocktail lounge and nightclub located in the DuPont Circle section of Washington, D.C. They then went on to develop and design the opening beverage menu, training procedures, and produce the opening week of events for the George Wong designed Five Star restaurant, The Flying Elephant, in the Park Hyatt Chennai Hotel in Chennai, India.
Kris and Des joined forces with Stu Damon in 2014, and opened The Walrus Oyster & Ale House in National Harbor, MD. Gross earning from The Walrus year one fell just shy of $5 million. The restaurant continues to not only be one of the National Harbor leaders in sales per square foot but consistently scores high marks for social media reviews and is considered one of the top restaurants in the area. In 2015 The Walrus sold more oysters than any other restaurant in Maryland, Delaware and Virginia.