Adrian Verdin
Chief Executive Officer
Adrian Verdin is the Chief Executive Officer for On Brand Hospitality. He has over 25 years of experience in hospitality, as a chef, owner, and operator. The hospitality industry has always been his passion, growing up cooking with his Mexican mother who comes from a family of restaurant owners. Adrian attended the School of Hotel and Restaurant Management at the University of North Texas. Adrian immediately opened his first concept at the age of 21, one of the
first fast casual Mexican restaurants in Dallas. He continued his passion for Latin American food, through Crave Catering, where he taught interactive demonstrations for at home chefs, bringing cooking classes to the masses and catered large events up to 10,000 people. Adrian’s pursuit to inspire the masses through food and beverage has allowed him to partner with leading chefs, bartenders, and restaurant groups over the last 20 years across the US.
In addition to his work with On Brand Hospitality, Adrian is the co-founder and managing partner of Bar Draught, the first turnkey cocktail draft program used by MGM, Aria, Hilton, Gaylord, The Omni, Whole Foods and Sea World just to name a few.
Adrian’s fingerprint and insight in the Dallas food and beverage sector is scene all over the city. Adrian currently sits on the Visit Dallas experience committee. He also is on the board of Downtown Dallas Inc. and co-produced the 41st Annual Dallas St. Patrick’s official concert and the Dia De Los Muertos Festival and Parade. Adrian is the co-chair for the Arboretum food and wine festival and sits on the advisory committee for Chef For Farmers.
Vyctoria Cray
Chief Operating Officer
Vyctoria Cray's illustrious career in the hospitality industry has been marked by a remarkable commitment to excellence and a relentless pursuit of success. Born and raised in Las Vegas, Cray was exposed to the ins and outs of the hospitality industry from a young age. After graduating from the University of Nevada, Las Vegas with a degree in Hospitality & Hotel Management, she continued her professional journey with positions at some of the world's most celebrated hotels, including The Wynn Resort, MGM Grand Hotel and Casino, and The Palms.
Cray's passion for event planning and management led her to work with some of the most significant conventions and festivals in the world, such as The Electric Daisy Carnival, CES, MAGIC, Intel Summit, and many more. As the Director of Nightlife and VIP Services for Jeff Beacher of Beacher's Madhouse in Las Vegas and Hollywood, Cray's career took a significant turn as she launched her nightlife management career in grand style.
After relocating to Dallas, Cray continued to climb the ranks, first as the Food and Beverage Director at the Statler Hotel in Downtown, and later as the operating partner in her first restaurant, Bitter End. Her impressive track record and vast experience led her to assume the position of Vice President of Sales, Marketing, and Strategic Partnerships for Refined Hospitality Concepts, which includes The Statler Hotel, Refined Hospitality Concepts Catering, and Primo's MX Kitchen & Lounge. In this role, Cray was responsible for the success of the Beverage Department, forging long-term community partnerships, overseeing the marketing department, and spearheading overall branding for each concept and the company.
Cray's unparalleled expertise has also led her to serve as a consultant on music venues, bars, restaurants, and large-scale events in Dallas for the past five years. She has most recently teamed up with Adrian Verdin, a well-known Dallas restauranteur, to establish On Brand Hospitality, a venture that promises to be a game-changer in the hospitality industry. With her vast experience, impressive achievements, and a passion for excellence, Vyctoria Cray continues to make her mark as one of the leading hospitality professionals of her generation.
ERIC DREYER
Director of Culinary
Born in Houston and raised in Dallas, Chef Dreyer’s pursuit of a culinary career started after he spent some time working with high-end catering firms and restaurants in California at the age of 20. His passion and talent for cooking were quickly identified by the chefs he worked for, encouraging him to consider exploring it further. Shortly after, Chef Dreyer enrolled at the California School of Culinary Arts in Pasadena.
His career in luxury hospitality began at The Ritz-Carlton, Marina del Rey in 1999, where
his rotation through a variety of culinary departments helped master his craft. In 2001, after a five- million-dollar renovation, Jer-Ne Restaurant at The Ritz-Carlton Marina del Rey was opened with James Beard award winning chef Troy Thompson at the helm. Dreyer took his passion for food to a new level and was promoted to Sous Chef of the famed establishment
Chef Dreyer led several fine dining kitchens and ultimately returned to his Texas roots in 2005 as Chef de Cuisine of The Grand Hyatt DFW. In August of 2007, Dreyer was recruited to return to The Ritz-Carlton and alongside Dean Fearing, opened his namesake restaurant Fearing’s. For the next 11 years, Fearing’s restaurant received many accolades and Dreyer Co-Authored the Texas Food Bible cookbook and was namedBestRisingStarChefbyCultureMapDallas.
In 2018, Dreyer took on a new role as Executive Chef of Promised Land, Oprah Winfrey’s Estate. A year later, Dreyer returned to Dallas and opened Hall Arts Hotel. In November 2020, Dreyer was recruited by What If Syndicate group as Executive Chef to open Monarch Restaurant, the 49th floor gem in downtown Dallas’ National Building and led the culinary team to great success in the first few years of operation.
Outside of the kitchen, Eric lends support to various charitable organizations nationwide and is dedicated to supporting and raising awareness of the Dallas area’s farmers and artisans.
