The Team

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Andy Ganick, Owner:

“You know what I’m gonna do? Open a bacon restaurant.”

So mused owner Andy Ganick to his buddy during a long, hot roadtrip from Florida to Boston back in 2003. I-95 offers little by way of diversion save for the occasional station wagon overheating in the breakdown lane, so they passed the time by batting around ideas for this fantastical bacon joint. Immoderate, extravagant items quickly filled the front and back of gas station napkins. “A bacon flight!” Andy exclaimed, warming up. “Bacon-infused vodka!” The game eventually turned into a business plan, and in 2007 the plan became The Berkshire. Although it took until 2007 to materialize, Andy had known he wanted to open a restaurant since college and had put in the requisite time working the restaurant circuit before opening The Berk’s doors. He spent six years at the Red Lion in Vail Village, then gained experience with several restaurants in Philadelphia (Bar Manager at the Continental Midtown, flagship of the Starr Restaurant Group; manager/bar manager at Cantina Los Caballitos, neighborhood Mexican cantina in south Philly; and bartender at Amada, Iron Chef Jose Garces’ iconic flagship restaurant.) Armed with some well-rounded industry experience, Andy moved back to Colorado, opened The Berkshire and has been been wooing Stapleton residents with swine-centric fare ever since. Andy loves bacon, his wife and daughter, the Patriots and the Red Sox, not necessarily in that order.


Susan Wieser, General Manager:

Sue will tell you that hiring her was one of the best decisions Andy ever made, and as is the case with most things, she’d be right. Raised on her mom’s from-scratch home cooking outside of Detroit, Sue attended Michigan State with plans to become a counselor but found that her love of food, talent for cooking and baking, and affinity for precise and sophisticated service drew her again and again toward hospitality.  Sue joined The Berkshire team as one of our first servers in 2007. She climbed the ranks quickly to bartender, then pastry chef, then manager, and added General Manager to her resume in 2013. Among our staff and regulars Sue is famous for her work ethic, her exceptional palate, her irresistible bacon sticky toffee pudding and her grace under pressure. When she’s not at The Berk, Sue can be found onstage at Armida’s belting out a mean karaoke duet with her husband, Nick; or in the kitchen cooking a delicious meal for friends and family while sipping on a glass of bourbon.

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Brett Hailey, Executive Chef:

A Colorado native originally from Fort Collins, Brett has been in the restaurant industry since he was 14, starting with stints at Main Street Grill in Windsor, Colorado and the Spicy Pickle. Brett moved to Denver to study at Johnson and Wales University, from which he graduated in 2015 with a degree in culinary arts and food service management. Brett’s love of cooking comes from his family, who entertained guests every weekend and cooked together often- everything from whole fish or wild game to his mom’s famous dump cake (still a nostalgic favorite, along with any dish featuring Brett’s three can’t-live-without ingredients: bacon, potatoes and cilantro). When asked what he would do if he wasn’t cooking, Brett simply said “nothing. I’ve always wanted to cook.” His abiding passion for pork brought Brett to The Berkshire in 2012, starting as an intern. In 2014 Brett was promoted to sous chef, and in December of 2015, to executive chef. Brett’s definition of an outstanding meal makes him a perfect fit for The Berkshire values: thoughtful ingredients each making an impact on the overall flavor of the dish, making each both interesting and new, as well as better than the last. Keep an eye out for one of Brett’s famous braised pork dishes- coming to the menu soon. When Brett isn’t inventing a fine swine dish at The Berkshire, he can be found enjoying concerts with friends and his fiancée Lois while imbibing an IPA, preferably Myrcenary Double IPA from O’Dells.