Tristan Simon founded and leads Rebees and co-leads Open-Rebees. Tristan grew up in Virginia, graduated from Duke University, and moved to Dallas in 1996. Prior to starting Rebees in 2014, Tristan founded and led Consilient, a restaurant and hotel management company best known for creating numerous acclaimed dining and entertainment brands in Dallas, Fort Worth, Los Angeles and Atlanta. In addition, Tristan is widely credited with transforming Henderson Avenue in Dallas from a benighted neighborhood into a vibrant dining and retail district.
Taryn Anderson, a principal of Rebees and Open-Rebees, leads brick-and-mortar operations for Rebees and food and beverage consulting for Open-Rebees. Shortly after graduating from the University of Minnesota in 1999, Taryn joined the management ranks at Consilient, helping propel the Dallas-based hospitality company from a single restaurant into an acclaimed consortium of dining brands in multiple states. After holding a variety of operational posts Taryn became Consilient’s Vice President of Operations prior to joining Rebees in 2015.
Fran Mayo leads brand building and technology for Rebees and Open-Rebees. Raised all over the world – including in France, Australia, Japan, Singapore, and China – she majored in Urban Studies (with a concentration in economics) at Columbia University’s Barnard College. After graduating in 2015, she moved to Detroit as part of an entrepreneurship fellowship called Venture for America, working briefly in tech before finding her true calling in creative place-making at Rebees and Open-Rebees.
Leslie Brenner leads food & beverage programming, marketing, and media for Rebees and Open-Rebees. The Los Angeles native brings to Open-Rebees three decades of experience as a journalist, cook, and author. Leslie studied English at Stanford, then earned an MFA in Fiction Writing from Columbia University before going on to lead The Los Angeles Times Food section as its editor. She has garnered dozens of prizes, including two James Beard Awards. Before joining Rebees in 2017 she was restaurant critic at The Dallas Morning News.
Matt Ford leads culinary operations. The Kansas native fell in love with cooking as a kid, growing up in Kansas and helping his mom make bierocks – German meat-filled pastries – or chili. When a sixth-grade aptitude test predicted he’d excel in a career as a chef, Matt ran with it – going on to attend culinary school in Kansas City, then working in top restaurants there (American Restaurant, Bluestem) and in Dallas (Craft, Bolsa, CBD Provisions), and picking up a level 1 sommelier certification along the way. Prior to joining Rebees, he was executive chef at Americano at the Joule Hotel.