Jud Blount


Jud Blount and his Vintage Hospitality Group team have over 45 years of experience in the restaurant and hospitality industry. Born and raised in Montgomery, Jud attended the University of Alabama studying Business Administration and Management. Prior to taking over all aspects of restaurant operations at Vintage Year, he was the President, CEO, and Co-Owner of Filet & Vine for 19 years. There, he grew the business to Central Alabama’s largest specialty market, deli and bottle shop. His vast hospitality experience has allowed him to master all aspects of the industry and cultivate future innovative concepts.

Married to Martha Hoffmann Blount for 25 years, they have two children, Jud Jr. and Susannah. In his free time, Jud enjoys spending time with his family traveling, hunting, fishing, and seeing live music. In addition to being a member and on the Board of Trustees of Fitzpatrick United Methodist Church, he has always been active in the community as a youth coach, president of The Capri Community Film Society, co-chairman of Light the Heart of Cloverdale, and board member of Jubilee Cityfest in addition to being a member of Fitzpatrick Volunteer Fire Department.

Meet Our Team

Eric Rivera

Executive Chef

Raised in Colorado, Chef Eric Rivera’s appreciation for cuisine began at a young age by learning in both of his grandmothers’ kitchens. Starting his career in Colorado, Chef Eric was the sous chef at the historic Marlowe’s Restaurant. After adding to his culinary knowledge, he was given the opportunity at 23 years old to lead the kitchen as the Executive Chef at Lala’s Wine Bar and Pizzeria. While working out west, Chef Eric immersed himself into the local food community focusing on using local ingredients and varying his cuisine with the seasons. These efforts earned his eateries Top Ten Best New Restaurant awards. With new opportunities in Birmingham, Chef Eric next opened the Todd English P.U.B. as the Executive Sous Chef in the uptown area where he ultimately oversaw all hotel food operations for several years. He later brought his experience and talent to the reopening the Historic Redmont Hotel in downtown Birmingham where he oversaw both a café with fresh breads and locally roasted coffee as well as a fine dining Italian-inspired restaurant that utilized local ingredients.

Now at Vintage Hospitality Group Chef Eric utilizes simple dishes that focus on twists of distinctive ingredients and flavors that showcase seasonality and quality. Chef’s accolades include the Cafe receiving mentions in the New York Times, Forbes and Newsweek Magazines. Additionally, Chef Eric got Vintage Year recognized by the James Beard Foundation as a Smart Catch Leader for its sustainable seafood sourcing as well as a Grand Prize Winner for its Blended Burger Contest. With Chef Eric at the helm, Vintage Year is on OpenTable and Wine Spectator’s lists for Restaurant Awards of Excellence. A two time winner at the Feast of Flavours event at the Alabama Shakespeare Festival, Chef Eric has led Vintage Year to be named one of OpenTable’s 100 Most Romantic Restaurants in America as well as Montgomery Advertiser’s Best of the Best Romantic Restaurant.

Giving back to the community is important to Chef Eric and in addition to donating to numerous non-profits, he has also served as a judge for Pro Start, a high school program that involved kids in the hospitality industry. In his free time, Eric enjoys working on his home, participating in mud races and spending time with his family that includes wife Alyssa and son Carter and daughter Lorelai.


Brian Morrison

Sous Chef

A native of Prattville, Alabama, came to Vintage Year with a wealth of corporate culinary operational experience. His lengthy tenure at Bonefish Grill as Training Coordinator, Assistant Culinary Manager and New Store Opening Team Member afforded him a great opportunity to utilize and enhance his talents, passions and skills that are necessary to succeed in this intensely competitive culinary environment. He brought to Vintage Year his extensive restaurant experience in training, implementation and consistent deliverance of highly executed dishes. Brian takes deep pride in his proficiency of cutting the freshest selection of fish and high quality meats with minimal waste! He feels that the best part of being a member of the leadership team at Vintage Year is that he is avidly contributing to a new culinary and dining standard being created in Montgomery.

Meet Our Team

Bryan Trammell

Restaurant Manager

A native of Montgomery, Bryan Trammell is a graduate of the LAMP program, Montgomery Hospitality Academy and has a culinary arts/restaurant management degree. He is back in Montgomery after living in Tuscaloosa for 12 years where he was a manager at Surin of Thailand and Kozy’s Restaurant. With nearly 20 years of experience in the restaurant industry and 10 years of that time managing, he loves being in this business! In his own time, he is an avid gamer as well as enjoys cooking, entertaining and enjoying a good drink with friends.


Whitney White

Event Coordinator

Living in Montgomery since her childhood, Whitney White graduated from Jeff Davis High School and Troy University with a marketing degree. In the restaurant industry for 10 years, she previously worked at Firebirds Wood Fired Grill and Charles Anthony’s Restaurant at the Pub followed by Derk’s Filet and Vine in the catering and events department. After truly finding her passion, she is now the event coordinator for both Vintage Cafe and Vintage Year where she loves assisting guests execute their ideas while turning their vision into memorable dining experiences. In her free time she enjoys kayaking and going to the beach while keeping up with her two sets of twin boys.

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