Jud Blount and his Vintage Hospitality Group team have 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 23 years, they have two children, Jud Jr. (19) and Susannah (15). 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.
Raised in Colorado, Chef Eric Rivera’s appreciation for cuisine began at a young age by watching and learning in both of his grandmother’s kitchens. He started his career working in local establishments in Colorado Springs and Denver. He worked at the historic Marlowe’s Restaurant, where he was executive sous chef for three years, further adding to his culinary knowledge and experience. These opportunities at a young age resulted in the opportunity at 23 years old to lead the kitchen as the Executive Chef at Lalas Wine bar and Pizzeria where he remained for the next three years. While working in Colorado, Chef Eric immersed himself into the local food community focusing on using local ingredients and varying his cuisine with the seasons. These efforts earned him the Top Ten Best New Restaurant Award for Lala’s Winebar and Pizzeria and also for Café|Bar. With the birth of his daughter and new opportunities opening up in Birmingham, Chef Eric next opened the Todd English P.U.B as the Executive Sous Chef in the uptown area. He ultimately oversaw all hotel food operations for the next two years. This experience then presented him with yet another opportunity to re-open the Historic Redmont Hotel in downtown Birmingham, overseeing both a café with fresh breads and locally roasted coffee and a fine dining Italian-inspired restaurant utilizing local ingredients. Chef Eric is excited to bring his talents to The Vintage Year in Montgomery and to our local community. Please visit us often to see what new culinary fare Chef Eric provides for your dining pleasure.
Bryan consistently brings excellence to the table with nearly 20 years of professional experience in Corporate and Retail Sales, Event Planning and Management. A native of Indianapolis, Indiana and an alumnus of Indiana State University, he has been both challenged and privileged to use his immense skill set in the restaurant industry for years. Bryan’s expertise has been shared with the vibrant and rapidly growing capital city of Montgomery, Alabama in a number of significant opportunities for superb professional growth. He has found his niche!
Bryan is significant in his role of revitalizing the superior dining experience of the popular establishment called “Vintage Year.” He appreciates and respects its rich history of civic immersion and intends to create, in this time, a refreshed culture of service to the community that will once again be appreciated and respected. Bryan is working fiercely to have the Vintage Year known as the place to enjoy superb dining in a tranquil and engaging atmosphere of distinction. Simply put, a great place to eat, drink and be with friends!
A native of Prattville, Alabama, comes 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 brings 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 maintains that the best part of being a member of the leadership team at VY is that he is a part of a new culinary and dining standard being created in Montgomery.