Nick Hogan oversees the strategic and financial direction of Flagship Restaurant Group. Fueled by entrepreneurial instincts, world travel, and a habit for dining out, Nick aimed to establish a new dining experience for Omahans by way of sushi. At a time where supper clubs and corporate chain restaurants reigned supreme, the growing city demanded something exciting, original, and indicative of what Nick experienced in his travels.

Tom Allisma oversees the design, construction, and maintenance of each Flagship Restaurant Group restaurant. His modern aesthetic and bold design has earned the restaurant group a reputation for opening restaurants rich with visual interest. Tom’s interior design is mindful of branding identity, creating a seamless impression for the guest from start to finish.

Anthony Hitchcock, whose career in the industry spans more than 25 years, directs all operations at Flagship Restaurant Group. A native of Austin, Texas, Anthony began his career as a busboy at a local mexican restaurant, Campadres. After joining his cousin, Nick Hogan, in Omaha to conceive and operate a new sushi restaurant, Blue Sushi Sake Grill, Anthony would continue to build his career in operations, overseeing the operations and management teams at each location.

Chef Tony Gentile is the talent behind Flagship Restaurant Group menus at all seven of Flagship Restaurant Group’s concepts around the nation. Tony believes in simple, fresh, approachable and social food – food that can be shared. Tony is also the lead behind Flagship Restaurant Group’s sustainability and responsibly sourced seafood programming, helping the group to become the largest sushi restaurant group partner of the prestigious Monterey Bay Aquarium Seafood Watch.