Friends cheersing their beers on the patio at Wye Hill Brewing in Downtown Raleigh

Meet The Team

The Team

The People Behind the Beer

Greg Winget, Director of Brewery Operations

Greg Winget

Director of Brewing Operations

Greg’s passion for craft beer can be traced back to his origins in Indiana, where early beer experiences were highlighted by Midwest stalwarts like 3 Floyds and Bell’s Brewing. In 2013 he began home brewing and left his job as a professional writer to see where this passion might lead, migrating between many different positions in the craft beer world: bottle shop beer buyer, distributor sales rep, bartender and taproom manager, cellarman, small batch experimental brewer, shift brewer, and finally head brewer at Wye Hill. These experiences have given him a broad palette to work with when developing new beers, with a focus on unique flavor combinations, local and foraged ingredients, and highly drinkable hoppy beers.

Currently Drinking Acres & Acres

Nick Weber


Hailing from Connecticut, Nick was inspired to escape winter and moved to the Triangle in 2015. A long, windy career path led him to beer, including a decade of cooking professionally, and a big takeaway was exploring fermentation as a vehicle for preservation. After exploring charcuterie, tempeh, vinegars, shoyu and koji-based fermentations, alcohol was the only stone left unturned. Once Nick quit his day job for a position washing kegs, he's never looked back.

Currently Drinking Opal Skulls

Owen Harrison


Owen's background centers around chemistry, a critical component of the art and science of brewing. After working in R&D for medical devices and polymers, he wanted something more hands on that might use the same knowledge. Craft beer was the perfect fit! He studied for 2-3 years before joining the canning line at Fortnight Brewing, and has never looked back.

Currently Drinking Dead End Tracks

Rachel Isenberg, Director of Operations

Rachel Isenberg

Director of Operations

Rachel has been in the hospitality industry her whole life, starting out bussing tables in her hometown diner in Massachusetts. Any other Bay Staters out there? She holds a Masters in Human Resources Management from George Washington University. Since moving to North Carolina, Rachel has crushed it in a number of hospitality leadership roles, and discovered an undying love of pimento cheese. When she's not on site at one of our locations, Rachel enjoys time with her partner and fur children, Ollie, Molly and Rio.

Currently Drinking Opal Skulls

Bobby McFarland

Company Chef

Bobby McFarland began his cooking career in Manhattan under the late Floyd Cardoz–a world-renowned chef and pioneer in Indian cuisine. In 2016 he relocated to Raleigh, where he has held leadership roles in numerous renowned establishments specializing in various cuisines, such as Royale and Snap Pea Underground. He currently oversees culinary operations at Wye Hill Kitchen and Brewing in Raleigh, and Ivy and Varley in Salt Lake City. Bobby serves as the company chef on the forefront of expansion for all Wye Hill operations in the triangle, as well as for the Realine group in Salt Lake City.

Currently Drinking Daydream

Jim Walley

General Manager, Wye Hill Kitchen & Brewing

Jim is an 18 year Army Veteran with over 20 years experience in the hospitality industry. Military life and hospitality go hand in hand. His favorite part of the job is teaching, coaching the staff and learning something new every day. And drinking beer.

Currently Drinking Acres & Acres

Zac Rogerson, Bar Manager

Zac Rogerson

Bar Manager, Wye Hill Kitchen & Brewing

Hailing from Greenville, NC, Zac has lived all across our great state. After graduation, he spent some time in the legal field in multiple capacities before dipping his toe into hospitality. Looking for a change and hearing the buzz about Wye Hill replacing the previous establishment, he came on board as a server with our opening crew. Cocktails and all things beverage piqued his curiosity, and one concoction at a time he took over the bar program. Favorite cocktail? "It's kind of like picking your favorite child. 'Clear Eyes, Can't Lose - it's a true labor of love but there is nothing like the end result!"

Currently Drinking Sea Change IX

Erin Morrissey

Service Manager, Wye Hill Kitchen & Brewing

Originally from Richmond, Erin lived in South Carolina for about 8 years before moving to Raleigh in 2020, when she made a career change. Erin worked as a server all through college, but never thought she'd find herself in hospitality full time. Joining our team in 2020, she has played a key role in the evolution of Wye Hill Kitchen & Brewing throughout the most unpredictable and challenging seasons the industry has ever encountered. She loves the fast paced environment that comes along with hospitality, and also bringing people together to create a sense of community.

Currently Drinking Little Umbrellas

Lovell Mims

Floor Manager, Wye Hill Kitchen & Brewing

Born and raised in Holly Springs, Lovell got started in hospitality at the ripe young age of 14 years old at the local Sonic that is still around today. When he's not here holding down the fort, you'll find him spending precious quality time with his son.

Currently Drinking Little Umbrellas

Kurt Szczesniak

Floor Manager, Wye Hill Kitchen & Brewing

A Capricorn who loves long walks on the beach, Kurt moved from Upstate NY in 2020 and joined the Wye Hill Team in 2021. He has been in the hospitality industry for most of his adult life. When not working, you'll find him at the gym or spending time outside with friends and family. Kurt loves trying new foods, restaurants and cooking things at home as well. He sees recipes as "guidelines", as opposed to instructions, never to be followed 100%. Inspiration in the moment is part of what makes a great meal!

Currently Drinking Sea Change X

Sara Abernethy, co-founder and co-owner of Wye Hill Brewing in Downtown Raleigh

Sara Abernethy


Hailing from Raleigh, NC, Sara’s winding professional path began as an opera singer and theatre artist. When not on stage, she found a natural niche in the hospitality industry creating magical guest experiences on the restaurant floor or behind the bar. Sara has lived, performed, and poured a stiff drink across Europe, in New York City, and California. In 2017, she returned to Raleigh where she was greeted with a once in a lifetime opportunity to elevate one of the city’s landmark restaurant spaces into Wye Hill Kitchen & Brewing. Sara is a certified wine slinger and holds a Level 3 Certification from the Wine, Spirit & Education Trust as well as the French Wine Scholar Award.

Currently Drinking Dead End Tracks

Chris Borreson


A true renaissance man, Chris brings to the table 20 years of expertise in large scale operations with a keen eye for logistical efficiency and sourcing. Prior to Wye Hill, Chris had a 15 tenure as Technical Director for La Jolla Playhouse in San Diego, where he managed a team of over 70 engineers and craftsmen in the execution and fluidity of detailed set designs for Broadway-bound full scale productions including Jersey Boys, Memphis, Jesus Christ Superstar, Come From Away, and Disney’s The Hunchback of Notre Dame. When he's not repairing kitchen equipment, he enjoys spending time with his baby daughter, Joie.

Currently Drinking Sea Change IX


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