About

About Smoke and Fire

We began our journey as hospitality associates for top dining institutions. Ranging from local eateries to billion-dollar restaurant groups, we specialize in all thing's food and beverage. With almost two decades of experience in operations and senior leadership, we've had the privilege of opening restaurant concepts across the United States.

Smoke and Fire is a prime example that when a business operates correctly, you don't create a company, you start a family. We are a family turned restaurant group that provides the ultimate food experience in a quick-service format. The goal is to produce full-service standards in a quick service capacity.

Meet the Team

Isaias Hernandez

A native of Los Angeles, Isaias began his hospitality career with Red Robin (Cerritos) at the age of 15. He rose through the ranks from dishwasher to General Manager before taking on the role of Corporate Training Manager.

In 2007, he was recruited by the Landry's Restaurant Group and became General Manager of their flagship restaurant in Santa Monica.

Continually impressing corporate leadership, Isaias was recruited into the role of Franchise Director of Operations.

He oversaw the operations of Mai Tai Bar and Bubba Gump Shrimp Company before departing for a larger role at Wood Ranch BBQ and Grill.

It was during his tenure at Wood Ranch that he fell in love with the art of low and slow BBQ.

Josh Bentrem

From an early age, Josh has held a passion for people and community. A native of Long Beach, Josh started his hospitality experience with Red Robin (Cerritos). He quickly rose through the ranks as a corporate trainer while completing his Bachelor of Arts from California State University Long Beach.

Majoring in Journalism and Marketing, he continued his passion for people as a tenured associate with Fox Sports. It was there that he was able to combine his love for marketing with food as he secured a position with Raising Canes Chicken Fingers.

For a year, he opened 15+ restaurants while developing their social media platform. Finally, Josh was asked to create and manage the full scope of branding for Crimson Coward Nashville Hot Chicken. In less than 6 months, Josh was able to capture an audience of 36,000+ followers and along the way, made a big connection with some very influential figures in social media.

Juan Hernandez

Juan first dove into hospitality when he secured a position as shift manager while attending the University of California, Los Angeles. He too developed a passion for operations and culinary development. From that point on, Juan has been a central figure in the growth of startup companies like PizzaRev, Wood Ranch and Crimson Coward Nashville Hot Chicken.

With a strong operational background, Juan brings over 25+ years of experience and tenure. His passion for people and love of community were the inspiration for the Birdhaus project.

The Partners

Russell Lee: A graduate of CSULB with a degree in Hospitality, Russell has 15+ years of restaurant leadership experience. He helped grow and develop big box restaurant groups like BWW, TGIF, Bubba Gump Shrimp Company and Mai Tai Bar.

Dominic Espinoza: Dominic helped create the original bar napkin business plan that would eventually become Craft by Smoke and Fire. He spent the last 15+ years directing and managing his own team of Line Engineers serving Southern California Edison.

Rafael Marroquin: Rafael has been a lifelong operator with a passion for growth, development and service. He is spear heading our growth by leading the charge as our first Managing Partner in Riverside.

Christopher Limon: Christopher has an extensive background in business, finance and real estate. He is a mentor and philanthropist that is taking our concept to the next level.