Jesse Robertson hails from New Haven, Connecticut, a lively, coastal city in the greater New England area. After moving to Memphis in 1980, he began his restaurant career at his step-father’s restaurant, EC Flanagans, located where Brookhaven Pub & Grill stands today. Jesse joined Spell Restaurant Group in 2019 as director of operations with decades of experience and having worked for BABALU five years prior. In his current role, Jesse works to motivate and energize his team members, develop strong restaurant leaders and ensure business runs smoothly.

When he’s on the clock, you can find the University of Memphis grad hard at work at BABALU Memphis East, BABALU Overton Square or Brookhaven in Memphis, Tennessee, or in Seacrest Beach, Florida at sister restaurant LaCo.

Kyle is a native Memphian and seven-year BABALU veteran. In his role as general manager of the Overton Square location, he spends his days monitoring operational costs, orchestrating and motivating staff, and ensuring BABALU provides exceptional hospitality and food for guests. Prior to serving in his current capacity, Kyle gained invaluable experience in restaurant operations and management at P.F. Changs, where he worked for 11 years.

Kyle is a graduate of the University of Memphis and loves his hometown – the Bluff City. His favorite things about living in Memphis are the amazing food scene, world-renowned drinking water and hospitable residents. While on the clock for Babalu, you’ll regularly hear him recommend his favorite dish – the BABA Burger with a side of Chihuahua Cheese Grits.

A restaurant industry professional for nearly two decades, Chef Daniel Flores is the mastermind behind the delicious dishes served at both BABALU locations. Before joining our team, Daniel spent time at three Memphis establishments and one Austin, Texas, eatery, often sharing his expertise at a couple locations simultaneously. He served as sous chef at Memphis’ PF Changs for 11 years and spent three years as a line cook at both Ruth’s Chris and Majestic Grill. From 2008-2012, he managed Iron Cactus’ kitchen in Austin. Daniel credits his mother’s guidance and the talented chefs he worked under for helping him grow his culinary skills.

In 2014, Daniel became part of the BABALU team as executive chef. The Patzcuaro, Mexico, native oversees menu development for the brand, using his extensive restaurant experience and seasoned creativity to bring new, delicious dishes to life. By experimenting with different flavor combinations, Daniel has helped position BABALU as a must-visit for locals and tourists alike looking to enjoy a tapas-style meal.

Daniel is a proud Memphian. He believes the energy is unmatched, and loves the cultural diversity and food scene the Bluff City offers. When he’s off the clock, you can find him enjoying BABALU’s BABA Burger, Filet on a Stick or Cobb Salad.

Memphis East general manager Lindsey Flores has a long history with BABALU. She began working at the Atlanta location in 2018 and relocated to Memphis, her hometown, a year later to work at BABALU Overton Square. Since 2019, she has served as host, catering manager and assistant general manager at Overton Square, and is now Memphis East’s general manager.

Prior to joining the BABALU family, Lindsey spent time honing her service-industry skills at Starbucks, Chuy’s, P.F. Chang’s, Carrabba’s and Chez Zee American Bistro. Before that, she worked seasonal jobs at national parks across the country. Pretty cool, huh?

Lindsey truly enjoys her job because of the teammates she is surrounded by and the work environment they have created. Her favorite dishes are the Lamb Sliders and the Grilled Caesar Salad (add salmon!). When she’s not actively leading the Memphis East crew, she enjoys cooking, reading, and hanging out with friends and family.