Meet Our Team

BREWERY OPERATIONS MANAGER
Hayley Shine

Hayley Shine joins the RJBC brewing team from Chicago. Most recently, she launched a unique and successful liquids program for an ambitious startup brewery and cidery called ERIS. Learning the art of cider making and falling in love with apples has partly inspired her great move from the Windy City to the Hudson River Valley.

Hayley’s love for beer dates back to stolen sips of Corona during her early childhood in Florida. She discovered craft beer during her college days at University of California at Berkeley, drinking Sierra Nevada Pale Ale while struggling through physics problem sets. Hayley put her bioengineering degree to use exploring the art and science of home brewing, easily becoming the most popular hippie on frat row.

After a brief stint brewing and distilling at Rogue Ales in the Pacific Northwest, Hayley worked for Rock Bottom Restaurants and Breweries for a dozen years. In 2012, she landed at the helm of Rock Bottom Chicago, an institution with a reputation for churning out exceptional brewers. Hayley has won an impressive list of brewing awards, most recently a bronze medal in Juicy Hazy IPA at the Great American Beer Festival. 

BREWER HAYLEY SHINE
Jeff Egan
BREWER
Jeff Egan

Jeff is a native of Lenox, MA, just over the border in the Berkshires. He’s been a passionate home brewer for over a decade, and worked at Big Elm Brewing in Sheffield, MA for two years before joining the team at RJBC.

Jeff attended Binghamton University and went on to receive an MBA from the College of St. Rose in Albany. He got his start in the beverage industry working for a Long Island winery, where he put his business skills to use in branding, website development, e-commerce, and social media.

When he’s not making beer, Jeff enjoys playing and coaching soccer, working on cars, and spending time with his Plott hound, Pluto. 

EXECUTIVE CHEF
Charles Kiely

Like many chefs, Charlie began his hospitality career in his early teens, washing dishes over summer break. By late high school, he was taking the commuter train to Boston to gain exposure to higher-quality restaurants. It was through these experiences that he knew he was hooked on the restaurant life, and decided to attend the Culinary Institute of America in Hyde Park, NY.

After completing the two-year program at the CIA, Charlie moved to New York City to work at Sign of the Dove and Arizona 206; he later spent time cooking under Alfred Portale at Gotham Bar and Grill and Peter Hoffman at Savoy in New York, as well as Michel Bras and Jardin des Sens in the south of France.  

In 1999 Charlie and his wife Sharon Pachter opened their highly acclaimed vegetable-centric restaurant, The Grocery, in Brooklyn. During The Grocery’s 17-year run, it was consistently ranked among the top 30 restaurants in New York City. After closing the doors of The Grocery in 2016, Charlie and Sharon and their small flock of city chickens relocated to Columbia County.

Charlie would like to thank They Might Be Giants for helping him get through thirty years of tough Saturdays.

chefcolorDSC_2245.square600
STUART PETERSON
FLOOR MANAGER
Stuart Peterson

Stuart Peterson is a native New Yorker. Summers spent at Vermont’s Camp Killooleet led to his first job in the camp kitchen washing dishes, which sparked a lifelong passion for taking care of others by helping to feed them. He would later spend many years working under the Union Square Hospitality umbrella, managing everything from a Shake Shack to an outdoor taco spot to the restaurants at the Whitney Museum.

Stuart officially left the city behind in Spring 2019, heading to a job waiting tables at Brushland Eating House in the Catskills, where he found that the community and country life suited him very well.

When he’s not in the restaurant Stuart can usually be found in a home kitchen, making sure his friends are well-fed and watered.

PUBLIC RELATIONS MANAGER
Joanna Virello

Joanna Virello is a culinary, hospitality and event marketing professional. After graduating from the School of Visual Arts in New York, she began her career as an illustrator. Following a stint booking talent at Dave Grohl’s Black Cat in Washington, DC, she began her career in public relations with Richard Branson’s Virgin Atlantic Airways, and was part of the US product launch team for James Dyson.

Joanna’s obsession with food and cooking began in earnest at the age of eight, when she would get up at the break of dawn to learn southern Italian family recipes in her grandfather’s kitchen. Specializing in food PR and marketing followed naturally, including campaigns for many top chefs and restaurant groups.

Joanna moved to Hillsdale in 2015 after many years in Brooklyn. In 2016 she launched the annual Grillsdale event in Hillsdale, NY, a grilling competition/beer/music event which has grown to be one of the region’s most sought-after tickets. In her spare time she likes to cook and rock her vintage Gibson SG in gigs with a local band.

JOANNA VIRELLO
Steve2DSC_2039b.square600
OWNER
Steve Bluestone

Steve has worked as a developer, general contractor, property manager, and building systems manufacturer. With his former partners he produced thousands of units of housing and tens of thousands of square feet of retail space, most in new structures that are among the top 1% in energy efficiency in the New York City metropolitan area. He has been an industry leader in energy efficiency for decades, and continues to pursue his passion of researching new products and systems while also introducing innovative building methods. He has spoken at dozens of building and energy conferences throughout the country and continues to share his knowledge to help inspire the industry to reduce overall energy and water consumption.

After moving to Hillsdale in 2017 to live in the net-zero, Passive House-certified home he and Kathy built, he embarked on the Roe Jan project, incorporating his prior experience to make the renovated building one of the most efficient micro-breweries built to date.

Steve’s passions include hiking, riding his touring bicycle, performing for 30+ years with The Bouwerie Boys (a NYC-based Morris dancing group), and drinking one of his favorite beverages, beer.

OWNER
Kathy Bluesone

Kathy has over 30 years’ experience developing consumer marketing strategy for small businesses, Fortune 500 companies, and not-for-profit organizations. She has a lifelong passion for food and craft beverages, developed through classes at the Culinary Institute of America in Hyde Park, the Institute of Culinary Education and the International Wine Center in New York City, King Arthur Flour in Vermont, the Cordon Bleu in Florence, and anywhere else she could find opportunities to learn, from Oregon to South Africa.

Midway through her career in marketing, Kathy left her day job to attend the French Culinary Institute (now the International Culinary Center) in New York City. After earning a certificate in artisanal bread baking, she began work as a professional baker, but a persistent case of tendonitis forced her to leave the bakery and return to the world of spreadsheets.

Kathy has a BA in piano performance from The College of William & Mary, an MBA from Duke University, and a master’s in teaching English as a Second Language from Columbia University. When she’s not at the computer she loves to garden and play Beatles tunes on the piano for her best canine pals, Zoe and Ava.

KATHY BLUESTONE

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BREWERY OPERATIONS MANAGER
Hayley Shine
BREWER HAYLEY SHINE

Hayley Shine joins the RJBC brewing team from Chicago. Most recently, she launched a unique and successful liquids program for an ambitious startup brewery and cidery called ERIS. Learning the art of cider making and falling in love with apples has partly inspired her great move from the Windy City to the Hudson River Valley.

Hayley’s love for beer dates back to stolen sips of Corona during her early childhood in Florida. She discovered craft beer during her college days at University of California at Berkeley, drinking Sierra Nevada Pale Ale while struggling through physics problem sets. Hayley put her bioengineering degree to use exploring the art and science of home brewing, easily becoming the most popular hippie on frat row.

After a brief stint brewing and distilling at Rogue Ales in the Pacific Northwest, Hayley worked for Rock Bottom Restaurants and Breweries for a dozen years. In 2012, she landed at the helm of Rock Bottom Chicago, an institution with a reputation for churning out exceptional brewers. Hayley has won an impressive list of brewing awards, most recently a bronze medal in Juicy Hazy IPA at the Great American Beer Festival. 

BREWER
Jeff Egan
Jeff Egan

Jeff is a native of Lenox, MA, just over the border in the Berkshires. He’s been a passionate home brewer for over a decade, and worked at Big Elm Brewing in Sheffield, MA for two years before joining the team at RJBC.

Jeff attended Binghamton University and went on to receive an MBA from the College of St. Rose in Albany. He got his start in the beverage industry working for a Long Island winery, where he put his business skills to use in branding, website development, e-commerce, and social media.

When he’s not making beer, Jeff enjoys playing and coaching soccer, working on cars, and spending time with his Plott hound, Pluto. 

EXECUTIVE CHEF
Charles Kiely
chefcolorDSC_2245.square600

Like many chefs, Charlie began his hospitality career in his early teens, washing dishes over summer break. By late high school, he was taking the commuter train to Boston to gain exposure to higher-quality restaurants. It was through these experiences that he knew he was hooked on the restaurant life, and decided to attend the Culinary Institute of America in Hyde Park, NY.

After completing the two-year program at the CIA, Charlie moved to New York City to work at Sign of the Dove and Arizona 206; he later spent time cooking under Alfred Portale at Gotham Bar and Grill and Peter Hoffman at Savoy in New York, as well as Michel Bras and Jardin des Sens in the south of France.  

In 1999 Charlie and his wife Sharon Pachter opened their highly acclaimed vegetable-centric restaurant, The Grocery, in Brooklyn. During The Grocery’s 17-year run, it was consistently ranked among the top 30 restaurants in New York City. After closing the doors of The Grocery in 2016, Charlie and Sharon and their small flock of city chickens relocated to Columbia County.

Charlie would like to thank They Might Be Giants for helping him get through thirty years of tough Saturdays.

FLOOR MANAGER
Stuart Peterson
STUART PETERSON

Stuart Peterson is a native New Yorker. Summers spent at Vermont’s Camp Killooleet led to his first job in the camp kitchen washing dishes, which sparked a lifelong passion for taking care of others by helping to feed them. He would later spend many years working under the Union Square Hospitality umbrella, managing everything from a Shake Shack to an outdoor taco spot to the restaurants at the Whitney Museum.

Stuart officially left the city behind in Spring 2019, heading to a job waiting tables at Brushland Eating House in the Catskills, where he found that the community and country life suited him very well.

When he’s not in the restaurant Stuart can usually be found in a home kitchen, making sure his friends are well-fed and watered.

PUBLIC RELATIONS MANAGER
Joanna Virello
JOANNA VIRELLO

Joanna Virello is a culinary, hospitality and event marketing professional. After graduating from the School of Visual Arts in New York, she began her career as an illustrator. Following a stint booking talent at Dave Grohl’s Black Cat in Washington, DC, she began her career in public relations with Richard Branson’s Virgin Atlantic Airways, and was part of the US product launch team for James Dyson.

Joanna’s obsession with food and cooking began in earnest at the age of eight, when she would get up at the break of dawn to learn southern Italian family recipes in her grandfather’s kitchen. Specializing in food PR and marketing followed naturally, including campaigns for many top chefs and restaurant groups.

Joanna moved to Hillsdale in 2015 after many years in Brooklyn. In 2016 she launched the annual Grillsdale event in Hillsdale, NY, a grilling competition/beer/music event which has grown to be one of the region’s most sought-after tickets. In her spare time she likes to cook and rock her vintage Gibson SG in gigs with a local band.

OWNER
Steve Bluestone
Steve2DSC_2039b.square600

Steve has worked as a developer, general contractor, property manager, and building systems manufacturer. With his former partners he produced thousands of units of housing and tens of thousands of square feet of retail space, most in new structures that are among the top 1% in energy efficiency in the New York City metropolitan area. He has been an industry leader in energy efficiency for decades, and continues to pursue his passion of researching new products and systems while also introducing innovative building methods. He has spoken at dozens of building and energy conferences throughout the country and continues to share his knowledge to help inspire the industry to reduce overall energy and water consumption.

After moving to Hillsdale in 2017 to live in the net-zero, Passive House-certified home he and Kathy built, he embarked on the Roe Jan project, incorporating his prior experience to make the renovated building one of the most efficient micro-breweries built to date.

Steve’s passions include hiking, riding his touring bicycle, performing for 30+ years with The Bouwerie Boys (a NYC-based Morris dancing group), and drinking one of his favorite beverages, beer.

OWNER
Kathy Bluestone
KATHY BLUESTONE

Kathy has over 30 years’ experience developing consumer marketing strategy for small businesses, Fortune 500 companies, and not-for-profit organizations. She has a lifelong passion for food and craft beverages, developed through classes at the Culinary Institute of America in Hyde Park, the Institute of Culinary Education and the International Wine Center in New York City, King Arthur Flour in Vermont, the Cordon Bleu in Florence, and anywhere else she could find opportunities to learn, from Oregon to South Africa.

Midway through her career in marketing, Kathy left her day job to attend the French Culinary Institute (now the International Culinary Center) in New York City. After earning a certificate in artisanal bread baking, she began work as a professional baker, but a persistent case of tendonitis forced her to leave the bakery and return to the world of spreadsheets.

Kathy has a BA in piano performance from The College of William & Mary, an MBA from Duke University, and a master’s in teaching English as a Second Language from Columbia University. When she’s not at the computer she loves to garden and play Beatles tunes on the piano for her best canine pals, Zoe and Ava.

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