Kim Boerema comes to Iron Hill from The California Pizza Kitchen, where he served as chief operating officer.
Iron Hill Brewery and Restaurant recently announced a management and board-level transition that it hopes will accelerate the company’s growth trajectory throughout the Mid-Atlantic region. Culinary veteran Kim Boerema has been named chief executive officer following the appointment of Kevin Finn to chairman of the board. Finn, a co-founder of the company, has spent more than 20 years at the helm of Iron Hill. Under his leadership and that of cofounders Mark Edelson and Kevin Davies, Iron Hill employs more than 1,400 staff members, has operations in 14 locations and is poised for further expansion. The three founders remain active in every aspect of the business, ensuring a fully integrated and authentic food and beer experience — from tap to table.
“I’m honored that our Board has entrusted me with the great responsibilities of chairmanship,” said Finn, who will also lead the company’s real estate ventures. “My time as president has been incredibly rewarding, but this is both the next logical step for me, and the right time to take it. Our foundation is strong, our processes and protocols sound, and our staff is the best in the business. I am genuinely proud of them and pleased to turn over day-to-day command to Kim, an outstanding leader whose business acumen, drive and operational knowledge foster success at every turn.”
Boerema comes to Iron Hill from The California Pizza Kitchen (CPK), where he served as chief operating officer. Prior to his seven years at CPK, Boerema was a vice president of Texas Roadhouse, a regional vice president of Brinker International and a general manager of Bennigan’s. He is a seasoned executive with 32 years of leadership experience in the culinary industry. During that time, he opened more than 200 restaurants across the country.
“I am privileged to become the CEO of Iron Hill,” said Boerema. “For years I have been a fan of the brewery and restaurant, seeing firsthand the pride, artistry, effort and raw talent of its staff. There is attention to detail in every meal and beer, all made from scratch using the finest ingredients; care and precision with every plating and pour; and an insistence that absolute freshness is not an optional luxury, but a self-imposed demand by the men and women of Iron Hill so that every guest receives the best.
“As we move forward and continue our strategic expansion, I see great things ahead for our guests, staff and this company.”
Iron Hill serves local communities, brews its own craft beers on-site, and offers a full food menu made from scratch daily. It prides itself on excellent service and direct engagement with the guest throughout the entire experience. Demonstrative of the company’s aggressive expansion plans, Iron Hill opened its newest location in Delaware’s Rehoboth Beach on May 24. This followed the award-wining group’s Greenville, S.C., opening on May 1.
