Ryan Cannon

Executive Chef


A New Jersey native, Chef Ryan brings the confidence and savvy that can only be earned from decades of training and execution. A graduate of the Pennsylvania Culinary program, Ryan quickly climbed the ranks of the Westin Resort in Hilton Head. Ryan's drive and leadership skills soon led him to Alabama, where he served as Executive Chef at the Prattville Marriot at Capitol Hill. With stops in Knoxville's Marriot and Bravo Cucina Ryan honed his skills and expanded his culinary database. Family ties brought Chef Ryan to Cleveland as he took on a new challenge, professional baseball. As the Executive Sous for Delaware North and the Cleveland Indians, Ryan brought a steadying hand to the ballpark. He oversaw production for the premium clubs and helped bring a modern menu to the ballpark. Chef Ryan's dedication to his craft and strength of leadership will help guide the 100th Bomb Group culinary team to new heights.



Mark Hoover

Assistant General Manager

Mark Hoover has been in the restaurant industry for 40 years. He started at McDonalds when he was 16 and was a General Manager by the time he graduated high school. Hoover held different jobs in multiple industries while raising his family, but food and beverage already had him hooked and kept calling him back. He has owned two of his own family restaurants and spent six years in casinos running food and beverage departments.

What he loves most about the restaurant industry are the people! Hoover is very family oriented so he enjoys making people of all ages happy by treating them like with the up-most respect and kindness. He also enjoys the challenge of building a great food and beverage team. Hoover explains that people that work in the restaurant industry come from all walks of life, blending them into an efficient team can be challenging and is very rewarding.

Hoover joined the 100th team in January 2017. What Mark loves about the restaurant is that it’s a tribute to our greatest generation. It’s a beautiful property with a great core of people to work with and a supportive corporate headquarters.




Chef Andy is a restaurant and hospitality veteran who brings nearly 20 years of experience to the 100th Bomb group team. After falling in love with the restaurant industry as a server and bartender, Andy decided his true calling was in the kitchen. Upon beginning his culinary journey he honed his skills in several restaurants throughout Northeast Ohio. He developed a passion for craft beer and food pairing during his time as Sous Chef at Hoppin’ Frog Brewery in Akron. Pursuing his love for Asian flavors, he then became the Executive Chef at Noodlecat Noodle Bar in downtown Cleveland. Most recently, Andy spent three seasons with the Cleveland Indians and Delaware North Sportservice at Progressive Field. Chef Andy has modern approach to American classics with a bold approach to familiar flavors.



20920 Brookpark Road, Cleveland, OH 44135

PH: 216.267. 1010


About Specialty Restaurants Corporation (SRC) 100th Bomb Group is a proud member of Specialty Restaurants Corporation (SRC). For more information visit,



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Mon-Sat | AM | 11:30AM-2:30PM
Mon-Thurs | PM | 4:30PM-9:00PM
Fri & Sat | PM | 4:30PM-11:00PM
Sunday Brunch 9:30AM- 2:30PM
Sunday | PM | 4:00PM-8:30PM

Bar open 2:30PM-4:30PM daily!



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