Timothy is a Culinary Institute of America Alumni with a love for people, food, and events. He began his career at a Colorado Mountain Resort as Banquet Captain, then found his way to Virginia to work as a Fresh Foods Manager in Grocery Retail, and transitioned to be a part of the FLIK team as of the summer of 2021.
When not at work, I find myself focused on my family with all my spare time. When I'm not dreaming of our next Royal Caribbean Cruise, I am training for my next triathlon, love cooking with friends, a movie theater fanatic, a bourbon aficionado, and I generally find myself spending a fair amount of time eating! There is truly nothing better in life than great food and good company, and I look forward to sharing that with everyone.
Looking to reach out? You can contact me at:timothy.fisher2@compass-usa.com
Tiffany Francis joins the Flik Hospitality Team at Leidos HQ as the Director of Catering. With over 15 years of catering sales and events management experience, Tiffany's extensive background in restaurants and hotels includes all facets of day-to-day event details, logistics, vendor relations, budgets, operations, and staff management. Her attention to detail, dependability and desire to foster strong relationships, will make it easy for her to provide superior service and acquire your trust. Good at wearing multiple hats, Tiffany is adept at responding quickly to changing circumstances, while always maintaining an upbeat, can-do attitude!
When she's not planning events, Tiffany enjoys traveling and exploring new restaurants; but most importantly spending time with her family and friends- Creating memories and experiences that will last a lifetime!
Gene Sohn, a native of Washington DC started as a dishwasher while in school and working his way up the brigade system, he turned down an Ivy League education to pursue life in the kitchen. With over 25 years of restaurant experience, mostly in fine dining working with Michelin starred chefs such as Michel Richard and Robert Weidmaier he has learned the artistry and craftsmanship that is needed in the kitchen. Gene has spent the last several years on the West Coast discovering and exploring new food ideas and trends. From Michelin to Mac n Cheese he has been able to hone his skills. He also loves to surf and spend time with his German Shepherd “Gary”
Chef Mark Reyburn brings more than 20 years of culinary and hospitality experience to FLIK Hospitality Group. His career spans Washington, D.C., and Birmingham, Alabama, with experience at Old Ebbitt Grill and executive chef roles at Jackie American Bistro, Dacha Navy Yard, and Union Street Public House. Along the way, he has learned from respected chefs including José Andrés and Bryan and Michael Voltaggio.Mark’s approach to cooking centers on seasonal ingredients, thoughtful technique, and food that brings people together. His background across both the kitchen and dining room gives him a broad perspective on hospitality, with guest experience at the heart of his work.
A believer in servant leadership, Mark prioritizes mentoring cooks, building strong teams, and creating an environment where people take pride in their craft. At FLIK, he brings that same commitment to making everyday dining memorable through flavorful food and genuine hospitality.
Elsi is from Ethiopia, she came to the US 15 years ago and has worked for FLIK for 9 of those years, you may recognize her from SAIC. She is into Movies, Wine and Restaurants, she loves to be with friends and family.
Nathan Ponce-Matrinez- Cafe Attendant
Nathan joins us from the FLIK Starbucks in Tyson's Corner. He brings a wealth of coffee knowledge to share with guests while preparing their favorite drinks.
FLIK Employee since 2024
FLIK Employee since 2025
I am from El Salvador. I work hard for a better future for my family. I like to meet new people everyday at work. I have a pet rabbit named “Poncho”
