Founders
We believe in using the best of ingredients, sticking to our culinary values, staying true to great service, always appreciating our customers, and never forgetting to keep it a good o’ time.
Long live good food and Hash House A Go Go.
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Andy Beardslee
Executive Chef & Co-FounderAndy was born in Michigan and raised in Milford, Indiana less than a mile from Maple Leaf Farms. Growing up in the agricultural midwest, Andy learned to cook from his mom and grandma and perfected his skills at the Cambridge Culinary School in Boston. His family's recipes and midwestern roots continue to inspire his Hash House creations.
Favortie HH Combo
Smoked Chicken Chowder & Cornbread with Crispy Pork Tenderloin and Bud in a Bag -
Johnny Rivera
Co-FounderBorn and raised in San Diego, California, Johnny has a lifetime of restaurant experience and is influenced by everything from American classics to European cuisine. He believes in creating honest, visceral dining experiences that bring fun and entertainment without pretense.
Favortie HH Combo
Glass of Chateauneuf-Du-Pape with Crispy Polenta, Basil Pesto, and Andy's Chicken Liver Pate
Our National Team
RUN Restaurants, LLC
In 2005, Andy and Johnny teamed up with long time restauranteurs Jim Rees, Bill Underhill, and Jim Nyberg to form RUN Restaurants, LLC for the purpose of expanding Hash House a Go Go beyond the San Diego location. RUN’s mission is to provide our guests with a “WOW” dining experience by serving “twisted farm food” with exceptional service and great value – this enables us to provide a positive workplace, develop our team members and take pride in building a profitable and thus sustainable company.
Please contact us if you are interested in bringing us to your town!
Interested in joining our team?
