Elijah Pointer, Team Lead and co-owner, leads our server and bartender team, with over fifteen years of experience in the hospitality industry. A graduate of California State University Los Angeles, Elijah traveled extensively throughout Chile, Argentina, Uruguay and Peru. Elijah is a strong supporter of workplace ethics and has a deep commitment to the health of the planet and all that inhabit it. Elijah is a leader in sustainability and organic living and has volunteered on farms and learned the many ways that we can live and thrive nurturing the planet through food production. Elijah is a strong believer in communications and building and fostering teams that convey our values and commitment to Blend 111 goals.

Northern Virginia native Julia Vaughan is Blend 111’s Associate FOH Team Lead. Her focus is providing the best experience for guests and building a cohesive, happy team. Julia has a Bachelor of Science from the University of Tsukuba in Japan and worked in customer service environments in Japan and Virginia across a broad spectrum of international and local restaurants. Julia is a performance-focused and results-driven with hands-on experience in restaurant operations and guest services. Julia supports our guests with a passion for hospitality and a tireless commitment to ensure that our guests enjoy the experience at Blend 111. When not at Blend 111, you can assume Julia is rock-climbing somewhere or spending time with family and friends.

Blend 111 Sous Chef and co-owner Brian Williams brings his years of culinary expertise to our Latin inspired plates. A graduate of La Academia de Cuisine, prior to Blend 111, Brian spent five years at Restaurant Eve, Pluma and the Tasting Room honing his cooking and leadership skills. Well versed in global cuisine, modern pastry and authentic flavors, Brian has a passion for local ingredients. Fueled by his culinary passion, Brian experiments with an array of quality ingredients, culinary techniques to hone his cooking skills. Brian brings global influences that were integral to his training to Blend 111 tables. He draws inspiration from the environment, the cultural diversity of the region and local markets.