Our Leadership

Any restaurant, regardless of how opulent or modest it is, relies on its staff to serve meals and deliver experiences that meet and exceed customer expectations. At Red Crown Restaurant, we pride ourselves in creating menus that keep our frequent customers coming back and delighting first-time guests.

Chef Brian


Chef Brian Psenski heads a kitchen staff of committed professionals who simply love to cook. They challenge themselves to add thoughtful touches to their dishes, especially those that include locally sourced, seasonal specialties.

Del Sagnes, General Manager


Del Sagnes, General Manager has been overseeing Red Crown operations for over four years. His philosophy on excellent customer service and staff management is a crucial ingredient for the restaurant's success.

Our wait staff and bartenders all have extensive experience in food service. They are carefully trained by Chef Brian to help guests understand menu items to ensure your enjoyment of every meal.




All Red Crown employees are ServSafe® Certified in food handling and allergens. In addition, all customer-facing staff are also trained in serving alcohol responsibly. These Food Protection Certification Exams are accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP). ServSafe® training and certification is recognized by more federal, state, and local jurisdictions than any other food safety certification.