Brion Sumser
Owner

Brion was born and raised in Fairfax, and started his restaurant career with the Great American Restaurant Group (owners of Coastal Flats, Sweetwaters, Arties and other fine dining.) His attention to quality and detail is unparalleled, as is his passion for providing a community atmosphere that is friendly and inviting. "We act like every day is our first day in the business," Brion says. "We have discovered that owning a restaurant is never routine."

Terry Walline
Executive Chef

Terry Walline is a member of the World Association of Chefs Societies, American Culinary Federation and the Nation’s Capital Chef’s Association. Originally from Nebraska, his love of food comes from his grandma’s kitchen with hot fresh cinnamon rolls and fresh vegetables from the family’s garden. He enjoys fishing and his vegetable garden down at a log cabin by Lake Anna. With over 30 years of experience, he has been Executive Chef at Brion’s Grille since 1989.

Elisabeth McClain
Director of Catering and Event Planning

Lizzie started coming to Brion's in 1993 after falling in love with Sunday brunch. She has 18 years of experience in catering. She prides herself on giving exceptional service and making your event one to remember. Her staff is trained to deliver, set up, maintain, and clean up, so once your event is in our hands, it’s out of yours. Email Catering@brionsgrille.com.

Michael Haley
Dining Room and Bar Manager

Michael Haley was born and raised in Fairfax, VA, graduating from local high school Robinson in 1995.  After graduation, Mike attended James Madison University from 1995-1999. Mike has worked in the restaurant business since he was 16 years old, having done everything from cooking, to bartending, to serving, and eventually managing. Mike loves interacting with guests and staff and fits right in with the family atmosphere that Brion’s Grille is all about.