Less Peonies, More Horsepower
They say lifestyle magazines can lean toward the "softer" side—perhaps a bit heavy on the rosé and ruffles-all-day energy. We admit it; sometimes we get swept up in the mimosa flights and boutique browsing. But this June, we are pivoting the 'salt shaker' firmly toward the gentlemen of Rochester!
This is our "Gentlemen’s Issue," where we spotlight local men who have built rock solid companies, invested in their communities, and never for gotten how to have some "nefarious" fun along the way.
In this issue, you’ll meet Ralph Dandrea and Sean Flaherty. By day, they lead ITX Corp; by night, they are the Nefarious Brothers, blending chemistry and camaraderie to craft small-batch barrel-aged cocktails. Their story reminds us that the best "vice" is one shared with friends.
We also sit down with Josh Miles, the visionary behind SCN Hospitality. From the smoky pits of Rev BBQ to the refined tables of Patron Saint, Josh has woven Southern hospitality into Rochester’s dining fabric. He is also giving back in a substantial way through the Shoot Big Project, proof that a great measure of success can come from what we do for our children.
For those who find soul in a motor, we profile Warren Mapes of Warren Buff-it. Warren’s journey from graphic design to the "reveal" of a perfectly detailed car is a masterclass in following your passion. Whether it’s a vintage Lincoln or a highend Lambo, Warren knows every car has a story worth telling.
Finally, fellas, if you’ve been hesitant to visit a medical spa, Dr. Katherine Whipple has a seat saved for you. From high-tech hair restoration or removal, to subtle skincare refreshes, the modern Rochester man is claiming his spot at the treatment table. As Dr. Whipple notes, men want to look young and vibrant too!
Of course, June also brings Father’s Day. To the dads, step-dads, and mentors: thank you for being the anchors. Whether your perfect day involves a quiet morning in a kayak, a loud afternoon at a car show, or a well-mixed Old Fashioned, we hope this issue inspires you to celebrate yourself.
Cheers to the men of ROC City!
June 2026
PUBLISHER
Betty Dolce | betty.dolce@citylifestyle.com
PUBLICATION DIRECTOR
Laura Bennett | laura.bennett@citylifestyle.com
EDITOR
Katrina Randall | katrina.randall@citylifestyle.com
CONTRIBUTING WRITERS
Sarah Keeler | sarahkeelerb@gmail.com
Marie Gillette
SOCIAL MEDIA COORDINATOR
Ashley Fosdick | amf00275@sjfc.edu
CONTRIBUTING PHOTOGRAPHERS
Kelly Kester, Paul Lossowski
Corporate Team
CEO Steven Schowengerdt
President Matthew Perry
COO David Stetler
CRO Jamie Pentz
CoS Janeane Thompson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Kathy Nguyen
QUALITY CONTROL SPECIALIST Brandy Thomas
BETTY DOLCE, PUBLISHER @ROCCITYLIFESTYLE
Proverbs 3:5-6
Passion Meets Detail
city scene
1: Sarah Knight, DeeDee DiMarco 2: Interior designers gathered for an exclusive first look at Christina Shipley’s stunning Maison & Bouquet 1-7. 3: Emma Walbaum, Julie Knight 4: Erin Eder, Katerina Buscemi, Kristen Campo 5: Cameryn Dera and Danielle Barnes of DMB Interior Design-Build 6: Emily Smarcniak and Todd Kinder 7: The Maison & Bouquet Team! Molly Falkenstein, Christina Shipley, Liz Shipley
Rochester, Ready To Glow?
Skin
Biorepeel
Diamond
Microneedling
Venus
IPL
business monthly
A ROUNDUP OF NEWS FROM LOCAL BUSINESSES
Greater Rochester Chamber of Commerce Celebrates 2026 MWBE Awards
The Greater Rochester Chamber of Commerce will celebrate the region's fastest-growing minority- and women-owned businesses at the 2026 MWBE Awards on Thursday, June 11, from 3:30 to 6:30 p.m. at the Joseph A. Floreano Rochester Riverside Convention Center. This year's 50 honorees, including A. Côté Consulting Group, Broccolo Tree and Lawn Care, and Dixon Schwabl + Company, collectively represent nearly $450 million in annual revenue.
Mediterranean Fast-Casual Chain CAVA to Open in Victor
Mediterranean fast-casual chain CAVA is bringing its first Upstate New York location to Victor Crossing at 400-441 Commerce Drive, taking over the former Pi Craft Pizza space. Known for build-your-own bowls, pitas, and signature dips, and named America's best healthy chain restaurant by Datassential in 2025, the chain has more than 400 locations nationwide. No opening date has been announced.
Rochester's City Mark Celebrates 50 years
Rochester's iconic city mark, designed in 1975 to honor both the Flour City's water wheel and the Flower City's five-petaled lilac, is celebrating its 50th anniversary with a year of events. This June, Flower Fest will spotlight local artisans and craftspeople who have licensed the mark in their creative work. Additional celebrations include new downtown murals, a documentary film premiere, and a commemorative book available through the Friends of the Public Library.
Passion WHERE MEETS DETAIL
Passion Drove Him Here. Craft Keeps Him Going.
ARTICLE BY MARIE GILLETTE
PHOTOGRAPHY BY PAUL LOSSOWSKI
For Warren Mapes, the path from a career in marketing to auto detailing wasn't a pivot—it was a return. Cars are "in his blood," he says, and the evidence goes back to his childhood. Even as a toddler, he pushed Matchbox cars along windowsills, making engine noises to himself. His mother will tell you his first word wasn't "Mama" or "Dada." It was "car."
Today, that lifelong passion fuels Warren Buff-It, his East Rochester-based automotive and marine detailing business where craftsmanship, community, and a relentless attention to detail converge under one roof.
A CAREER REIMAGINED
Mapes’ professional journey began after high school in the detailing bay at John Holtz Honda, where he prepped vehicles for sale and occasionally tackled interior buffing. Even then, he felt drawn to the entrepreneurial spirit of independent detailers he encountered.
He went on to earn a degree in visual arts and graphic design, spending nearly two decades in advertising. But while he climbed creatively, the industry’s volatility, marked by frequent layoffs, never sat well with him.
Throughout his marketing career, he kept detailing on the side, and that side hustle never lost its attraction. So, when another layoff put him out of a job, Warren found himself back in the automotive world. This time at Hoselton, where his reputation as a meticulous detailer quickly grew.
Encouraged by strong connections within local car clubs, he built his own brand. It wasn’t easy. As a single father, Mapes balanced parenting, coaching Little League, and long nights working in a rented corner of a nearby shop.
After two years of building a loyal client base but running himself ragged, he faced an incredible opportunity. While recovering from ACL surgery, he happened upon a nearby warehouse space full of possibility. A month later, still wearing a knee brace, he was cleaning cars in his new shop.
Eight years later, Warren Buff-It has expanded further, offering everything from interior and exterior detailing to paint correction, protective coatings, window tinting, and vinyl wraps, all under one roof.
“I couldn’t be happier that I left advertising behind,” he says. “Now I do what I love for the community I love.”
BUILT BY FAMILY, FUELED BY INTEGRITY
Warren Buff-It is a family operation. His son Connor has been involved since he was 10 years old, sometimes coming in his pajamas to help his father polish when he couldn’t sleep. Today, Mapes says Connor is his right-hand man. Warren’s younger son, Dylan, helps during summers, and others have joined the high-quality team.
“This is my end game,” Mapes says, noting that he intentionally limits the volume of work he takes on so he can continue to deliver exceptional results and build lasting relationships.
From high-end sports cars to everyday minivans, construction equipment to boats, his clients span the spectrum. Some come for a one-time detail, many return for every new vehicle they own. Every one of them receives the Buff-It level of quality care.
THE ART OF THE REVEAL
Ask Mapes about his favorite part of the job, and he doesn’t hesitate. It’s “the reveal.” After hours or days of painstaking work, he loves pulling back the curtain (literally, check out his social media videos!), to show customers their transformed vehicles. It’s a moment of immense pride for Warren as much as the cars’ owners.
Cars are more than machines, Mapes explains. For many people, a vehicle is their first major investment, and it’s often a reflection of their personality and identity. Whether it’s a $500 beater or a $500,000 supercar, that
connection runs deep and the owner often enjoys the reconditioning process as much as the results.
Mapes recalls one recent project involving a green Lamborghini whose owner wanted to refresh the vehicle but didn’t want to overinvest. Mapes polished the paint, refinished the wheels, replaced protective film, and ceramic-coated key elements, bringing it to its former glory.
“It’s about doing what makes sense for the owner,” he says. “Every car has a story.”
ROCHESTER’S THRIVING CAR SCENE
Mapes loves talking with car owners about their vehicles, which may be why he loves the vibrant Rochester-area car scene. “There are so many enthusiasts around here. It’s bigger than people think,” he says.
Local clubs like the Car Club of Rochester, Roc Solid Car Club, Roc City Mustangz, and Street Machines of Rochester bring together drivers of all ages and interests. Mapes is active in the scene, often taking out his 1979 Lincoln Continental low-rider to connect with fellow enthusiasts at car shows and social events.
CONTINUED >
Chris Washington, president and founder of Roc City Mustangz, has known Mapes for nearly a decade, first as a customer referred to his detailing work, and later as a friend both within and beyond the club. “Warren is well known and respected throughout the Rochester car community,” Washington says.
Events like The Little Speed Shop's monthly Cars & Coffee, which draws 300–400 vehicles each Saturday morning, speak to the region's passion for the craft. Inspired by West Coast car culture, owners Kevin and Jillian VanValkenburgh created the gathering to bridge generations and bring the community together around a shared love of automobiles. "I love to hop in my own car and go support another shop," Mapes says.
Mapes believes car passion is instinctive, reflecting that he’s always been drawn to anything with wheels and a motor, and he sees similar enthusiasm reflected across local car clubs. With such an active scene, he says car culture often starts young. Teens and young adults see customized vehicles with sleek wheels, tinted windows, and gleaming finishes and feel inspired to personalize their own rides. It’s a cycle that keeps the culture alive, he says.
THE ROAD AHEAD
Warren Buff-It continues to grow, serving customers with meticulous attention to detail, whether working on personal collectibles, family vehicles, or fleet projects. Mapes also continues to collaborate with top specialists in the region for services like paintless dent repair and wheel refinishing, ensuring clients get the best results without leaving the shop.
Looking forward, he’s excited to test a new product this year that he believes could be a “game-changer,” offering high-end protection at a fraction of the cost. Stay tuned, he says, but he won’t roll anything out until he’s confident in its performance, saying, “Transparency and honesty. That’s everything.”
In the end, Mapes’ story is about more than building a successful detailing business. It’s about staying true to a lifelong passion. From those early days with toy cars to the thriving shop he runs today, his journey mirrors the spirit of Rochester’s car community: one rooted in craftsmanship, individuality, and the stories behind every vehicle.
Mapes’ Tips for Washing and Detailing Your Own Ride
A professional detail can make your vehicle look incredible, but keeping it that way takes proper care. To maintain that just-detailed look, he suggests:
• Hand-wash is best. Skip automated car washes, even touchless ones. They often use harsh acidic foams that strip wax and protective coatings.
• Use pH-neutral soap. Avoid “wash-and-wax” products that only provide temporary protection and compromise quality.
• Stick to the two-bucket method , one for soapy water, one for rinsing your mitt. Never mix the two.
• Work top to bottom to prevent dragging road grime across cleaner surfaces.
• Wipe front to back and avoid circular motions.
• Use separate tools for lower panels . Rocker panels collect the most grit. It’s best to keep them isolated.
• If you drop your mitt, clean it. Even a tiny pebble can scratch your paint.
• Use the right materials. Microfiber mitts and towels provide a softer, safer touch.
• Mind your glass cleaner. If you have tinted windows, make sure the cleaner is tint-safe.
• Add a grit guard to keep debris at the bottom of your bucket, away from your mitt.
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FO R THE NEFARIOUS BROTHERS, THE BEST INGREDIENTS HAVE ALWAYS BEEN CRAFT, COMMUNITY, AND MISCHIEF.
ARTICLE BY SARAH KEELER | PHOTOGRAPHY SUBMITTED
BROTHERHOOD, VICE BARRELS,
In a corner of Rochester’s tech scene, an unusual project has been developing behind the scenes for more than a decade. Instead of screens and app codes, this one involves oak barrels, carefully measured spirits, and a group of friends bonded by their shared love of vice.
The Nefarious Brothers' specialty cocktail being served at their annual holiday party at Bar Bantam
Ralph Dandrea and Sean Flaherty met in 1999 while working on the same project at a software company. Though their academic paths diverged (Dandrea studied law, Flaherty molecular genetics) both ultimately found their footing in software development.
Today, Dandrea is the CEO and founder of ITX Corp, a Rochesterbased global software company, while Flaherty serves as executive vice president of innovation.
But to some, they’re best known as the original Nefarious Brothers, creators of small batch barrel-aged craft cocktails. “We didn’t want our company name to become entangled with alcohol and vice,” Dandrea says.
That separation gave rise to the “Nefarious Brothers,” a name that began as a tongue-in-cheek label for the group of colleagues, clients, and friends who gathered to enjoy what Dandrea describes as “spicy” activities—evenings built around cocktails, camaraderie, and a willingness to push beyond the ordinary. “Sean and I are both a little hedonistic,” Dandrea says. “Squeezing the juice out of the orange of life.”
What started as a private joke evolved into a kind of hybrid between a secret society and a close-knit social club. Members are “inducted” and given their own nefarious monikers. Over time, the group has grown to include an estimated 40–50 people, men and women alike, with varying levels of involvement, from casual annual partygoers to avid co-conspirators.
At the center of the group’s identity are the cocktails created, mixed, aged, and bottled by Dandrea and Flaherty annually since 2014. While visiting Ireland that year, Dandrea encountered barrel-aged craft cocktails, a concept that hadn’t yet gained widespread traction in the United States. Inspired, he returned home determined to recreate the experience.
Joining forces with Flaherty, the pair began experimenting with mixing spirits, aging them in small barrels, and refining recipes inside their office walls. “It was of dubious legality,” Dandrea says with a laugh. “Now it’s become more acceptable.”
What began as experimentation quickly turned into tradition. The duo selected a handful of cocktails, aged and bottled them, and packaged the results as holiday gifts for select clients. “We gave those out with our Nefarious Brothers label, and people loved it,” Dandrea says. “They were asking us, ‘Where can I get this?’ We had to tell them it was a fake brand.”
It didn’t stay “fake” for long, at least not in spirit. Since 2014, the Nefarious Brothers have produced a new collection of cocktails each year, culminating in an annual party that has steadily grown in both size and reputation.
“It’s really about a bunch of people having a good time and having some good cocktails,” Flaherty says. “These are some of the best cocktails in the world, in my opinion.”
Their approach is deliberately distinctive. While many modern cocktails rely on mixers, juices, or simple syrups, the Nefarious Brothers adhere to a single, non-negotiable rule. “All ingredients must be nefarious,” Dandrea explains.
In practice, that means a focus on spirits, bitters, and aromatics, often drawing inspiration from Prohibition-era recipes of the 1920s and ’30s. Classics like the Old Fashioned are reimagined, while original creations highlight the nuances of specific ingredients.
“It’s really about a bunch of people having a good time and having some good cocktails,” Flaherty says. “These are some of the best cocktails in the world, in my opinion.”
— Sean Flaherty
One example is “The Mizunara,” a blend featuring Akashi Japanese whisky and mizunara oak liqueur, crafted to create a profile that “whispers rather than shouts.” The process itself is as meticulous as it is creative. Each year begins with research and brainstorming, followed by sourcing ingredients and a period of trial and error. Using smaller barrels to accelerate aging, the pair mixes, tastes, and adjusts until each recipe meets their standards. Final batches, destined for gifting and celebration, typically age for about eight weeks.
But for Flaherty and Dandrea, the cocktails are only part of the story. Each bottle is accompanied by a narrative, written by Flaherty, that explores the history of an ingredient, the cultural significance behind a flavor, or the evolution of a particular recipe. These stories are compiled into booklets included with the annual gift sets, turning each release into something closer to an experience than a product.
The packaging often includes an extra flourish. Past editions have featured accessories such as a folded leather cocktail kit or a wood-burning tool for smoking drinks. One year, they minted “Nefarious coins,” each redeemable for a favor from a fellow member. “It’s about storytelling,” Flaherty says. “It’s about creating something memorable.”
That ethos extends beyond the cocktails to the gatherings themselves. Nefarious outings might include nights on the town, sporting events, or international trips, like an especially memorable whirlwind four-day excursion to London in 2015. “We call it our two weeks in London, even though it was just four days, because we packed so much in,” Dandrea says.
“IT’S ABOUT FRIENDSHIP,” HE SAYS. “IT’S ABOUT CONNECTING WITH PEOPLE. VICE IS MEANT TO BE SHARED.” — RALPH DANDREA
Despite early ambitions to turn the concept into a full-fledged business, including a brief pop-up bar during the Rochester Jazz Festival, the founders ultimately chose to keep the Nefarious Brothers intentionally small and private. “We didn’t want this to start to feel like work, even though it is a lot of work,” Dandrea explains.
Instead, the focus remains on connection and high-quality cocktails that celebrate craft, pleasure, and community. “It’s about friendship,” he says. “It’s about connecting with people. Vice is meant to be shared.”
In a time when many feel pressure to monetize every hobby, the Nefarious Brothers offer something a little different: a reminder that a well-crafted drink, a good story, and the right group of people can turn an ordinary night into something extraordinary.
Try one of the original recipes created by the Nefarious Brothers:
The Cock and Bull
• 2.5 oz Jameson 12-year Reserve
Irish Whiskey
• 3/4 oz Combier Elixir
• 0.5 oz Luxardo Maraschino Liqueur
• A dash of Absinthe
You can shake it with ice if you must, but it’s better served by placing it into a freezer overnight, then pouring without ice. Either way, add two shakes of Fee Brothers orange bitters and two shakes of Fee Brothers black walnut bitters. Fee Brothers, a Rochester institution dating back to the Civil War era, adds a local touch.
A Nefarious Brothers trip to Alaska in 2022.
Ralph Dandrea (L) and Sean Flaherty (R) sampling a batch of cocktails in 2025.
CELEBRATING FATHER'S
MEN ARE CLAIMING THEIR SEAT AT THE TREATMENT TABLE, AND THEY’RE NOT LOOKING BACK
GENTLEMEN, WELCOME TO THE SPA
have," Dr. Whipple says. Hair transplants and topical treatments to help regenerate growth on the head round out the hair-focused side of the menu.
"We're seeing a lot more men coming in, and it really is the more modern man," she says. "Men under 40 or 45 are particular about the hair on their body. They think nothing of coming in to get it removed." That includes younger men and teenagers, some coming in for something as specific as a unibrow.
ARTICLE BY KATRINA
In a camera-ready society, caring about your appearance is no longer vanity. It's simply human. Pair that with a culture increasingly focused on health and wellness and a fading stigma around male grooming, and it's no wonder the male aesthetics market is having a moment—one expected to grow at an annual rate of 7.2% from 2025 to 2034, according to market research firm Market.us.
At Envision Oculofacial Plastic Surgery and Medical Spa, ophthalmologist and owner Dr. Katherine Whipple is seeing a rise in male clientele. “I think in the past, men thought medical spas were for women only, or it was kind of a fluffy fu-fu women's place to just go get pampered. That’s not what our medical spa is about. We’re geared toward treatments that will improve skin or appearance overall,” she says.
For a while now, the most popular treatment has been laser hair removal, whether it's the neck, back, shoulders, legs, or even knuckles. "It's a great treatment, and we have lasers that work on the thicker hair that men typically
Beyond hair, men are increasingly showing up for skin treatments as well. Hydrofacials, which use suction to clear oils from pores, have become popular, particularly given that men tend to have thicker, oilier skin than women. And for teenage boys reluctant to go the oral medication route for acne, spot and laser treatments have become a popular alternative.
Treating men looks a little different than treating women, Dr. Whipple notes. The approach to something like Botox, for instance, isn't about perfection, it's about subtlety. "Women want a smooth forehead that light bounces off of perfectly. No man says that to me," she says. "They just want to soften things." For men, the goal is a gentler touch, softening deep lines without erasing the character that comes with it.
For men curious about skin treatments, Dr. Whipple recommends broadband light therapy as a good entry point because it’s subtle. "Our goal is to have people know you look better but not really know why," she says. “One patient even said, ‘My friends asked me, are you not drinking anymore, you’re more bright eyed?’ They know you look better but they don’t know why. To me that’s the best result.”
Many people assume it's wrinkles that age them, but Dr. Whipple says the real culprit is usually sun spots. Broadband light treatment uses different wavelengths to target specific skin concerns, from sun spots and freckles to redness and the tiny blood vessels that tend to appear around the nose, which is one of the more popular treatments men come in for.
Walking into Envision Oculofacial Plastic Surgery and Medical Spa, the atmosphere feels more like a polished medical office than a traditional day spa. This is intentional. There are no robes, no slippers, no clouds of perfume at the door. "We offer medical-grade treatments to induce permanent change in the skin, so it's a different mentality," Dr. Whipple says. It's an environment designed to put all patients at ease.
The message Dr. Whipple wants men to hear is a simple one: You're not alone. "I wish more men knew how many of their peers are already doing it, they just don't talk about it,” she says. “[Men] want to look young and vibrant too, not just women.”
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Slow
Braise
ARTICLE BY KATRINA M. RANDALL PHOTOGRAPHY BY KELLY KESTER PHOTOGRAPHY; SUBMITTED
How Josh Miles Built a Rochester Hospitality
Empire One Table at a Time
Josh Miles didn’t stumble into the hospitality industry. It found him in the back of one of many South Carolina kitchens while tagging along with his father on sales calls as a child. It may have been inevitable, with both of his grandfathers running small cafes in different locations, yet somehow providing a north star to Miles’ future. The atmosphere and the friendly staff was the start of the slow braise that would simmer for decades, transforming a young, passionate kid into one of Rochester’s most well-known and ambitious restaurateurs.
Photo: Kelly Kester Photography
By the time he was 14, Miles, founder of SCN Hospitality—the umbrella that encapsulates some of Rochester’s hottest restaurants and bars—was working in restaurants, whether he was running the cash register at a Greek-owned fast food joint, or later, working as dishwasher, server, food runner, bartender, host, or manager.
He’s been called a visionary by partners and staff. And, if you ask his mother, Laveda Miles, she’ll tell you long before he was organizing staff and overseeing an entire hospitality group, he was organizing talent shows and could plan a party with a pager “in a heartbeat.”
“He’s always loved people and always wanted to be around people,” Laveda says. Inspiring people in a shared vision hasn’t stopped for Miles, who just found a bigger stage, allowing his visions to become reality.
ROOTS
Although hospitality was in his blood and a part of his upbringing, Miles first set off to college with the idea of earning a degree in wilderness leadership. An outdoor enthusiast at heart, he spent time as a lifeguard and river raft guide. But the degree program wasn't the right fit, and Miles returned to his other passion—the hospitality industry, pursuing a degree in hospitality and tourism management instead.
Miles' journey from the South to Rochester began in the mid2000s, when he was working on Kiawah Island outside Charleston at a golf community and hotel resort. In his fourth year there, a Wegmans team came through, and he was recruited to come to Rochester. "Where I worked was owned by a very large corporation, and the person who owned it didn't even look at you," Miles says. "Then in my final meeting in Danny Wegmans' office, he spoke to me like he really cared." For Miles, that difference in culture was reason enough to make the leap.
During his time at Wegmans, working as a general manager both in the store and at the Wegmans-owned Next Door Bar & Restaurant, Miles built a network of connections. A passionate sommelier, he organized a trip to Napa Valley that further cemented his reputation as a hospitality authority. As his entrepreneurial spirit took hold and the backing of the right people fell into place, he set out to open his own restaurant. In 2013, The Revelry opened downtown, now known as Rev BBQ.
At the heart of Miles' decision to go into business for himself was a passion to bring a hospitality-first, guest-first experience to a dining scene he felt was missing it. "We opened the restaurant with pure hospitality in mind, giving people an experience that transforms their reality," Miles says. "We wanted people to step back in a place in time, and I feel like we really crushed it."
Several months into the launch of The Revelry, the Strathallen Hotel asked him to come on board to direct their food and beverage program. Miles' wife, Jenna, quit her job to take over the helm of The Revelry in his absence. Although it was a lot to manage, it didn't slow him down.
“We opened the restaurant with pure hospitality in mind, giving people an experience that transforms their reality.”
SETTING THE TABLE
Since the opening of The Revelry, Miles has opened a number of restaurants in Western New York, even opening a spot in Buffalo. Today, they currently own six unique restaurant concepts in the Rochester area, where they intend to keep their focus: The Rev BBQ, Branca Midtown, Bitter Honey, Velvet Belly, Ziggy’s, and Patron Saint.
Miles is someone who understands that building something enduring is to surround yourself with good people. In 2014, he sat down with Chelsea Felton, who’d worked in the industry previously but had left to stay home with her kids. Just like his son, nine-year-old Grady—who Laveda says can talk you into anything ("When I'm around Grady, it's just like déjà vu 40 years ago," she says)—there's something about Miles that makes people buy in. It's how he talked Chelsea Felton into returning to the industry and coming to work for him.
For Felton, it came down to his energy and a sense that they were genuinely aligned on ethos and passion. Whether it was importing an oven from Italy for their Italian restaurant Branca Basin (previously owned by Miles and Jenna, but now independently owned) or sourcing equipment from Mexico for their Mexican concept Bitter Honey, Miles was always going the extra mile. "Every restaurant, there were roots, there was a reason, and this passion," Felton says. "He put so much into it. It was about creating something bigger for Rochester."
When she walked into The Revelry and discovered he'd convinced his entire bar staff to relocate from Buffalo to Rochester, it sealed it. This was someone who led with loyalty, and she was in. Today, Felton serves as vice president of SCN Hospitality.
But for all his ambition and polish, Felton has seen the man behind the suit. Traveling to South Carolina with him, his Southern roots came into full view, evident not only in his focus on hospitality and cuisine, but in the image of him behind the wheel of a truck, cigar in hand, snacking on boiled peanuts. "That's not what you'd expect when you see him in his black suit walking around Patron Saint," she laughs.
Just like he found financial backers and believers through his work at Wegmans, he has a talent for bringing patrons into his orbit. Tom Riggio started out as a customer at The Revelry, but quickly became a friend to Miles, who likes to spend time on the floor socializing with guests at each of his restaurants. Their growing friendship prompted Miles to
ask Riggio, who has spent his entire career in food and beverage, to come on as a co-owner. “Josh’s passion, his downright hospitality, and the way he treats people just connects with me,” Riggio says. “He treats people how he wants to be treated. I’ve seen it as a friend and as a business partner. Developing his staff has been fun to watch.”
THE SALT SHAKER
When Riggio contemplates Miles’ leadership style, he notes that Miles is direct and a glasshalf-full type of guy. With every restaurant being unique, he’s also adaptable. “He can go from Patron Saint to Ziggy’s and has an ability to know where his audience is at and adjust his style to that.”
Miles’ mom sees him as a big-picture type of person. “Before we opened Bitter Honey, he went there and there was graffiti on the walls, and he could see this wonderful restaurant,” she says.
“He always has a vision of what something could be and how much better it could be.”
The sentiment is often the same between those that know him best, with Felton noting how he’s an ideas guy. “He’s the cheerleader of hospitality. He's the go-getter. He’s always up to the challenge. He finds unique features and ideas
Miles and his wife, Jenna
Miles when he was younger with his mom, Laveda
in people and he runs with it,” Felton says, also appreciating Miles’ willingness to let his employees spread their wings. “He gives people autonomy. He trusts what people bring to him.” Miles, along with his team, have worked to create a company, not just a restaurant job, Felton adds, noting how they offer health insurance and 401ks. “He always says we have to grow, we need more opportunities for people.”
It’s this type of loyalty to his staff that makes them loyal to him, with some employees having worked at the company from the beginning. “He’s definitely a risk taker, and he believes in Rochester,” she adds.
Miles himself points to the Salt Shaker theory from international hospitalarian Danny Meyer, which says owners need to use “constant, gentle pressure” to maintain high standards. “You have a table and a salt shaker. As the guy or girl who owns this place, you dictate where you want the shaker. But all day people are going to move it,” Miles says. “It’s your job to constantly put it back and show them where it goes, and I apply that. You have to be on it and all over it.”
SOMETHING BIGGER
Before Miles was born, he had a brother who passed away from heart complications related to Down syndrome. Though they never met, his brother became part of his story, shaping in Miles a heart for children with special needs. It's a sensitivity that extends into his own life as a father, to Grady and ten-year-old Georgia, both of whom have grown up in and around the restaurants. "He's a great father," Riggio says. "He spends a lot of time with his kids. He's not just married to the restaurant." For Miles, family and hospitality have never been separate worlds.
For years, Miles had been looking for a way to channel his heart for children into something meaningful for the Rochester community. That vision culminated in the launch of the Shoot
Big Project, a nonprofit with a mission of enhancing local children's lives through signature events and experiences.
In its inaugural year, the organization will host the Big Shooter Open on June 15 at Oak Hill Country Club, benefiting Golisano Children's Hospital. "I'm going to throw the best party and give substantial money to the hospital, which sees 9,000 kids a year," Miles says.
True to form, they're putting a fresh twist on the traditional golf tournament with on-course SCN restaurant stations featuring chefs serving wagyu, fresh oysters, and sushi, top-end beverages, and Cuban cigars. For those who'd rather skip the fairway, there's a champagne lunch and retail event running alongside. Their hope is that it will be the kind of afternoon people will be talking about long after, and SCN plans to host at least one event every year, each benefiting a different children's organization.
THAT’S IT FOR ME
Laveda spoke of Miles' generosity of spirit since he was a small child, and it's that generosity that seems to drive everything he's built as a restaurateur. For Miles, bringing people together isn't a business model, it's something humans have been doing since the beginning of time. Ensuring that every guest feels special is simply part of that Southern hospitality he was raised on.
"I really think it goes back to one of the things as old as time— communal, people coming together to nourish themselves and communicate with each other," he says. "There's nothing better than coming together over food and drink. That, to me, helps stitch up the fabric of the community."
And the best part? "When we have guests sitting there and their experience takes them to a level where their life is affected in a positive manner, that's it for me. It's really about the human experience and the effect on them."
For more information about the Shoot Big Project and the 2026 Big Shooter Open, visit https://www.shootbigproject.org
Pickle In A
ARTICLE BY PAULI REEP
PICKLE-BRINED CHICKEN WINGS SOAR TO THE NEXT LEVEL WITH ALABAMA WHITE SAUCE.
I’ve spent years searching for the perfect wing flavor, never quite satisfied, until I heard a podcast suggestion: brining chicken wings in pickle juice. It sounded strange at first, but it yields incredibly tender and flavorful wings! Since then, I save pickle juice from every jar I buy just to recreate these beloved wings. If I run out of pickle juice, olive juice works too. I air fry mine, but if you don’t have an air fryer, cook them as you normally would. Don’t forget to toss them in a buttery dill sauce and try the Alabama white BBQ sauce for an extra layer of goodness!
Pickle Juice Brined Wings
INGREDIENTS
• 2 pounds chicken wings (flats and drummettes)
• Pickle juice - enough to cover wings
• 1 – 2 teaspoons garlic salt
• ¼ teaspoon pepper
• 6 tablespoons butter
• A few dashes of hot sauce
• 2 tablespoons fresh dill, chopped
INSTRUCTIONS
1. Place chicken wings in a non-reactive container and pour pickle juice over chicken wings until completely covered.
2. Place it in the fridge and let it marinate, covered, for at least 8 hours.
3. Drain wings, discard pickle juice, and completely pat wings dry.
4. Put dried wings in a bowl and sprinkle with garlic salt and pepper. Mix well.
5. Place wings in an air fryer basket, being careful not to crowd. Cook at 400 degrees for 28 minutes, turning every 8 minutes until crispy. If you don’t have an air fryer, bake them in the oven for 35 - 40 minutes at 400 degrees, flipping halfway through.
6. Melt the butter and add a few splashes of hot sauce of your choice and mix in a bowl. Add wings and completely cover with butter mixture. Sprinkle with fresh dill and toss a few times, and serve with my white barbeque sauce.
Alabama White BBQ Sauce
INGREDIENTS
• 1 ½ cups mayonnaise (I prefer Duke’s)
• ¼ cup water
• ¼ cup white wine vinegar
• 1 tablespoon pepper, coarsely ground
• 1 tablespoon Creole mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 teaspoons prepared horseradish
INSTRUCTIONS
Whisk all ingredients together until blended. Dip your pickle juicebrined wings in this sauce and taste the joy! Store in the refrigerator for 1 - 2 weeks.
realty report
This data is a sampling of sold properties from April 2026. Source: IRES MLS system.
AN EXCERPT FROM EPISODE 6 OF SHARE THE LIFESTYLE, A CITY LIFESTYLE PODCAST
Photographer: Brittany Dawn Short
Creative Director: Jen Birn
Stylist: Stephanie Coultress O’Neill
Location: Hotel Saint Cecilia, Austin, TX
MIKE JOHNSON HAS BUILT HIS LIFE AROUND ONE QUIETLY RADICAL IDEA: THE STANDARD YOU SET PRIVATELY IS THE ONLY ONE THAT MATTERS.
After eight years in the Air Force, a celebrated run on national television, and a health crisis abroad that sent him deep into supply chains and ingredient certifications most founders never touch, the result is Oshun — a luxury ritual brand built on provenance you can trace and integrity you can verify. In an exclusive conversation for the Share the Lifestyle podcast, Mike shares what it actually takes to build something worth putting your name on. Read the highlights below, then scan the QR code for the full episode.
Q: YOU BECAME A FAN FAVORITE ON THE BACHELORETTE AND THEN LEFT THE SPOTLIGHT. YOU MOVED TO MEXICO, LEARNED SPANISH, THEN COSTA RICA, AND BUILT A COMPANY. WHAT DID THAT EXPERIENCE TEACH YOU ABOUT HUMAN BEHAVIOR?
A: “If you’re a good person going in, that shows. If you’re not, that shows too. I also learned that people form this parasocial relationship with you — they assume things about you. When all actuality, different circumstances bring out different parts of who you are. I was on TV trying to find love. The kindness people were showing after felt a bit fake, because they wanted to be a part of something that isn’t who I am individually, but a part of what they saw on TV. And so I had to get away from everybody and everything and the noise.”
THE QUIET STANDARD:
MIKE JOHNSON
“Too many people have prayed for me. So I’ve got to get up and do the walking.”
— Mike Johnson
Q: YOU JOINED THE AIR FORCE RIGHT OUT OF COMMUNITY COLLEGE. WHAT WERE YOU ACTUALLY RUNNING TOWARD?
A: “There was something in me that was saying: I’m not living up to my full potential. I was being a follower. My uncle said, ‘What’s going to make you become an adult the fastest?’ I said, obviously, the military. The Air Force broadened my thought process more than anything. We’re so caught up in our own perception — when you learn to understand different people’s perspectives, it adds to you in so many ways.”
Q: WITH OSHUN, YOU OWN YOUR MANUFACTURING, YOU EMPLOY A CHEMIST, EVERY PRODUCT HAS A BATCH NUMBER TRACEABLE TO ITS ORIGIN DATE. WHY DID YOU DECIDE TO GO THAT DEEP WITH THE BRAND?
A: “The EU bans 1,100 ingredients in personal care products. The U.S. bans nine. That’s my starting point. Oftentimes, it might be the same ingredient, but it comes from a place where it doesn’t have the highest purity. And 60% of what we put on our skin is absorbed. Every product Oshun makes carries a batch number that goes back to the exact day it was created — I can show you every single supplier, the date, the origin. I own more than one part of the supply chain because that’s the only way I can stand behind what’s in the bottle.”
This conversation is just the beginning. Mike goes deeper into why he’s buying land up north, the family in the Philippines who prayed over his factory floor, and what he’d tell every person ready to stop performing and start building. Scan the QR code for the full, exclusive City Lifestyle interview on the Share the Lifestyle podcast.
MIKE JOHNSON
events
JUNE 6TH
Camp Haccamo's 13th Annual Car, Truck & Cycle Show
The Mall at Greece Ridge, (Behind the former Sears store) | 8:00 AM
Sponsored by 13 dedicated Rotary Clubs, this annual event includes vendors, music, food, door prizes, a 50/50 raffle, and of course outstanding vehicles. Gates open at 8 a.m. with awards shortly after 1 p.m. Proceeds benefit Camp Haccamo, a fun, safe, overnight camping experience for 180 children and young adults with special needs. Rain Date is Sunday, June 7.
JUNE 6TH
Genesee Valley Homesteading Exposition
Hemlock Fairgrounds, 7370 Fair St. Hemlock | 8:30 AM
The Genesee Valley Homesteading Exposition will feature workshops, demonstrations, speakers, local vendors, farm stand owners, food, drinks, and craft beer at the Hemlock Fairgrounds. Designed for homesteaders, hobbyists, and farmers of all scales, the event includes speaker sessions and demos with admission, plus additional paid workshops. Tickets are $10, with children 12 and under admitted free. More info: hemlockfair.org
JUNE 15TH
Big Shooter Open
Oak Hill Country Club, 145 Kilbourn Rd, Rochester | 8:00 AM
The inaugural Big Shooter Open makes its debut June 15 at Oak Hill Country Club's East and West Courses. Produced by The Shoot Big Project and SCN Hospitality and benefitting Golisano Children's Hospital, the event pairs a tournament with the elevated food, beverage, and hospitality SCN is known for. Registration and sponsorships are available. More info: shootbigproject.org.
JUNE 16TH
Who-Done-It Murder Mystery Dinner Cruise on the Colonial Belle
400 Packetts Landing, Fairport | 6:30 PM
Board the Colonial Belle for a Who-Done-It Murder Mystery Dinner Cruise along the Erie Canal, departing from Fairport. This interactive experience puts you in the middle of the action as you help solve the mystery over a served dinner. The package includes cruise, entertainment, dinner, and service charge. Additional dates available through October. More info: colonialbelle.com
JUNE 18TH-21ST
Harborfest Festival
Ontario Beach Park, 50 Beach Ave, Rochester | 12:00 PM
Celebrating its 40th anniversary, the Harborfest Festival returns to Ontario Beach Park for four days. This year's highlights include dockside tours and public sails aboard the historic 1893 tall ship Lettie G. Howard, plus a performance by the X-Squad Water Ski Show Team. Arts and crafts vendors, sand sculpting, and more round out the festivities. More info: ontariobeachentertainment.org/harborfest
JUNE 19TH-27TH
Rochester Regional Health Rochester International Jazz Festival
Downtown Rochester (multiple locations) | 6:00 PM
Now in its 23rd year, the Rochester Regional Health Rochester International Jazz Festival, presented by M&T Bank, spans nine days and 300-plus concerts across 19 walkable downtown venues, with 110-plus free shows, and up to 20 performances nightly. Since 2002, the festival has grown to 210,000-plus attendees and generated over $220 million in regional economic impact. More info: rochesterjazz.com
