Wichita State University
WSU News
Meet New Hospitality Board Members Ryan Bond, Nick Esterline and Erik Johnson
July 1, 2026
About the Barton School of Business
The Barton School of Business is the home of real and applied learning. A place where students apply knowledge gained from faculty and business leaders while developing professional and life skills. The Barton School is among the top 1% of business schools worldwide due to its double AACSB accreditation in business and accounting. Housed in the award-winning Woolsey Hall, the school features artwork, sculptures, gardens, and The Promise Bridge—a 300-foot-long pedestrian bridge over the water in front of the building.
The Hospitality Management program is pleased to welcome three new members to its
advisory board: Ryan Bond, Nick Esterline and Erik Johnson. Bringing extensive industry
experience and leadership expertise, they will help guide the program’s continued
growth and strengthen connections between students and the hospitality industry.
Leading Through People: Ryan Bond Focuses on Culture and Talent in Hospitality
In hospitality, strong teams are the foundation of strong guest experiences. Ryan
Bond has built his career focused on that connection. After joining Thrive Restaurant
Group in 2011, Bond advanced through leadership roles before becoming chief people
officer, helping guide cultural, brand and operational transformation across the organization.
Bond’s work focuses on leaders and teams across a multi-state organization to build
culture, develop talent and improve how teams operate. He serves on the Hospitality
Advisory Board at the Barton School of Business at Wichita State University, helping
shape how students think about leadership and culture.
“Great hospitality starts with great people,” said Bond. “When teams are supported
and engaged, it shows up in every part of the guest experience.”
His background includes leadership, consulting and a focus on how people grow and
collaborate within organizations. These experiences give him a unique perspective
on how culture influences business performance.
Before joining Thrive Restaurant Group, Bond worked as an organizational development
consultant and taught leadership development and coaching at Friends University, experiences
that continue to shape his approach to culture and talent development.
“Ryan brings a clear perspective on how culture shapes performance,” said Nikki Beyrle,
Hospitality Executive-in-Residence and chief human resources officer at LDF Companies.
“That is something every student entering this industry needs to understand.”
That focus reinforces the importance of strong leadership in hospitality.
“Preparing students means preparing them to lead teams effectively,” said Dr. Larisa
Genin, dean of the Barton School. “Ryan’s insight helps reinforce that focus.”
Building Hospitality from the Ground Up: Nick Esterline Shares an Entrepreneurial Mindset
Building hospitality projects requires more than vision. It requires capital, execution
and long-term planning. Nick Esterline brings that perspective to the Hospitality
Advisory Board at the Barton School of Business at Wichita State University. As president
and founder of TGC Group, Esterline has led more than $500 million in acquisitions
and development projects across hospitality and commercial real estate with a portfolio
that includes more than 40 hotels across 22 states.
“Successful hospitality projects require patience, discipline and a long-term perspective,”
said Esterline. “The best opportunities come from understanding how development, operations
and guest experience work together. Understanding that balance is key.”
Esterline’s work spans development, construction and hospitality management across
multiple states. Under his leadership, TGC continues to expand through new hotel developments,
acquisitions and construction projects. That experience gives students insight into
how hospitality businesses grow—from evaluating opportunities and securing capital
to opening properties and managing operations.
“Nick brings a perspective that connects strategy with execution,” said Nikki Beyrle,
Hospitality Executive-in-Residence and chief human resources officer at LDF Companies.
“He helps students understand how projects come together.”
That perspective reinforces the program’s applied learning approach.
“Students benefit from seeing how hospitality concepts are developed and scaled,”
said Dr. Larisa Genin, dean of the Barton School. “Nick’s experience helps illustrate
that process.”
Rooted in Craft: Erik Johnson Emphasizes the Fundamentals of Hospitality
For Erik Johnson, hospitality begins long before a bottle reaches the table. With
more than a decade at The French Laundry, Erik has built a career at the intersection
of world class service, wine, and hospitality leadership. He is currently launching
Elsewhere Wine Bar & Lounge in St. Helena, his vision for a high fun, low pretension
wine destination. He also serves on the Hospitality Advisory Board at the Barton School
of Business at Wichita State University, where he brings a perspective shaped by Michelin
standards, vineyard to table storytelling, and building fine wine brands on a global
stage.
“Hospitality, at its core, is about creating memorable experiences through genuine service,” said Johnson. “That starts with understanding where a product comes from and the care that goes into it.”
A Phoenix native, Erik passed the Court of Master Sommeliers Certified Exam at age
21 while working at Kai Restaurant, an early milestone that launched a career grounded
in discipline, generosity, and an uncompromising respect for the guest experience.
“Erik is the very definition of hospitality - gracious, intentional, endlessly curious,
and deeply committed to elevating the experience of everyone he encounters.” Said
Nikki Beyrle, Hospitality Executive-in-Residence and chief human resources officer
at LDF Companies. “He embodies the values we strive to instill in our students, and
we are fortunate to have his leadership on our board.”
Erik’s hospitality roots were formed at the legendary Thomas Keller Restaurant Group,
where he spent more than a decade immersed in world-class service culture. Beginning
as a “vintern” at The French Laundry, he ultimately rose to Head Sommelier—curating
a 2,500‑selection, 15,000‑bottle cellar and contributing to what is widely considered
one of the most exceptional guest experiences in the world. At just 24, he became
Head Sommelier at Bouchon Bistro in Yountville and later earned a Zagat 30 Under 30
distinction for his leadership, innovation, and commitment to hospitality at the highest
level.
“We are thrilled to welcome Erik to our Hospitality Advisory Board,” said Dr. Larisa
Genin, dean of the Barton School. “his insights into service excellence, culinary
operations and guest experience will help prepare our students for the expectations
set forth by clientele of the highest caliber.”
To learn more about the Hospitality Program or explore opportunities to get involved,
visit wichita.edu/hospitality.