J. Gilbert’s Glastonbury

John Halpin

Area Manager

With over 30 years of experience in the restaurant industry, John Halpin brings a passion for hospitality, people, and excellence to everything he does. For the past six years, he has had the privilege of leading the team at J. Gilbert's in Glastonbury, where his leadership has helped build something truly special. 

John’s journey began in Ireland, and like the Emerald Isle, it’s been rich and full of flavor. He started as a General Manager and quickly earned a promotion to Area Manager thanks to a hands-on leadership style and commitment to guest satisfaction. Along the way, he has been honored with several awards in recognition of his leadership, including Operator of the Year, Excellence in Training, and General Manager of the Year—accolades that reflect his drive to deliver exceptional experiences for both guests and his teams. 

At the heart of John’s approach is a “Guest First” mindset. He believes in connecting personally with every guest and empowering team members to do the same. This dedication helped the Glastonbury location earn the Recognition for Guest Excellence award—an achievement he is especially proud of. 

Outside of work, John enjoys spending time with his family, cheering on Manchester United, indulging his love of music, sarcasm, and Star Wars, and occasionally driving on the left side of the road when back in Ireland.  His go-to menu recommendation? The Short Rib Gnocchi or Maple Bourbon Salmon—because great meals (like great careers) are all about bold flavors and unforgettable moments.

Erik Blomstran

Executive Chef

Erik brings over 18 years of dedication and culinary expertise to his role as Executive Chef at J. Gilbert’s in Glastonbury. A graduate of the prestigious Culinary Institute of America, Erik has honed his craft through years of hands-on experience and a deep passion for excellence in the kitchen. 

As Executive Chef, Erik is known for his leadership, precision, and commitment to delivering exceptional dining experiences. One of his personal favorites on the menu is the bold and flavorful 18 oz Cowboy Ribeye—a true reflection of his appreciation for quality ingredients and expertly prepared dishes.