“PIRATE” JOHN HUGHES - PARTNER
In true pirate fashion his passions are: “Beer, Boats, Babes” - and not necessarily in that order.

On one of his many trips to Key West, John garnered the nickname that has stuck with him through the years - “Pirate” John. Back then he was a hippie, and in Key West, hippies are considered Pirates. John’s no stranger to the open waters, as he’s traveled most of the world working at the helm, as Captain on charter or fishing boats; primarily from Alaska to Key West ports.

John began visiting Lake Havasu about 12 years ago while on a whim traveling through and fell in love with the town and the beer. Brewmaster Lon was then working at Barley Brother’s, which was conveniently along John’s route into town from where he often stayed.

Over the years and many beers, Pirate John and Lon often spoke of their dreams to someday form a partnership and create an innovative brewery - thus College Street was born.

LON WEATHERSON - BREWMASTER / MANAGING PARTNER
A philosophy major at the University of Kansas, Lon was on a path to become a lawyer. However Lon’s dorm mate didn’t exactly warm up to his deep philosophical conversations. So once his roommate moved out, Lon used the extra space to spend evenings brewing in his dorm room closet. It was an interesting hobby that eventually landed him his first Brewmaster position at Free State Brewing Company - the first “legal” brewery in Kansas for about 100 years. There Lon honed his skills and even took courses in microbiology and microscopy to further understand the science behind it. After 15 years of brewing sprinkled with lots of college courses, Lon graduated Magna Cum Laude from Northern Arizona University.

After 8 years at Free State, Lon was bit by the travel bug and landed in Lake Havasu. Here, he managed the installation and setup of Barley Brother's brew room and has been their Brewmaster since 1997. Lon’s experimentation with different ingredients, utilization of top quality grains from independent, family-owned growers and innovative brewing methods has helped earn Barley’s 7 medals at the Great American Beer Festival - the largest commercial beer competition in the world.

“When you look at history, especially American history, beer plays a big part. A huge part of the formation of this country was conducted in pubs.”

Just image the possibilities that exist over a cold beer...

ANTHONY CROSSLEY - CHEF
After living in San Francisco, New York and Austin and enjoying farm fresh produce stands to purchase dinner items, Anthony thought it would be a challenge to bring fresh, local food to the tables of Lake Havasu residents. And, yes, it has been a challenge - it is the desert after all... However, Anthony has made some connections and continues to strive towards local, sustainable and serving in-season food as much as possible.

Respect for these ingredients is the cornerstone of Anthony’s culinary philosophy. Anthony’s mantra is to draw out, compliment, and enhance the natural flavors, not to over-manipulate and disguise the natural beauty of the food. This is achieved by using sauces based on fresh vegetable purees and essences, infused oils, and light stock emulsifications.

Anthony has worked all positions in the food and beverage industry over the past 18 years, including General Manager of Ilfornio in Walnut Creek, California, but he always yearned to be in the kitchen. In 2004, he was accepted into the prestigious Culinary Institute of America in New York. Since then, he has worked for Rick Orlando at New World Home Cooking in New York as their Catering and Bakery Chef and as a Chef at the Hyatt Lost Pines just outside Austin in their ultra fine dining restaurant, Stories.