Sigma Phi Epsilon - University of Missouri

• 3 • SigmaPhiEpsilon TheSigEpTigerHeart "S "S igEp offers a different kind of fraternity experience, emphasizing personal and professional development. The ability to gain leadership experience right away and be a part of something bigger than myself really appealed to me." SigEp has changed the life of Greg Pierson '23 and provided him with wonderful friendships and invaluable experiences. "I'm grateful every day that I'm a part of this great brotherhood." Wanting to ensure MO Alpha Chapter remains strong so it can impact the lives of young men for years to come, Greg has committed to serving the brotherhood. "In summer 2023, MO Alpha became the fastest chapter in SigEp history to go from reestablishment to Buchanan Cup winner. As a member of the National Board of Directors, I had the opportunity to hand the trophy to Chapter President Cody Salka '25. Cody is also a close friend and mentee; it was an experience I'll never forget!" Greg volunteers with MO Alpha as the AVC secretary and mentor to the chaplain. He also serves Illinois Xi and Wisconsin Zeta chapters and has served SigEp on the national level in a variety of ways. "At the recent Carlson Leadership Academy, I delivered a keynote speech on the topic of growth. SigEp is at an inflection point; we must grow our number of members in order to continue having the impact our fraternity is capable of." In his career, Greg is a consulting analyst in Deloitte's government and public services practice. "I've had the opportunity to serve the Department of Defense in the areas of finance transformation and finance strategy," he shared. "This role has given me exposure to a wide variety of critical budget functions for our clients, and I've had the chance to lead a team performing budget execution roles early on in my career." "After just over a year with Deloitte, I was put in charge of two work streams and a team that executes critical functions for our clients. I believe that the leadership experience I gained as an undergraduate with SigEp has helped me earn the trust of my superiors very quickly." Having recently moved to Chicago, Greg has enjoyed reconnecting with brothers in the area. Outside of work, he stays active by running, biking, and playing soccer. Greg's younger sister graduated from Mizzou in May. "I have another younger sister that I'm hoping to recruit to join the family tradition in a few years!" MO Alpha Prepares Greg Pierson '23 for Life W ho knew that the strictly institutional fare of 405 Kentucky's kitchen—grilled cheese, scorched tomato soup, etc.—would inspire these brothers to establish outstanding reputations and thriving businesses in the food and restaurant industry? Nathaniel Reid '02 recently became a third-time semifinalist for the James Beard Outstanding Baker Award. Fewer than 20 bakers nationwide reach that level, and a visit to his namesake bakery in Kirkwood makes it clear how Nathaniel's French- inspired pastries, baked goods, and sandwiches have earned him those accolades. Raised in Farmington, Missouri, Nathaniel made his way to MU and MO Alpha, and he fondly recalls his years in the house and being highly engaged with the chapter and on campus, especially the 2001 Washington, D.C., Conclave where he was part of the MO Alpha delegation who picked up a Buchanan Cup. His restaurant career began as an undergrad when he was a busboy at Flat Branch, dishwasher at the University Club, and prep cook at Chris McD's, where he caught a break. The pastry chef took off sick, Nathaniel donned his apron, and the rest is history. He changed his major from biology to hotel and restaurant management, graduated, and headed to Le Cordon Bleu Paris. Gigs in the pastry kitchens of Joël Robuchon Las Vegas and the AAA Five Diamond St. Regis in Dana Point, California, prepped him for his return home and founding Nathaniel Reid Bakery in 2016. Mike Duffy '73 owns several namesake restaurants throughout St. Louis. He left college before graduation and began working in the restaurant industry from the ground up. Starting in food service at Six Flags in Eureka and in Georgia for several years, he returned to St. Louis in 1980, taking some bartending gigs, operating a Taco Bell franchise, then a stint at the Westborough Country Club, where the drive to call his own shots took root. He opened Mike Duffy's in Kirkwood in 1986 with a partner, establishing one of the first sports bars in the country. "We just wanted a place to watch sports and get a burger and beer," he recalls. His Town and Country location opened three years later, and after that, a spot in Richmond Heights, now managed by his son. Still enjoying the business, Duffy has no plans to retire, and Mike Duffy's was recently named as one of the top family-friendly restaurants in St. Louis by St. Louis Magazine. Pete Ferretti '93 and Buddy Coy '93 were close friends at MO Alpha and have remained so in the 30-plus years since. After short attempts at "regular jobs," they opened three Mr. Goodcents stores in 1997. In 2002, Pete founded umbrella company Lounge Concepts, and from there, the brothers expanded gastronomically and geographically, with two Circle 7 Ranch locations, The Pepper Lounge, Mandarin Lounge, Mist at Lake of the Ozarks, Lumen Private Events, El Borracho Cantina, and The Outfield at Mike Shannon's. Greg Raeman '91 also trod a unique path into the restaurant business. His sister—and fellow Tiger—Denise Gannon began working at age 15 for Stefanina Roderick at her namesake restaurant in O'Fallon, ultimately partnering with Greg to purchase Stefanina's Wentzville location in 2000. Still serving the original Italian family recipes, the Gannon and Raeman families have added their own tastes to the menu and enjoy a highly committed following. The family affair includes many of Denise and Greg's family members, including Greg's 78-year-old mom and her handmade pies. Matt Jenne '97, a double legacy (Bob Jenne '62 and Mark Jenne '92), decided to build his restaurant business in Columbia upon picking up his engineering degree (and later an executive MBA). Matt stays busy with his three restaurants: Addison's (new American cuisine, two locations) and Sophia's (Mediterranean), all fixtures in our favorite college town. In addition to peddling fine food, Matt has remained involved in MO Alpha and various city and university boards and committees, not to mention his four kids. SIGEPS AND THEIR RESTAURANTS Brothers Feeding Others Brothers Feeding Others Nathaniel Reid '02 Mike Duffy '73 "Our chapter is always seeking volunteers to serve as professional mentors to undergraduates. For anyone interested in getting involved, please reach out to me at greg.pierson17@gmail.com."

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