About Us
Proprietor Jud Blount
Jud Blount and his Vintage Hospitality Group team have 45 years of restaurant and hospitality experience. His vast knowledge has allowed him to master all aspects of the industry and cultivate innovative concepts. Born and raised in Montgomery, Jud attended the Univ. of Alabama studying Business Administration/Management. Prior to taking over Vintage Year, he was the President, CEO & Co-Owner of Filet & Vine for 19 years where he grew it to be Central Alabama’s largest specialty market, deli and bottle shop. In 2018, he opened Vintage Cafe, a coffee shop and daytime eatery. In 2020 in partnership with Alabama Power, Jud started MGM Greens, a fully climate-controlled hydroponic farm that grows leafy greens and herbs for his restaurants and the community. In 2022, Blount will complete the extensive City Fed restoration project that will include Ravello, a new Italian eatery, along with several private event spaces. Most recently, he was named Restaurateur of the Year by Alabama Restaurant and Hospitality Association.
Jud and his wife Martha have two children, Jud Jr. & Susannah. In his free time, he enjoys traveling, hunting, fishing, and live music. A member and on the Board of Trustees of Fitzpatrick United Methodist Church, he has also been active in the community as a youth coach, co-chairman of The Capri Theatre – Marquee Magic Campaign, Capri Community Film Society President, Light the Heart of Cloverdale Co-Chairman & board member of Jubilee Cityfest in addition to being a former member of Fitzpatrick Volunteer Fire Department. Most recently, Jud has become a member of Montgomery Area Committee of 100 and serves on the Board of Directors for Montgomery Chamber, Montgomery Area Business Committee for the Arts, River Region Trails and the Alabama Restaurant and Hospitality Association.
Executive Chef Eric Rivera
Chef Eric utilizes simple dishes that focus on twists of distinctive ingredients and flavors that showcase seasonality and quality. Most recently, he was a finalist for Alabama Restaurant and Hospitality Association's Best Awards. He is also a part of a culinary and arts exchange with Montgomery, Alabama’s sister city of Pietrasanta, Italy. Chef’s accolades include being named a MGM Impact Maker by the Montgomery Business Journal in addition to national press accolades that include PBS NewsHour, USA Today, New York Times, Forbes and Newsweek Magazines. Additionally, Chef Eric led Vintage Year to being recognized by the James Beard Foundation as a Smart Catch Leader for its sustainable seafood sourcing as well as a grand prize winner of the Blended Burger Contest. A two time winner at the Feast of Flavours event at the Alabama Shakespeare Festival, Chef Eric has also led Vintage Year to be named one of OpenTable’s 100 Most Romantic Restaurants in America, a Traveler’s Choice winner by Trip Advisor as well as Montgomery Advertiser’s Best of the Best Romantic Restaurant.
Raised in Colorado, Chef Eric Rivera’s appreciation for cuisine began at a young age by learning in both of his grandmothers’ kitchens. Starting his career in Colorado, Chef Eric was the sous chef at the historic Marlowe’s Restaurant. After adding to his culinary knowledge, he was given the opportunity at 23 years old to lead the kitchen as the Executive Chef at Lala’s Wine Bar and Pizzeria. While working out west, Chef Eric immersed himself into the local food community focusing on using local ingredients and varying his cuisine with the seasons. These efforts earned his eateries Top Ten Best New Restaurant awards. With new opportunities in Birmingham, Chef Eric next opened the Todd English P.U.B. as the Executive Sous Chef in the uptown area where he ultimately oversaw all hotel food operations for several years. He later brought his experience and talent to the reopening the Historic Redmont Hotel in downtown Birmingham where he oversaw both a café with fresh breads and locally roasted coffee as well as a fine dining Italian-inspired restaurant that utilized local ingredients.
Giving back to the community is important to Chef Eric and in addition to donating to numerous non-profits, he has also served as a judge the Pro Start, a high school program that involved kids in the hospitality industry. In his free time, Eric enjoys working on his home, participating in mud races and spending time with his family that includes wife Alyssa, son Carter and daughters Lorelai and Emma.
Farm Manager Don Inda
Born in Port Austin, MI, Donald farmed and worked in family owned restaurants before going to culinary school. After completing his education, he gained a plethora of experience working for Cruise West and sailed all over the Pacific Northwest from the Columbia Snake River up to Juneau, Alaska. After meeting his wife Cassie aboard the cruise ship, they decided to move to Alabama to be closer to family and now they never have a dull moment with two boys, Jack and Dylan. There, Donald continued his professional career working for the Montgomery Country Club for 10 years. As he spent 25 years learning farm to table cuisine, he looks forward to growing with the plants to expand MGM Greens.