Our Staff

Timothy Eliason

General Manager

Timothy Eliason is the General Manager for The Madison. Tim has had a long history in the food service industry, starting with his first job as a dishwasher in high school. After high school, Tim decided to follow family tradition and enter the Naval Submarine Force as a Mess Specialist. Tim did a four year tour on the USS Pittsburg SSN 720 where he excelled and received multiple awards such as the Navy Achievement Medal and the Junior Sailor of Quarter for the entire water front.

After his Navy career, Tim enrolled in Atlantic Cap Community College for Culinary Arts and completed a two year course in less than eighteen months with honors. His culinary career began as Executive Chef at Riverton Country Club. With Riverton, Tim led an extensive culinary team handling $3 million a year in food sales.

After 5 years with Riverton, Tim joined the Victor Pub at the RCA Victor Building in Camden.  Here, he assisted in the design of the entire facility, menu, and dining service for the new restaurant.

Having a desire to move back into fine dining and banquets, Tim moved on from The Victor Pub and began his next career opportunity at Braddock’s Tavern in Medford N.J.  During his 8 year reign as Executive Chef, Tim excelled in menu design, revenue growth, and leading a skilled kitchen staff in a positive work environment. He won South Jersey Best Chef in 2012.

After 13 years in the kitchen, Tim felt his next step was to move out from behind the line. He became the General Manager of Braddock’s and used his leadership skills to motivate staff for positive growth and change.

As a former Riverside resident, Tim has always had a love for the Madison & Towne Tavern. When the opportunity to lead this team arose, Tim couldn’t resist. With his leadership, The Madison has made great strides in this competitive market. He also enjoys bringing life back into the redeveloping town.

When not at work, Tim loves to be out on his boat, spending time with his dogs Kettle & Blue, or tailgating an Eagles game.

Laura Reese

Director of Sales and Catering

Laura Reese is the Director of Sales and Catering for The Madison. Laura is a seasoned event professional with over 8 years of wedding and event planning experience. A 2011 graduate from Rowan University with a degree in Public Relations, Laura always knew she wanted to take an event planning career route. After a few years of doing events & marketing for a home health care company, Laura began her full time career in events at Riverton County Club. Under the Director of Sales at Riverton Laura truly blossomed and learned her love for events, especially weddings. Desiring growth and expansion of her event knowledge, Laura ventured into the city and worked for Drexel University. With Drexel, Laura handled their on and off campus catering, including large events of over 4,000 guests such as their alumni weekend and commencement ceremonies. Laura also worked for Brulee Catering, one of Philadelphia’s premiere caterers at the National Constitution Center. With Brulee, Laura handle numerous weddings, corporate functions, and multiple parties for the 2016 Democratic National Convention including the Today Show’s live broadcast.

Planning events is Laura’s professional and personal passion. She loves to take a client’s vision and create them into tangible events for all to enjoy. A self-proclaimed Type A personality, no detail goes unnoticed with her events.

When she isn’t at work, Laura loves going out to eat. She is truly passionate about food and beverage and is always working with the Madison team to create unique and trendy menus for events. Laura also loves to travel and spend time with her rescue dog, Dexter.

Laura welcomes you to host your next function, whether be a corporate meeting or your dream wedding at the Madison. She cannot wait to make your event one to remember for a lifetime!

Diane Bobak

Director of Dining Operations

Diane Bobak is an island girl who has brought the spirit of “mahalo”, meaning thanks and gratitude, to the world of hospitality. Raised in Hawaii, Diane got her first taste of the business working as a counter server in a restaurant on her native  island. She knew immediately that she’d found her passion and so started her career she’s been immersed in for more than three decades.

Diane headed to the mainland where she first took on with the Lincroft Inn along the Jersey shore. She learned the ropes of the catering business while beginning to establish her strength with customer relations. From there she was offered a position with the Smithville Inn properties which began a relationship among the Executive Staff  that saw Diane ascend to the esteemed position of General Manager.

A dream was realized when she was given the opportunity to come on board the Knowles family of restaurants.  During her 18 year tenure she made sure customer satisfaction was of the utmost importance. Reflective of her teams  efforts, the Rams head Inn was recognized as a DiRoNA Award Winning Restaurant for its excellence in fine dining.

With Executive Chef John Griffo Diane went on to purchase her own catering and equipment company.

The Madison has had the good fortune of having Diane’s versatility and dining touch for the last decade. Her philosophy is making work fun and easy going and it never feels like a job, which is evident in her excellent reputation with the Madison’s dining faithful. In fact, Diane had the  inspiration to create the “Mobile Madison”, a unique food delivery service that  allows  catering and other delivery services to guests so they may enjoy a Madison meal off site.

Jack Connor

Executive Chef

Executive Chef Jack Connor began his culinary career at a very early age, following his mother Isabel through the kitchen as she prepared tasty meals for their family of weight in Philadelphia. It was during this time that he began to experiment with flavors, preparations and always fresh, seasonal and sometimes home grown ingredients. During his High School years at Arch Bishop Ryan High School, Chef Jack worked for a private home which was the residence for Philadelphia’s most esteemed clergy. He would have to create three meals daily to please some very discerning palates. He was up for the challenge and realized that culinary just may be his calling. After graduation, Chef Jack accepted an entry level position at a downtown Philadelphia restaurant “After the Hunt” located in the prestigious Hilton Hotel. It was there that Jack met Master CHef Marcel Brion. Under Brion, Chef Jack learned the true requirements and techniques that it took to be called a professional chef. Within the first year of this new mentor pairing, Chef Brion took Chef Jack along when he was tapped to be the Executive Chef for Hugh Hefner’s exciting Playboy Club and Hotel in Great Gorge, New Jersey. Barely out of High School, Chef Jack was happy to follow his mentor. Chef Brion’s talent placed him on the radar of top hoteliers and the success of the highly touted Playboy Resort motivated yet another career invitation. The investment group that would create the basis for the still legendary gaming town had the opportunity to sample Chef Brion’s fare and once again an exciting offer, Executive Chef of Resorts Hotel and Casino on the Boardwalk in Atlantic City, New Jersey. Once again, Chef Jack was asked to join him. By this point, Chef Jack had begun to develop his own culinary style. His skill pulled him from the role of assistant and he was offered his own restaurant, Camelot, in the wildly successful casino. In his early 20’s, it was difficult to stand his ground, shoulder to shoulder, with other Execuitive Chef’s with more than twice his years of experience. Chef Jack used this as opoprutunity to learn from these culianry giants, many from various parts of Europe. Watching the talent, technique and passion of these Chef’s, including area legend Chef Luigi Baretto, allowed Chef Jack to continue to develop his own style, fusing methods from all over the world with his own home grown approach to food and how to run a successful kitchen.

Through the years, as ownership of the hotel changed, each new investment group purged many, but saw Chef Jack’s talent as a viable commodity. With each new rebirth, Chef Jack was given new opportunities and greater challenges, until in 2000, he was named Executive Chef of the property. This new chapter gave Chef Jack the opportunity to teach and mentor and feed more than 5,000 people daily. In 2006, Chef Jack was presented the opportunity to be the Executive Chef for a new restaurant, Cafe Madison. Chef Jack used to cross the Tacony-Palmyra Bridge and head for Riverside, to a little bar, Towne Tavern, where he liked to watch sporting events. After learning of owner Bob Halgas’ vision for the Burlington County space and meeting with Bob directly, Chef Jack saw Bob was making a strong effort in developing this whole town, and I thought, ‘Why not be part of that? Chef Jack returned to that “little bar,” but this time as the Executive Chef of the fine-dining restaurant that became its big brother at the same location as the Towne Tavern.

Though he appreciated his time as the driving force at the Casino, this new restaurant would give him the ability to return to the kitchen and create as he had done in the early days of his career. Since 2006, Cafe Madison and the subsequent additions to the venue have allowed Chef Jack to continue to enjoy his love of food. In 2010, Chef Jack achieved the honor of being awarded South Jersey’s Top Chef. Under his development and direction, Chef Jack and Cafe Madison have earned many culinary awards including Golden Fork, Wine Spectator and many other honors.