About Valor

Valor Brewpub is a Veteran-inspired bar, restaurant and brewery. Located just across the street from Washington’s 8th and I Street Marine Barracks on Barracks Row, Valor makes it a point to employ Veterans, use Veteran-owned products and support Veteran causes, donating 10% each time a Veteran organization or non-profit hosts an event there. Executive Chef Trevor Mahoney puts his local flair on dishes from around the world, influenced by the culinary experiences of military life while Brewmaster and Navy Veteran Greg Maddrey, helms the in-house brewing program.

BREW MASTER
Greg Maddrey
USN, Corpsman, Retd

Greg Maddrey is a native to Virginia, having grown up in Williamsburg. After serving four years as a Hospital Corpsman in the United States Navy, he relocated to Seattle, WA where he worked at Fred Hutchinson Cancer Research Center. After a few years, he decided to test his homebrewing skills professionally in the vibrant and growing craft beer scene of the Pacific Northwest. He’s never looked back.

Over the past twenty years Greg has brewed for some of the most highly reputable breweries in Seattle, earning medals for his beers in the World Beer Cup and the Great American Beer Festival. He has also medaled in the Washington Brewer’s Guild Awards and Virginia Craft Brewer’s Guild Awards, which he feels truly honored to have received because these beers were recognized by peers. After spending two and a half decades on the West Coast, Greg and his wife, Stephanie, decided to move to the East Coast to be closer to family.

Upon hearing of the opportunity at Valor Brewpub and seeing the location, across from the Marine Corps Barracks and the Navy Yard, he was immediately interested. As he says, “as a former Navy Corpsman, to have the opportunity to brew for my Marines is a way of taking care of them off the battlefield, with a different kind of medicine.”

CHEF
Trevor Mahoney
@trevor.mahoney

Chef Trevor Mahoney is native to the DMV area- he was born in Arlington County, but has some Midwestern roots as he was raised in Cleveland, Ohio. He comes from a multi-cultural family/ his mother is Guatemalan-  all of which influences his cooking style. 

He has been in the Restaurant Industry his entire  life, and fell in love with the kitchen after his first apprenticeship at an Italian establishment in Falls Church, VA. His cooking can be classified as a New American, homestyle cuisine, and enjoys taking other outside influences to put twist on America’s classics. His favorite ingredient to incorporate into food is cheese, as it is super versatile, with endless options and variations. 

There is one important lesson he has learned in his career- that, “The outcome is always better when passion is involved.  Every day is a joy when you truly love what you do. I’m very fortunate to found that at an early age and looking very forward to the future ahead.”

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