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Meet our Operating Owners

Brooke Bishop & Greg Stine

Their Story

The dynamic husband and wife team return to Central Pennsylvania after spending nine years in the historic tourist destination and culinary hot spot, Charleston, SC. 

Brooke, a Montgomery native graduated from Penn State with a Bachelors Degree in Hospitality Management and a Certificate in French Cuisine and Culture from Institut Paul Bocuse, Lyon France.  She began her first job out of college as a Catering Sales Manager at a full service hotel in State College, where she met Greg.  Greg is originally from Clearfield, PA and graduated from Gannon University with a Bachelors in Marketing and a passion for hospitality.

After two years of dating, they decided to relocate to pursue more career opportunities.  Charleston with all of it's Southern charm was quickly rising to become the number one destination for weddings in the US.  Together in 2012, they worked tirelessly to perfect their culinary skills and build the premier award winning boutique catering company in Charleston, B. Gourmet Catering. 

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In 2015 the couple married on Brooke's parents farm in the Muncy Hills and in 2018 they welcomed their daughter, Zoey, into the world. Living 12 hours from home was always difficult, but after having a child, they knew they wanted to raise her in the area they grew up and surrounded by family. 


They strategized their next business venture and stumbled upon a piece of real-estate in Muncy that had a liquor license and lots of potential. They moved forward with purchasing the property and building the business plan for their farm to table-wood fired restaurant concept.  Another couple was interested in purchasing their business in Charleston, and Greg and Brooke listed their Charleston home and began their next chapter... in April 2020.

Covid-19 impacted this new chapter immensely. The business plan changed. Construction for renovations was held up. Every week of the first year presented new challenges, to say this was a stressful time is an understatement.

Luckily, the couple was introduced to Tyler Wood.  Tyler was brought on as the Executive Sous Chef, sharing the same passion for quality, professionalism in hospitality, and talent in the kitchen. 


























Brooke, Greg, and Tyler quickly built a core operating team for Basil and all worked effortlessly towards officially opening in January 2021.  In May 2021, Covid restrictions were lifted, and slowly life as everyone knows it to slowly began to go back to "normal."

Basil is now open for dinner and lunch service Wednesday - Saturday and on Sunday for brunch!  The Market is open and selling retro freezer dinners, flash frozen pizza, take and bakes, and local handcrafted items.  Events by Basil is now able to cater events in our private space for 25 - 80 guests comfortably and larger events during the off hours of the restaurant or for a restaurant "buy out".  Basil is also taking on a few off premise catering events per year. Community and Charitable events are a passion of Brookes, and will continue to take place through the year. 

It's been whirlwind since opening, but Brooke and Greg are incredibly grateful to be doing what they love in such a wonderful community with such a great team. 


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