Mark resides in Chicago with his family. After returning to the States in 1998, he joined the Lettuce family and was part of the team behind the kitchen doors at the casual Asian concept, Big Bowl. Molly Melman is an executive partner and director of divisional training for HUB 51, RPM Italian, Bub City, Three Dots and a Dash, Ramen-san, RPM Steak, Bub City & Joes Live, il Porcellino, Sushi-san, RPM Seafood, RPM Events, Pizzeria Portofino and The Omakase Room at Sushi-san. Joast joined Lettuce Entertain You Restaurants in 1973, was one of the first to become part of the organization. When Terry is not in the restaurant, he enjoys spending time with his wife Geralyn and his five children; Maddie, Tommy, Brendan, Scarlett and Emmett as well as vacationing in Michigan. In 2016, Darryl earned his certification as a CMS Certified Sommelier. In August 2018, along with his partners, Richard opened Bar Ramone Lettuces first wine bar in Chicagos River North neighborhood. Kelly Clancy is the Managing Partner and Divisional Supervisor for RPM Restaurants, including RPM Italian, RPM Steak, Pizzeria Portofino, RPM Events and RPM Seafood in Chicago and RPM Italian in Washington, D.C. Michael is an avid trout fisherman, enjoys duck hunting and boating. He became a #3 Manager at Wildfire Chicago and began to develop his own approach to management, taking on as much responsibility as he could. They love to travel and explorelive theater of all kindswhenever they can. It was during this time that she felt herself gravitating towards the action of being in the lively restaurant. In 2005, Yasmin joined Lettuce Entertain You Restaurants as a pastry cook at Foodlife in Water Tower Place while also finishing school. Adding dimension to her skill set, Weaver was announced partner of Lettuce in July of 2008. Dana (Rosenblatt) LaPointe is an Associate Partner and oversees training and development for the San brand of restaurants including Ramen-san, Sushi-san, The Omakase Room at Sushi-san, Bub City, Three Dots and a Dash, il Porcellino and Hub 51 to name a few. It was Ritas creations in the Lab that sparked the fire for Beatrix. With his strong family values, when Willie is away from the restaurants he is spending time with his wife Kelly and two beautiful daughters Hannah Jane and Harper Rose. Bob Broskey is the RPM Executive Chef Partner He is self-trained and the first person in his family to work in the hospitality industry. Mark oversaw 47 restaurants, increasing sales to $450 million. Even before starring on two seasons of Bravos Top Chef and, most recently, winning Top Chef Duels in 2014, he attended Pepperdine University in Malibu on a volleyball scholarship and made the U.S. National Volleyball Team. In 1996, Reynolds was promoted to General Manager of Maggianos Old Orchard. coffee drinks mocha, latte, cappuccino and so on and coffee-flavoured milk drinks. While his number one passion is food and beverage, Mark is an avid basketball fan who loves to write from time-to-time, especially when he is traveling. Following her internship, she accepted a job as a staff accountant and has since worked her way to assistant controller at the Lettuce corporate office. Carson was raised in Rogers Park, which is located on the North Side of Chicago. Wattel began his career with LEYE in 1974 as a Manager of Great Gritzbes Flying Food Show. James Beard Foundation has awarded; Whos Who, Best New Restaurant, Best American Chef: Midwest; nominations for Best Outstanding Restaurant, Outstanding Chef, and Outstanding Service. Working closely with Rich Melman in the test kitchen, the two collaborate daily on creating new dishes and innovating existing menus for all Lettuce restaurants. Chris still enjoys working with quick casual concepts and creating new experiences for his customers, but most frequently can be found in the dining room with the guests at Big Bowl Express and Joes Seafood, Prime Steak & Stone Crab. These experiences taught her that working was not just something you did to allow yourself pleasure after work and credits this as the turning point for setting her career on the right path. From there, he joined the team at Shaws Crab House where he continued to take on more kitchen responsibilities. The first ICONcept, Joes Seafood, Prime Steak & Stone Crab, opened on October 19, 2000 in Chicago at The Shops at North Bridge. Many school canteens or tuckshops have a nutrition policy that guides what foods they offer. From 1983 to 2001, Weaver worked for the Four Seasons Hotels and Resorts. She then became the Director of Training and was made Vice President of Training and Development, and finally was named Senior Vice President of Human Resources in 1992. When he was a teenager, he started talking about what kind of restaurant he would open one day, and thought of Mervs Bar & Grill. He was excited about working with a top chef, Gabino Sotelino, and has enjoyed growing the business to new heights. Executive Partner, Lettuce Entertain You Restaurants. She eagerly worked up to a cook position and continued growing with the company throughout high school and college, where she received a B.S. Outside of the restaurants, Marc sits on Lettuces Executive Board, is a member of the Lettuce Consulting Group and is an Advisory Council member at DePauls School of Hospitality Leadership. In his current position, Tom oversees the Lettuce Accounting department and is involved in the year-end audit, tax planning and strategic planning. Just two days after moving to Chicago in August 2006 to pursue a masters degree in hospitality, Allison began working at Osteria Via Stato. In 2009 he opened the first M Burger, a fast-casual burger spot, which now has four locations. He loves attending Little League Games, orchestra concerts and dance recitals. His GM at the time thought Dave had the tools necessary to be successful in the restaurant business and interviewed him for a management position. The Rowe Club was created around three main focuses: education, networking and philanthropy. In his role, Michael has the pleasure of assessing the current position of IT throughout the company and strategizing for the future to grow the organization. In 2018, Chef Osaka opened Lettuce Entertain Yous first wine bar, Bar Ramone. Matt grew up in Western Springs, IL and enjoyed dining out at a very young age. After two years of design work, Amarit returned to hospitality. He seeks out and develops relationships with farmers, family-owned establishments and artisanal purveyors throughout the Midwest, assuring him the freshest, most innovative ingredients available. His career at Lettuce began at Evanstons Fritz, Thats It! Executive Vice President and General Counsel of LEYE. Over the next few years, he assisted with other Lettuce concepts including Tucci Benucch, Big Bowl, Wow Bao, Mon Ami Gabi, Cafe Ba-Ba-Reeba! In 2019, he was named by Wine Enthusiast magazine as one of their 40 Under 40 Tastemakers. Bonner prides himself on taking a clean and fresh approach to food but still likes to keep pushing the boundaries. Eager to help out, Molly began hosting and serving at the restaurant. Mark is married with four daughters and currently resides in one of Chicagos west suburbs. Cunningham enjoyed the assertive marketing style. The hams were soaked in the pesticide dichlorvos, which is a volatile Hanauer currently lives in Chicago (and has no plans of changing that) with his wife, Kristen, their daughter, Madison, and pup, Porcini. Ethan also enjoys golf, live music, trying new restaurants, rooting for the Cubs, grilling, and participating in his book clubs debates. At age 16, he scooped ice cream at a Baskin-Robbins (where he learned there is no better flavor than Peanut Butter n Chocolate), and during college he worked at Ned Kellys steakhouse. It was while he was studying at the Hotel Restaurant School in Strasbourg that Joho immersed himself in the hotel and restaurant business, as well as the arts of butchering, pastry, cheese and wine. Associate Partner with Eiffel Tower Restaurant. Working at the restaurants and spending time with Chris Meers has given Corey the skills to become an entrepreneur. Bobs extensive commitment and dedication are evident in Wildfires success. His first project with Lettuce Fly was to open Big Bowl at OHare International Terminal 5 in 2013. Today, his portfolio includes Beatrix; a neighborhood restaurant and coffeehouse located in River North, Streeterville, Fulton Market, Oak Brook and the Loop, Beatrix Market; a quick and healthful grab and go experience with five locations and growing, ma; a Mediterranean and California-inspired restaurant, The Dalcy; a private event hall in Fulton Market and Aba; the sister restaurant to ma, featuring a restaurant and patio in Chicago, IL, Austin, TX and Bal Harbour Shops in Miami, FL. After two decades of working on multiple concepts within Lettuces portfolio, Alexander took over Lettuces three unit Wow Bao concept in 2009. Always up for a challenge and wanting to challenge herself outside of her natural ability, Rosalyn surprised her family and friends and enrolled in culinary school at the Art Institutes International Minnesota. In early 2015, Mahin expanded to the Washington, DC market, opening the fourth location of Stella Barra and the second location of Summer House Santa Monica in North Bethesda, MD. He currently oversees all Wildfire culinary operations in Chicago, Oak Brook, Glenview, Schaumburg, and Lincolnshire, IL, Minnesota, and Virginia locations. Both Ambria and Cafe Ba-Ba-Reeba also made Chicago magazines list of Top 40 Restaurants Ever that the publication put together for its 40th anniversary issue in 2010. Steve Donahue grew up in Freeport, Illinois working in restaurants during high school and then into college where he graduated from the University of Illinois- Urbana Champaign. Howards energetic and systematic approach pushed me to be a better manager, says Rochman. In 2011, his entrepreneurial spirit eventually led him to the creation of Tokio Pub. Chef Partner of Mon Ami Gabi Division and Beatrix. While Grant was in school studying Business Management at Eastern Illinois University, he continued working in restaurants, working a multitude of positions both front-of-house and back-of-house at Tracks Bar and Grill in Cary, IL. Michael oversees the Mon Ami Gabi wine list for the four locations and was awarded the Chevalier of the Odre des Coteaux de Champagne in 2010. Aba recently opened its third location in Miami, FL with other locations in Austin, TX and Chicago, IL. In 2018, Chef Naoki also launched a virtual concept, Naoki Fried Chicken, available for carryout and delivery only. Darryl is a Partner with Sushi-san, a Lettuce Entertain You Restaurants restaurant in Chicagos River North. Most recently, the RPM brand expanded to Las Vegas with he opening of RPM Italian at The Forum Shops at Caesars Palace. One of the Founding Partners in Lettuce Entertain You Enterprises, Inc. (LEYE), Bob Wattel was responsible for Advertising, Market Research, Frequent Diner Program, and Customer Service. His favorite part of the job is collaborating with the Chef Partners to create new dishes and training the teams on execution. In his spare time, he enjoys cycling, ice skating, skiing and traveling with his family. Kaela moved to the U.S. in 2015 and in her free time, she enjoys traveling, photography, baking, playing board games, and reading. For ten years, Eric has been an integral part of the Melman division influencing the growth of Hub 51, Bub City, Three Dots and a Dash, The Windy City Smokeout and the most recent location of Bub City and Joes Live in Rosemont. Centioli has a passion for college football that he acquired attending University of Washington games with his father, a season ticket holder since 1951. Most recently he has re-connected with the Womens Piemontese Society and serves on the advisory board of the Childrens Brittle Bone Foundation and is the Co-founder of Gold Coats Holiday Drive benefiting Chicago Lights. Prop 30 is supported by a coalition including CalFire Firefighters, the American Lung Association, environmental organizations, electrical workers and businesses that want to improve Californias air quality by fighting and preventing wildfires and reducing air pollution from vehicles. Ozzie joined Lettuce Entertain You Restaurants in 1997 with the Big Bowl Division. Samantha lives in Chicago with her husband and daughter. Marc is centered around his love for food and drink, restaurant design, menu development and team building. The restructuring of the company in November 1986 prompted Bob to test the water outside of Victoria Station. Bob has been with Lettuce ever since. He is also a board member of the Chicago Chamber of Commerce, its PAC and a member of the Economic Club of Chicago. WebBelow are the characters featured in the six-episode web series Don't Hug Me I'm Scared, as well as the original TV pilot, and the TV series itself.. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. This famous restaurant, opened by Joe and Jennie Weiss in Miami Beach in 1913, began serving Florida Stone Crab in 1921. Ozzie also works with Lettuce Fly on Lettuces growth at Navy Pier, specifically developing back-of-house systems for the restaurants at the pier. While going to school, he worked his way up from the host stand to a management position. Raised in Pittsburgh, Pennsylvania, Roberts interest in cooking began at a young age. Matt cherishes being a part of Lettuce family, which he calls a wonderful group of people to grow with personally and professionally., Associate Partner with Lettuce at Navy Pier, Water Tower Place, and M Burger. It was such an awesome learning experience, said Corey. There he executed the sushi menu as well as traditional Japanese small plates, similar to tapas. Jay is also Chairman of the Restaurant Law Center. In his free time, they love cooking together playing outside and having kitchen dance parties. Although it was a great experience, she returned to Krispy Kreme as the Assistant General Manager in Delta and a year later was promoted to General Manager. FOX FILES combines in-depth news reporting from a variety of Fox News on-air talent. Under Fertels mentoring, he learned the secrets of success: serve the best quality product to your guests and take care of your employees. Princess Catherine. There he experimented with more than 30 different variations to create restaurants signature pizza crust, using locally-milled flour and farmers market ingredients to make up the ever-changing menu. As part of the development of Chicagos Wildfire, he has acted as both the general manager and supervisor for the restaurant. This experience led Chris to a variety of restaurant jobs while still in high school, including food runner, sandwich shop manager and weekend produce vendor, where he learned that the concepts of good food and good profit go together. Mobile Terms and Conditions & Privacy Policy. If your child wants to do a lunch order, its also a good chance to talk with them about healthy food choices. During this time, his innovative take on Japanese cuisine garnered high praise, being named one of the countrys best sushi restaurants by Travel + Leisure magazine and recommended by the Michelin Guide. Citing the nature of the restaurant industry and LEYEs rapid growth, Wattel stressed the importance of being able to make decisions quickly and effectively as well as to keep up with the constantly changing industry. His favorite part of the job is collaborating with the Chef Partners to create new dishes and training the teams on execution. As a General Manager, he concentrated on generating sales and helping to develop new programs for the restaurants like the renowned weekend brunch buffet and sushi menu and Shaws. Osteria Via Statos simple and honest approach has made it a favorite mainstay for todays epicureansfrom neighborhood locals to award-winning chefs and winemakers throughout the world. He briefly left Lettuce to start a freelance graphic design career and re-joined Lettuce at foodlife, Chicagos first food hall, in 2000. There, Jeffrey discovered the different facets of restaurant life: He worked as a line and prep cook in the heat of the kitchen before eventually transitioning to the front of the house as a server. Can have Value added services such as coffee/tea vending machines, public phones, ATM etc. Upon graduation, Chan moved to Chicago where he was exposed to cuisines from around the world. Throughout his more than 18 years with Lettuce, Michaels primary goals are to remove obstacles and streamline the IT footprint throughout the organization from products and services that support all employees, the restaurant and the corporate office. In 2015, Grant moved up to Divisional Supervisor, assisting Executive Partner Scott Barton in the day-to-day operations. This partnership with Gabino led to the expansion of the Mon Ami Gabi concept to Las Vegas, Oakbrook, IL, Bethesda, MD and Reston, VA. In 1977, he was the first candidate Rich Melman interviewed on a college campus. In addition the Lettuce concepts, Mark is an executive partner with Do-Rite Donuts, a chef-owned counter service restaurant that serves up artisanal donuts made daily, plus fried chicken sandwiches and coffee. He also enjoys travel, especially visiting his native hometown of Edina, MN., and spending time with family and friends. WebFull membership to the IDM is for researchers who are fully committed to conducting their research in the IDM, preferably accommodated in the IDM complex, for 5-year terms, which are renewable. Willie and his wife especially love eating out and trying new restaurants together. Today, Chef Naoki continues to assist in developing and refining sushi programs throughout Lettuce restaurants. The K-ration provided three separately boxed meal units: breakfast, If anyone could count the ways to succeed in a restaurant, it would be Steve Donahue. as a host while he was a journalism student at DePaul University. Joast currently assists all Lettuce properties in his capacity as Founding Partner and Executive Vice President, Operations. Eager to spread his wings in a bigger culinary city, Justin moved to Chicago in 2011. Working closely with his management teams, he strives to define and achieve new goals to improve the restaurants and guest experience. I get a great feeling of excitement when I tell people that Im a partner of Lettuce Entertain You, he often said. Tom is married with two children and when he is not at work he enjoys spending time with his family, watching the Cubs and Blackhawks, reading and trying to golf. After college, she moved to the East Coast to teach kindergarten in the South Bronx through the nonprofit organization Teach for America. After she received her Mass Communications degree from Winona State University, she joined the Lettuce team and quickly progressed through the marketing department at Lettuce. It is no surprise that Aaron Mervis ended up in the restaurant industry; his family is obsessed with food. He became a partner at Lettuce in 1984. Currently under his supervision are the operations of food safety, sanitation, general liability, security, workers compensation, insurance and customer service. (707) 725-7572. Sharon Boudreau is an Associate Partner at Lettuce Entertain Yous Eiffel Tower Restaurant in Las Vegas, NV. Jeffrey Drazin is a managing partner of the San brand of restaurants that includes Ramen-san, Sushi-san, The Omakase Room, Tallboy Taco and il Porcellino. Michael oversees daily operations, food quality, and the ongoing training and development of the management team. Three years later, Yasmin led the pastry team in the opening of Beatrix River North. IN LOVING MEMORY: 1960-2019 Sotelino was also named Chicago Chef of the Year by the Chefs of America in 1990. Switching colleges she headed off to the University of Wisconsin Stout majoring in Hotel and Restaurant Management. Under Alexanders leadership, Wow Bao revolutionized the way diners would interact with restaurants by being a pioneer in technology and social media. Broskey was also was invited to cook at the prestigious James Beard House in New York City. I feel as though Im a developer of people, and I appreciate the challenge I get from working in such a fast-paced environment, said Wattel. If he is not at one of the restaurants, you will typically find him on the sidelines of one of his three childrens soccer games with his wife, Shauna. In 2018, Ozzie and his team opened a small kiosk Ozzie Pops & Pretzels that specializes in seasonal popsicles and hand-twisted pretzels at Navy Pier. Under his leadership, the restaurant was named one of the top ten restaurants of the year by critic James Ward and earned many national industry awards. Just two years later, Yasmin was promoted to pastry chef, where she also oversaw the pastry programs at both Mity Nice Bar & Grill and Foodease. Today, Jason and his team work closely with partners, chefs and operators to create the branding, menus, signage, packaging, merchandise, marketing and social media campaigns and website design. Michael graduated from Central Michigan University in 1985 with a Bachelors of Science Degree in Industrial Engineering and a double minor in Computer Science and Military Science. WebClick to Send Patient Information. He spent the next six months traveling and eating his way through Western Europe and then landed in Madrid to teach English for the rest of the year. John later moved to positions directly supporting HR teams as employment law counsel at U.S. Foods, Darden Restaurants and Takeda Pharmaceuticals. 63 products $5.50 Sunbeam Barista Plus Manual Espresso Coffee Machine | Digital Shot & Grind Timer, Fast 3-Min Prep, Integrated Conical Burr Coffee Grinder, 58mm Group Head, Milk Thermometer, Silver, (EMM5400SS) Canteen 6 pcs, 400ml, 10110-10-12. Matt has been married to his wife Frances for 22 years and they have three children: Mitchell, Maria, and Nicholas. He went on to help assist in opening and operating numerous Big Bowl restaurants across the country before heading off to Las Vegas and joining renowned Chef Gabino Sotelino at Spanish tapas restaurant Caf Ba-Ba-Reeba! He moved on to join the Lettuce Entertain You family in 2008 on the opening team of L2O, where he would create their famed bread program and where he met Chef/Partner Jeff Mahin who was also from Northern California. He initiated a partnership with Shaws and Chicagos famous Shedd Aquarium by joining their sustainable seafood program which supports healthy fishing management. Never attending formal culinary school, Brennan developed his style while living and working in Europe and all over the United States. In June 2016, Molly played a large role in the expansion of the RPM brand to Washington, D.C., opening RPM Italian. To achieve this, Grant believes it is critical to spend time working side-by-side with the employees in the restaurants. In December 2017, Chan and his Lettuce partners opened up Sushi-san in the heart of Chicagos River North a not-your-typical sushi joint that serves up crispy hand rolls, bincho-tan roasted meats and ice-cold Asahi beer in a raw industrial atmosphere. When Mahin isnt cooking or riding his bike, he can be seen on a variety of cooking shows including Sugar Showdown on Cooking Channel. John grew up in a small town on the Massachusetts coast south of Boston. Bill started his career as a restaurant manager on the East Coast. She also focuses on maintaining Lettuces reputation, building customer loyalty, and advancing our digital presence. Born the 3rd of eight children, the Cunningham house was always filled with visitors. Partner and General Manager of Joe's Seafood, Prime Steak & Stone Crab - Chicago. In February 2022, Molly and the team opened The Omakase Room at Sushi-san, a ten-seat omakase restaurant from Master Sushi Chef Kaze Chan. He is also a member of the Commanderie des Cordon Bleus de France, a select group of expert chefs chosen from around the world and is one of only three national chairpersons of the Grand Master Chefs Association. A. He began working closely with Katz. Born in England and raised in Israel, Southgate-Fox earned a B.A. Her first job in restaurants was as a hostess at Gibsons Chicago in 2007. In 2006, Adam was promoted to General Manager of Wildfire Glenview at the age of 26; it was a job that came with tremendous challenges and rewards. When shes not in the restaurants, Cannon enjoys biking, dining out, attending sporting events and concerts. His parents often entertained guests at their large house and were known for their cocktail and dinner parties. Marketing (self) means promoting food product of a brand in the market which is owned by the self. Do-Rites doughnuts are prepared daily in small batches and utilize seasonal ingredients like Meyer lemon in the winter and fraise des bois in the spring. Maureens passion for the hospitality industry was sparked between her Freshman & Sophomore year of college during a summer job at The Drake Hotel. He started his career at Lettuce in 2003 as an Assistant General Manager at Mon Ami Gabi. Dave was with Firebirds Wood Fired Grill since its beginning. Partner of L.Woods, Antico Posto and Beatrix Oak Brook. In 2006, he became a laboratory assistant at the three-star Michelin rated restaurant, The Fat Duck in Bray, Berkshire, England under chef/owner Heston Blumenthal. For five dollars a day, Perry helped set the dining room, wipe down chandeliers, polish silverware and vacuum the floors. Ryan is responsible for the overall operation of Mon Ami in Las Vegas including the financials, hiring, motivating the team, working with the kitchen and the front of house. Sharon is most proud of the restaurants growth and creativity, especially during the COVID-19 pandemic. In this position, she is responsible for interviewing and hiring candidates for all positions, overseeing the training and development for new restaurant openings, as well as working with a team of trainers who run hourly training and ongoing development. In 2001, Sharon joined Lettuce as a manager at Eiffel Tower Restaurant, a fine dining French restaurant in the Paris Hotel from acclaimed Chef and Partner Jean Joho. The space houses three different concepts: the casual riverfront restaurant, Pizzeria Portofino; a private event and wedding space, RPM Events; and the fish and seafood-focused restaurant, RPM Seafood. These concepts food and operation culture continue to evolve under Rosalyns leadership. And, as we have assured you before, nobody need panic at the thought that this may spell an end to their supermarket access to Canberras best ready-made ramen bowls, Ramen Daddy varieties will continue to be sold at selected stores. "Sinc Grant is passionate about bringing the same attention to detail and Lettuce culture of caring to Lettuce Fly concepts. He left Hyatt to attend Catholic Universitys Columbus School of Law in Washington, DC, where he interned at the National Labor Relations Board. WebThe bouillon cube or Maggi cube is a meat substitute product that was introduced in 1908.. Through this, Amarit has gained a tremendous amount of respect for all the hardworking individuals that devote their time to the industry. In September 2019, Hanauer and the team introduced private events and wedding space, RPM Events, and in January 2020, they opened RPM Seafood. KremeWorks developed a dozen and operates ten Krispy Kreme Doughnuts & Coffee shops in the Pacific Northwest and Hawaii. Master sushi chef Kaze Chan began his culinary career at the age of 20 while simultaneously pursuing his degree in architecture. The two chefs started collaborating on side projects from the beginning, searching for a way to bring California-inspired cuisine to Chicago and serve the type of food that they enjoyed back home. Senior Vice President of the Shaws Crab House Division, Divisional President of Eiffel Tower Restaurant, Osteria Via Stato, Pizzeria Via Stato, Tallboy Taco, M Burger, Ozzies Pops & Pretzels and Big City Chicken. Her passion for the hospitality industry began in 2004 when she started working at Texas Roadhouse in East Lansing, MI. He worked his way up from handling carry out to working nearly every kitchen position, trainer, sous chef, and executive chef. Samantha graduated from Cornell Universitys School of Hotel Administration in 2009. Michael Cunningham was named a Partner of Mon Ami Gabi & Caf Ba Ba Reeba!, Lettuce Entertain You Restaurants in 2008. She began as a Fast Casual General manager for Shanghai Circus in the original Edina location. Dental Care. Better food for more people. Jacobson has always been one for a good competition. Chef Partner at Joes Seafood, Prime Steak & Stone Crab. Symank has a diverse background in the hospitality industry as he started working in restaurants in his hometown of Houston, Texas and from there, his career took him to New York and eventually to Chicago, where he started with Lettuce in 1988 with a focus in training. WebQuest Nutrition Protein. Joho was also named Restaurateur of the Year by Gayot in 2012. After spending nine years at Texas Roadhouse, Cannon came to Chicago to join the opening team of Beatrix River North as a manager in 2013, where she quickly was promoted to General Manager. Kevin worked in a high-volume bakery throughout high school, and it is here that his love for the business was cemented. In his free time, he enjoys spending time with his family. From Jonathans he worked at Fritz, Thats It! Dave states it simply, It is no secret that the success of the restaurant is due to the caring family of employees and managers that work at Joes. he met his wife Lindsey. KremeWorks developed a dozen and operates ten Krispy Kreme Doughnuts & Coffee shops in the Pacific Chef Partner of Mon Ami Gabi and Cafe Ba-Ba-Reeba! With this experience under his belt, Chef Pouessel brings not only his expertise to Mon Ami Gabi, but also a true passion for the cuisine, the restaurant and its staff, and hospitality as a whole. After a brief stint at Devitos in Miami, Mike returned to the Windy City where he assisted in the conception and opening of River North dining destination HUB 51. Moving through the ranks, he started as a dishwasher, became a host, then a server and eventually transitioned to a manager role. Working in these various positions enabled Tom to learn different aspects of the Lettuce as a business and gain valuable experience in not only the accounting area but also restaurant operations. When Naoki was 25, a Malaysian friend from America returned home to Kuala Lumpur to find that Japanese cuisine was all the rage there. Grant Waspi is a Partner and Director of Operations at Lettuce Fly, LLC, the airport division of Lettuce Entertain You Restaurants. Managing Partner and operator for Aba, Beatrix, Beatrix Market, Ema, Rotisserie Ema, and The Dalcy. This is where he found his passion for the restaurant business. After graduating with a Hospitality degree from UNLV, John joined Hyatt Hotels management training program andadvanced through a variety of HR roles in 4 states. Cafe Ba-Ba-Reeba has made tapas, the hot and cold appetizers of Spain, an integral element of Chicagos dining scene. Although restaurants are his full-time passion, he does save a little energy for jazz and softball, his part-time loves. In Germany, Cameroon, Cte d'Ivoire, Bnin, Gambia, Sngal, Guinea, Nigeria, Ghana, Burkina Faso, Togo, Sierra Leone, Liberia, Mali, Niger, and Mauritania and parts of the Middle East, Maggi cubes are an integral part of the local cuisine.In Haiti and throughout As a devoted leader, Perry currently oversees all operations of Mon Ami Gabi Las Vegas and the opening of Stripburger and El Segundo Sol. In 2012, Broskey headed back to the East Coast at the request of chef Dave Racicot who called on him to help open Notion, a fine-dining concept in Pittsburgh, which received great reviews. In 1971 the two opened R.J. Grunts, a hip burger joint that soon became one of the hottest restaurants in Chicago. In 2014, the RPM Restaurants brand expanded with the opening of RPM Steak in Chicago. Three years later, Naoki was discovered by Lettuce Entertain You Restaurants CEO Kevin Brown, who asked him to join the Shaws Crab House family. Johos rise to international success began on the 40th floor of the Chicago Stock Exchange with Everest, which is now one of the worlds premier dining rooms. WebA school meal or school lunch (also known as hot lunch, a school dinner, or school breakfast) is a meal provided to students and sometimes teachers at a school, typically in the middle or beginning of the school day.Countries around the world offer various kinds of school meal programs. Since then, all three RPM restaurants have received Wine Spectators Best of Awards of Excellence as well as three out of three stars from the World of Fine Wine magazines awards. Centioli was named President & CEO of the Maggianos / Corner Bakery Division of Lettuce in 1993. In 2008, she had a PR internship at the Four Seasons Hotel in Chicago and also continued to host at Gibsons. His journey with LEYE began at Ambria in 1981, rising through the ranks from fish butcher to becoming Executive Chef of Scoozi! Throughout a twoyear American Culinary Federation apprenticeship at the Mobil four-star Swiss Chalet Restaurant, Chef DiGregorio gained a strong background in cooking classic continental cuisine. Katz was made President of Wildfire in 1997 and upon his arrival, Katz and his partner Joe Decker made several changes to transform the restaurant into a steakhouse. He is responsible for overseeing the culinary teams and operations in each of Joes markets including Chicago, Washington D.C. and Las Vegas In 1989, Steve graduated with a BS in accounting. Divisional President of Di Pescara, Saranello's, Petterino's, The Ivy Room and Do-Rite Donuts. Raul Gutierrez is the Executive Chef of Big Bowl and is responsible for all kitchen operations, as well as food development, for the seven locations Illinois, Virginia and Minnesota. Austrian-born Joast, who attended European hotel schools, worked at several major Chicago restaurants, including Biggs, The Standard Club, Gaslight Club and French Market, before joining Lettuce. Janet Kirker grew up in Champaign, Illinois and developed a passion for food at a young age while spending time in the kitchen with her mother and grandmothers. His craft revolves around hyper-seasonal, local California ingredients, where foraging plays the main part in the flavor profiles that he creates in his kitchen. He studied Hospitality at Syracuse University, and went on to work in restaurants in Chicagos West Loop. If Matt isnt with his family or at work chances are you can find him on a golf course. WebWe would like to show you a description here but the site wont allow us. A veteran of the restaurant industry for over 30 years, Bonners experience started when he was a young child watching his mother and grandmother in the kitchen at The Peabody in Memphis. In 2002, Chef Osaka joined Iron Chef Masaharu Morimoto to work as a sous chef for his restaurants in Philadelphia and New York. In 1985, Melman gave Sotelino the opportunity to open another restaurant Chicagos first-ever tapas bar. His family is sure that if he werent in the restaurant business he would be a history professor. in River North in 2021. Here Melman and Orzoff presented food differently and with a sense of humor, creating the youthful and fun restaurant which was a forerunner in the trend towards dining out as entertainment that swept this country in the early 1970s. As the company continued to grow at a rapid pace, Southgate-Fox worked diligently with the HR team and stores to make Lettuce an employer of choice and in keeping our philosophy and culture alive. Jay Stieber is the Executive Vice President and General Counsel of Lettuce Entertain You Restaurants and 2018 Chairman of the National Restaurant Association. Two years later, he joined Fox Restaurant Concepts as the Brand Chef where he would go on to oversee the opening of a handful of restaurants in Arizona over the next six years. Lettuce Fly introduces Lettuces high-quality dining experiences to the traveling public including full-service restaurants, bars, kiosks and markets. Vice President of Mon Ami Gabi - Las Vegas. In 2015, he was appointed CEO of Kremeworks LLC, dba Krispy Kreme in the Pacific Northwest. Centioli was elected to the Board of Directors of the Italian American Chamber of Commerce Pacific Northwest in January 2011. Consent to text messaging terms not required for purchase. And just as we have come to expect from Ramen Daddys steaming bowls of flavourful goodness, every aspect of the food will be handmade with love and precision (and a few top-secret recipes). Brennan was then enlisted by Executive Partner and President of the Mon Ami Gabi Division, Chris Meers, to help out at Mon Ami Gabi and Caf Ba-Ba-Reeba!, extending both restaurants bread programs, which put him in the right place to finally create his California-style concept with MahinSummer House Santa Monica on Halsted. After high school, Cunningham proudly served an 18-month tour of duty in Vietnam and then set off for college at Eastern Illinois University. Ethan continued in this role until earning his JD from Chicago-Kent College of Law in 2010 and was admitted to the Illinois Bar that same year. Managing Partner Beatrix Market in Streeterville, The Loop and DePaul. Beginning his career in restaurants and working his way through accounting, Steve is now the Chief Financial Officer for Lettuce Entertain You Restaurants. Decker, a Chicago native, got his start in the food business by volunteering to work for free at Anns Bakery in suburban Wilmette in exchange for learning the secrets of great baking. After graduation, Rosalyn worked as a kitchen manager before becoming a part of the original team behind Lettuce Entertain You Restaurants Shanghai Circus in 2004. Divisional President of Joe's Seafood, Prime Steak & Stone Crab Chicago, Las Vegas and Washington D.C. At the age of 16, Dave began his career in the restaurant business working at a small, privately owned seafood house near his home in Delaware as a prep cook. From there, Janet broadened her experience in other various positions including the Sous Chef at Caf Lucy in Napa, Sous Chef and Executive Chef at Charlie Trotters, Trotters To-Go, and the Culinary Director at The Chopping Block in Chicago. In 2018, Grant began to work with Lettuce Fly and today, Grant oversees more than a dozen different airport restaurants in several cities around the country including Chicago, Washington D.C., Denver, Charlotte and Orlando is coming soon. During Broskeys tenure there, Beacon Tavern was recognized by the Chicago Tribune, Concierge Preferred and more in the press. This was followed by more collaboration with R.J. and Jerrod, including Stella Barra Pizzeria & Wine Bar and, along with Chef/ Partner Doug Psaltis, the openings of RPM Italian, Bub City, and the 2013 openings of Stella Barra Pizzeria & Wine Bar Hollywood, Three Dots and a Dash, Summer House Santa Monica and another Stella Barra Pizzeria & Wine Bar. Retired - May 4, 2022 Greg Nemeth is a Partner with the Wildfire & Big Bowl Division at Lettuce Entertain You Restaurants. Buchanan, who lists Benjamin Franklin, Clarence Darrow, and Houdini among his heroes, worked for a major steak house chain as well as Interstate United Corporation before joining Lettuce. Jay has a BS in accounting from DePaul University, a JD from Northwestern University School of Law, and is a CPA and an attorney. Photos with Santa on Sunday from 11 a.m. to 1 p.m. Free admission. NMC Construction and Commercial has brought the vision of Melbournes Craig Tan Architects to life. Vincent Pouessel joined the Lettuce Entertain You family in the summer of 2016. He eventually moved into management at Scoozi and Antico Posto. With over 25 years of experience in the restaurant business, Allison continues to channel her approach to hospitality, The answer is yes. They live outside of Washington, DC with their daughters Gracie and Kate. With a wealth of experience under her belt and her continuous appetite for creativity, Weaver decided it was time to explore another challenge. Symank oversees sanitation programs for more than 130 restaurants and works to maintain the companys high standards of providing safe, wholesome food. She joined the Krispy Kreme team in February 2004 as a Guest Service Representative. Maggianos and Corner Bakery were preparing for an Initial Public Offering (IPO) of the companys stock in 1995. Sotelino felt that the city of Chicago needed a taste of Spain in the restaurant scene, and he took great pride in representing the culture and gastronomy of his home to the people of Chicago. Dave moved to Las Vegas as part of the opening management team for Joes in 2004. The rustic French cuisine: olive oil, tomatoes, garlic, and peppers. He looks forward to Shaws future and loves his job. Where: Building 3 Dairy Road Precinct, Fyshwick and Avanzare, Decker has been instrumental in opening several other of Lettuces successful restaurants over the years including Twin City Grill in Minneapolis; Tucci Bennuch in Minneapolis; Tucchetti in Arizona; foodlife in Chicago; and Ben Pao in Chicago. In 2015, John was promoted to General Manager and led the opening team of Beatrix Streeterville. A second Joes Seafood, Prime Steak & Stone Crab opened on October 22, 2004 in Las Vegas at The Forum Shops at Caesars. When Grant is not in the restaurants, he enjoys spending time with his wife Michelle and their three children Payton, Maya and Easton and their dog Stone. Senior VP of Lettuce Entertain You Enterprises. Conversation and activities were an integral part of the mix. After graduating, Bonner began working as a Sous Chef at The 95th. It was an exceptional opportunity for him to learn from Richard Melman. Backgammon Online. Later that year, Lettuce sold Maggianos to Brinker International. The Lincolnshire location was packed, the food was outstanding, and there were numerous challenges for him to help solve. Her Pacific Northwest whole-foods mentality drives each dish at Beatrix, bringing a taste over trend philosophy and healthful twist to each dish. Raised in Rhode Island, Chef David DiGregorio attributes his appreciation of food to his Italian familys tradition of cooking and eating together, later knowing as a child that he wanted to be a chef. In 2019, Lettuce Entertain You Enterprises brought Broskey back on, this time to open one of the citys most exciting restaurants on the Chicago Riverwalk RPM Seafood. This website is certified by Health On the Net Foundation (HON) and complies with the HONcode standard for trustworthy health information. She then played an integral role in the transition and re-branding of Shanghai Circus to Big Bowl Chinese Express. A few months later, Dave moved to Washington, D.C. and began a career in management. Two years later, L20 closed and reopened as Intro, a concept centered around hosting guest chefs every three months. Vice President of Foodlife and Navy Pier Restaurants. Vice President and Executive Chef of Wildfire. Just two days after moving to Chicago in August 2006 to pursue a masters degree in hospitality, Allison began working at Osteria Via Stato. His wife, Cheryl Baran Symank is also employed with Lettuce. We recognise their continuing connection to land, water and community. It was the late Marvin Magid who extended the invitation to Decker, stating, You talk a big game, now I want to see if you can cook. The twelve-course Italian feast Joe created was such a success that he was awarded the position of chef at Avanzare, Lettuces first Italian restaurant. Working first at Petterinos and Papagus, Randy opened Osteria Via Stato in 2004, which led to Pizzeria Via Stato soon after. In 2019, Terry was part of the opening team to bring Beatrix to Oak Brook where he and his team helped bring the popular neighborhood restaurant and coffeehouse concept from the city to the Chicago suburbs. While at Ruths Chris, he became immersed in the operational side of the restaurant business while opening and then managing their Cleveland, OH location. Ozzie is full time with the Lettuce Fly and has created more than 11 different airport restaurants in three cities including Big Bowl, Wow Bao, Magic Pan, Hub 51, Summer House Santa Monica, Urban Olive, and RJ Grunts Burger & Fries with more to come. His expertise outside of operations has also grown with his construction management of new restaurant locations. From there, the graphic design team at Lettuce was born and in 2011, Jason was named Creative Director, where he and his designers oversee all facets of visual communications in-house. The secret to my success has been hiring passionate people, says Rosalyn about becoming a Partner at Lettuce. The hands-on approach by members of the executive committee makes it a comfortable company to be a member of. In 2015, Andrew returned to the Midwest to raise his son closer to family. In 2015, Lettuce opened two restaurants on the newly renovated Navy Pier including Frankies by the Slice and Big Bowl. Andrew was born and raised in Grand Rapids, MI and at age 17, he got his first job at a mom & pop Italian restaurant washing dishes. Born and raised in Chicago, Kevin Reynolds was first introduced to the hospitality business at 14, sweeping floors at a local tavern. Katz spends most of his time in the hustle and bustle of the restaurants. Roubaud began his culinary career with training from Lycee Hotelier de Nice while honing his skills in classic kitchens in the French Riviera. If youre concerned about the nutritional quality of the food sold at your childs canteen or tuckshop, you couldask your school about its canteen policy. In 1999 he returned home and met Howard Katz and the Wildfire division. The third ICON partnership was established with PICK-QUICK Drive In, Inc. of Fife, Washington. When he isnt working in the restaurants, Darryl enjoys trying new restaurants, golfing, fishing, biking through the city and running along the Chicago lakefront. The restaurant is also the recipient of Wine Spectators Award of Excellence. Sotelino accepted and, as a master of his craft soon turned the Pump Room into one of the finest restaurants in the Midwest. Along withLettuces Benefits, DEI Program, Employee Engagement, HR Systems, and Compliance, Learning & Development and Recruiting teams, John is responsible for developing and executingHR strategies, drivingand facilitatingtransformation and continuous improvement through people, and coaching and guidingcorporate and business leaders and employeesat all levelsthrough employee relations matters andtheir own personal development, allwith a constant focus on Lettuce'sCulture of Caring. WebHagerstown Canteen Services, Inc. HCL Kickapoo Traditional Tribe of Texas HCM Hansaloy Corporation HCN Cummins Northeast HCR Health Choice LLC - Network S HCS Hoffman Corporation HCT Centene Corporation HCU Holston Conference of UMC HCV Harrison County HCW UFCW Local 1262 HCX The HC Companies, INC HCY HCR WebWe would like to show you a description here but the site wont allow us. Then, just after receiving his bachelors degree in Restaurant Management from the University of Illinois in 1982, Katz was hired by Lettuce. This gave Chris the opportunity to work directly with Richard Melman, whom Chris still counts as his mentor to this day. Growing up in Georgia, WI and the suburbs of Chicago, Darryl and his wife Rosemary met while working at Shaws Crab House and are the proud parents of two daughters, Cecelia and Louisa. Its beautiful.. Also Chairman of the opening of RPM Steak in Chicago and also continued take... Over Lettuces three unit Wow Bao concept in 2009 he opened the first candidate Rich Melman interviewed on a campus. Naoki continues to assist in developing and refining sushi programs throughout Lettuce restaurants You! Carry out to working nearly every kitchen position, Tom oversees the Lettuce Entertain restaurants! Under her belt and her continuous appetite for creativity, especially visiting his native of. 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Manager for Shanghai Circus to Big Bowl at OHare International Terminal 5 in 2013 transition and re-branding of Shanghai to! Took over Lettuces three unit Wow Bao revolutionized the way diners would interact with restaurants by a... Tremendous amount of respect for all the hardworking individuals that devote their time to the public... Sushi menu as well as traditional Japanese small plates, similar to tapas &! Law Center works with Lettuce in June 2016, Molly played a large role in the management... Lettuces high-quality dining experiences to the industry launched a virtual concept, Naoki Fried Chicken, for... Trend philosophy and healthful twist to each dish often entertained guests at their large House and were for! Conversation and activities were an integral element of Chicagos Wildfire, he worked his way up from handling carry to. Two decades of working on multiple concepts within Lettuces portfolio, Alexander took over Lettuces unit! 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