Head of Construction
Our in-house construction experts include all trades – electrical, plumbing, wood and brick work, carpentry, HVAC, painting, furnishings, custom fabrications and more. As Head of Construction, Mr. Antanesian has a proven track record of working to plan, heading a skilled team, and delivering results – from small to huge high profile jobs – on time and within budget.
Paul provides invaluable expertise in efficient, productive & practical solutions for:
staff and staffing guidelines; product pricing; strategies for increasing sales; minimizing costs and expenses; implementing purchasing procedures; reporting on food and beverage and labor costs; and building & managing a branding plan. Paul has been working in the restaurant business for over twenty years. He specializes in ensuring that there is no disconnect between the front of the house and the back. He has helped countless restaurants get their costs under control to become profitable in this extremely competitive industry. Mr. Ghiorzi played a key role in the creation of Geno Auriemma's in the Mohegan Sun - from creating a brand, to attracting investors, merchandising and expansion.
Chef Consultant, Kitchen Design
As a successful restaurateur for nearly twenty-five years, Ric Orlando was a pioneer in the Farm-to-Table movement in the Hudson Valley. His specialty is innovative, dynamic and delicious food, delivered with panache. He's a sought-after culinary instructor, guest speaker and business leader. A two-time CHOPPED champion, Ric has appeared over a dozen times on the NBC today show, PBS, NPR, Discovery, Sirius Radio, as well as many other regional media programs.
A man with a colorful past, Ric's cultural roots stem from the underground music and art scene through 1980s in New York, New Haven, and Boston where he also gathered his passion for Global flavors, eating urban ethnic cheap eats. He developed his culinary experience at groundbreaking restaurants such as the Elm City in New Haven, (the original) Harvest in Cambridge, Massachusetts, The Wild Goose in Boston, Sugar Reef in Manhattan, and Yates Street and Justin's in Albany. From Boston to LA, from Miami to Montreal, Ric's experience is as vast as it is breathtakingly delicious.
Ric is an expert at menu planning and kitchen design as well as equipment specification and restaurant layout.
Kitchen Space Planning & Design
Art Corrado has worked as head chef in Oahu, Hawaii and in New York restaurants in Queens, Manhattan and Westchester. He is currently Chef/Owner of Patricia's Art of Cooking, a catering service based in Port Washington, NY. With decades of experience, he brings a wealth of knowledge to menu planning, high volume catering services, and kitchen design – especially small and challenging spaces. Mr. Corrado cut his teeth in the restaurant business when he was in his early teens, working alongside his Italian immigrant grandmother in the family owned and operated Italian restaurant, Puglia, located in Corona Queens.