Max Bruhn
CEO & Head Chef
Max brings over 20 years of experience in the food industry. From butchering to fine dining to restaurant build-outs, Max has done it. He is incredibly passionate about creative restaurant and menu design whilst implementing classic techniques he acquired working in Michelin-starred restaurants.
Izzy Devlin
Chief of Operations
Izzy brings expertise in small business management and social media design. Her outstanding reputation for innovation and creativity coupled with her innate ability to visualize the micro and the macro, means she brings her own, very special brand to all the work she does.
Gabriel Sorgi
Senior Development Chef
Gabriel is inspired by building and cultivating great teams. He has worked within a broad range of companies, such as Green & Tonic, Ole & Steen, Starr Restaurants, Soho and Tribeca Grand Hotels, The Metropolitan Museum of Art, and The Rainbow Room. He prides himself on being pro-active and innovative, constantly striving to grow and lead successful operations.
Martin Bruhn
Senior Development Manager
Martin is an inspired leader with integrity, enthusiasm, and passion for creating and implementing positive sales and marketing plans that exceed expectations. He has a reputation of consistently driving brand growth and awareness by developing proactive initiatives with key customers, aligned distributors, and support broker networks.
Damian Garzilli
Chef
Damian is a Brooklyn-based chef specializing in catering and private events. Hailing from Atlanta, Georgia, he developed an early interest in food as a cook at the Waffle House. He then pursued a formal education at the Culinary Institute of America in Hyde Park. He has since gone on to work under chef Ed Brown, at Manhattan's Michelin-starred Eighty One, M. Wells Dinette, Restaurant Associates, Pinch Food Design, and Great Performances.
Matthew Karfakis
Project Manager
Matthew brings 21 years of culinary experience, 15 years of restaurant operations experience, 6 years of restaurant marketing, and multiple successful restaurant launches, including from-scratch concepts to corporate establishments.