A dynamic and charismatic leader, Ed’s role at RealFood is to ensure his team is fully aligned with clients’ objectives and that every resource is singularly focused on helping clients achieve success.
A graduate of the Culinary Institute of America, Ed has worked in some of the finest kitchens and foodservice operations across the industry, including a long list of award-winning hotels and restaurants. His culinary accomplishments have received equal attention with features in Food and Wine, Restaurant Business, and Food Arts magazines.
The original founder of the RealFood consultancy, Ed has been serving clients and partners in this capacity since 1996. Today, RealFood is positioned as a premier hospitality strategy and design firm, helping clients to define, design and deliver unique and memorable hospitality experiences. In 2019, RealFood joined the Troon family of brands, opening up new opportunities for Ed and the RealFood team to share their vast food and beverage expertise with the club industry.
Ed continues to dream big and help others to do the same.
Matt maintains a global perspective and approach to hospitality, incorporating his passion for the industry, his extensive experience, and his pursuit of success for his clients, partners, and team. Matt possesses an acute ability to understand and articulate a client's vision, and then aggregate what he learns into an output of business strategy, guest experience and design. Much of Matt's work at RealFood includes multi-unit operations and large-scale development projects, as well as ensuring the RealFood project team achieves at the highest levels on behalf of clients.
With more than 20 years in the hospitality industry, Matt's professional career includes hospitality management at Back Bay Restaurant Group; multiple restaurant openings, including abroad in Cork City, Ireland; food and beverage operations for boutique hotels; and directing US operations for Dining In Inc. (now Grubhub).
A master of bridging the gap between design and operations, Anthony has the unique ability to harmonize his culinary training, equipment knowledge and operator’s heart to anticipate the operational implications of design decisions. He is especially skilled at bringing to life one-of-a-kind concepts, breweries and brand extensions.
A graduate of the New York Institute of Technology, Anthony has worked alongside renowned chefs, and opened and operated dozens of restaurants, including Ian Schraeger’s Gramercy Park Hotel, China Grill NY, Ono at the Hotel Gansevoort, and Tavern on the Green. He also worked as a senior project manager and kitchen designer for The Sam Tell Companies.
Chris drives RealFood's most exciting projects to successful openings and operational excellence. He is highly focused on the guest experience, and he excels at helping clients turn their operations around. He is experienced in developing systems for new operations, especially in full-service and workplace dining models. Front of house operations and beverage strategy, including wine programs, are Chris' most sought-after skills.
A 26-year foodservice veteran, Chris' extensive operational experience includes Legal Seafood, Rustic Kitchen, and The Olive Group, where he worked with Todd English overseeing thirteen restaurants in six states. Chris also joined Mario Batali as the opening General Manager of Restaurants and Beverage Director for the 45,000 sq. ft. Italian food emporium Eataly.
A former owner and operator of his own award-winning restaurants, Chris brings a realistic perspective to help clients create a plan and determine next steps for their foodservice operation.
In his role as lead designer at RealFood, Peter delivers on the vision, solving problems before they arise, creating best-in-class documents, and offering innovative technology solutions. With a keen attention to detail, focus on client needs, and efficient communication as a liaison between the client and general contractor, Peter ensures timely and efficient results on every design project.
A graduate of Wentworth Institute of Technology's College of Architecture, Design & Construction Management, Peter's previous professional experience includes project management and design development at firms, Perini Management Services and Consigli Construction. His love for the food service industry started early in his life, growing up with parents who worked their entire careers in the industry.
In his role as a designer, Brad helps clients to discover their vision for a foodservice space, by iterating various solutions to provide the most efficient, and in some cases, the most unique designs that facilitate the desired guest experience. Always balancing aesthetics and function, Brad is proficient in nearly every 3-D modeling, rendering, and post-processing software. He applies his learnings and experiences in the architectural field to the foodservice industry and is always learning more about new technologies and equipment available to our clients.
Before joining the RealFood team, Brad was a critical member of DAIQ Architects in Somerville, Massachusetts, and several firms in San Diego, California. He holds both a bachelor’s and master’s degree in architecture.
A natural problem solver, Jess approaches design from a service perspective, always seeking out the best solution, technically and operationally. She leans on her past experiences in hospitality and architecture to inform her technical depth of design elements and best-in-class document development.
After earning a Bachelor of Design in Architecture from Washington University in St. Louis, Jess pursued her love for events and worked in planning and executing private events in St. Louis, which gained her an advanced and informed viewpoint on design within the world of hospitality.
Kealoha ("K") sees the bigger picture of hospitality, and she has the decisive ability to create detailed systems that support an overall vision. K helps clients through the process of concept development and customer journey mapping, and she designs Front of House systems, training programs and staffing strategies that enhance the guest experience.
Beginning at a young age working in her dad's restaurants, K's hospitality background encompasses many types of food and beverage models, including quick service, hotel catering, event management and restaurant operations. Prior to RealFood, K managed facilities for the Hillstone Restaurant Group in Napa Valley before moving east to pursue a Master of Management Hospitality (MMH) at Boston University.
Michael blends his experience as a business analyst with his knowledge of the hospitality industry. He is adept in creating systems and financial structures, and he believes that incorporating competitive analysis and market research into hospitality strategy can make the difference between a great operation and the best operation. At RealFood, he helps clients use data and analytics to make sound business decisions for their hospitality establishments.
After graduating from Franklin Pierce University with an Accounting degree, Michael worked at John Hancock Investments in project management and analyst roles. Michael was charmed by the hospitality scene while working in the evenings as a line cook, server, and manager in local restaurants. He committed to the industry when he returned to school to receive his Master of Management in Hospitality (MMH) at Boston University.