RealFood Acquires FDA and Expands into New Segments

Our people are our magic

We creatively leverage our breadth of knowledge and expertise to ensure your success

We come from diverse backgrounds, and we've worked with hundreds of of clients, allowing us to cross-pollinate best practices over a variety of foodservice models and hospitality experiences. Your RealFood project team is carefully selected to match your needs and deliver optimal results.

updated: 5 months ago

Ed Doyle

No two clients are the same, no two projects are the same. We facilitate the conversations and ask the questions to deliver on your investment in your project and with RealFood.

Ed Doyle


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.

updated: 1 year ago

Matt Camilleri

The most successful clients are the ones who have a vision, and who continue to build a team to fill the gaps in that vision. No one has all the answers, and it takes a village to realize a hospitality dream.

Matt Camilleri

Managing Director

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).

updated: 1 year ago

Chris Tocchio

There's nothing more exciting than getting under the hood of a client's business, understanding where their strengths and challenges lie, and building an action plan that actually works.

Chris Tocchio

Strategy & Operations Manager

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.

updated: 6 months ago

Peter Bryant

We are always learning, and keeping on top of the latest innovations, which allows us to continue presenting the best solutions for our clients.

Peter Bryant

Senior Design Specialist

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.

updated: 3 weeks ago

Jessica Gates

We are always expanding our personal understandings of design and problem solving. You can never know too much and there’s always new information out there to engage with and incorporate into generating more advanced and enlightened results.

Jessica Gates

Design Specialist

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.

Jess currently serves as the Language Training & Resources Chair on the Diversity & Inclusion Council for RealFood parent company, Troon.

updated: 2 weeks ago

Kealoha Pomerantz

Knowing who you are, or want to be, gives you a powerful lens through which to evaluate complex variables and make decisions that align with your identity. I love arming our clients with the confidence and tools to bring their vision into the world!

Kealoha Pomerantz

Strategy & Operations Specialist

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.

updated: 5 months ago

Philip Bean AIA

Project teams speak many languages—from architect, to engineer, to chef. We understand each of these perspectives, and that makes us an invaluable partner to our clients.

Philip Bean, AIA

President, Foodservice Design Associates

Phil is the president of Foodservice Design Associates (FDA), a division of RealFood since 2021. As the original founder of FDA and licensed architect in multiple states, Phil brings an in-depth understanding of the architectural and engineering elements of commercial design projects and the ability to effectively coordinate with all members of a design team. This lends an incredible capacity to offer increased value to both FDA and RealFood clients.

Since 1990, Phil’s work at FDA has encompassed many areas of foodservice, including new, prototype and renovation work in private and public schools; fellowship halls; assisted living and medical facilities; cafeterias and food courts for major corporations and government facilities; as well as hotels, restaurants, and theme parks.

Among other degrees and training, Phil holds a bachelor’s in architecture from Syracuse University, and he completed postgraduate studies in foodservice management and culinary arts at Cornell University’s Statler School of Hotel and Restaurant Administration.

updated: 1 month ago