Brad Friedlander has chalked up over 30 years in the restaurant business. He’s hands-on. Multi-tasking. Able to disseminate what makes a restaurant work superbly and what simply doesn’t cut it. His mantra? “It’s all about innovation, perfection and execution.” It shows. In each and every one of his three award-winning restaurants. Brad’s clientele know him by name. Respect him. And understand that there is very little he won’t do to make their dining experience remarkable. Simply put. The formula works.
Chef Partner Peter Vauthy doesn’t settle. The L’Academie de Cuisine (Gaithersburg, MD) recognized that when he graduated with distinction. The diners at Red, the Steakhouse recognize it from their first bite. Peter’s philosophy is simple. “We order and work with the best. If we don’t have what the world says is the best, we search for it until we track it down. We don’t deal with second-rate ingredients here.” No wonder Red keeps racking up awards. As for those who believe that “a steak is just a steak?” Let’s just say that Peter has proven otherwise.
He had nearly 20 years of restaurant experience when Jonathan Gross walked into Red Restaurant Group as its COO/CFO. A man with a mission. With approximately 30 restaurants openings under his belt, he needed no orientation. He hit the ground running. Evaluating and improving Red Restaurant Group’s operations. Expanding existing brands. Introducing new ones. To Jon, downtime is a four-letter word. Pressing forward full force is the only option.