Ed’s 30+ years in the hospitality industry, and a passion for operations, led him to form RealFood Consulting. Ed graduated from the Culinary Institute of America and has worked in some of Boston’s finest kitchens.
Peter holds a BA in Economics from Northwestern University and an MBA from Babson. He has worked with employers such as Goldman Sachs and The Alinea Group. He serves as RealFood's project finance lead & startup advisory expert.
Matt puts his 22 years of hospitality operations experience to work as an expert in team development and customer experience service delivery. He is a retail & market specialist and acts as the design lead within the RealFood team.
Anthony has been working in kitchens from the age of 12, long before he studied Culinary Arts & Hotel/Restaurant Management in New York. He has 20+ years of management and operations experience in many renowned East Coast establishments.
Chris has accumulated more than 26 years in the industry with companies such as Eataly, The Olive Group, and his own 4 New England restaurants. He brings an expertise in restaurant openings, wine & beverage programs, and so much more.
Peter leads CAD operations and the design department for RealFood. He is also proficient in Project Management and Design Development thanks to work with Perini Management and Consigli Construction. He brings your plans to life!
Brad comes to RealFood from the architecture world and brings with him a passion for efficient and well-thought out spaces. His technical capabilities shine through in the detailed CAD and Revit drawings he produces for our clients.
Kealoha received her Masters in Hospitality Management from Boston University before joining the RealFood team. Before moving East, she managed for Hillstone Restaurant Group in the Napa Valley.
After graduating from BU's School of Hospitality, Hannah held leadership and opening roles with Jean-George Management and Ace Hotels. Hannah brings a deep understanding of guest experience definition and execution, operations, and staff training.
Before she even graduated high school, Kelly had started her own pop-up dinner company. From there, her hospitality career continued with time spent overseas and with Celebrity Cruises. Most recently, she filled many roles at Tatte Bakery & Cafe.
Michael’s background in finance gives him the critical eye needed for developing financial models and analyzing business operations. His experience managing for Earl’s Kitchen and Bar has only furthered his love of the hospitality industry.