RealFood Consulting team
Ed Doyle

Ed Doyle

President

Ed Doyle’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 worked in some of Boston’s finest kitchens.

Michael Staub

Michael Staub

Business Advisor

Creating and sustaining a successful restaurant requires a thorough and realistic approach to finances and real estate. Michael Staub has the right experience and approach to navigate food-related enterprises toward their goals.

Matt Camilleri

Matt Camilleri

Senior Project Specialist

With 20 years experience in the hospitality industry, Matt began his career working for Back Bay Restaurant Group where he faced the trials of both front-of-house and back-of-house operations.

Anthony Ferrari

Anthony Ferrari

Project Specialist

Anthony Ferrari has been working in kitchens from the age of twelve and attended New York Institute of Technology, School of Culinary Arts and Hotel/Restaurant Management.

Suzanne Swain

Suzanne Swain

Operations Manager

Suzanne's extensive business experience keeps RFC running smoothly and our clients taken care of.

Rick Graves

Rick Graves

Director, West Coast Operations

Rick’s experience in successful openings, operational execution and establishment of training systems gives clients the support needed to create their restaurant vision.