Ed Doyle

President

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 Venti

Director of Operations

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 Camilleri

Senior Project Specialist

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 Ferrari

Project Specialist

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 Tocchio

Project Specialist

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.

Rick Graves

Project Specialist

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

Peter Bryant

CAD Operator

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!

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.