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