About & Team
Gregory Tomicich began his career in hospitality working for his father Nino at their family-owned restaurant in Astoria, Queens. This is where his passion for the restaurant industry was instilled and he developed his strong work ethic. His first venture in Manhattan was working with Lidia Bastianich at her flagship restaurant, Felidia. Most recently, Greg worked for Chef Thomas Keller at Per Se. Greg is proud to be a part of Major Food Group and excited to be getting Dirty in the LES.
CHEF DE CUISINE
Dai Matsuda was born and raised in Hawaii and is a graduate of the Culinary Institute of America in Hyde Park, New York. Prior to joining Major Food Group, Dai spent time at Café Boulud and A Voce.
Heather Bertinetti is an award-winning corporate pastry chef for Major Food Group and noted author of acclaimed cookbook “Bake it, don't fake it!” published by Atria Books. After graduating from the Culinary Institute of America with a degree in baking and pastry arts, Heather joined Gramercy Tavern and, just two years later, Per Se. She then went on to open and receive rave reviews at Alto, Convivio, Marea and Osteria Morini. Heather has been lauded by The New York Times, The Wall Street Journal and was named in Zagat's 2011 "30 under 30: New York's Hottest Up-and-Comers."
Lelañea Fulton was born and raised in the mountains of West Virginia and began studying viticulture at 16 and has never quite stopped. She developed a deeper appreciation of wine after a brief trip to the Mosel that ended up lasting three years. Upon returning to the States, Lelañea began her career as a sommelier in New York with The Crown Group where she wrote the wine list for Bill's Food & Drink. Prior to joining Dirty French, Lelañea wrote the wine list for Bacchanal.
EXECUTIVE SOUS CHEF
Matt Mobilio started cooking in Philadelphia where he worked for over six years before moving to New York. Upon moving to New York, Matt spent almost two years at Gramercy Tavern. Prior to joining Dirty French, Matt worked for Major Food Group at Torrisi.
ASSISTANT GENERAL MANAGER
Alexandra Levy knew from a very young age that the restaurant industry was where she wanted to be. She is a graduate of the Culinary Institute of America, where she received a Bachelor's Degree in Culinary Arts Management. It was at school where she developed a strong passion for wine. She has earned the respected Diploma in Wine and Spirits through the Wine Spirit Education Trust, in addition to being a Certified Sommelier through the Court of Master Sommeliers. She most recently was a Sommelier and Restaurant Captain at Thomas Keller's three Michelin-starred, Per Se restaurant, where she has spent the past seven years. She is extremely enthusiastic about being part of the Major Food Group team.
Dirty French is available for full buyouts for large groups of 30 - 100 guests. Additional information is available upon request for the Ludlow Hotel Lobby Lounge and Garden. Please contact email@example.com to discuss all private event options.
5:30 pm - 11:30 pm