Restaurant Associates (R/A)

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Innovators in Culinary, Hospitality, and Well-Being for over 75 Years

Restaurant Associates (R/A), a member of Compass Group, is recognized as the nation’s premier on-site dining management company.

Food is Inspiration

“We see food as an agent to make a difference in the lives of our guests, the health of our planet, and the well-being of our communities.”

-Chef Ed Brown, CEO

This is <br> R/A

This is
R/A

A Culture
of CARE

How We Care

How We Care

Hospitality Excellence
When we CARE, we Connect, Anticipate, Respect and Exceed.

Wellbeing
ForLife

Wellbeing

Wellbeing

Designed by our team of Registered Dietitians, Forlife is a modern approach to cultivating wellbeing practices for life, providing engaging education to make informed decisions for personal and environmental health.

People &
Planet

People & <br>Planet

People &
Planet

A long-standing commitment to responsible sourcing, fair food, and outreach.

Our Lines
of Business

Our Lines<br>of Business

Our Lines
of Business

Learn about our different lines of business and how we can work together to deliver hospitality excellence.

Our
Leadership

Our commitment to offering the best food and hospitality excellence begins “from the top down”.

Senior Leadership

Senior Leadership

Senior Leadership

Join our Team

With many different roles available across all of services, R/A offers a wide range of diverse and rewarding opportunities to grow your career.

Salaried Positions

Hourly Positions

Home New

Home New

Food is Inspiration

This is<br>R/A

This is
R/A

“We see food as an agent to make a difference in the lives of our guests, the health of our planet, and the well-being of our communities.”

-Chef Ed Brown, CEO

A Culture of CARE

How We Care

How We Care

Hospitality Excellence
When we CARE, we Connect, Anticipate, Respect and Exceed.

Culture of Care

Wellbeing ForLife

Wellbeing

Wellbeing

Designed by our team of Registered Dietitians, Forlife is a modern approach to cultivating wellbeing practices for life, providing engaging education to make informed decisions for personal and environmental health.

People & Planet

People & <br>Planet

People &
Planet

A long-standing commitment to responsible sourcing, fair food, and outreach.

Our Lines of Business

Our Lines<br>of Business

Our Lines
of Business

Learn about our different lines of business and how we can work together to deliver hospitality excellence.

Our Leadership

Senior Leadership

Senior Leadership

Our commitment to offering the best food and hospitality excellence begins “from the top down”.

Senior Leadership

Join our Team

With many different roles available across all of services, R/A offers a wide range of diverse and rewarding opportunities to grow your career.

Salaried Positions

Hourly Positions

Home New

This week, our culinary team gathered in Saratoga

This week, our culinary team gathered in Saratoga Springs, New York, for the annual Chef Meeting. For two days, this event brought together our chefs from various regions to participate in educational talks, discuss culinary trends, share culinary techniques, and learn about sustainable practices. The meeting was aimed at “carving the path forward” for R/A with innovative approaches to educate, motivate, and inspire all our teams.
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#Proudtoworkhere_RA #HospitalityExcellence #CulinarySpirit #Teamwork

@axiosdc listed The Farmhouse Bistro at The Crossv

@axiosdc listed The Farmhouse Bistro at The Crossvines, one of last month's hottest restaurant openings. Helmed by R/A Chef Luis Montesinos, the restaurant serves a modern American lunch and dinner menu accompanied by a rotating wine list. Drink, eat, and enjoy the scenery at The Farmhouse Bistro!

Click on the link in our bio to make your reservation today.
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#TheFarmhouseBistro #TheCrossvines #Proudtoworkhere_RA #HospitalityExcellence #CulinarySpirit

As we move through National Hispanic Heritage Mont

As we move through National Hispanic Heritage Month, we continue to recognize and celebrate our talented Hispanic and Latinx team members.

Omaira Montoya has been at R/A for 26 years. She is from Colombia and her favorite food is Mondongo, a Colombian stew.

Cristina Mejia is a Director of Dining Services with a career with R/A spanning over 30 years ago. She was born and raised in the Dominican Republic and her favorite dish is Rice Pudding that her grandmother used to make.

Ana Catano has been with R/A for 22 years. She is from Colombia and her favorite dish is Bandeja Paisa, a traditional Colombian dish.

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#HispanicHeritageMonth #Proudtoworkhere_RA #CulinarySpirit #TeamWork #CompasscelebratesHispanicHeritageMonth

Looking for a better-for-you and easy meal prep di

Looking for a better-for-you and easy meal prep dinner or snack? Check out these flavor-packed zesty chicken skewers.
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Recipe
Servings: 4 to 6

1 cup plain whole milk yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
½ teaspoon cumin
½ teaspoon crushed red pepper flakes
Zest from one lemon
1 tablespoon za’atar
1 tablespoon chopped flat-leaf parsley
2 tablespoons freshly squeezed lemon juice, from one lemon
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
5 minced garlic cloves
2½ to 3 pounds boneless skinless chicken breast or thighs or a combination cut into 1½-inch pieces
6-8 wooden skewers
Vegetable oil, for cooking

Instructions
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, red pepper flakes, lemon zest, Za’atar, herbs, lemon juice, salt, pepper and garlic.

Thread the chicken onto wooden skewers, folding if the pieces are long and thin, and place on a baking sheet or platter.

Brush the marinade all over the coating well.

Cover and refrigerate for at least 8 hours or overnight.

Preheat a pan on medium-high heat and add some vegetable oil.

Shake off any excess marinade off the chicken and sear untouched until golden brown on one side and then flip to cook through. About 12 to 15 minutes to reach an internal temperature of 165° F.

Transfer the skewers to a serving plate and pair with hummus and a chopped tomato-cucumber salad as shown or enjoy with your favorite dip as a snack.

We're thrilled to announce that @tatianabychefkwam

We're thrilled to announce that @tatianabychefkwame at Lincoln Center has earned a spot on the prestigious New York Times Restaurant List, ranking among the top 50 best restaurants in America. With its exceptional hand-crafted cocktails, decadent braised oxtails, and indulgent Cosmic Brownie, Tatiana by Kwame Onwuachi distinguishes itself in the NYC culinary scene. NYT Food Critic Pete Wells describes Tatiana as a "very rare creature," stating it's "an important restaurant that knows how to party."
You can find the full list via the link in our bio.
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#Proudtoworkhere_RA #HospitalityExcellence #TatianabyChefKwameOnwuachi #TatianaNYC #NYT #NYTRestaurantList

@eater_ny recently reported that The Michelin Guid

@eater_ny recently reported that The Michelin Guide has announced 15 more New York restaurants up for awards in 2023. We are excited to share that our restaurant, Genesis House, was included on that list. The 2023 Michelin Awards will be given out on November 7th.
Click the link in our bio to read the full article.
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#proudtoworkhere_RA #HospitalityExcellence #MichelinGuide #Eater #EaterNY #GenesisHouse

Sweet Home Café, helmed by R/A chef Ramin Coles a

Sweet Home Café, helmed by R/A chef Ramin Coles and a joint venture with @thompson.hospitality at the National Museum of African American History & Culture, was recently named one of the "5 DC museums worth visiting just for their café menus" by Wtop News! @wtopnews called the dining hall "a celebration of African American Cooking." Sweet Home Café uses the best version of classic dishes and utilizes a high degree of from-scratch cooking with locally sourced ingredients. The cafe is well known for its classic Fried Buttermilk Chicken, "a dish that continues to impress."

You can read the full article via the link in our bio.
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#Proudtoworkhere_RA #HospitalityExcellence #SweetHomeCafe #CulinarySpirit #TeamWork

During #NationalHispanicHeritageMonth, we’d like

During #NationalHispanicHeritageMonth, we’d like to take the time to recognize and celebrate some of our talented associates and show our appreciation for their contributions to R/A’s success.

Michael Borja has been a member of the R/A family for seven years and has spent the last seventeen years in dining services. He is of Colombian heritage and enjoys exploring the restaurant food truck scene.

Rafaelina “Heidy” Cruz has worked with R/A for eighteen years. She is from the Dominican Republic, and her favorite food is Dominican Rice and Beans.

Maura Hernandez has been with R/A for three years. She is from Oaxaca, Mexico, and loves
to eat Chilis Rellenos.

Stay tuned as we continue to highlight some of our talented Hispanic and Latinx associates throughout Hispanic Heritage Month.
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@theeggatthecia
#NationalHispanicHeritageMonth #Proudtoworkhere_RA #HospitalityExcellence #CulinarySpirit #Teamwork

Check out our new wellness website from R/A’s Fo

Check out our new wellness website from R/A’s ForLife platform! Created by our team of Registered Dietitians, this new site allows you to browse well-being videos, delicious recipes, sustainability tips, our latest blog posts, and more. See a recipe you like? You can add the ingredients right into your Instacart for ease and convenience.
To visit our new ForLife website, click the link in our bio.
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#Proudtoworkhere_RA #HospitalityExcellence #CulinarySpirit #ForLife #ForLife_RA

@nypost recently shared a glimpse inside our new r

@nypost recently shared a glimpse inside our new residential restaurant, One Club, exclusive to tenants of 1 Wall Street, one of the newest luxury apartment buildings in New York City.

Helmed by Chef Alejandro Cortez, One Club is situated on the 39th floor and features an outdoor terrace with views of the Statue of Liberty. The menu is Mediterranean inspired with a curated cocktail and wine list.

Read more about One Club via the link in our bio.
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#Proudtoworkhere_RA #HospitalityExcellence #CulinarySpirit #NYPost #OneWallStreet #OneClubNYC @alejandrocortez13

As Chef Appreciation Week comes to a close, we wou

As Chef Appreciation Week comes to a close, we would like to express our deepest gratitude to our talented
R/A chefs and culinary team members. Your dedication and passion in the kitchen continues to elevate everyone’s experiences and leave a lasting impression on our taste buds and our company.
Thank you for all that you do!
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#ChefAppreciationWeek #HospitalityExcellence #Proudtoworkhere_RA #CulinarySpirit #Teamwork @compassgroupusa @envisiongroupus

On the last day of Chef Appreciation Week, we cont

On the last day of Chef Appreciation Week, we continue to celebrate our talented culinary team members.
Get to know some of the team members and discover where they like to dine after work, as well as their favorite dishes to prepare.

Chef Stephanie Ellis’ favorite restaurant is Churrascaria Novo Mundo in New Bedford, MA.

Chef Michael Fraino loves to make homemade pasta dishes like gnocchi and malfatti and says his favorite restaurant is his own dining room.

Chef Rahul Moolgaonkar is a frequent diner at The Capital Grille in Boston, MA, and enjoys Neptune Oysters in his free time.

Chef Nicole Amicone says creating homemade pasta is a “craft of love,” and loves the versatility of it.

Chef Ramin Coles is a seasonal chef who is passionate about discovering what ingredients each season offers. His favorite restaurant is BlackSalt in Washington, D.C.

Chef John Nunziata can be found cooking duck in his free time or dining at Limani, a Mediterranean restaurant in NYC.

Chef Kyre Rochon loves the pizza at D’Angelo’s, a mom-and-pop pizza place in Laurel, MD.

Chef Tom Blundell’s go-to is Korean restaurant and pub, Anju in Washington, D.C., and his favorite restaurant is Le Bernardin in NYC.

Expressing immense gratitude to our culinary team members who continue to exude culinary innovation and hospitality excellence.
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@mazzonehospitality @cxra_nyc @wpcatering
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#ChefAppreciationWeek #HospitalityExcellence #Proudtoworkhere_RA #CulinarySpirit #Teamwork @compassgroupusa @envisiongroupus

Join us in recognizing #NationalHispanicHeritageMo

Join us in recognizing #NationalHispanicHeritageMonth, a time to acknowledge and celebrate Hispanic Americans and their profound impact and invaluable contributions to our history, culture, and cuisine. #HispanicHeritageMonth allows us the opportunity to highlight our Hispanic and Latinx team members and to express our appreciation for their perspectives, talents, and presence within R/A.

In the ongoing celebration of Chef Appreciation We

In the ongoing celebration of Chef Appreciation Week, we’d like to spotlight the women in our APT program. APT is an R/A program that prepares our aspirational female frontline culinary team members by giving them tools, training and coaching to prepare them for the next step in their careers. We want to take this time to recognize our first APT graduates from 2022, who helped shape the program and have all made strides in their careers. We are incredibly proud to work with them-
Dornaline Auguste, Amanda Clarke, Stephanie Fusilli, Cecilia Gaudioso, Marleny Gonzalez, Charlotte Kymer, Amanda Laboy, Arelys Peguero

Stay tuned as we continue to highlight out culinary team for Chef Appreciation Week.
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#ChefAppreciationWeek #HospitalityExcellence #Proudtoworkhere_RA #CulinarySpirit #Teamwork #APT #WomeninCulinary
@compassgroupusa @envisiongroupus

At R/A we extend our warmest wishes to you and you

At R/A we extend our warmest wishes to you and your loved ones as you welcome the Jewish New Year. May this Rosh Hashanah usher in a sense of renewal, happiness, success, and peace. L’shanah Tovah! We wish you a prosperous and joyous Rosh Hashanah!

As Chef Appreciation Week presses on, we continue

As Chef Appreciation Week presses on, we continue to recognize and celebrate our talented culinary team members. Get to know some of the team and find out where they like to dine after work and what their favorite go-to dishes are to make.

Chef Alexandra Strong enjoys making homemade pasta and sauces with a Latin flair.

You can find Chef David Lazo grilling up a delicious salmon in his off time.

Chef April Kilayko loves to make ramen from scratch.

Chef David Zuckerman is a frequent diner at Barcelona Restaurant in Albany, NY, and likes to prepare a traditional Israeli mezze table when he is at home.

Chef Dana Calbo’s favorite dish to cook is anything with braised meats and her favorite Italian restaurant is Peasant in NYC.

Chef Ethan Paige is passionate about sustainability and enjoys making seasonal and locally sourced dishes. His favorite restaurant is Le Bernardin in NYC.

Pastry Chef Garry Larduinat’s favorite desserts to make are macarons, especially milk chocolate.

Expressing immense gratitude to all our chefs for making life more delicious.

Stay tuned as we continue to highlight our chefs behind the food.
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@mazzonehospitality @cxra_nyc
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#ChefAppreciationWeek #HospitalityExcellence #Proudtoworkhere_RA #CulinarySpirit #Teamwork @compassgroupusa @envisiongroupus

As we move through Chef Appreciation Week, we’d

As we move through Chef Appreciation Week, we’d like to continue to spotlight some of R/A's culinary team.

Get to know a few of our team members and read about where they like to dine after work or what their favorite go-to dishes are to make.

Regional Pastry Chef Stephanie Oliveira can be found dining at the Korean BBQ restaurant, Wooga in Fort Lee, NJ.

Supervising Chef Albert Lukas enjoys baking Swabian pastries that have been passed down in his family for more than 200 years. He is a frequent visitor of 2941 Restaurant in Falls Church, VA.

Supervising Chef Julian Alonzo loves to cook fish because of its delicate nature and required technique. He also enjoys making things with his hands like fresh pasta or bread. His go-to restaurant right now is ABC Kitchen in NYC.

Regional Chef Brian Flagg is passionate about cooking with the seasons and is always looking for local and fresh ingredients. He can be found after hours enjoying the handmade dumplings at Tasty Dumplings in Lowell, MA.

VP of Culinary & Procurement Steve Santangelo’s go-to restaurant is The Goat near his hometown in Union Beach, NJ. His favorite restaurant is Le Bernardin in NYC.

Supervising Chef Bill Unterstein enjoys using his “Yoder” in his off hours for grilled fish, pork belly, and brisket. You can find him dining at Restaurant Bricco in West Hartford, CT.

A BIG thank you to our support culinary team who are the force behind starting with delicious.

Stay tuned as we continue to recognize our chefs behind the food.
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#ChefAppreciationWeek #Proudtoworkhere_RA #HospitalityExcellence #CulinarySpirit #Teamwork @compassgroupusa @envisiongroupus

As Chef Appreciation Week continues, we’d like t

As Chef Appreciation Week continues, we’d like to spotlight some of our Corporate Culinary Team. This passionate team plays a crucial role in our success. They drive culinary innovation, develop menus, support our chefs in the field, teach, train, anticipate food trends, and uphold high standards for quality and safety.

Their unwavering commitment to culinary excellence and dedication to delicious has elevated the R/A experience for guests and clients alike.

Get to know a few of our team members and read about where they like to dine after work or what their favorite go-to dishes are to make.

Chef | Innovator Einav Gefen enjoys preparing new dishes for guests when she entertains and can be found dining at Atoboy, a Korean-inspired restaurant in NYC.

SVP Culinary Marc Scheuer loves to cook braised foods like short ribs and pork belly, anything with a rich, great-tasting sauce. His go-to restaurant has always been Gramercy Tavern in NYC, especially in the winter.

Supervising Chef Bill DeSoto’s favorite food to make is Italian, especially pasta because his children love his sauce.

Culinary Training Manager Alex Callons’ favorite restaurant is 'Ohana at Disney's Polynesian Resort.

Supervising Chef David Cappadona is a frequent diner at his local favorite, Mistral, in Princeton, NJ.

Supervising Chef Billy Strynkowski enjoys preparing seafood dishes. His go-to restaurant is Olar Noso in Northvale, NJ, and his favorite restaurant right now is Portale, an Italian restaurant in NYC.

We are lucky to have this team "behind the lines!"

Stay tuned as we continue to recognize our talented chefs.
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#ChefAppreciationWeek #Proudtoworkhere_RA #HospitalityExcellence #CulinarySpirit #Teamwork @compassgroupusa @envisiongroupus

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