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

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

As we continue celebrating Chef Appreciation Week,

As we continue celebrating Chef Appreciation Week, we’d like to recognize some of our talented chefs behind the food. Our team of chefs has been a driving force of culinary excellence and exceptional hospitality for over 75 years. Get to know a few of our chefs and read about where they like to dine after work or what their favorite go-to dishes are to make.

Teaching Kitchen Chef Sydney Willcox says her go-to restaurant is Khe-Yo, a Laotian restaurant in NYC.

You can find Chef Paul Shin dining at NYC’s Bonnie’s, a Cantonese American Restaurant, or Jua, a Michelin Star Korean restaurant.

Sous Chef Tala DiPasquale loves to make Chicken Piccata or a decadent steak dish.

Pastry Chef Stephanie Robinson loves to cook her grandfather’s sauce which she calls a “3-day experience.” It gets better each day.

Sous Chef Disa Saugstad enjoys dining out at Redstone in Boston, MA, and Spoon and Stable when she is in Minneapolis, MN.

Teaching Kitchen Chef Zachary Oliver’s go-to restaurant is Chez Mike in East Greenbush, New York, and his favorite place to dine is CUT by Wolfgang Puck in NYC.

Pastry Chef Celeste Garcia can be found making S’mores as a sweet treat and enjoys going to Blue Hill in Tarrytown, NY.

Chef Eric Tisaj loves to dine at The Mouzon House in Saratoga Springs, NY.

A BIG thank you to each of our chefs, who we are lucky to have in our kitchens!

@dots_cafe_
@amazonboston21_cafe @mazzonehospitality @cxra_nyc
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#ChefAppreciationWeek #HospitalityExcellence #Proudtoworkhere_RA #CulinarySpirit #Teamwork @compassgroupusa @envisiongroupus

We are excited to highlight @tatianabychefkwame Ch

We are excited to highlight @tatianabychefkwame Chef de Cuisine and R/A's Chef Appreciation Week Chef of the Year, Kamat Newman!
After attending culinary school in Chicago and working at SOHO House, she developed her signature approach to cooking. Chef Newman describes her style as "free-form," drawing inspiration from her unique culinary experiences and her desire to communicate through her craft.
Driven by her West African ancestry, she found that it intertwines with the southern cuisine she is familiar with. She says that pulling in influences from West Africa gives her food more purpose and more soul.
Chef Newman was voted “Restaurant Associates’ Chef of the Year," an award for exceptional chefs who take the time to invest in their people, champion purpose, and positively impact business performance.
You can read more about Kamat Newman, Chef of the Year, via the link in our bio.
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#ChefAppreciationWeek #Proudtoworkhere_RA #hospitalityExcellence #CulinarySpirit #ChefoftheYear @envisiongroupus @compassgroupusa

What better way to kick off Chef Appreciation Week

What better way to kick off Chef Appreciation Week than by celebrating R/A's culinary leaders: CEO, Chef Ed Brown; COO, Chef Michael Gallagher; and Chef|Innovator, Chef Einav Gefen!
Once a chef, always a chef.

Ed Brown brings over 30 years of culinary innovation and expertise to our chef-led company. His passion and considerable talent have earned him wide acclaim, including numerous New York Times stars and a Michelin star.

COO Michael Gallagher began his career with R/A over 25 years ago as an Executive Chef. He has helped shape the company's food philosophy and distinct style while playing a major role in R/A's significant growth.

Chef|Innovator Einav Gefen began as a pastry chef and then as a sous chef at one of the world's best restaurants. An expert in world cuisines with an extensive understanding of ingredients and flavors, Chef Einav has garnered a reputation as a national leader in food service and retail foods. As Chef|Innovator, she supports the company's continued path of quality, innovation, growth, and purpose.

This team drives culinary excellence, innovation, and operational exceptionalism, leading R/A into another 75 years of success.

Join us for Chef Appreciation Week as we highlight and celebrate our chefs and culinary teams behind the food. And make sure to check out the website via our link in bio.
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#ChefAppreciationWeek #Proudtoworkhere_RA #hospitalityExcellence #CulinarySpirit @envisiongroupus

Congrats to the R/A associates who worked together

Congrats to the R/A associates who worked together to open this new, beautiful café in Boston. Along with the café, the team opened a coffee bar and three pantries in the space. The scenic views complemented the excellent food and hospitality, making opening day even better.
Great job to the entire support staff that made this opening so successful!
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#proudtoworkhere_ra #culinaryspirit #hospitalityexcellence #teamwork

We are excited to share that our newest restaurant

We are excited to share that our newest restaurant, The Farmhouse Bistro at @thecrossvines, was featured in the September issue of @dcmagazine. The unique menu offerings, charming ambiance, and rotating wine list make this a top DC dining destination.

To read more about The Farmhouse Bistro at The Crossvines in Modern Luxury DC click the link in our bio.
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#Proudtoworkhere_RA #HospitalityExcellence #TheCrossvines #ModernLuxuryDC #TeamWork #CulinarySpirit #TheFarmhouseBistro

Apple season is upon us! From apple pie to apple v

Apple season is upon us! From apple pie to apple vinaigrette, the versatility of apples shines during these fall months. Packed with fiber and antioxidants, apples contribute to improved digestion and a strengthened immune system. They can be used as an ingredient in sweet and savory dishes and for any meal of the day.
Click the link in our bio for 5 ways to use apples this season.
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#AppleSeason #Superfood #AppleRecipes #CulinarySpirit #WeEatLiveDoWell

@tatianabychefkwame shared his Creole-Spice Lamb R

@tatianabychefkwame shared his Creole-Spice Lamb Rack recipe with @wine_spectator just in time for Labor Day. The recipe, perfectly portioned for two, combines the flavors of "earthy mushrooms, fiery chili crisp, and nutty hummus to complement the gamy lamb." To amplify the unique flavors of this dish, pair it with a bright, lightweight red wine and enjoy!
Click the link in our bio for the full recipe.
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#Proudtoworkhere_RA #HospitalityExcellence #WineSpectator #LaborDayRecipes #CulinarySpirit #ChefKwameOnwauchi

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