“One cannot think well, love well, sleep well, if one has not
dined well.”
Virginia Woolf
Timothy J. Gaglio
President
Timothy J. Gaglio has created, financed, developed and owned more than a dozen premier restaurants featuring a wide variety of ethnic and regional cuisine including Italian, Sicilian, Spanish, American Grille, Chesapeake Provincial, Yankee Seafood, Asian Fusion and Classic New York Style Steakhouse’s. Timothy’s expertise and integrity in all areas of restaurant planning and management naturally lead him to make choices where authenticity and uncompromising quality in presentation are paramount considerations. All of his restaurant ventures have featured distinctive interior design concepts that not only create the appropriate ambiance but also serve as a comfortable and inviting atmosphere that guest’s feel encouraged to revisit.
Projects
Director of Operations, Capitale Restaurant
Completed the renovation and restoration of an historic national landmark, the Bowery Savings Bank. Located on the Lower East Side of Manhattan, this 70,000 square foot restaurant event venue hosts events for over 2500 guests. Capitale opened on April 7, 2003 with outstanding critical acclaim from New York Magazine, New York Post 21/2 Stars, Time Out Magazine 31/2 Stars, New York Times 2 Stars, New York Observer 31/2 Stars and Esquire Magazine's “Best New Restaurant 2003”. As Director of Operations, responsibilities included daily restaurant operations and event management. (See capitaleny.com)
Chief Operating Officer, Natura Water Inc.
Selected by the founders Marco Deplano and Giancarlo Fantappie. Scope of work was to develop Natura Water as a brand replacing bottled water served in the finest restaurants, hotels, resorts, financial institutions and Fortune 500 corporate offices throughout the USA. Responsible for national sales associates and management of corporate direction as it relates to market penetration of key accounts. Since 02/08 I have contracted the following keys accounts:
JP Morgan/Chase, Capital Group, Goldman Sachs, Tishman Speyer, Hyatt Hotels, Marriott Hotels, Four Seasons Hotels, The Mandarin Oriental Hotel, Kimpton Hotels, The Standard Hotels, Le Cirque, Gotham Bar and Grill, Da Silvano, Asiate, Fred’s at Barney’s, STK, the Batali Group, Todd English Restaurants, Culinary Concepts by Jean Georges, Roy’s. These represent the accounts opened in New York. The additional markets of responsibility are Miami, Atlanta, Washington DC, Philadelphia, Baltimore, Atlantic City, Providence, Boston and Connecticut.
Owner, Sedutto Ice Cream
Selected by Tony Sedutto to own and operate the first non-franchise ice cream stores. Locations started at South Street Seaport, followed by Boca Raton, FL; Palm Beach, FL; Hollywood, FL, Miami, FL; Sarasota, FL Owner, the
Coho Grille, South Street Seaport, New York
Designed, conceptualized and managed. With the Fulton Fish Market directly below, the availability of fresh seafood made a Sushi Bar a natural for the Coho Grille. The restaurant was constructed on three levels, with the Sushi Bar at the top level. The middle level was devoted to a giant 60-foot water trough, which spilled into a pool filled with lobsters. Visitors selected their lobster out of the pool using large brass tongs, and then weighed them on an antique brass scale, which was a focal point of the room. On the lower level was a seating area, with 300 seats indoor and 300 outdoors.
Owner, the Coho Grille, Boca Raton, Florida
Designed, conceptualized and managed this Euro-American Grille Restaurant. The Coho Grille featured the area’s first Tuscan Oven, which turned out wood-baked pizzas and a variety of crusty breads, which were displayed at the open kitchen.
Behind the serving counters guests could watch chefs grilling meats, seafood and saucing dishes. The pasta chef had her own kitchen where fresh pastas were prepared as patrons dined. A focal point of the dining room was a huge Trompe-l'Oeil painting which gave the impression of peering out onto a garden. Seated at the tables within the painting were famous Boca Raton citizens, such as the Director of the Symphony, the owner of the Royal Palm Theater and local politicians. It was a great conversation piece as guests identified those on the wall.
Restaurant Consultant, American Arts & Crafts Museum
Currently working with the Directors of the Museum to design, engineer and conceptualize a food service venue in the Museums new location at 2 Columbus Circle in New York City.
Director of Development, Biergarten Boca Raton, Florida
Located in Royal Palm Center in the heart of Boca Raton, Florida. Authentic Austrian Biergarten featuring over 50 varieties of beer from around the world as well as traditional biergarten fare. Opening September 2011
Director of Development, Bar Sorana Boca Raton, Florida
At Trattoria Romana in Boca Raton, converted a clothing boutique into an authentic Roman Bar with vaulted brick ceiling, hand hewed beams, reclaimed wide plank wood floors and a bar made from Walnut wood. Guests now enjoy entertaining in an atmosphere that affords the great selections from the wine list, specialty cocktails and their choice of Stuzzichini (small bites) or the full Trattoria Romana menu. (www.trattoriaromanabocaraton.com )
Director of Operations, Buddha Bar Meatpacking District, New York City
Selected by the ownership of the Buddha Bar, New York City to manage construction and pre-opening scope of work within 23,000 square feet. Located in the Meatpacking District, Buddha Bar will conclude its first year with 25 million in revenue. Daily operations and management of 250 full time staff.
Operating Member, Union Twenty-Seven, Boca Raton
Managing Partner, Osteria Salina Wainscott, New York
Managing Partner, Osteria Salina Delray Beach, Florida
Opened Authentic Sicilian Osteria featuring the cuisines of the Aeolian Islands
Off the coast of Sicily in the heart of the Hamptons, New York and Downtown Delray Beach, Florida
Managing Partner, Vigneti Bottega di Vino
Designed, conceptualized and managed this Authentic Bottega di Vino fashioned after the original in historic “Centro” of Verona, Italy. Located in the Library Hotel, 41 st .Street and Madison Avenue.
Managing Partner, Pieve Del Vescovo, Corciano, Italy
Located in Corciano, Italy. Pieve Del Vescovo produces three wines. Etesiaco (Umbrian white wine); Piovano (Umbrian red wine); Lucciaio (Gambero Rosso, Due Bicchieri)
Owner, the Polo Grille, Palm Beach, Florida
Designed, conceptualized and managed this regional American eatery with help from developers such as Forbes & Cohen along with Architect Jim Ryan to create the premier restaurant at the main entrance of this 2.5 million square foot mall. The cuisine included steaks, chops,& seafood. Homemade breads & pastries were made fresh daily in an off premise commissary built by Tim Gaglio for The Polo Grilles exclusive use.
Owner, Trattoria Coco Lezzone, Boca Raton, Florida
Trattoria Coco Lezzone was conceived in the tradition of an authentic Italian “Trattoria” serving regional cuisines of Sicily. The recipes were handed down through families of owners and chef.
Director of Operations, Majestic Holdings, LLC
Designed, conceptualized and managed five-hotel restaurant projects.
Holiday Inn, Philadelphia Airport, PA
Hilton Gardens, Fort Washington, PA
Best Western Convention Center, NYC
Sheraton Four Points, NYC (Starwood Flag)
Solita, NYC (Clarion Hotel)
VP Operations, F.illi Ponte Ristorante Tribeca, New York City
Hand picked by the owners of F.illi Ponte (originally Ponte’s Steak House, EST 1967) To lead the restaurant and its management team into the nineties. Timothy successful renovated this historic Tribeca landmark into one of New York’s finest dining establishments.
VP Operations, Restaurant Management Incorporated
Within eight weeks of his appointment as VP of Operations for Le Madre, Mad 61, Coco Pazzo, IL Toscanaccio and Sapore di Mare, Timothy repositioned the scope of work for all employees and reduced the payroll at Mad 61 from $65,000 to $37,500 per week.
President COO, Bice International
Retained by Barrington Capital Group as a consultant. BCG intended to refinance Bice Ristorante worldwide. Timothy Gaglio worked directly with Roberto Ruggiero , Bices’ P resident to reorganize the corporation.
Owner, White Star Mills Restaurant, Staunton, Virginia
Designed, conceptualized and managed. It was determined that as much of the old mill would be preserved as much as possible to preserve the historic nature of the Mill. The original limestone walls were sandblasted to reveal massive limestone rocks, which formed the walls. The chestnut wood beams were restored and most of the original brick floors was saved.
A focal point of the restaurant was a handsome bar constructed of fieldstone topped with a 4” slab of black slate a polished chestnut beam became the foot rail. Hung behind the bar was an old grain auger from the mill. To define the heritage of the old mill, local stained glass artisans Fred and Janet Del Guercio were retained to create stained glass windows for the restaurant. They designed 3” x 5” panels of stained glass depicting the process of baking bread. There were six windows showing in sequence, the wheat in the field; harvesting; transport to the mill; grinding at the millstone; the baker baking bread and a family breaking bread at a meal. The windows became an attraction in the area. The restaurant was profiled in the media, including Washington DC and New York papers which attracted tourists that dined just to view the windows. The White Star Mills project is credited with being the first of many historic renovations that ultimately lead to a thriving restored wharf district.
Awards
“ Classy Coho Grille a four star stunner ”
Robert Tolf, Sun Sentinel 5/23/88
**
“ The Coho Grille worth going out of your way ”
4 stars
Sun Sentinel 4/7/864
**
“ Coho Grille uses imagination with American Food”
4 stars
John Gander, Palm Beach Post 03/20/87
**
“ Nothing’s hom-hum at Coho ”
Lucy Cooper, Miami
4 stars
Herald 05/09/86
**
“ Coho Grille food worth hunt for the restaurant ”
4 stars
The Post 04/18/86
**
“Most Jaw-dropping venue for a meal”
Time Out Awards /19/03
**
New York Observer
3 1/2 Stars 05/03
**
New York Magazine
Gael Greene 04/03
**
“50 of the Top Restaurants in the United States”
Esquire Magazine, John Mariani 10/03
**
“Honorable Proclamation”
Thomas V. Ognibene, Council Member City of New York, 05/2/97
**
The Coho Grille, D.B. Tipmore
4 stars
The Executive Diner 05/86
**
“ The second time around Coho Grille ”
4 stars
Sun Sentinel, Robert Tolf 6/26/87
**
“ New Menus, New Looks ”
2 stars
South Florida Magazine, Bob Hosman 12/92
**
“ Feasting Italian-Style ”
Sun Sentinel Deborah S. Hartz 03/28/91
**
“ Passover & Easter ”
The News Nancy Miller 03/91
**
“ How to cut your payroll in half ”
Restaurant Hospitality 07/97 Mad 61 Restaurant
**
“There’s a smashing Hudson River View at this expensive but ‘reliable’ "
downtown waterfront Italian; despite a long-standing Guys and Dolls,Goodfellas reputation, recent major improvements in both decor and kitchen are attracting a more diverse upscale crowd for whom the ‘free parking’ is vital.” F22, D22,S21,C$52 F.illi Ponte Ristorante
Zagat Survey: 1999
**
“Award of Excellence”
Wine Spectator 1995, 1996, 1997 F.illi Ponte Ristorante
**
“Best of the Award of Excellence”
Wine Spectator 1998, 1999 F.illi Ponte
**
“ Trattoria Coco Lezzone features Jewish Italian Passover Seders ”
03/30/91
**
“ No Surprises here, just another perfect evening ”
Mr. Carl the News 10/09/92
**
“ Italian Goes Country ”
Cucina Rustica: Magazine Charlyne Varkonyi 04/05/92
**
“ You get what you pay for at this Trattoria ”
Executive Diner Wendy Bourlar 2/26/93 4 stars
**
“ New York Times ”
2 1/2
Ruth Riechel, F.illi Ponte Ristorante
**
“ Honorable Proclamation ”
Senator Serphin R. Maltese 05/3/97
**
“ Umbrian Cuisine that goes beyond ”
2 1/2 Stars
Tano Lape, Crain's 06/05/00
**
“Vigneti at the Library Hotel has a hectic bar scene and good food”
William Grimes, New York Times 02/22/02
**
“ Splendor on the Bowery ”
2 Stars
William Grimes, New York Times 5/28/03
**
“ Capitale Idea ”
2 1/2 Stars
Steve Cuozzo New York Post Stars 5/21/03
**
Cinzia Gaglio
Executive Chef Partner
Has created and developed authentic unique restaurants featuring a wide variety of ethnic and regional cuisines of Italy and Sicily. Cinzia’s expertise and culinary inspiration can be traced to her family’s rich Italian heritage, which dates back centuries to the Roman countryside. Culinary expertise lies in her bloodline. She started her restaurant career as a child working in her family’s restaurants and was educated in the traditional culinary styles taught to her by her grandparents. Osteria Salina’s hand crafted menu draws upon many of the authentic recipes that have been passed through the generations, while tying into Cinzia’s unique style and incorporating local produce and seafood whenever possible. All of her restaurant ventures have featured distinctive interior design concepts that not only create the appropriate ambiance but also serve as a comfortable and inviting atmosphere that guest’s feel encouraged to revisit.
Projects
Operating Member, Union Twenty-Seven, Boca Raton
operating partner and executive chef of social dining club in downtown Boca Raton. Created a seasonal, artisanal and regional menu for members who purchased annual memberships.
Managing Partner, Osteria Salina Delray Beach, Florida
Renovated another historic home in downtown Delray Beach Florida into the same concept from Wainscott as a pop up for our snowbird clientele.
Owner, Trattoria Coco Lezzone, Boca Raton, Florida
Trattoria Coco Lezzone was conceived in the tradition of an authentic Italian “Trattoria” serving regional cuisines of Sicily. The recipes were handed down through families of owners and chef.
Managing Member, Osteria Salina Wainscott, New York
Renovated an historic home that housed several well known restaurants into the same concept from Bridgehampton. Kept a very simple vision for the renovation alongside an organic menu that focused on farm to table quality.
Managing Partner, Osteria Salina Bridgehampton, New York
Opened Authentic Sicilian Osteria featuring the cuisines of the Aeolian Islands
Owner, Arturo’s Ristorante, Bellrose, New York
Developed by Cinzia’s Grandfather, this Northern Italian restaurant became known as one of Long Island’s four star restaurants. The heritage continues today and remains a fine dining establishment.
Managing Partner, Vigneti Bottega di Vino
Designed, conceptualized and managed this Authentic Bottega di Vino fashioned after the original in historic “Centro” of Verona, Italy. Located in the Library Hotel, 41st .Street and Madison Avenue.
Managing Partner, Pieve Del Vescovo, Corciano, Italy
Located in Corciano, Italy. Pieve Del Vescovo produces three wines. Etesiaco (Umbrian white wine); Piovano (Umbrian red wine); Lucciaio (Gambero Rosso, Due Bicchieri)
Owner, Arturo’s Ristorante, Boca Raton, Florida
With the success of Arturo’s in Bellerose, New York, Cinzia and family moved to Boca Raton and built a Italian villa located on Federal Highway. Its reputation as a four star northern Italian restaurant continues as has be awarded the “Best Italian Restaurant in South Florida” year after year.
Notable
Reviews
Hailed “Thumbprint Chef” by David Rosengarten
writer Food & Wine, New York Times, Forbes
**
“Best Restaurant from here to Montauk”
Luxury Experience
**
East Hampton Star “Excellent”
Laura Donnelly is the pastry chef for The Living Room Restaurant in East Hampton and the Food Editor of the East Hampton Star.
She has developed recipes for Equal sweetener, Sheila Lukins's cookbooks, and has appeared numerous times on The Barefoot Contessa TV show. She has written for Town and Country, Hamptons, and Texas Monthly magazines.Beach Magazines Cinzia featured in August 2014 as the celebrated” Fresh Direction Chef”
**
5 Top
Chefs Delray Beach Magazine
**
10 South Florida Chefs
Boca Life Magazine
**
Three Stars,” Osteria Salina scores Big Time” by Richard
Long Island Pulse Magazine Richard Jay Scholem
practically invented the Long Island restaurant culture through 800+ reviews of the region's eateries both on radio and in print over the last 30 years. He is a former New York Times Long Island Section restaurant reviewer, has contributed to the Great Restaurants of...magazines and Bon Vivant, authored a book, aired reviews on WGSM and WCTO radio stations, served on the board of countless community and food and beverage organizations, and received many accolades for his journalism in both print and broadcast media Social Life Magazine contributor Alexa Ray Joel, daughter of Singer-Songwriter Billy Joel “ My father has been raving about this family-owned spot for some time now.
**
Publicity
Boca Magazine
Delray Magazine
Open Table
Hamptons Magazine
The Food And Wine Universe Of David Rosengarten
