With over 15 years of experience at such locations as BAR in New Haven, CT and Geronimo’s in both Fairfield and New Haven, CT locations, Rich works to stay on top of the mixology trends in the fast changing industry today. He created the wine list to compliment the cuisine and a drink menu that relies heavily on fresh pressed juices, spirit infusions and inventive presentations.
Jeff’s hospitality career began at an early age, bartending in his native New York City. He has a diverse management portfolio that includes 44 Southwest (restaurant), Divine Bar, the Hammerstein Ballroom, Havana Cigar Bar, The Velvet Room and Palmetta Plantation House, all located in New York City. A family move to Connecticut would bring the creation of The Blue Pearl in New Haven, CT as well as long stints with the Starbucks Coffee Company and the Plan B Burger Bar chain. He arrived at “Ceviche” shortly after its inception and enjoys utilizing his skillset in the management of all of Andy Adames’ four restaurants.
After graduating Rutgers University in 1988, Andy soon entered the family business and opened Senor Panchos Mexican Restaurant in Southbury, CT, where it remains today. Another location in Prospect, CT and a third in Thomaston would follow. Not content to rest on his successes, Andy attended culinary school to fine tune his food sensibilities and teamed up with chef Dimas in 2014 to create Ceviche Latin Kitchen in Middlebury.
Chef Mario comes to us from West Hartford area restaurants where he sharpened his skills for plating and farm to table recipes. Occasionally, he will introduce an old recipe from his native Peru, just to keep add a homey feel to his creations.