The mission of LDV Hospitality is to bring la dolce vita, ‘the good life’ to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts.
John Meadow is the founder and president of LDV Hospitality. Focused on concept and business development, John drives the creative process for LDV, envisioning and creating new concepts as well as forging business partnerships with hoteliers, developers, and celebrated chefs alike.
John began his career in the hospitality industry immediately after graduating from Cornell University’s School of Hotel Administration, as manager at The Plaza Hotel’s Oak Room. In 2008, John sought out to create something of his own and opened Scarpetta to critical acclaim in New York City’s then emerging Meatpacking District. With Scarpetta’s enormous success, he went on to launch LDV Hospitality, (more…)
Antonello Paganuzzi is the Director of Operations of LDV Hospitality and Partner of SCM Hospitality. Paganuzzi brings to LDV a keen insight into the hospitality industry, acquired over the years from leadership positions at some of the most impressive fine dining establishments in New York and Las Vegas, including Le Cirque, Osteria del Circo, and Prime. Paganuzzi served as Wynn Las Vegas Director of Fine Dining and in 2008 joined Chef Scott Conant for the opening of Scarpetta, which received a three-star review from New York Magazine, a James Beard nomination for ‘Best New Restaurant.’
Lou’s leadership experience in the restaurant and hospitality industry has included varied senior management roles for Patina Restaurant Group, Uno Restaurants, Lessing’s Hospitality and Restaurant Associates. He has extensive experience with high volume single unit and multi-unit chain restaurant, catering and hotels, under both expanding and difficult operating and financial conditions.
Over Lou’s 30-year career, his responsibilities have included Operations, Real Estate, Strategic Planning, Business Development, Franchising, Purchasing, Finance and Acquisitions. As an entrepreneur, for 19 years Lou owned and operated the historic Three Village Inn, a circa 1751 landmark, and launched the turnaround, remodeling and expansion of this waterfront property into a “3 star” 450 seat Contemporary American fine dining, catering and 30 room hotel.
Chef Marc Forgione is the chef/owner of Restaurant Marc Forgione, American Cut and Lobster Press and is the co-owner/partner of Khe-Yo. He won season 3 of Food Network’s “The Next Iron Chef” at just 31 years old, making him the youngest winner in the show’s history. Among the many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in the New York Times and received a Michelin star. Chef Forgione is a Chef Ambassador for Family Reach Foundation, Chefs for Kids Cancer, City Harvest, and Feeding America. In 2014, Chef Forgione became an author as well with the release of “Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant.”
Ashley Noor joined LDV as the Director of Marketing & Events with the initiative to identify global branding opportunities for all existing LDV brands and connect them within the marketplace. Ashley oversees all aspects of the events and marketing department, including public relations, strategic partnerships, internal/external events, graphic design and digital/social marketing. Ashley came to LDV from Eventage, where she worked as a Senior Producer on developing creative concepts and managed logistics/onsite execution for some of the world’s largest brands. Ashley is a graduate from The University of Vermont’s School of Consumer Relations and Communication.
Jason joined LDV in 2012 and has since been leading LDV’s culinary team throughout the country. Specific concepts he has further developed are the supper-club dinner theatre at the Diamond Horseshoe, American Cut in New York and most recently, he was an integral part of the culinary revitalization at Gurney’s Resort and Spa in Montauk, NY. Jason’s strengths are his intense attention to detail, meticulous work ethic and creative direction. Chef Jason’s culinary pedigree includes positions at Union Pacific, Tavern on the Green, and most notably, his nine-year tenure under the Le Cirque family between multiple properties.
He is a graduate of the Culinary Institute of America.
Lisa joined LDV team to identify and develop top talent as the company continues to grow. Her background in NYC’s restaurant industry is largely operational, most recently as the General Manager of Keith McNally’s Minetta Tavern. Prior to that, she worked for Jean-Georges Vongerichten’s Perry St. Restaurant. Having worked in management roles for various restaurants, she is excited to cultivate talent and share LDV’s culture and vision across its properties nationwide.
Prior to joining the restaurant industry, Lisa worked on both the writing and business side of journalism, with stints at The New York Times and Wired Magazine.
Lisa has a degree in Literature from Harvard University and a Masters in Business Administration from Stanford. (more…)
Qualified by thirteen years of visible achievements in the food service/hospitality industry, Ian Medwin has developed and opened 21 restaurants in less than a 10 year period and has recently joined LDV as the Director of Service to support all new openings starting with Barchetta, New York. Ian is contrived by consistently generating best efforts from staff and management with a strong skill in business, management consulting, restaurant design and space planning. His past experience includes work at The Mark by Jean-Georges, BLT Steak and Restaurant Daniel.
Paolo Dorigato hails from a prominent culinary background. His cooking style pairs cultural influence from his hometown of Trento, Italy, with 23 years of experience spent in kitchens across Porto Cervo, Florence and Siena, Italy, as well as notable culinary destinations including London, New York, Miami and Las Vegas.
Before joining LDV Hospitality, Dorigato served as executive chef of the highly acclaimed The Rainbow Room from 2004 through 2009, followed by the legendary Cipriani Wall Street, where he served as executive chef from 2009 to 2012. Dorigato has also served at the helm of various Michelin-starred restaurants, including Barbaluc (New York), Daphne’s (London) and 116 The Restaurant (London), as well as the legendary Le Cirque (New York).
As the business development manager, Sara works closely with John Meadow to seek and evaluate potential site locations, placement and positioning for LDV brands. She also serves as the design and front of house construction project manager as the company continues to expand.
Prior to joining LDV in 2015, Sara worked in kitchens and dining rooms throughout New York City, including for Jean-Georges Management and Batali & Bastianich Hospitality. She holds a BA in Literature and American Studies from Wesleyan University, an Associate degree in Culinary Arts from the Culinary Institute of America, and a Masters from Cornell’s School of Hotel Administration.
As Senior Manager of Corporate VIP Relations, Bryan works closely with the LDV team to cultivate and strengthen relationships with guests, partners, and anyone else who may walk through LDV’s doors.
A native of Scottsdale, Arizona, Bryan has applied his passion for warm hospitality and exceptional service to the operations of several prominent fine dining restaurants and nightclubs in New York and Las Vegas including, Craft, Botero Steakhouse, and Santina, a two-star New York Times restaurant and Bon Appétit ‘Best New Restaurant’ nominee.
Bryan’s style and approach to hospitality are simple: make each experience memorable, every time, for every guest, no exceptions. (more…)
Gennaro Oliva is the Managing Partner of LDV Imports. Prior to co-founding LDV Imports, Gennaro served as Director of Sales in New York for more than seven years at one of North America’s leading Italian espresso companies based out of Rome. During his tenure, Gennaro helped to grow the brand by establishing over 400 accounts at some the most prestigious restaurants in New York City. He graduated from Pace University majoring in International Marketing and is fluent in Italian, English, Spanish and French.
Originally from Queretaro, Mexico, Jorge grew up in his parent’s kitchen and was influenced by their passion for cooking. His mother brought flavor and tradition to the kitchen, while his father was the creative one, and Jorge inherited both of their qualities. In 2000, Jorge moved to New York to pursue his passion for cooking. He started out as a butcher at Monkey Bar, and then moved on to work with Chef David Walzog at Tapika as a line cook for almost 3 years. Chef David was a mentor for Jorge, who introduced him to technique in the kitchen and taught him a lot of cooking secrets. Although Jorge was a full-time employee at Tapika, he also had several part-time jobs in order to get as much experience and exposure in the kitchen as possible.
Jorge’s passion and interest in Italian cuisine led him to Scott Conant and opening L’imperó in 2003. (more…)
Sergio joined the LDV family in 2013, and now serves as the Head of the Brand Design. He captures and translates the essence of ‘La Dolce Vita’ and applies this aesthetic to all the LDV brands and concepts. Sergio is inspired by shape, architecture, and color. Every design focuses on elegance and simplicity in its purest form.
Sergio is graduate in Architectural Design with a master’s degree in Industrial Design at the European University of Design in Italy.
Managed by Gavin Moseley, Adam Fulton, and Grant Wheeler, Den Hospitality is an expanding hospitality group based in New York City. Founded in 2014, Den Hospitality’s growing portfolio of dynamic bars & restaurants includes The Garret West Village, The Garret in the East Village, Dullboy in Jersey City, and Dinnertable. In March 2017, Den partnered with LDV to open The Lately, an approachable cocktail bar in Manhattan’s Chelsea neighborhood with a unique and modern sensibility – the concept boasts a creative cocktail program spearheaded by beverage director Grant Wheeler and a culinary program developed by LDV.