Our Story

John Meadow is the founder and president of LDV Hospitality. This boutique hospitality group was founded on his desire to bring the dream of “La Dolce Vita” to everyday moments through charming restaurant and bar concepts. John drives the creative process for the company, envisioning new restaurants and bringing them to life. Focused on concept and business development, he also forges new partnerships with hotel developers to create bespoke food and beverage experiences for their guests.

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Under John’s leadership, the company has grown to 20 restaurants and bars, spanning nine cities and five countries, with over 1,300 team members. In 2024, LDV Hospitality system-wide sales exceeded $100 million.

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John began LDV in 2008 with the opening of the critically acclaimed Scarpetta restaurant, followed by signature brands American Cut, Dolce Italian, and The Seville, among other bespoke concepts. Since then, John has taken the company abroad with Scarpetta outlets in London’s Bvlgari Hotel, The Edition Tokyo, Waldorf Astoria in Doha, and Ambasciatori Palace in Rome.

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Prior to creating LDV, John began his career as a manager at the Oak Room at New York’s Plaza Hotel. John is a graduate of Cornell University’s School of Hotel Administration and remains very active in the alumni network through his work with the school’s Dean’s Distinguished Lecture Series and as an Entrepreneur-in-Residence.

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With community and service as a driving passion, John also serves on the boards of the Madison Square Park Conservancy and the Food Education Fund.

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In 2016, he received the “Next Generation” Award from the New York City Hospitality Alliance. Other accolades for LDV include a James Beard Foundation “Best New Restaurant” nomination, multiple Hospitality Design “Best Fine Dining” awards, as well as a coveted three-star review in The New York Times and a four-star review in The Miami Herald for Scarpetta restaurants.

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John has been featured in publications including The New York Times, Fast Company, Financial Times, The Wall Street Journal, Forbes, Women’s Wear Daily, Bloomberg Business, Crain’s New York Business, and more. He currently lives in New York City with his wife, Karin, and their two daughters.

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Rob Keddie is a recognized leader in the restaurant industry and currently LDV’s Chief Operating Officer. He is responsible for the operational oversight and compliance functionality of all LDV operations.

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Prior to this role, he was LDV’s General Counsel. He is also the founder of F&B+, a boutique hospitality advisory firm, focused on board and C-Suite level strategic growth planning, capital structuring  and operational problem solving.

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During his career, Rob has also held a number of senior executive positions in the restaurant sector, including CEO of Garces Restaurant Group.

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.

As part of LDV’s executive team, Sara shapes the company’s development and is the strategist behind the internal logistics and planning of LDV’s business growth.  Sara seeks and evaluates potential site locations, and the placement and positioning for both LDV’s signature brands and Hospitality Studio concepts. Sara brings a concept to life beginning with the RFP process to overseeing the project management.

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Prior to joining LDV, Sara worked in kitchens and dining rooms throughout New York City, including for Jean Georges, Batali & Bastinaich, and Nobu.

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She holds a Bachelor of Arts from Wesleyan University, an Associates in Culinary Arts from CIA, and a Masters from Cornell’s School of Hotel Administration.

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Jorge was introduced to LDV Hospitality in 2008 where he started in the kitchen at the first Scarpetta location in New York City. From there, Jorge continued to develop his talent and went on to oversee Scarpetta’s brand expansion, including locations in The Hamptons and London.

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Originally from Queretaro, Mexico, Jorge was always inspired by his parent’s cooking and the Mexican traditions of food and gatherings. In 2000 Jorge took a leap of faith and moved to New York City to pursue his passion for food. He began at Monkey Bar as a butcher, then moved to Tapika to work as a line cook with David Walzog.

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Striving for as much experience as possible, and following a love he had for Italian cuisine, Jorge trained in other locations such as L’imperó, Alto and Totto Il giorno in the Hamptons.