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This profile was last updated on 8/20/15  and contains information from public web pages and contributions from the ZoomInfo community.

Mr. Jody Pennette

Wrong Jody Pennette?

Founder And Chief Executive Offic...

Local Address:  New York City , New York , United States
cb5 hospitality consulting

Employment History

Board Memberships and Affiliations


  • New York University
  • New York University
60 Total References
Web References
HOTELS Magazine - February 2004 - Food & Beverage, 1 Feb 2004 [cached]
"Overbuilding [in the kitchen] seems to be a thing of the past," says Jody Pennette, president, CB5 Restaurant Group, a kitchen design firm based in Greenwich, Connecticut, which helped create the kitchen at Moda, an Italian restaurant in the Flatotel, New York.
The latest kitchen trend serves to maximize space by allocating stations for each cooking function: grilling, sautéing, baking and prep work.Pennette says this ensures more efficient operations."There are so many modular units that you can pick and choose to design your own kitchen using only equipment that you really need," he says.
Since the kitchen was designed to serve Moda primarily, Pennette says all other menus follow that of Moda.
With only 500 sq. ft. (46.5 sq. m) to work with, Pennette says the design team began to think in terms of building up instead of out.First, they determined the equipment that could be included in the kitchen based on the size of the exhaust hood.Since the menu didn't require any specialized equipment, only the basics were installed: a convection oven, warming drawers, microwaves, etc.The result allowed Pennette to keep costs at a minimum with the price of US$150,000.
The little room for storage forces the staff to use fresh items."The biggest aspect of this kitchen is that everything is made fresh," Pennette says."Freezers don't really exist anymore.All of your prep work is laid out for chefs to simply turn around and use."
The kitchen was laid out in a large square so each cook has access to the center counter."The chef is very hands-on," Pennette says."That forces the staff to be efficient and work well with one another."Pennette adds that the close quarters and limited space also force staff to re-evaluate the volume of product ordered and prepared."You cannot just buy two cases of something and store it in the kitchen," he adds.
Due to the small size of the kitchen, Pennette and his team decided against opening the entire kitchen to the restaurant.Instead, they installed a piece of etched glass for guests to get a glimpse of the cooks at work."Because the kitchen is small and tight, the counters can get a little busy," he says."This is a real, functional kitchen.It would have seemed hectic to the general public."
The solution ensures that guests don't question the cleanliness of the kitchen, and the staff can work without distractions.Since it is a "peek-a-boo" kitchen, as dubbed by Pennette, subtle design enhancements were made to tie it in with the rest of the restaurant, including tiles and walls that match the restaurant's colors.
The Cordish Companies, 27 Nov 2010 [cached]
But talking to Jody Pennette, the founder of CB5, is a confidence builder. He not only seems to understand the problems that many diners encounter in big-style restaurants - is this a lounge with a kitchen? - but how to find the right balance for each project. "We've found that there's a special balance in entertainment dining and that some people pump up the volume too much. It's hard to build a relationship with the guest if the atmosphere is intimidating or overwhelming."
Tatu is intended not as a late-night final destination but more as an evening starter, with the expectation that guests will move on to one of the dozens of bars within walking distance. "It's designed to light the fuse on your evening, but we have no plans to turn this into a club," says Pennette. "Tatu has no intention of being an all-night destination."
Style is definitely a part of the package here, but Pennette talks about how important the balance is: "People recognize that dining can be funny, spirited and sexy without sacrificing the quality of food."
Pennette is fun to talk to because he articulates perfectly the fuzzy ideas in your own head, making you feel smart for having them.
cb5 Restaurant Group | About cb5 Restaurant Group | Team, 3 Oct 2012 [cached]
Jody Pennette | Chief Executive Officer
Jody Pennette has over 30 years experience in the food industry. e was educated at New York University and acquired hands-on training in every aspect of the business of restaurants from corporate cafeterias, fast food chains to white glove, four star dining rooms.
He has an acute awareness and talent for orchestrating a smooth integration of menu, architecture and aesthetic to provide personality and a singular point of view. his formula is the best measure to create and sustain a successful restaurant concept. hile design and operations are his strong suit, Jody has learned to be very selective in the culinary arena. e has assembled a battery of chefs and calls upon them to collaborate and fuel the lead chef on each project with a cutting edge approach to classic cooking.
Jody has spent the last few years perfecting the art of standardized systems for high concept venues. y relying on procedures as opposed to personalities, Jody can successfully impart his talents and approach to cb5's clients' restaurants.
Jody has completed over eighty one-of-a-kind restaurant concepts throughout the country and although not a designer by trade, he has won several hospitality design awards. - Search Connecticut's Best Restaurants! [cached]
When I heard that cb5 Restaurant Group owner Jody Pennette, the ingenious restaurant and club developer who brought Lolita to the Byram section of Greenwich, was opening a sibling restaurant called Red Lulu in the space that previously housed Ocean Drive in South Norwalk, I couldn't wait to check it out. Streaking down Washington Street in a [...] click for more...
Buying and Selling Real Estate in Richmond VA, 30 May 2015 [cached]
The 162-unit condominium tower is under construction between 14th and Virginia streets north of the canal's Turning Basin. "I think it's going to be bustling," said Jody Pennette, whose company plans to open Blanc Bleu restaurant and lounge that is part of the Riverside on the James development.  "When there's enough places gathering together, it becomes a destination." Richmond finished the $52 million restoration of the Canal Walk in 1999 in part to attract restaurants, nightclubs, housing and other development.
It will have a dramatic interior, with white upholstery, arches, mirrors, crystal chandeliers and sheer curtains, said Pennette, chief executive officer of CB5 Restaurant Group. Also in the spring, the Toad's Place of Richmond nightclub is expected to open in the renovated Lady Byrd Hat building on Virginia Street.  Toad's Place, initially slated to open in October 2005, will have a capacity for 1,600 people and feature live music and other entertainment.
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