Jose Andres Group Executive and Leadership Team

David Strasser, the Chief Executive Officer at Jose Andres Group, directs the overarching strategic vision for the entire culinary enterprise. Overseeing 40 distinct restaurant concepts, the Chief Executive Officer ensures that every establishment maintains the high standards associated with the brand. Strasser manages the expansion of the portfolio across the United States, balancing fine dining establishments with fast-casual ventures. By aligning the creative output of the culinary teams with long-term business objectives, the Chief Executive Officer drives sustainable growth and market relevance. David Strasser coordinates with the Board to secure the financial health of the organization while fostering a culture of innovation. Through rigorous oversight of operational performance, the Chief Executive Officer maintains the competitive edge of the group in a crowded hospitality landscape, ensuring that each unique cultural story told through food remains profitable and impactful.

Frank Zampardi, the Chief Financial Officer at Jose Andres Group, architects the financial framework that supports the expansion and sustainability of the culinary enterprise. Overseeing capital allocation, the Chief Financial Officer evaluates the profitability of new restaurant concepts and existing locations. Zampardi manages the fiscal health of the organization, ensuring that investments in design, talent, and infrastructure yield strong returns. By analyzing market trends and revenue streams across the United States, the Chief Financial Officer provides the data-driven insights necessary for strategic decision-making. Frank Zampardi collaborates with the executive team to mitigate financial risks while pursuing growth opportunities in competitive markets. This role involves rigorous oversight of budgeting and financial reporting, which allows the Chief Financial Officer to maintain the stability of the group. Through precise financial planning, Zampardi secures the resources required to uphold the mission of changing the world through the power of food.

Carl Segal, the Chief Operating Officer at Jose Andres Group, manages the daily execution of restaurant operations across all global locations. Focusing on the efficiency of service styles and kitchen workflows, the Chief Operating Officer optimizes the delivery of culinary experiences ranging from Michelin-starred tasting counters to high-volume food halls. Segal implements standardized protocols that enhance guest satisfaction while maintaining the unique identity of each concept. By supervising regional managers, the Chief Operating Officer ensures consistent quality control across diverse cuisines, including Spanish, Mexican, and Peruvian fusion. Carl Segal monitors supply chain logistics to support the complex needs of 40 restaurant concepts, ensuring that procurement aligns with the high-quality ingredients required for the brand. This leadership role involves streamlining internal processes to improve margins, ultimately allowing the Chief Operating Officer to scale the business effectively while preserving the artistic integrity of the culinary offerings.

Satchel Kaplan-Allen, the Chief of Staff at Jose Andres Group, coordinates the internal communications and administrative functions that keep the leadership team aligned. Overseeing the execution of corporate initiatives, the Chief of Staff facilitates collaboration between the various departments responsible for the 40 restaurant concepts. Kaplan-Allen manages the flow of information to the executive office, ensuring that strategic priorities receive the necessary attention and resources. By streamlining project management across the organization, the Chief of Staff improves operational agility and cross-functional efficiency. Satchel Kaplan-Allen supports the development of organizational culture, ensuring that the mission of the group remains central to all business activities. This role involves managing high-level stakeholder relationships and preparing the executive team for critical decision-making sessions. Through the effective management of internal processes, the Chief of Staff enables the leadership to focus on the long-term growth and impact of the culinary enterprise.