The Fireman Hospitality Group Executive and Leadership Team

Benjamin Grossman, the Chief Executive Officer at The Fireman Hospitality Group, directs the overarching corporate strategy for all family-owned dining establishments. Overseeing the expansion of the restaurant portfolio, the Chief Executive Officer ensures consistent brand alignment across Cafe Fiorello, Bond 45, and Trattoria DellArte. This leadership role involves managing high-level financial performance and driving growth initiatives within the competitive New York hospitality market. By optimizing operational efficiencies, Benjamin Grossman directly impacts the long-term sustainability of the group. The Chief Executive Officer collaborates with the Board to refine service standards and elevate the guest experience. Through rigorous oversight of corporate assets, Grossman secures the market position of the organization. This executive focus remains on scaling the business while preserving the unique character of each dining venue, ensuring that the group maintains a reputation for excellence in every social and corporate event hosted.

Jerry DiStefano, the Chief Operating Officer & Partner at The Fireman Hospitality Group, manages the daily logistical functions and service delivery across all restaurant locations. Overseeing the complex supply chain and staffing requirements, the Chief Operating Officer & Partner ensures seamless execution of dining operations in both New York and National Harbor. This leadership role involves coordinating between front-of-house teams and kitchen staff to maintain high quality standards. By streamlining internal processes, Jerry DiStefano directly improves the profitability of the restaurant group. The Chief Operating Officer & Partner monitors performance metrics to identify areas for operational improvement and cost control. Through active management of regional assets, DiStefano drives efficiency in every aspect of the business. This executive focus remains on delivering consistent, high-quality service to guests, ensuring that every dining establishment operates at peak performance while meeting the rigorous demands of the hospitality industry.

Sheldon Fireman, the President at The Fireman Hospitality Group, defines the foundational mission and long-term vision for the entire organization. Overseeing the preservation of the company's legacy, the President guides the strategic direction of all dining establishments. This leadership role involves fostering relationships with key stakeholders and maintaining the high standards of hospitality that define the group. By championing the core values of the business, Sheldon Fireman directly influences the culture and reputation of the restaurants. The President collaborates with the executive team to identify new opportunities for growth and market expansion. Through consistent leadership, Fireman ensures that the organization remains a leader in the hospitality sector. This executive focus remains on upholding the quality and integrity of the brand, ensuring that every guest receives an exceptional experience that reflects the history and commitment of the group to the culinary arts.

Katherine Moon, the Chief of Staff & Projects Director, Creative at The Fireman Hospitality Group, architects the aesthetic vision and project management frameworks for all dining venues. Overseeing the integration of creative design with functional restaurant layouts, the Chief of Staff & Projects Director, Creative ensures that every space reflects the brand identity. This leadership role involves managing cross-functional teams to execute renovations and new concept launches. By aligning creative initiatives with business objectives, Katherine Moon directly enhances the visual appeal and guest engagement of the portfolio. The Chief of Staff & Projects Director, Creative coordinates with executive leadership to prioritize strategic projects that drive brand growth. Through meticulous planning of design-led initiatives, Moon secures the competitive edge of the group. This executive focus remains on blending artistic innovation with operational necessity, ensuring that every restaurant environment provides a memorable experience for corporate and social guests.