Choosing the restaurant industry at a young age was easy for Chris and he has found success in each position he has held, from Line Cook to Executive Level roles in multi-million dollar organizations. A graduate of the Culinary Institute of America in 1979, with an Associate Degree in Occupational Studies, Chris continues to enjoy his relationship with the culinary side of the business.
Chris was a key contributor to the growth of McCormick & Schmick’s Seafood Restaurants, from 8 units to 94 units and then, when purchased by Landry’s Inc., led the transition into the new organization. His next stop was leading Uno, Due, Go! – a fast casual offshoot of Uno’s Pizzeria and Grill where he worked on further development of the brand.
Since joining Rosa Mexicano in 2015, Chris has been involved in all facets of the business, including providing operational structure, developing a team of senior leaders, leading the culinary innovation efforts and guiding the organization to overall financial improvement.
After 10 years as the CFO of Mario Batali and the Bastianch family’s B&B Hospitality Group, Joanne Taylor was happy to return to Rosa in June 2016 after. Prior to B&B, Joanne was at Rosa from 2001 to 2005.
Earlier in her career she worked for data services companies. Joanne is very interested in finding technology to increase efficiency and lower costs for companies.
She has a BS from the Wharton School at the University of Pennsylvania and an MBA from NYU.
Joanne is on the board of biotech company Simpatica Medicine Inc., and a farm education not-for-profit, City Growers, which operates in Brooklyn and Queens.
A dynamic, seasoned HR Professional with deep and broad knowledge of best in class HR concepts, practices and processes. Patti joined Rosa Mexicano as HR Generalist in October, 2014 and brought with her a significant amount of practical experience in leading and supporting strategic transformation programs including change management, organizational planning, performance management, compliance, leadership and talent development. During her time with Rosa Mexicano, Patti has taken on the role of Human Resources Director where she has developed key organization strategies and human resource objectives that have facilitated in supporting Rosa Mexicano’s overall organization objectives.
Terry joined Rosa Mexicano in December, 2014, and was responsible for planning and managing company audits, investor communications and tax returns. During that time, Terry helped provide key policies and procedures for the accounting team for GAAP presentations of financial statements and the finalization of the prior year audits, support of the roll out of the GL phase of the Compeat initiative. Terry brings a wealth of experience to Rosa Mexicano, and holds a Masters in Business Administration/Accounting Degree and is registered as a Certified Public Accountant. Prior to joining Rosa, Terry worked as corporate controller for K&R Realty Management, Inc. and Seeger Weiss, LLP. Terry spent four years in public accounting with J.H. Cohen, LLP working closely with many restaurant companies. Promoted to Corporate Controller in December, 2015, Terry currently oversees all accounting, audit, tax and investor communications for Rosa Mexicano.
Courtenay Greenleaf is the corporate beverage director for the Rosa Mexicano restaurant group, and the force behind Masa y Agave, located in NYC's Tribeca neighborhood. A certified mezcalier, Courtenay curated Masa y Agave's 400 bottle collection of agave-based spirits, the largest in NYC, using her travel experience and expertise on the topic to stock unique, notable bottles of tequila, mezcal, sotol, raicilla and more. Over the years, Courtenay has amassed a near encyclopedic knowledge of agave spirits, having taken many trips to the agave regions of Mexico, spending time with local distilling families and studying the particulars of different agaves, terrains and aging processes. In June 2016, Courtenay spearheaded a new beverage program company-wide, introducing new ways for guests to learn about and discover agave spirits. In 2017, Courtenay was featured as a Top 40 under 40 Tastemaker in Wine Enthusiast Magazine.
Amira Gertz is the Director of Catering for Rosa Mexicano Restaurants. Her department is responsible for the sale of all onsite group and private dining, as well as off-site catering and the development of B&I catering accounts. Amira joined the Rosa Mexicano team in 2013, helming sales for the New York region and was promoted in 2014 to oversee the division nationally. Prior to joining the team at Rosa Mexicano, Gertz was the director of private dining at City Hall Restaurant, where under the direction of Chef Henry Meer she grew the private dining department to a premier wedding and corporate venue in lower Manhattan. She began her career working in off-premise catering, planning and catering events all over NYC including the New York Public Library, Radio City and the Museum of the City of New York. Ms. Gertz is an adjunct professor at New York University’s Preston Robert Tisch Center for Hospitality and actively donates her time to City Harvest, Temple Shaaray Tefila and the Fresh Air Fund. She holds a BS from New York University and has continued her food and wine education at the New School.
J Holmes has been in the restaurant industry for his entire career. Prior to joining Rosa Mexicano, Holmes was with McCormick & Schmick’s, where he worked for over 10 years. He joined the Rosa Mexicano team in 2013 as General Manager of one of their flagship locations, located across from Lincoln Center. The brand had everything he was looking for; co-founders that were still involved in the day-to-day operations of the business and great core values. J has experienced great opportunities in his tenure with Rosa, including leading the team that opened Rosa Mexicano’s newest location in Tribeca. Now serving as Regional Director, J appreciates the opportunity to share his experience and positively direct the growth of managers within Rosa Mexicano.
When Joe was 21 years old, he owned a coffee truck and his own catering company while simultaneously attending the New York Restaurant School. After graduating in 1992, Joe started an internship at C3 that ended seven years later when he was working as the Sous Chef. In 2000 Joe went to work at Home Restaurant where he met fellow Rosa Mexicano chef David Suarez. After three years of working summers on Fire Island at Tequila Jacks and the off-season at Home, Joe took a position as Line Supervisor with Rebecca Charles at Pearl where he was able to learn the skill-set needed to run a kitchen. While at Terrence Brennan’s Seafood and Chophouse in the Benjamin Hotel in 2004, the restaurant closed only to reopen as Ocean 50 where Joe was named opening Executive Chef. Joe then joined Rosa Mexicano as the Executive Chef of Lincoln Center in 2005 and was promoted in 2011 to Regional Executive Sous Chef. Joe continues to enjoy being part of an expanding brand that now holds a national presence. When Joe is not at Rosa Mexicano, he is cooking at home with his twin daughters Jalissa and Ashley or following the Yankees as a proud, loyal fan.
A passionate hospitality professional, Donna has been involved in the restaurant industry her entire career, working with various restaurant groups including CA Muer/Landry’s, China Grill Management and TAO Group. She joined Rosa Mexicano in November, 2012 and brought with her extensive experience in all aspects of restaurant and food service operations, including employee management, guest service and strategic planning. Donna is a natural hostess and when not working or traveling for work, she enjoys movies and hosting meals for friends and family.
Chris joined Rosa Mexicano in September, 2015, bringing with him nearly 25 years of experience in the food service industry. Chris has worked with brands including McCormick & Schmick’s and The Smith, where he rose through the ranks gaining mentors and developing young chefs. When not in the kitchen he is often found out on the lake or enjoying an outdoor event with his son. He has influenced the evolution of Rosa Mexicano’s menus and culture, strives to deliver exceptional guest experiences plate by plate and takes pride in his involvement in building strong business plans year after year. He enjoys the travel aspect of his work and is honored to have the opportunity to be impactful to industry professionals from coast to coast.