With more than 25 years in the hospitality industry, Matt has operated various establishments, ranging from casual to fine dining, including national chain restaurants such as TGI Fridays and Hooters. Matt has experience and expertise in all aspects of restaurant operations including recruitment, hiring and training of managers and staff, profit and loss accountability, food cost reduction and back of house productivity. Matt has overseen the development of multiple restaurants from the ground up, working closely with architects, engineers, and construction teams to bring his clients' visions to reality. He assists in securing the necessary permits and licenses for new establishments and provides guidance in budgeting, cost analysis, and payroll and accounting systems. Matt enjoys using his extensive experience to exceed his client's expectations.
Ralph has over 35 years of experience in the casual and fine dining industry. His areas of expertise include building, leading, and developing teams in all facets of food and beverage operations. Ralph has served as Vice President of Operations for franchise operated establishments, as well as operating partner of elite night clubs across the East coast. His knowledge in industry operations, finance, bar and mixology programs, menu revitalization, and FOH efficiencies in full service and fast casual concepts make him a leading industry expert. With over 35 years of beverage programming experience to draw from Ralph evaluates all facets of the bar and provides efficiencies to increase profit. He focuses on maximizing brand partnerships and staff training, allowing for drink productivity performance to increase and exceptional guest service to be defined. Ralph has consistently been recognized for developing and improving supplier/ buyer relationships and enjoys using his vast understanding of the restaurant industry to support Matt Ortt Companies clients.
Managing Partner/ Corporate Chef
Stuart began his culinary career at the age of 18. His passion for food led him to the Pennsylvania Culinary Institute in Pittsburgh, PA where he studied Culinary Arts. To further hone his skills Stuart moved to Connecticut to cook at celebrity chef Todd English’s Tuscany restaurant at the Mohegan Sun. Stuart relocated to Maryland in 2006 where he has been cooking locally ever since. He has worked as the executive chef of Galaxy 66 Bar & Grill and the Skye Bar and Grille, which he also helped to design and open. Stuart's support of cooking with fresh, local ingredients led him to accept an executive chef position at the Shark on the Harbor, where he gained even more experience with source to table cuisine. After winning multiple awards for his culinary excellence at Rare and Rye, Stuart now puts his talents to use as a consultant to Matt Ortt Companies clients.
Director of Operations
With over 30 years of experience in the hospitality industry, Lewis has operated restaurants for national chains such as TGIFridays and Carrabba’s Italian Grill. He also served as Director of Operations for Brick House Tavern and Tap. Lewis has experience in new restaurant openings, hiring and training of managers and staff, and profit and loss accountability, as well as extensive knowledge in menu development, menu costing, and back of house operations. Lewis enjoys using his expertise to develop his staff and strengthen the Matt Ortt Companies foundation.
Director of Operations
Jason brings to Matt Ortt Companies a wealth of experience and knowledge from his more than 15 years working in the hospitality industry. He has operated various restaurants ranging from fast casual to fine dining. Jason works closely with Matt Ortt Companies’ clients on menu development as well as sharing his expertise in cost analysis. He enjoys expanding his staff’s knowledge in all things customer service as well as spending as much time on the floor as possible, increasing customer relations. Jason excels in staff recruitment and front of house training as well as marketing and promoting for Matt Ortt Companies’ clients.
Kearston has over 20 years of experience in the food and beverage industry, focusing largely on bar placement and organization, inventory and projection and goals. Using her mixology training and creativity Kearston has helped her clients redevelop their bar menus in order to maximize guest satisfaction. She also works closely with distributors and sales representatives to create beverage menus as well as, establish and maintain price points.
Public Relations/ Human Resources
Angie has worked in the hospitality industry for over 15 years. After earning her degree in communications and public relations, she worked as a public relations consultant and special events coordinator in Washington, D.C., working with national clients such as VISA. Since relocating to the Eastern Shore, Angie has worked as a public relations and human resources specialist for various local restaurants. She takes pride in ensuring that all vital information is delivered to the community in an efficient manner. Her attention to detail and organizational skills prove to be a great asset to Matt Ortt Companies’ clients.
Lia has been in the wedding and event planning industry for over 20 years. She began her career in floral design where she specialized in wedding and event décor. Lia has coordinated everything from weddings and rehearsal dinners to business seminars and baby showers. She enjoys working closely with each and every client to satisfy their unique vision and seamlessly transform them into reality. Her attention to all the small details helps her to create flawless events for her clients. Lia works closely with Matt Ortt Companies’ clients to assist them every step of the way with event planning, design and execution.
Chief Financial Officer
Danny is a licensed CPA with more than 30 years of experience as a Controller or Chief Financial Officer for companies with $5 million to $50 million in annual sales. His experience includes a concentration in restaurant management and construction. Danny's services include permanent, part-time Controller or CFO, preparation of tax returns and accounting software conversion. In addition, he offers tax planning and management advisory services, as well as accounting and bookkeeping. Danny has expertise in creating and writing business plans, designing accounting systems, internal control, inventory control and producing management and financial reports.
Tobie is an Eastern shore based design consultant who takes pride in her ability to transform spaces by bringing ideas and inspirations to life. With over two decades of experience in the industry, she has developed a keen eye for creating awe-inspiring surroundings and finding creative ways to help budget-conscious clients design their dream spaces. Tobie’s mission is creating a design with a fresh perspective that uniquely reflect the client’s personality and desires. Her designs produce original results that keep the client’s needs and vision a priority, and her organized, client-focused approach make her flexible and fun to work with. Experienced in both commercial and residential design, Tobie is able to translate any style to satisfy the desires of her clients. She is experienced at working with both architects in the early stages of planning and contractors from concept to completion. Tobie has led many small and large-scale commercial projects, including designing eighteen offices in multiple states and a 26,000 sq. ft. corporate office for a client in just three and a half years. She has had residential design projects featured in the Baltimore Sun Paper, Sunday Showcase of Homes in Canton, and on the Fells Point Walk of Homes Tour. Tobie’s ability to develop client relationships based on respect, trust, and confidence make her a valuable asset to our team.