Anthony Pirraglia

Professional Overview

Anthony Pirraglia is a seasoned executive with over 30 years of experience in the hospitality and food service industries. As the CEO of Oak and Almond, an organic and progressive farm-to-table restaurant group, he is responsible for driving strategic growth, fostering operational excellence, and championing sustainable culinary practices. Additionally, Pirraglia serves as a Principal at Hospitality Consultant, where he leverages his extensive industry expertise to advise and support clients in navigating complex business challenges.

Experience Summary

Current Roles

CEO, Oak and Almond (Organic, Progressive Farm to Table) (2013 - Present)

Oversees the strategic direction, operational management, and financial performance of the company's portfolio of innovative farm-to-table restaurants

Spearheads the development and implementation of sustainable sourcing and production practices, aligning with the organization's commitment to environmental stewardship

Cultivates a collaborative, customer-centric culture that consistently delivers exceptional dining experiences

Principal, Hospitality Consultant (2012 - Present)

Provides strategic advisory services to a diverse client base in the hospitality and food service sectors

Leverages deep industry knowledge and analytical capabilities to identify growth opportunities, optimize operations, and enhance overall business performance

Collaborates with clients to develop and execute customized solutions that address their unique challenges and objectives

Career Progression

CEO, Tuscan Oven Restaurant Group (1992 - Present)

Guided the company's expansion from a single establishment to a successful multi-unit restaurant group, demonstrating strong leadership and business acumen

Drove operational efficiencies, enhanced brand positioning, and fostered a culture of innovation, resulting in consistent revenue growth and profitability

President and CEO, Tuscan Oven Restaurant Group (1990 - 2005)

Played a pivotal role in the company's initial growth and market penetration, expanding the brand's footprint and establishing it as a leading player in the regional dining landscape

Principal, Pasta Moto (2006 - 2020)

Provided strategic and operational oversight to the fast-casual pasta concept, contributing to its successful development and market expansion

Consultant/Principal, Antica Trattoria San Lorenzo (1999 - 2006)

Leveraged his expertise in culinary operations, brand strategy, and business development to support the growth and repositioning of this acclaimed Italian restaurant

Academic Background

Pirraglia holds a Bachelor of Science degree in Hotel and Restaurant Management from the University of Massachusetts Amherst, where he graduated with distinction.

Areas of Expertise

Hospitality and food service operations management

Strategic planning and business development

Culinary innovation and sustainable sourcing practices

Financial management and performance optimization

Organizational leadership and team building

Professional Impact

Spearheaded the development and implementation of sustainable sourcing and production practices at Oak and Almond, aligning the organization's operations with its commitment to environmental stewardship

Guided the Tuscan Oven Restaurant Group's expansion from a single establishment to a successful multi-unit restaurant group, demonstrating strong leadership and business acumen

Provided strategic advisory services to a diverse client base in the hospitality and food service sectors, leveraging deep industry knowledge and analytical capabilities to identify growth opportunities and optimize operations

Conclusion

With his extensive experience, proven track record of success, and unwavering commitment to sustainable culinary practices, Anthony Pirraglia is poised to continue driving innovation and growth in the hospitality and food service industries. His multifaceted expertise and visionary leadership make him a valuable asset in guiding organizations towards long-term prosperity.