Cory Cutler Chairman of the Board Fleming's Prime Steakhouse & Wine Bar, Operating Partner
A graduate of Arizona State University in Political Science, Cory is the operating partner at Las Vegas Flemings Prime Steakhouse & Wine Bar.
Tommy Rocker Vice Chairman Restaurants Tommy Rocker's Mojave Beach Grill, Owner
Tommy Rocker is a well known Las Vegas entertainer and, along with his wife Donna, is the owner and operator of two popular restaurants, Tommy Rocker’s Mojave Beach Bar & Grill near the Las Vegas Strip and Black Mountain Grill in Henderson. He has performed in clubs and at concerts as a solo and with bands all over the U.S., including his own venue. Tommy grew up in Seaside, Oregon, and received a degree in law from U of O. After passing the Oregon bar exam, he decided to tour playing music for a year; which has turned into decades of performing. In 1984 he landed a gig in Las Vegas and five years later opened his first restaurant/bar there. He has been recognized with an official “Tommy Rocker Day” by the Nevada Governor’s office and the Clark County Commission for his hosting of and performing at many charity functions.
Brandon is the President & Owner of Better MyPOS, whose aim is to provide a standard of excellence to the hospitality industry through a wide range of technological services.
Alice Tomlin Secretary Treasurer WeNevada, LLC, Director of Human Resources
Alice is the Director of Human Resource at WeNevada, LLC. She brings to the Association over 15+ years of experience in Human Resources/Risk Management in food and hospitality operations. Her knowledge of the various state's labor and risk laws and regulations gives her a strong partial perspective on the impact that these have on small business and the importance of advocating tirelessly for sensible legislation and regulatory rule making.
David Dahan Board Liaison Orgill/Singer & Associates, CEO
David serves as Chief Executive Officer of the firm of Orgill Singer. Since its inception in 1986, Orgill Singer & Associates has expanded into one of the largest independent, full-line insurance brokerages in Nevada. The firm has been recognized by the Southern Nevada Human Resources Association four times as "Best Place to Work." The firm’s divisions are Employee Benefits, Life and Health, Commercial Insurance, Personal Insurance, Physicians Services, and Bonds.
Kay Kolbo Alicart Restaurants, Director of Special Events
Born and raised in the Midwest, Kay Kolbo has been an active local Las Vegas resident for the past 30 years. Kay has extensive experience in the casino food and beverage industry, promotions and special event management, trade show production, public relations, and media publication sales and marketing. Since 2011, Kay has served on the Board of Directors for the National Association of Catering and Events local Las Vegas Chapter as the Community Outreach and Public Relations Chair and is now the Director of the committee. She continues to support the community by spearheading her committee as they donate their time and efforts to local Las Vegas charities in need. These organizations include Candlelighters Childhood Cancer Foundation, Street Teens of Nevada, Olive Crest, The American Cancer Society and past recipients of the committee’s charitable drives - The Shadetree of Nevada. Kay is also a member of Destination Services Association of Las Vegas and Las Vegas Territory, ILEA or International Live Events and LVHA – Las Vegas Hospitality Association.
Rick Moonen RM Seafood, Executive Chef, Owner/Operator
Chef Rick Moonen is a native New Yorker who is known for being a sustainable seafood advocate in the restaurant industry. Chef Moonen graduated from the Culinary Institute of America in 1978 then went on to apprentice at L'Hostellerie Bressane. While working along side Chef Jean Morel at L"Hostellerie Bressane, he discovered his true passion for being a chef. In 2005, he decided to bring his culinary experience to the Las Vegas area where he opened up his critically acclaimed seafood restaurant, RM, in Mandalay Bay. In 2008 he published his first cookbook, Fish Without a Doubt. Along with being a renowned chef, Chef Moonen spends his time traveling the country educating people about ocean conservation as well as being committed to ending world hunger. Chef Rick Moonen serves on the board for Three Square Food Bank and the Star.Chefs.com Advisory Board.
Mark Sandoval University of Nevada, Las Vegas, Executive Chef
Mark Sandoval was drawn to cooking at an early age – an interest he credits to his father. Upon graduation in 1995, he moved to San Francisco to pursue his love for all things culinary, where he enrolled in the California Culinary Academy. His first restaurant position came at Moose’s, a North Beach favorite where Sandoval learned to prepare seasonal American cuisine with local, small-farm ingredients, a passion that would develop Sandoval’s cooking style. Mark has worked for some notable chefs such as master chef Joel Robuchon and Wolfgang Puck. After nearly 6 years at the helm, Sandoval moved off of the strip to the M Resort to oversee Anthony’s Gourmet Burgers & Brews and Marinelli’s. While working at the M Resort, Mark began teaching at UNLV as a part time instructor in the Hospitality College. His goals shifted at that point with a new direction towards education. In March of 2016 Sandoval accepted the position of Executive Chef of UNLV. In 2019 Mark was chosen to sit on the board of directors for the Nevada Restaurant Association.
"Coco" Vinny Zaldviar Coco Taps, Owner
“Coco” Vinny Zaldivar is the CEO and creator of Coco Taps. It was his distaste of these box drinks that actually inspired him to start his company. CocoVinny ventured to bring to market fresh coconut to everyone to enjoy. Coco was featured on Shark Tank where he learned the importance of determination, Today, Coco Taps company can found in some of the top resorts and casinos in the Las Vegas Strip in over 200 businesses. It also is the first company in Las Vegas to earn the Zero Waste certification.
Ashley Morris Capriotti's, Owner/CEO
Ashley Morris is the current CEO of Capriotti’s Sandwich Shop, Inc., the parent franchising company for Capriotti’s Sandwich Shop Restaurants. Ashley is responsible for the oversight of all corporate departments and employees of the company. Ashley has over twelve years experience in restaurant operations, corporate finance, management, franchise operations, negotiations, venture capital, money management, banking, and investments. Ashley combines a natural aptitude for strategic formulation and business implementation.
Timothy Moulson Management International, President & CEO
Timothy Edwin Robert Moulson began his restaurant career as a cook in a drive-in theatre at the age of 15. Tim started as a manager trainee at McDonald’s of Western Canada Limited, and worked his way through the company to become an assistant manager, and finally the Director of Training for Western Canada. Tim immigrated to the USA with McDonald’s and was the first non-American to work at McDonald’s Hamburger University in Illinois where he was the Assistant Dean. Tim was also a part of the new Hamburger University in Oakbrook Illinois in 2011 and formed his own company TERM Management Consulting International and managed the opening of restaurants in New Zealand. TERM Management Consulting International has flourished in Las Vegas and has helped over 130 restaurants meet food safety compliance in order to open their doors or to remain open.
Kris Parikh Mint Indian Bistro, Owner
Kris and his wife, Bindi Parikh are the Owners/Operators of three Indian restaurants in Las Vegas, bringing authentic Indian food to the Las Vegas Valley along with a complete dining experience. In 2008, he opened Mint Indian Bistro near the Las Vegas Strip on East Flamingo Road that caters heavily to the tourism and convention industry. In 2016, Kris opened a new Mint Indian Bistro location at Durango and Flamingo. On Christmas Day 2019, Kris opened his third restaurant, Divine Dosa & Biryani. Finally, Kris owns and operates NirvanaXP.com based in Mumbai, India, with a satellite office in Las Vegas. Nirvana XP is a complete enterprise restaurant management application platform run off an iPad POS system. Nirvana XP’s scalable platform provides employee management, inventory management, reservations, waitlist, online ordering, kitchen display system, CRM, intelligent data reporting, all on cloud-based services. This service is used in all of Kris’ food industry companies and is in use by restaurants and food service companies across the United State and around the world.
Christopher Smith FRSCO Corporation dba McDonald's, Owner/Operator and Partner
Christopher is a nine-year partner with his father in McDonald's franchise restaurant, with 13 locations in Southern Nevada. Throughout his career, he has proven his ability to take an idea and turn it into an actionable opportunity, fostering its growth and taking it to the next level. He has a passion for maintaining and delivering the high standards of the McDonald’s brand, is committed to giving back to the community, and has been recognized as one of VEGAS INC’s Top 40 Under 40, as well as a “Rising Stars of Business” by the Las Vegas Business Press.
Andrew Roth Sysco Las Vegas, Director, Sales Strategy & Operations
Andrew graduated from the University of Notre Dame in 2008 and played for the Men’s Tennis program. He relocated to Las Vegas in 2017 after spending most of his life in Houston, Texas. Andrew joins the Association with over 11 years of experience in the foodservice industry working for Sysco in various leadership roles. He currently holds the position of Director, Sales Strategy & Operations within the Desert Region (Southern Utah, Las Vegas and Arizona). Prior to joining the Board of Directors, he was an integral leader in our Membership Committee within the Association.
James Trees Esther's Kitchen, Owner & Executive Chef
Born and raised in Las Vegas, NV, James Trees’ culinary career began as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America. He then rose through the ranks under chefs including Michael Mina, Eric Ripert, Heston Blumenthal, and Bradley Ogden (James Beard Foundation Best New Restaurant award, the first for Las Vegas). After recovering from a near-fatal car crash, he opened multiple restaurants across the US as Corporate Sous Chef for the Mina Group (including XIV with Stephen Fretz). Deciding to bring it all back home, he opened the seasonal Italian concept Esther’s Kitchen in the Downtown Las Vegas Arts District as his first independent restaurant in January 2018 to almost instantly acclaim upcoming projects for 2021 include a food retail storefront in the Arts District, and in Tivoli Village, a large format Italian restaurant and reformatted Ada’s Wine Bar. Chef Trees has received accolades including “Chef of the Moment” (VEGAS magazine), “40 Under 40” (Vegas Inc.). “Executive Chef of the Year” (2019 Silver State Awards) and “Chef of the Year” (2019 Nevada Restaurant Association). Most recently, he was selected as a finalist for the James Beard Award: Best Chef Southwest 2020.
Anthony L. Martin Ogletree, Deakins, Nash, Smoak & Stewart, Managing Shareholder
Anthony, “Tony,” who lives with his family in Las Vegas, is the Nevada offices’ managing shareholder for Ogletree Deakins, one of the nation's largest labor and employment law firms representing management in all types of employment-related legal matters. With more than 20 years of actual, practical experience in the restaurant and hospitality industry, Tony has substantial experience representing national, regional and locally owned and operated restaurant, tavern, hotel and casino companies in labor and employment related matters. In addition to providing day-to-day legal advice and counsel to employers around the country, Tony’s practice includes the development of proactive employee relations strategies to maximize employee engagement and satisfaction, as well as minimize the risk and impact of third party disruptions, addressing workforce issues such as wage and hour and other legal compliance, and third party claims. He has created and handled countless nationwide corporate campaigns, internal and external responses to social justice initiatives, labor organizing campaigns and matters (including petitions for elections), strike preparations, advice on and engaging in collective bargaining, the handling of labor arbitrations and NLRB proceedings, as well as has defended hundreds of discrimination claims before federal and state agencies, and lawsuits. Tony, who is a member of UNLV’s William F. Harrah College of Hospitality’s Global Advisory Board, also currently serves as primary labor and employment counsel for several national, regional and local restaurant, gaming, and hospitality companies, ranging in size from a couple of locations and less than 100 employees, to 400 locations and 25,000 employees, and to as many as 200,000 employees and more than 2,000 locations.
Jainine Jaffer Chairman of the Board Executive Chef Jainine Jaffer, has had an insatiable love and passion for food, flavors and creativity from a very young age. She has always loved being in the kitchen and continuously dreamed of new recipes she would later bring to life. She is a graduate of Le Cordon Bleu Las Vegas, where she mastered the art of French cuisine and technique along with the ability to refine and expand her current versatile culinary skill set. Through her extensive travels, she became well-seasoned in many world cultures and foods, including Middle Eastern, Moroccan, Greek, Italian, Latin, Thai, Argentinian, Indo-Mex and more. Chef Jainine extends her culinary passion to the community, serving as a Board Member for the Nevada Restaurant Association where she focuses on the ProStart program and Flavors for Life organization to combat juvenile diabetes. She is also closely involved with the Women in Hospitality Initiative, aimed at bringing equality to women throughout all sectors of the hospitality and culinary communities. Love & Dua!
Patrick Simon Vice Chairman Welbit, Regional Chef
Patrick, originally from Buffalo, N.Y., grew up in his family’s restaurant businesses and decided to pursue his passion for the Culinary Arts moving to Las Vegas in 1994 working his way up through the ranks as a chef in several hotels & casinos then onto teaching his craft to others. Patrick has 25+ years’ experience in the Hospitality, Hotel and Food Service Industries. He has 10 years’ experience in sales with a focus on the Food Service Industry. Patrick was awarded the American Culinary Federation Chef of the Year 2012 for Las Vegas and the 2010 American Culinary Federation’s Associate of the Year. He is currently a Professional National & Local Member of the American Culinary Federation. Patrick attended the Culinary Institute of America and has a Culinary Arts Degree from Erie Community College. He also holds Food Service & ServSafe Certificates.
Mark Levasseur Treasurer/Secretary Asterix, Chief Creative Officer
Association Board Emeritus
Jeff Trent Hash House A Go Go, VP of Operations
Jim Reese Hash House a Go Go, Owner
Gino Ferraro Ferraro's Italian Restaurant & Wine Bar, Owner
Luciano Pellegrini Dolce Vita Gelato, owner/Partner
Peter Rathmann BJ's Nevada Barbecue Company, Owner
Paymon Raouf Paymon's Mediterranean Cafe
Alaina Alexander Wynn Las Vegas
Lorri Davidson Southwest Gast
Ed Lepere Lawry's, The Prime Rib, General Manager
Seth M. Schorr Fifth Street Gaming, CEO
Wayne Blasman Bridgeport Benefits Insurance Services
David Alenik Pasta Shop
John Hinchliffe McCormick & Schmick's Seafood
Karen Dorsey Ellis Island Casino & Brewery
Brett Sutton Sutton Hague Law Firm
Bob Ansara Ricardo's of Las Vegas, President
Gustav Mauler Spiedini Ristorante President
Ron Smith FRSCO Corporation, Owner/President
Andre Rochat Andre's Bar & Bistro
Lorraine Hunt - Bono Bootlegger Bistro
Sam J. Facchini Metro Pizzeria
Stewart Patchefsky Mansion and Skylofts at MGM
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