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FOOD + BEVERAGE + RESTAURANT + MARKETING CONSULTING 917-280-6483

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Contact:

Zampella & Company, Inc.

1955 First Avenue, Suite 437

New York, NY 10029

917-280-6483

www.rzrest.com

Richard-ZampellaAbout Zampella & Company

 

Roger Martin of Roger Martin & Associates in New York once said to me, " The further away from the Hudson you go, the worse the food and service gets". There is a surprising amount of truth to this. Growing up in Northwest New Jersey, the most memorable meals we ever had were in New York City. On special occasions, my parents would bring my family to places like The Four Seasons, Le Cirque, The Dining Room at The New York Athletic Club, and The Palm Court at the Plaza Hotel. This gave us an appreciation of what was exceptional. It only seemed natural that when I entered the service industry, I would choose to work in establishments of this caliber. I learned this business from many perspectives from an early age, from dishwasher, to waiter, to captain, to management. I have mastered a level of technical and tactical proficiency, and fully understand the importance of providing proper service in an environment that will exceed a guest's expectations.

 

What has always puzzled me is why so few seem able to successfully replicate the same standard of service away from New York. Why should people need to travel to New York City when a restaurant of this caliber could be made available closer to them? I have always felt that if you could provide guests with an alternative to the local fare, they would have no reason to travel great distances for a memorable evening. Few restaurants currently exist in suburban areas which allow guests to celebrate a special occasion with the highest quality food and service in an atmosphere that celebrates the joys of fine dining.

 

For the last twenty years I have worked in the hospitality industry with individuals at the top of their profession. My restaurant experience started in 1987 with Jerome Brody and the late Mario Staub, who were responsible for taking The Oyster Bar at Grand Central Station from a glorified coffee shop to a $ 12 million dollar per year operation. In 1989, I accepted an offer from Christopher Idone, founder of Glorious Food, New York's premier caterer to work at his Ten Twenty Two Restaurant. In 1990 I was offered a position at the three star restaurant Aurora, owned and operated by the late Joe Baum. Mr. Baum was a pioneer in the hospitality industry, best known for opening such restaurants as The Four Seasons, Windows on The World, Forum of the XII Caesar's, Aurora, and the Rainbow Room in the eighties. I would go on to run the Oak Room at the Plaza, assume a Food & Beverage Manger Position at The Essex House and work with Sirio Maccione at Le Cirque.

 

I have learned by watching and listening to these people, never knowing when some idea, concept, or suggestion might someday prove useful for my purposes. When I started my first job at the age of 19 as the Assistant Manager of The Oyster Bar at Grand Central, I used to make note cards on the things that I needed to become more knowledgeable about. Now, when I look back at those cards, the concepts are so rudimentary they seem silly, but I've kept them to this day as a reminder of how far I've progressed.

 

I have had the very rare opportunity to work with many remarkable professionals over the past twenty years. I encourage you to call me today and see how my experience working for these individuals can benefit you and your operation. Let me lend my many years of knowledge to your establishment. I have been fortunate to have had the opportunity of working the front lines in an industry that has provided me access to the very best it has to offer and with Zampella & Company, I will share this experience with you.

 

Richard C. Zampella

Managing Partner

Zampella and Company, New York, NY

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About Richard Zampella

Richard-Zampella-Plaza-HotelRichard Zampella grew up in northwest New Jersey. His father, who died in 1992, was a physician who owned and operated a former resort hotel in the Highlands Region of New Jersey as a nursing home from 1954 until its closing in 1972.

Zampella started his career in the hospitality industry at the age of nineteen when he accepted his first job as the assistant manager of The Oyster Bar at Grand Central Terminal, an operation that grosses in excess of $12 million dollars annually. In 1989 he worked with Christopher Idone, the co-founder of Glorious Food which operates as New York's premiere caterer. As a private consultant to Idones 1022 Restaurant, Zampella arranged parties for such noted clientele as Joan Rivers and Geoffrey Beene.

In 1988 Richard worked for The Ritz Carlton Hotel on Central Park South in New York City, which is recognized by the travel industry as operating the finest and most successful resorts and hotels in the country. At the three star restaurant Aurora, Richard worked under two star Michelin Chef Gerard Panguad until the restaurants closing in 1990. As a restaurant consultant to the chain restaurant The Hop, Richard was responsible for setting employee standard of service guidelines and policies as well as conceptual planning, consulting, and marketing for all Hop franchises.

In 1998 Richard ran the Dining Room of the Oak Room at the Plaza Hotel and was subsequently recruited by Starwood Hotel Corporation as Food & Beverage Manager of the Essex House Hotel. In 2001, he accepted a Beverage Manager position with Fireman Restaurant Group at Cafe Fiorello across from Lincoln Center and was responsible for beverage control and wine purchasing in the amount go $28,000 a week. In 2006, he accepted a position with Smith & Wollenski Restaurant Group as Dining Room Manager at Malloney & Porcelli's. Richard is most proud of his association with the late Joe Baum, working for him for 15 years at Rainbow Room atop the GE Building in Rockefeller Center.

While on active duty with The United States Army, Zampella was stationed for two years at The United States Army intelligence Center and School at Fort Huachuca Arizona, and spent 6 years as an Army Reservist serving as a four time decorated intelligence analyst with Headquarters Company of The 50TH Armored Division out of Fort Dix, NJ.

Richard Zampella is the founder and owner of Transmultimedia, Inc., a web design marking company and President of Zampella & Company. He has trained many hospitality professionals in the metro NY area and lectures extensively on a wide variety of hospitality service issues. He lives with his fiance and splits his time between Manhattan and Long Island.

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