Meet Our Team

Our people are the source of our strength. Each Table 3 team member contributes to an exemplary guest experience and is ultimately responsible for the reputation of the company. The Table 3 Restaurant Group team is comprised of some of the most talented and highly successful restaurant professionals in the Central Massachusetts area. Our team members continually strive to deliver the best in the hospitality experience in the industry.


Our Management…

Brad Arcoite

General Manager

Brad ArcoiteBrad graduated from Bay Path High School’s culinary arts program and has been a fixture in the Sturbridge area restaurant community for over 25 years working for many of the area’s top restaurants and function businesses. Brad has worked in every sector of the restaurant business in both the front and back of the house operations, excelling as both an Executive Chef and General Manager. Brad joined Table 3 Restaurant Group in 2012 as Operations Manager helping Table 3 focus on cost management as well as streamlining current operations. Brad’s extensive skills managing functions of all sizes and types has enabled Table 3 to rapidly grow their wedding and event business by adding The Barn at Wight Farm in 2015 and The Winthrop Room in 2021. Brad was promoted to General Manager of Table 3 Restaurant Group in 2020 and oversees all operations of the group.

Patrick O’Brien

Restaurant Manager, Cedar Street Grille and Cedar Street Café

Patrick O’BrienAfter graduating from the University of Massachusetts-Amherst, Pat headed to California to further hone his skills and learn more about current food and industry trends. Returning home in the fall of 2011, Patrick joined Table 3 Restaurant Group’s front of the house management team at Cedar Street Grille and has been a vital part of the rapid growth and success of the restaurant.  Pat’s focus on hospitality and eagerness to go above and beyond for every guest established a culture of guest satisfaction and recognition as one of the area’s premier dining destinations.  Pat has also assumed leadership for the group’s Cedar Street Café, increasing sales and profitability while simultaneously improving the efficiency of the restaurant yielding a sharp improvement in the customer’s overall experience.

Jennifer Cantwell

Front of the House Manager, The Duck & Avellino

Jennifer CantwellJennifer hails from Pomfret, Connecticut and was greatly influenced by both her grandparents. Her love of great food was inherited from her grandmother and her persistent determination for achievement from her grandfather. These strong roots are the driving force behind her steady advancement in the hospitality industry. Jennifer has worked in almost every position in front of the house operations, including being a co-owner of a small busy restaurant, learning the intricacies of what makes a successful hospitality team. The fast pace of the industry along with the pure joy from creating memorable dining experiences have only intensified the love of her work as Front of the House Manager at The Duck and Avellino. Jennifer comes to work each day with a passion for providing exceptional customer service and stellar guest experiences.

Danielle Green

Sales Manager, The Barn at Wight Farm

Danielle GreenDanielle earned her bachelor’s degree in hospitality management at Endicott College. After 9 years at The Charles Hotel in Cambridge, Mass. as a restaurant manager and private events coordinator of Henrietta’s Table Restaurant, Danielle joined Table 3 Restaurant Group in 2016 as the Events Manager for The Barn at Wight Farm and Private Event Manager for Table 3‘s restaurants. Due to the rapid growth of our weddings and event business, Danielle was promoted to Sales Manager with the primary responsibility of managing the sales team at The Barn at Wight Farm, The Winthrop Room, and Table 3’s catering business. Danielle has a passion for the hospitality business and has brought her positive management style, attention to detail, and a belief that all events at Table 3 should be an effortless and extraordinary experience for our guests.

Brittany Robbins

Events Manager, The Barn at Wight Farm

 As the Events Manager at The Barn at Wight Farm, Brittany’s focus is to deliver exceptional customer care to Table 3’s wedding and events business customers. Brittany has demonstrated a propensity to learn and grow in several positions within Table 3 Restaurant Group. Working in the service industry since the beginning of her career, Brittany is no stranger to all things hospitality. Brittany’s true love can be found in serving the local community and making a positive impact in customers’ daily lives. With an appreciation for creative thinking, Brittany values her team and looks forward to providing Table 3 customers with excellence in customer service resulting in the highest level of guest satisfaction.

Michelle Scanlon

Human Resources Manager, Table 3 Restaurant Group

Michelle ScanlonMichelle brings a broad base of business experience to the Table 3 Restaurant Group. Her experience as a recruiter in the Boston market provided the skills necessary for her to manage the human resource activities at Table 3. After graduating from Assumption College in 1996, Michelle furthered her education in the area of technology and was employed in the local school system as a technology technician. Her entrepreneurial spirit and love for small business also lead her to partner with her husband opening a successful local business while raising their three children. Today, Michelle’s focus is helping Table 3 Restaurant Group attract the talent needed to sustain a growing company. To find out more about employment with Table 3 please click here.

Moira Clawson

Sales Associate, The Barn at Wight Farm

Moira got her start in our industry soon after her studies in hospitality management at Massasoit College were completed. After years gaining valuable experience in several front of the house positions throughout Western Mass. and the Boston area, Moira joined Table 3 Restaurant Group. In a very short period, Moira has made a significant impact by strengthening the sales team and supporting Table 3’s rapidly growing wedding and events business. She loves living in the nearby Pioneer Valley with her husband. Moira enjoys being an integral part of someone’s wedding day and helping them turn their wedding vision into a reality.

Dan Gonya

Business Development

Dan GonyaThroughout his career, Dan has had a successful record of identifying market needs, developing sales strategies, and achieving results of increased revenue and market share. As one of the original founders of Table 3, Dan has enjoyed the many challenges that a rapidly growing company brings. With nearly a decade of success behind Table 3, Dan looks forward to the future and the continued marketing and business development of the Table 3 Restaurant Group.

Matthew Panek

Accounting & Finance Manager, Table 3 Restaurant Group

 Matt recently joined Table 3 Restaurant Group in the Spring of 2023 bringing with him over twenty years of experience in the finance and accounting fields.  Matt has former experience with a multi-unit restaurant group and is excited for the opportunity to be in a key management role with Table 3 Restaurant Group.  Matt lives in Sturbridge with his family and looks forward to working in a local business and contributing to Table 3’s continued success as the area’s premiere hospitality company.

Our Chefs…

Joseph Milillo

Head Chef, The Duck & Avellino

 Joe started his culinary career where he grew up learning about the business with various assignments in local restaurants in Springfield, Mass.  With the desire to move his culinary skills to the next level, Joe landed a position at the prestigious Hamersley Bistro in Boston, Mass. Over the next decade, Joe learned from each position he held moving from Line Cook to Chef de Cuisine. Joe desired to return to Western Mass. and therefore accepted the Head Chef position of The Duck and Avellino in 2022. Joe’s specialties are French, Mediterranean, and Asian cuisines and he enjoys utilizing these disciplines to continue the “gastro pub” reputation The Duck has earned over it’s many decades in business.

Jason Sheldon

Head Chef, Cedar Street Grille

 For more than 30 years Jason’s career has been in the hospitality industry. As a Johnson & Wales graduate, Jason set off to learn as many different cooking styles as possible. He first headed to the south working in various locales soaking up the rich culinary traditions that each had to offer. Jason’s path turned back to the northeast with a stop in Philadelphia, ultimately making his way back to New England where he spent a couple of years in the Boston restaurant scene. Jason joined Cedar Street Grille as our Head Chef in 2022. It’s Jason’s diverse background that keeps things interesting in one of Table 3’s most food and cocktail-forward venues. Jason’s culinary loves are field to fork, fine dining, the camaraderie of his teammates, and most of all seeing the guest’s reaction to an amazing dining experience.

Enrico Giovanello

Executive Chef, Business Development, Table 3 Restaurant Group

Entrepreneur, businessman and chef, Enrico Giovanello enjoys a reputation of building successful culinary establishments by knowing what his clientele love. Specializing in fresh, authentic cuisine – much of which was learned by cooking alongside his Italian grandmother—Enrico is able to translate ingredients and cooking techniques across a variety of styles including French, Asian, Latin, BBQ and, of course, Italian.

He founded Enrico’s Brick Oven Pizzeria and Giovanello’s Italian Market, and is often seen in action at Old Sturbridge Village, VIA Italian Table. In the role of Executive Chef for Table 3 Restaurant Group, Chef Giovanello will delight loyal fans and new patrons alike with delicious and diverse menus create specifically for our dining establishments.

Patrick Farrelly

Head Chef, Pastry Arts

With a degree in the culinary arts from Boston’s Bunker Hill Community College and a number of successful apprenticeships in Boston, Pat returned to Central Massachusetts to launch his dessert and pastry career at the acclaimed Cedar Street Restaurant over 10 years ago. With a passion for creating handcrafted specialties featuring the freshest ingredients, Pat’s desserts have become famous in his hometown of Sturbridge, MA.

After a more than a year as Head Chef at Cedar Street Grille establishing the revitalized restaurant as one of the area’s most popular restaurant, Pat has assumed his new role as Head Chef—Pastry Arts, for the Table 3 Restaurant Group. Pat will oversee all dessert menu development, training, and implementation of dessert standards for the group. Pat will also be working at and with each Table 3 restaurant to ensure we are as well-known for our deserts as we are for our inventive cuisine.

Tony Pitts

Senior Contributing Chef, Table 3 Restaurant Group

As an avid sportsman, Tony brings his passion for the outdoors into the culinary experience he delivers to his guests. Wild game, butchering, smoking, and sausage making are just a few of the many skills Tony uses to bring a truly unique culinary experience to our organization and customers. As a veteran of more than 25 years in the hospitality business, Tony’s combination of classical training, practical cooking skills and kitchen management experience makes him a valued member of the Table 3 team. From intimate dinners to flawless banquets, Tony’s enthusiasm for food, preparation, and great flavors always shines through.


502 Main Street
Sturbridge, MA

The Duck

502 Main Street
Sturbridge, MA

Cedar Street Grille

12 Cedar Street
Sturbridge, MA

Cedar Street Café

420 Main Street
Sturbridge, MA

The Barn at Wight Farm

420 Main Street
Sturbridge, MA