Meet Our Team

Brad 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.

Jennifer 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.

Michelle 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.

Margaret McLoughlin is an Event Sales Specialist at The Barn at Wight Farm, where she brings events to life from the initial consultation through final execution. She began her career with Table 3 Restaurant Group as a server and advanced into her current role, gaining a well-rounded, hands-on understanding of what it takes to deliver seamless events—from behind-the-scenes coordination to front-of-house experience.
With a strong background in hospitality, Margaret is known for her organized approach, keen attention to detail, and ability to make clients feel supported every step of the way. She is passionate about building relationships and creating memorable experiences, bringing both creativity and a solutions-oriented mindset to every event. Margaret holds a Bachelor of Fine Arts, summa cum laude, from Emerson College.

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.

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.

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.

Chef Karen Davis brings over a decade of restaurant experience and a true passion for creating memorable dining experiences. A graduate of Franklin Pierce University with a Bachelor of Fine Arts, she later pursued her calling in the kitchen and joined Table 3 Restaurant Group in 2023 as a Sous Chef. Much of her inspiration comes from Sunday dinners spent alongside her grandmother, where she discovered how food brings people together and creates lasting memories. That philosophy continues to guide her work today, as she leads the culinary team at Cedar Street Grille. In the role of Head Chef, Karen delights guests with beautiful, seasonal plates crafted to be shared and enjoyed, turning every meal into a moment worth remembering.