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.
Brad Arcoite is a lifelong resident of nearby Southbridge, Massachusetts. He graduated from Bay Path High School’s culinary arts program. Brad has been a fixture in the Sturbridge area restaurant community for over 20 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 will serve him well as Table 3’s next area of growth will be Table 3 Chefs & Catering, hosting functions and catering from a new home base located at 420 Main Street, Sturbridge, Massachusetts.
FOH Manager at Cedar Street Grille
The restaurant and service industry have been a fixture in Pat’s life since began part time work as a high school student. The thrill of a fast paced and ever-changing industry stuck with him at an early age and has stayed with him since. After 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 took a position at the Cedar Street Grille and has been a vital part of the growing success of the restaurant. Pat’s focus on hospitality and eagerness to go above and beyond for every guest has influenced his staff and is now part of the culture at Cedar Street Grille. A personal touch and inviting atmosphere are hallmarks of Cedar Street Grille. Pat and his team work tirelessly to keep the restaurant’s recognition as a premier dining destination.
Sales and Event Manager, Table 3 Restaurant Group and The Barn at Wight Farm
In 2016, Danielle joined Table 3 Restaurant Group Team as the Events Manager for The Barn at Wight and Private Event Manager for Table 3 group restaurants. Danielle has a passion for the function and event business and has brought her positive management style, attention to detail and a belief that all events held at The Barn and restaurants should be flawless. Danielle grew up in western Massachusetts and earned her bachelor’s degree in hospitality management at Endicott College, graduating in 2008. After 9 years at The Charles Hotel in Cambridge, MA as a Restaurant Manager and Private Events Manager of Henrietta’s Table Restaurant, she joins Table 3 to ensure our guests an effortless and extraordinary experience.
Human Resources Manager, Table 3 Restaurant Group
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.
Front of the House Manager, The Duck & Avellino
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.
Throughout 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.
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.
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.
Head Chef, The Duck & Avellino
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.