Ben and Debra Zandi
Ben and Debra Zandi, along with their daughter Sara, became the new owners of the Troutdale Dining Room in September 2001. Owning the Troutdale has been a dream come true for all of them.Ben had always dreamed of having a restaurant of his own, and he brings 24 years of hospitality industry experience from San Fransisco, CA to Boston, MA. Ben truly loves providing culinary and service excellence, while playing host to "the best customers in the world."
Ben Zandi has worked in the dining industry for over thirty years. Over the course of his career, Ben has been responsible for up to $75 million in annual sales, and supervised up to 1,200 associates at a given time. His experience includes retail operations, fast food, branded concepts, franchise relations, and more. His ability to effectively increase sales and operating profits while continuously improving guest and employee satisfaction is the key to his success. Ben understands that to make a dining business successful, you must continually generate innovative ideas to increase both sales and customer satisfaction. Some of Ben's most creative ideas have included Cafe 70, a a carefully constructed cafeteria outsourcing solution; and his popular television cooking show, Culinary View: Home Edition, which features Troutdale chefs preparing gourmet meals in beautiful, $5oo,ooo+ homes. Sponsored by realtors, the show promotes both the Troutdale Dining Room and the homes, which are for sale. Ben truly loves providing culinary and service excellence, and the Troutdale Kitchens
family of restaurants and catering services is growing rapidly. He approaches the future with energy, excitement and as always, the love of great food.
Debra's family lives in Scott County, VA. They feel very blessed to now be able to live near their dear family and friends and also to realize their dream of restaurant ownership. They have lived in some of the most wonderful and exciting places in the world but are proud and honored to be able to call the Tri-Cities their home.
In February of 2007, the Zandis were pleased to launch a second Troutdale Kitchens venture — Troutdale Catering. Located in The Lodge, Eastman Chemical's full-service, on-site catering facility, Troutdale Catering allows the Troutdale to expand its professional catering services. To learn more about catering options, visit Troutdale Catering's website at www.TroutdaleCatering.com.
Melissa Ward, General Manager
Raised in rural Ohio, Melissa Ward spent countless summers at farmers' markets, picking fruits and vegetables on family farms, and canning. This environment gave her a deep respect for the origins of food and culinary culture. Her career unofficially began at the age of fourteen when she began working at a local from-scratch Italian restaurant. She garnered experience from many local Ohio restaurants and bakeries beforeattending the Culinary Institute of America in Hyde Park, New York in 1994. At CIA,Melissa had the opportunity to work with chefs such as Michael Lomonaco, PaulBartolotta and many of the world's most accomplished Certified Master Chefs and culinary educators, before graduating in 1996 with honors.Upon graduation, Melissa began working for Pino Luongo, prominent New York restaurateur at I1 Toscanaccio, across from the Plaza Hotel. She was promoted to Executive Sous Chef, and remained with Pino Luongo as Executive Chef of Coco Opera, and later Tuscan Square, until 2005. Under the tutelage of Corporate Executive Chefs Marta Pulini, and Patrick Nuti Melissa honed her skills and refined her Northern Italian inspired culinary style. During her stint at Tuscan Square, Melissa was honored by theJames Beard foundation in October of 2003.
In 2005, Melissa left the big city and purchased a local bistro, The American Grill, in her neighborhood of Staten Island. After 11 years in the kitchen, Melissa changed venuesand accepted the new role of general manager. The restaurant was Zagat rated, Mentioned in the James Beard Restaurant Guide, and was one of four Staten Island restaurants to be mentioned in the Michelin Guide.
Melissa left the American Grill in 2007, moving to Bristol, TN. There she discovered the Troutdale Dining Room and found a home with culinary values that were close her own heart — seasonally prepared products, local relationships with vendors, and an enduring commitment to quality of food and service no matter what the cost. In her role of dining room manager, Melissa guided the Troutdale culinary team to an invitation at the James Beard House in June of 2008, and continues to dedicate herself ardently to the pursuit of culinary excellence.
« Return to About