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A dedicated team of professionals, with nearly a century of combined restaurant experience, make up the management team of Mel's Diner. Each member of the
support team
possesses an area of expertise and skill used toward cultivating and improving all aspects of the restaurants. J. Richard Locker, Executive Vice President Prior to entering the restaurant industry in 1997, Richard Locker practiced law and was a commercial real estate syndicator in Naples, Fla. Born in Canton, Ohio, in 1946, Richard attended the University of Dayton, where he earned a Bachelor's Degree in political science in 1968. He then went on to earn his Juris Doctor from Northern Kentucky State University. After graduating from law school in 1973, he moved to Naples to practice law full time. In 1982, he entered the real estate business, but ten years later he returned to law and represented a number of local clients, including Mel's Diner, from 1994-1997. Richard was introduced to Mel's Diner President and CEO Chris Karakosta through Karakosta's son, Stephen. Ironically, Richard was Stephen's soccer coach. As Executive Vice President for Mel's Diner, Richard's responsibilities include acting as the company's Chief Financial Officer, in-house legal counsel and strategic planner. He also fills an integral role of assisting with the Company's expansion plans. "As the oldest executive in the Company, I would like to see us achieve financial stability," says Locker. "Growth seems like the best way to accomplish this." Ralph Desiano, Chief Operating Officer Born in Brooklyn, New York and raised in Queens-Rosedale, Ralph graduated from Hofstra University, earning a degree in management. After college, he went to work for Long Island retailer, Fortunoff. From there, he spent a short time in the automobile industry before owning/operating two beverage distribution companies in New York. Ralph entered the restaurant industry as a franchise operator for Pro*Portion, a popular healthy-eating, quick casual establishment in Long Island. After enhancing the store's reputation, he went to work as a vice president in Pro*Portion's corporate office. Joining forces with Pizzeria Uno in 1994, he quickly rose through the ranks becoming the district manager for 10 locations in the New York and New Jersey area. He was then promoted to Division VP of Operations at Pizzeria Uno's corporate level, overseeing restaurants from New York to Puerto Rico. Ralph left Pizzeria Uno's to become the VP of Operations at the BRIAD Group, one of the largest operators of T.G.I. Friday's in the country. Ralph moved to Florida in 2004 to become the Chief Operating Officer at Mel's Diner. In the first year he was with the company, he was able to revamp the structure of the operation, taking it to a place of corporate stability. "I'm here because it's a great concept. It's an icon in south Florida. Everyone knows the name. It's carved out a nice little niche." Fred Scherger, Director of Culinary Operations In the little time Fred has been with Mel's Diner, Fred has had a tremendous impact throughout the organization. Born in Long Island and raised in Ringwood, N.J., Fred grew up working in restaurants and quickly learned the ins and outs of kitchen operations. After attending the Culinary Institute of America in Hyde Park, N.Y., he landed an exclusive externship at the Marriot Marco Island Resort on Florida's southwest coast. Following that experience, Fred moved to Miami, where he enrolled in Florida International University and earned a degree in hospitality management. During his time in college he also worked full-time in the kitchen of celebrated Miami eatery, Mark's Place. Following graduation, he moved to Tampa and worked for Marty Blitz at the acclaimed restaurant Mise en Place. In 1997, he joined on with Compass Group, the largest food service company in the world. His responsibilities included revamping its menus for trade shows, college functions and cafeteria cuisine. After his promotion to regional chef for the southeast, he began doing numerous account openings and training sessions throughout the region. His subsequent positions would take him to the Eckerd Corporation and to Whitsons Food Service, where he managed 11 accounts. Seeking a change of lifestyle, Fred chose to return to Florida in 2005. He was hired by Mel's Diner as their Director of Culinary Operations. In the short time he's been with Mel's he's already revamped much of the menu, including, in his words, "making the meatloaf 100% better." At the same time, he's become a mentor to many of the company's kitchen staff, where he uses his many experiences behind the line as a means to better teach and hone their cooking and management skills. Brad Cohen, District Manager Born and raised in Columbus, Ohio, Brad grew up in the restaurant industry and spent much of his childhood working in his uncle's establishments in Cleveland. He attended the University of Wisconsin-Stout and received a degree in Hotel-Restaurant Management in 1986. "I never thought of anything else," Cohen says. "From the minute I was a kid, walking into my uncle's restaurants, I knew that's what I wanted to do." After college he moved to Florida, where he received a management internship with Walt Disney World's Magic Kingdom. He remained with Disney World and ended up managing such touted theme park eateries such as the Brown Derby (inside MGM Studios). Seeking a change, Brad went to work for rival resort Universal Studios Orlando, where he managed several restaurants. However, he returned to Disney three years later to head operations at the acclaimed Artist Point restaurant (inside the Wilderness Lodge Resort) and then at the celebrated Flying Fish Café (located in the Atlantic City Boardwalk Resort complex). In 2004, Brad decided to explore a different career direction and joined Mel's Diner as District Manager. The position puts him in charge of operations for the locations in Ft. Myers, San Carlos, Bonita, Naples, and Golden Gate. "It offers you the opportunity to be part of the decision making," says Brad, "and I don't know many restaurant companies where someone in my position has this sort of contact with the corporate end." James Rodriguez, District Manager Born in Brooklyn and raised in Harlem, James served six years with the U.S. Coast Guard before embarking on his career in the restaurant industry. He started with the Marriott in 1987 and then went to work for Roy Rogers in New York City, where he managed the location across from the World Trade Center. While employed with the company he also attended Interborough College, where he studied business management. After running his own property management company in Manhattan for several years, James became vice president of marketing for Interstate Energy. During this role he single-handedly created an entire residential market. In 1999, he returned to the restaurant industry with a position at Ranch*1, a New York City-based sandwich chain. From there he moved on to Applebee's where one of his chief successes was transforming one of its worst performing locations into one of its most successful. Additionally, James also opened one of the largest Applebee's units in Queens and became executive GM of their Flatbush location. James moved to Florida in 2004 and joined Mel's Diner. As District Manager he manages operations for the company's locations in Port Charlotte, Venice, Sarasota, Bradenton, and New Port Richey. "I love challenges, the chance to change things," says Rodriguez. "The opportunity to take Mel's to the next level really got me excited. I'd like to see our company be an industry leader." About: Company Profile | Management Bios | Employment Opportunities Community Involvement |
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