Rob Wilder is the Co-Founder, Vice-Chairman, and Chief Strategy Officer of ThinkFoodGroup. In 1993, Rob co-founded the company that grew into Think Food Group, Running TFG with Partner José Andrés in a progression of roles as TFG evolved and grew. Rob currently leads TFG together with José and Sam Bakhshandehpour in the Office of the CEO.
Rob has twice been named “Restaurateur of the Year” by RAMW and received (with José) the Richard Melman Award for Innovation by Restaurant Hospitality Magazine.
Rob also serves as Co-Founder and Chairman of the Board of World Central Kitchen, the innovative non-profit founded in 2010 with chef Andrés. In addition Rob has served in leadership positions with a number of civic and non-profit boards including DC Central Kitchen, The Shakespeare Theater Company, Beauvoir School, Tougaloo College, Federal City Council, Downtown DC BID, and the YPO US Capital Chapter, and also founded Austin Grills and FoodTech Angels, a group that invested in early stage tech companies changing the world of food.
Sam is President of ThinkFoodGroup, and completes the Office of the CEO along side José Andrés and Rob Wilder. Over the past decade, Sam has served TFG as an operating partner, advisor and investor. In his current capacity, Sam leads the execution of company strategy globally, across the restaurant, brand, hotel, and media divisions.
Sam is also the CEO & Managing Partner of Silverstone, a vertically integrated hospitality and lifestyle investment firm.
Previously, Sam served as President, CEO and Board Member of sbe Entertainment, a Colony Capital portfolio company, where he was responsible for the Company’s global operations across the hotel, restaurant and entertainment divisions.
Sam was recruited to sbe with an extensive track record as a 15-year veteran of Wall Street, spending over 12 years with J.P. Morgan Securities as the Head of Real Estate & Lodging Investment Banking on the west coast and the Gaming Investment Banking practice globally, focused on mergers & acquisitions and capital raising. Sam holds a Bachelor of Science degree in Business Administration from Georgetown University’s McDonough School of Business. He currently serves on the board of The New Home Company (NYSE: NWHM), and is a trustee of Georgetown University’s McDonough School of Business, and Carlthorp School. He is a founding member of the Georgetown Wall Street Alliance West, and is a Senior Advisor to CREO Montminy & Co., FINRA-registered (series 7, 24, 63). Sam is also an active member and former Chair of the Bel Air Chapter of the Young Presidents Organization.
Rick Billings is Executive Chef for ThinkFoodGroup’s Global Tapas and The Bazaar by José Andrés restaurants, overseeing menu development and management of the head chefs for the company’s signature dining concepts. Rick joined TFG’s culinary research and development team in 2010 as Executive Pastry Chef, before being promoted to Director and then Senior Director of R&D. Having earned his culinary arts degree from New England Culinary Institute in Vermont, he worked at several restaurants in his native Utah as well as in Boston, including two years as pastry chef at L’Atelier de Joël Robuchon and being named Star Chefs’ Rising Star Pastry Chef and among Boston Magazine’s Best Young Chefs in 2006.
Carles Tejedor is Executive Chef for ThinkFoodGroup’s Mercado Little Spain and new projects. Born in Barcelona, Carles opened the first Tapas restaurant in the Savoy Hotel in London and had a Michelin star for 8 years working in Via Veneto in Barcelona. His expertise with oils has led to research and academic work with Harvard, Massachusetts Institute of Technology (MIT) and the University of Barcelona. He currently directs the Oilab in Terrassa, Spain.
Eric Martino has over 25 years of experience in the restaurant industry and comes to ThinkFoodGroup with extensive experience in both front-of-house and back-of house operations — developing people, creating teams and implementing systems. Prior to joining the team in 2017, Eric was the Director of Operations for M Street Entertainment Group, where he led, managed and helped operate six unique full service concepts in addition to an event venue. Eric is passionate about creating great company culture and is driven to make a positive impact in the community.
Rick Doyon is the Senior Director of Development for ThinkfoodGroup. Rick joined TFG in 2015 after 35 years in the construction industry – first as VP of a medium sized family-owned drywall company and later working for some of the top hospitality general contractors in the DC-area. Rick oversees all aspects of Development and Construction for ThinkFoodGroup from site selection through construction to the restaurant openings.
Jessica Vince is the Brand Director for ThinkFoodGroup, leading brand marketing and communications strategy across all restaurant concepts. Prior to joining ThinkFoodGroup in 2013, Jessica oversaw marketing and social media initiatives for The St. Regis New York, including the flagship hotel’s $90 million+ renovation and the launch of three signature designer suites. Jessica has also previously worked in public relations, representing consumer brands, celebrity chefs, business leaders, and entertainment personalities. Jessica holds a Bachelor of Science degree from The Medill School of Journalism at Northwestern University.
Zandra brings more than 20 years of strategic human resources, consulting, business development, and legal experience to her role at ThinkFoodGroup. With an impressive, well-rounded background of working with large global organizations including AOL, Tyco International, Omnicom, and Centrica, she leads all aspects of human resources and plays a critical role in fostering team culture at the mission-driven company.