Rob Wilder is the Co-Founder, Vice-Chairman, and President of ThinkFoodGroup. In 1993, Rob co-founded and ran the company that grew into Think Food Group, assuming the title of CEO upon its inception in 2006 until 2015, when he became Vice Chairman of the Board of Directors. From 2015 until early 2020, Rob created several new projects including the investment group FoodTech Angels to support innovative early-stage companies that leverage technology to change the world of food. In March 2020, he returned to an active role at TFG as President. Wilder also serves as Co-Founder and Chairman of the Board of World Central Kitchen, the non-profit based in Washington, D.C., founded in 2010 with chef Andrés.
Gary brings over 40 years of experience in foodservice finance and accounting. Following 14 years in financial leadership roles with Marriott, Gary served as CFO for Sutton Place Gourmet/Balducci’s markets, Eatzi’s, Silver Diner, and Culinary Concepts before joining TFG in 2011. While at Sutton Place, he led the acquisition of Balducci’s and Hay Day Farm Markets. Gary has earned a Masters in Business Administration from George Mason University. At ThinkFoodGroup, Gary is responsible for overseeing all internal financial practices as well as investments in the Company to grow restaurant concepts.
Sam is the Chief Strategy Officer for TFG focused on corporate and division level strategy, finance and business development. Sam is the CEO & Managing Partner of Silverstone, a vertically integrated hospitality and lifestyle investment firm and a Principal and founding member of Cultivate Hospitality Group, a full service food & beverage firm that connects real estate developers with industry leading chefs and restaurateurs.
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 strategic growth and all 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 practice 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 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.
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.
Joe joined ThinkFoodGroup in 2006 as a chef for its Oyamel restaurant, and has worked in all areas of culinary development and operations for the company over the past years, most recently as Chief of Culinary Operations. In 2019, he took on the new role as the company’s Chief of Procurement and oversees all purchasing, manages global supply chain, food safety and compliance across all restaurants. Before entering the restaurant industry, Joe worked for nine years in the National Security and International Affairs Division of the US Government Accountability Office.