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john araujo

Owning and operating a restaurant may seem like a good idea to some but to me it is has always been a dream and a true passion. Born and raised in El Paso, TX I made my way out to Dallas in 2005 and after attending the International Culinary program at the Art Institute of Dallas, I hit the ground running, learning and expanding my knowledge in all aspects of the culinary world in order to get me to the level where I am now. I have worked in several restaurants, stadiums and fine catering companies and have held a high standard of professionalism and growth in every aspect of my job. I have been lucky enough to have helped plan, prepare and execute multiple course dinners for high end clientele such as, Jerry Jones and other Fortune 500 company execs while working with the Executive Chef of the best fine catering company in Dallas, TX, Cassandra’s Fine Catering. Working with Romano’s Macaroni Grill as a Corporate Research and Development sous chef, I was able to expand my love and knowledge of Italian cuisine working closely with the Executive Corporate chef and our entire concept department. As an R&D sous chef I was responsible for perfecting and maintaining the consistency and quality of products and recipes for over 200 stores world-wide. After creating new seasonal menu developments, I helped train managers in each of our test restaurants for the rollouts. After two years with Romano’s Macaroni Grill I moved on to a certified VPN restaurant in Dallas that is in the top 50 in the nation for best pizza, to gain more knowledge in authentic Neapolitan pizza. I helped open the company’s second location as the exec chef/kitchen manager where I managed a culinary staff of over 15 and helped double profits in a little over a year.

Matt Nobile


Raised in Tulsa, Oklahoma I bring a multitude of experience along with an Associate in Culinary Arts and Bachelor in Hotel/Restaurant management. I’ve been involved in managing and opening six restaurants in which I setup kitchen flow, organized inventory, trained employees, and contracted new vendors. I have worked in restaurants, hotels, country clubs, bars, casinos, stadiums, and have been in every catering situation available. I hold a standard of progression in each job with a vision of growth, and opportunity in each job setting. I have gained knowledge from two world renowned celebrity chefs, Chef Bobby Flay and Chef Mario Batali for whom helped operate their restaurants in Las Vegas. As sous chef for Flay at Caesar’s Palace, I dealt with high volume, VIP guest satisfaction, and managing a culinary staff of 25 plus. With Batali, my Italian development expanded, opening three restaurants in the Venetian and operating Carnevino Steakhouse as sous chef for four years, where I learned my craft of house made salami and pasta. After five years in Las Vegas, I made my way to Dallas, becoming a senior sous chef for the Dallas Cowboys (AT&T Stadium) and having the experience to work on such events as the Super Bowl, NCAA Final Four, and multitude of concerts. I also organized parties for the Jones family and players. Created the only sports charcuterie room, and supervised staff reaching 100 plus, while being apart on development task force team for new stadium openings.