Francis X. Falivene
Executive Chef/Owner
ffalivene@pinnaclerestaurantgroup.com
Francis, a native of New Jersey, is bringing his experience, talent, and unbelievable love of food back home. After nearly twenty years of creating in some of the best kitchens around, it is time to fulfill his lifelong dream of owning his own restaurant. Francis, along with brother Jeffrey, are taking on this venture full force.
This journey started way before Francis was even allowed to use the stove. Most children are mesmerized by super heroes. They look up to their astounding powers and incomprehensible skills. As a child, Francis found that same love and admiration for chefs. He recalls, even as a child, being infatuated by them. And so, while other children were dreaming of being pilots and presidents, Francis was experimenting with flavors in the kitchen, preparing himself for what would lie ahead.
As expected, when high school was over and it was time to move on, Francis enrolled in the French Culinary Institute. While there, he intertwined his instinctual power of flavor, love of creativity, and newly learned French technique. The process initiated the evolution of his cuisinary methodology, which he now describes as “trying to orchestrate a simple, but memorable melody by supporting the dominant chords of a main ingredient with two or three harmonious flavor notes. And the harmony key; the combinations have to make sense to the palate, just like the right musical notes do to the ear. I’m not one to pile on ingredients and flavors just for the sake of composing a ‘new dish’ because usually that approach doesn’t work – the results may sound innovative, but likely have a discordant taste.”
Upon graduation, Francis went on to work as a line cook at New York’s prestigious Hotel Pierre. While there, he not only had the opportunity to work with and learn from chefs from all over Europe, but throughout his five year journey, was able to climb the ladder, becoming a culinary commander in chief, executive sous chef.
By 1994, Francis’ skills had evolved, and he was chosen to represent the hotel in a three-week American Cuisine Showcase promotion at Restaurant Korso in Vienna, a part of Austria’s acclaimed hotel Bristol. While there, Francis was once again exposed to not only a more intense European culinary culture, but to a very important culinary lesson. “The one thing I learned in Vienna was discipline- the respect the cooks had for the ingredients they used and for their work was something I hadn’t experienced in an American kitchen” states Francis recalling his time spent in Europe.
Soon after returning from Vienna, Francis was ready to move on. He began working again as executive sous chef, this time at the Water’s Edge in Long Island City, New York. While there, he was exposed to a high volume, banquet orientated environment. Although this style restaurant opened the elements to something a bit different, he preferred a more intimate kitchen, one where he could use his creative skill and enjoy his guests’ reactions to his work.
In 1999, he was ready for a change of scenery; Francis came over the bridge to open Hoboken’s City Bistro. During his time there, he helped create the restaurants image, making it one of the most popular and well recognized in the city. Gaining multi-star reviews, and a strong fan base, it’s no surprise his famous seared diver scallops in a truffle butter sauce over an artichoke risotto is still a hit today, six years later.
In 2002, Francis was recruited to help re-fresh Salute!, an Italian eatery on Madison Avenue in New York City. He took on the challenge, and was excited for a little change. Those who knew him best knew there was a part of him that missed the rush of the City. While at Salute!, he created new menus, doing what he does best, combining Italian traditions with infusions from other Mediterranean regions, notably Spain and Provence. By doing this, Francis was able to not only re-fresh the restaurant, but increase annual food sales, check averages and cover counts, as many would say, ‘mission complete’.
Today, three years later, his journey is by no means over, but coming full circle. After years of hard work and dedication it is time to fulfill his own dream. The Falivene brothers, Francis and Jeffrey have incorporated Pinnacle Restaurant Group, and opened their first restaurant ORA, in Morristown, New Jersey. It has always been Francis’ dream to own a restaurant where he has the freedom to change the menu regularly, using innovative and seasonal ingredients. Unlike most chefs and restaurants, Francis does not believe in having ‘specials’, just to have them, “if there is nothing special about a dish, why have it as a ‘special’?” says Francis. ORA is Frankie’s baby, every dish is a masterpiece on a plate, for Francis is a master in mind!
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Jeffrey Falivene
Director of Operations/Owner
jfalivene@pinnaclerestaurantgroup.com
Jeffrey prides himself on not only knowing the restaurant industry inside and out, but, by understanding the hospitality end of it, which to him is most important. Jeffrey feels that this is an industry where, “we are not in the business of feeding people, but in entertaining them, creating a show and an experience.” This way of thinking has been a powerful influence on his career and his prior experience proves it.
Jeffrey has had eleven impressive years in this industry. Younger brother to Francis Falivene, who has been ‘playing’ chef since the age of six, Jeffrey has been fascinated by the front end, service aspect since about the same time. Following in his older brother’s footsteps, Jeffrey attended the French Culinary Institute, focusing on service and hospitality. With the already established love of the industry, and a newly more educated understanding of it, Jeffrey graduated and passionately pursued his career.
He began working at the very famous Tavern on the Green as a Food and Service Director. While there, Jeffery was able to play the perfect host, as always, and entertain his guests. During his time at Tavern on the Green, the restaurant witnessed one of the largest profit margins since opening. The restaurant revenues were over 35 million annually making it the highest grossing restaurant in the country.
After a very successful four years at Tavern on the Green, Jeffrey moved on to work for the Sbarro organization. Although the company is a pizza mogul, they were in need of a tune up for their fine dining establishments. Once again, Jeffrey came in as Managing Director to overlook, train, and re-direct the company on how to be successful in this business, creating a show and entertaining.
In 2003, Jeffrey moved on to join the very popular and rapidly growing B.R.Guest, Inc. as Director of Operations. B.R.Guest, Inc. currently operates eleven restaurants grossing over 100 million dollars annually. While with the company, Jeffrey managed Blu Fin, located in the W Hotel in Times Square, which is the leading restaurant in the company.
After many years in the industry, Jeffrey has ventured on his own to fulfill his dreams of owning restaurants. Pinnacle Restaurant Group was incorporated in 2005. In September of 2005 he opened ORA, with his brother Francis. ORA is contemporary American restaurant in Morristown, New Jersey. It is simple, but sophisticated and filled with passion. As said earlier, Jeffrey is in this business to entertain and create an experience. He is a man who truly loves the restaurant industry, and after many years of dedication, it is his turn to greet from the door of his own restaurant.
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Adolfo Montes
Chef de Cuisine
Born in Puerto Rico, Adolfo’s passion for cooking began at the tender age of 16. Being that Adolfo’s mother was a nurse and worked long hours, Adolfo found himself in the kitchen preparing his own meals. Unlike most teenagers who would have been content with a can of soup or a sandwich, Adolfo learned some of the basics from his mother, experimented with ingredients and enjoyed the outcome. These hours in the kitchen set Adolfo up for what would lie ahead.
Upon graduating from highschool Adolfo had one thing in mind, becoming a chef. He packed his bags and moved to Lakeland, Florida to enroll in the Academy of American Culinary Arts. After completing college, Adolfo once again packed up and moved on. This time, up north to New Jersey.
In August of 2001, after only a week of being up north, he began working for now mentor, Francis Falivene at City Bistro in Hoboken, New Jersey. While there, he was able to take his knowledge of food and integrate it in the kitchen. Adolfo has tremendous heart and passion not only in the kitchen, but in life itself. Francis knew this from the day he hired him. He is a man who is driven and committed. It is no surprise that when Francis was growing and changing in his career, he took Adolfo with him.
In August of 2002, Adolfo left City Bistro and moved on to work for Salute , an Italian restaurant on Madison Avenue, in New York, under chef Francis X. Falivene. While there, as sous chef, he assisted in menu development and creation of daily specials and holiday menus. His love of the kitchen and respect of food only grew during his time at Salute .
In the summer of 2004 Adolfo wanted to further his knowledge. He was given the opportunity to stage at WD-50 from world renowned chef Wylie Dufresne, he of course jumped on the opportunity and took in the experience. Less than a year later, Adolfo was again granted a similar opportunity, this time with chef Josh Dechelis at Sumile. These experiences are ones Adolfo will not only never forget, but ones which inspired his cooking philosophy. Adolfo feels that “cooking is not just about style or cuisine, it is about self expression. Waking up everyday with an inner passion, drive, and hunger to be the best at what you do. Having no limits. Having vision and imagination, and making the impossible, possible, with commitment and perfection being a daily plan.”
At this point in his career, he is ready, willing and able to take on new responsibilities. Adolfo assisted in the opening of ORA and his influence is apparent. Al can be found at any point in the day with a cookbook in one hand and an interesting chef gadget in another. He is educated, creative and most importantly passionate about every ingredient he touches, and his dishes prove this to be true.
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Gerardo Amato
Assistant Manager
Gerardo Amato, known to his peers as “Gerry”, has a way that makes those around him chuckle. Whether it’s his exaggerated mannerisms or his slight miss-haps of the English language, there is no doubt he unknowingly puts on quit a show.
Gerry was born and raised on the very famous Amalfi Coast in Italy. While growing up he was always fascinated by Americans. The beauty and stress free lifestyle has attracted Americans to this destination for years. Constantly around Americans, Gerry was granted the opportunity to not only use the English language, but learn a bit of our culture. Again fascinated, he knew that one day he would move to America to fulfill his lifelong dream. Before he did this though, he made sure to finish his education and travel.
While in Italy, Gerry attended the Istituto Professionale di Stato per i Servizi Commerciali e Turistici and received a degree in Tourism. He then went on to attend the Sciaky Europe, a Hotel & Travel Business School in Milan. While there he received his Master Degree in Food & Beverage Management. As if this weren’t enough, Gerry also received a business degree in Marketing and Sales, while in school, Gerry worked as a waiter in the Hotel Villa Maria, a four star hotel on the Amalfi Coast.
Upon completion of his degrees, Gerry moved north to London, England and worked as “Demi Chef de Rang”, otherwise known as Head Waiter in the Earl’s Court Exhibition Center. While there, he planned events like concerts, fashion shows and conventions. After nearly six month in London, Gerry traveled to Switzerland. In Switerland, Gerry worked as Head Waiter in the four star hotel, Hotel Crans Ambassador, one of the finest hotels for getaway spa treatments . After a three month stay, Gerry had had enough of the cold and moved home to the striking Amalfi Coast, while there he worked for the five star hotel, the Hotel Santa Caterina.
Although Gerry loved his home, he knew that the time would soon come to fulfill his dream of coming to America. Gerry worked for two more five star hotels in Italy, prior to the opportunity of an experience that would change his life.
As we all know, Walt Disney World is place that takes most of us off to “a far away land.” In Gerry’s case, this was literal. Gerry was chosen to work at “Alfredo the Original of Rome”, the Italian Restaurant at the very famous Epcot Center in Walt Disney World. This opportunity was one Gerry would never forget and felt very lucky to have. It made the transition from Italy to America, a truly remarkable one. After six months in the “American” Italy, it was time for Gerry to move on and take this journey full force. Where would he go full force? The one and only New York City.
In September of 2003, Gerry moved to New York and began working as a waiter at Salute!, an Italian restaurant on Madison Avenue. After one year, Gerry was promoted to manager, and was happy to take the position.
While at Salute!, he met Francis X. Falivene, who at the time was the Executive Chef. Francis and Gerry developed a close relationship, built on respect and friendship. When Francis decided to move on and open his first restaurant, he knew Gerry would be an asset.
Today, Gerry is the Assistant Manager for “ORA”, a restaurant in Morristown, New Jersey. He works under brothers Jeffrey and Francis Falivene, and lives in New Jersey. Although Gerry has found his career, his “new” home and is settled in, you can still find him cheating on his sentences with his pocket Italian/English Dictionary and waving his hands strongly in the air.
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Diana Casey
Director of Marketing and Sales
For Private Functions or Media inquiries please contact: dcasey@orarestaurant.com or 973.326.9200
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