Executive Chef Nick Amoriello
Nick was lured into the kitchen at a young age when his Italian-American grandmother gave him bowl of pasta dough to keep the rambunctious 6 year old from destroying her furniture. As a 14 year old he apprenticed at his uncle's Philadelphia pizzeria, learning the restaurant trade between football practices. Nick attended the Culinary Institute of America in Hyde Park, New York, then cut his chops at Philly's legendary French bistro Le Bec Fin. He decided to head west, and decided he liked Dallas.
In Dallas, Nick moved his way up in restaurants ranging from traditional steak and seafood house to gastro pub to what he affectionately calls "hippie cuisine," where he learned the value of fresh local produce. He manages to bring all that experience to The Front Room where as executive chef he crafts from scratch to the table comfort food that's perfectly in synch with the people and the mood.
"When I came in I saw a high end diner. I could see the cast of Mad Men hanging out here, having cocktails." says Amoriello. "I wanted to take that diner food and give it a sexy retro feel. I want to make people feel good."
General Manager Robert Brown
Robert was on his way to a career in high finance when a temporary relocation landed him in New Orleans. Unable to find a job commensurate with his Lehman Brothers resume, Robert took a part time job with the Houston's restaurant chain, and discovered that he appreciated both the business and the core values. Good food and wine were part of it, but for Robert it was all about the hosting. "I found out that I loved engaging people." he says.
After doing a lap around the country at various Houston's locales, including a 4 year stopover in Los Angeles to try his hand at acting, modeling, voice-overs and stand up comedy, Brown returned to Dallas to manage and consult for various restaurants, including a managing partnership at Hibiscus where he learned the fine art of catering to a Park Cities clientele. As general manager at The Front Room, Brown set out to create a scene for the discriminating neighborhood, and admits one of the biggest challenges is finding VIP tables for guests when "everyone who comes in is a local icon."