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Winz grew up on the Jersey Shore, first in Toms River then moved to Long Branch right before starting high school.

His first taste of the hospitality industry was in Asbury Park, where he worked at Fish Urban Dining on Cookman Avenue and Sully’s Beach House Bagels and Ice Cream on the boardwalk. He Graduated Syracuse University with a B.A. in Hospitality and Food Service Management and a focus in restaurant operations.

After moving to New York City, Winz landed a job at Eli Zabar’s, one of the most iconic specialty food store empires in Manhattan, where he learned the ins and outs of retail operations from the best, Eli Zabar himself. Winz used his knowledge to start consulting for newly opening specialty food stores in NYC including:

Hudson Market, a 10,000sq ft specialty food market focusing on local, artisanal goods, where he saw the project from construction through 8 months into full, sustainable operations.

and Treehaus Mima, a 30,000sq ft specialty food market focusing on local, artisanal goods, where he saw project through from construction until 6 months into full, sustainable operations.

He then made the transition into restaurant operations as Manager of Grand Central Oyster Bar, one of the largest, most iconic restaurants in NYC. He also worked for Chef Ivan Orkin running his newly opened fast casual concept in NYC.

Now, he's moving back home to the Jersey Shore to bring a specialty food market and cafe to the shore unlike any other. 

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