Andy D'Amico

Culinary Managing Partner

Chef Andy has been captivating New York diners for over four decades, with creative cooking that can be traced back to his big Italian family, the food of his childhood, and many years of Mediterranean-focused travel.

A graduate of the Culinary Institute of America, Chef Andy started in the kitchens of prestigious hotels, from The Parker House in Boston, to The Berkshire Place in New York, before landing the pivotal position as sous chef at the Santo Family’s Sign of the Dove, one of New York’s prettiest and most romantic restaurants in 1982. It was there that he developed his love of the honest Mediterranean flavors so prevalent in Southern French and Northern Italian cuisine — hallmarks that would become his signature.

Chef Andy thrived at Sign of the Dove, eventually being promoted to Executive Chef of the Santo Family Group. Along the way, he enjoyed two 3-star New York Times reviews by Brian Miller in 1988, and again in 1994, exalting his use of the ingredients and flavors of Europe, Asia and the Middle East in his dishes.

Making a move to the Tour de France group, now Chef Driven Hospitality, Andy partnered with Simon Oren to open Nice Matin in 2003 as Executive Chef and Partner, featuring an inventive menu of classic dishes and new recipes inspired by a fact-finding trip he took to the South of France. Nice Matin was an instant critical success, receiving 2 stars from The New York Times and Crain’s New York, and 2 1/2 stars from The Daily News and New York Post. In November 2003, New York Magazine food editor Gillian Duffy named him one of the “Best Chefs of 2003.”

Now, Chef Andy oversees a team of Executive Chefs and Chefs de Cuisine for 5 of Chef Driven’s concepts, alongside regular support and consultation throughout the wider group. His goal remains the same as when he first started cooking — to maintain the integrity of the food and offer patrons an honest dining experience with the best tasting food possible. “My greatest food memory is from my trip to Emilia-Romana where I experienced an amazing meal cooked by three generations of Italian women in a little farm house. I want to impart that feeling in all my restaurants whether it’s Marseillaise cuisine at Marseille, Ligurian cuisine at Nizza or burgers at 5 Napkin Burger.”

Lisa Jordan

General Manager

Lisa has over 20 years of experience in the hospitality industry. She began working in 2003 while studying Design and Management at Parsons. What began as a side job at the Biltmore Room quickly became something more — she was captivated by the pace and theatrics of restaurant life. From there, Lisa joined the team at the Waverly Inn, where she immersed herself in New York’s dining culture at one of its most iconic addresses.

Lisa then moved to London and joined Caprice Holdings at 34 Mayfair. Inspired by her own General Manager, Lisa began to envision the kind of leadership she wanted to embody: calm, exacting, and above all, supportive. After several years there — and some time also working in fashion PR — she relocated to Rio de Janeiro, where she joined the Sofitel Hotel Group as a bar manager, and even served at the Cesar Park Hotel during the 2016 Summer Olympics.

Later that year, Lisa returned to New York and joined the team at Nice Matin. Starting as maître d’, she quickly rose through the ranks, earning promotions to floor manager, then AGM at sister restaurant Marseille, and finally returning to Nice Matin as General Manager in 2021. Lisa is fluent in Portuguese, Spanish, and English. She’s certified with distinction by WSET, fulfilling a growing curiosity to learn more about wine and its varieties. Her curiosity proves helpful, as Nice Matin has maintained a Grand Award-winning wine list since 2014.

Sergio Rodriguez

Sous Chef

Born in Guerrero, Mexico, Chef Sergio came to New York with the determination to build a better future for his family. He got his start as a dishwasher and methodically worked his way through every station in the kitchen — prep, salad, grill, hot line — learning by doing and absorbing knowledge from every chef he worked alongside.

His early career took shape in the kitchens of several influential restaurants, including Arizona 206, where he first met Executive Chef and Partner Andy D’Amico. Sergio then went on to hone his skills at Contrapunto and America before joining the opening team at Commune, gaining experience in fine dining service and mastering the balance of precision, speed, and consistency.

In 2003, Sergio reunited with Chef Andy to help open Nice Matin. More than two decades later, he remains a cornerstone of the restaurant, now leading the kitchen as Sous Chef. He is guided by intuition and hands-on knowledge of every dish on the line. Mentors such as Chef Eric Starkman and Chef Andy have helped sharpen his palate and leadership style, encouraging him to trust his instincts and lead with empathy. He meets his team where they are, building strong, loyal relationships and creating an environment where people feel supported and motivated to grow.

Outside the kitchen, Sergio continues to study his craft, often reading culinary books and reflecting on how to bring his team closer together. 

Aviram Turgeman

Beverage Director and Partner

Aviram Turgeman is the Beverage Director for Chef Driven's ventures including Nice Matin, Marseille, Nizza, Dagon and more.

Aviram left his hometown in Israel in 2001 to join New York City’s hospitality scene where he learned the restaurant business from the ground up. Growing up in a gastronomically focused family, he always had an innate passion for the wine space. In 2003 he joined the American Sommelier Association, where he studied and taught. In 2009, he successfully completed the comprehensive WSET Diploma in Wine and Spirits, both of which are an integral part of the ever going beverage expert career.

Aviram has received the Grand Award of Excellence by Wine Spectator Magazine for the (2,500+ bottle) selection at Nice Matin every year since 2014. His background and passion for hospitality is the main force behind how he chooses wine and curates for each venue. Regardless of restaurant concept and region, you’ll find something that pairs perfectly with every menu item.

Aviram is also the mastermind behind Chef Driven's innovative cocktail lists. Aviram always goes for an imaginative take on classic favorites. His menu offers everything from Martinis and Negronis to Highballs and Margaritas but with a unique creative touch.

Gil Ohana

Partner

Gil Ohana’s career in hospitality began at the age of 15, working in hotels and large events. After studying hospitality management during and after his military service, he moved to New York City and started as a barista before quickly advancing to a manager. In 1994, he joined the Tour de France Group as General Manager at French Roast Downtown, later overseeing multiple locations, including Nice Matin, French Roast, and Café d'Alsace.

In 2010, he took over 404, a versatile venue offering catering, coffee shop, and events, while still managing the three restaurants. After 404 closed in 2019, Gil joined LG Hospitality, where he now runs several venues. When he’s not at work, he’s dedicated to his family, raising four young children.