Like many actors, Rick Giannasi worked in the restaurant industry while pursuing his acting career. While living in New York City, Giannasi performed in soap operas, off-Broadway performances, then eventually owned his own bar in the popular SoHo district. Eventually, he moved to Los Angeles, then later to Detroit, where he continued to work in the restaurant industry while pursuing acting. It was in Detroit where Giannasi was first introduced to Cameron Mitchell Restaurants and its reputation for high-quality food and VIP service.
Shortly after moving to Florida with his family in 2007, Giannasi joined Ocean Prime Orlando as a mixologist bringing more than 25 years of restaurant experience to the role. As a bar chef, Giannasi was inspired by culinary passion, often collaborating with kitchen chefs and always using fresh ingredients. Well-known for his creativity behind the bar, his cocktails stole the show, and he created numerous Ocean Prime cocktails, including guest-favorites, the Blood Orange Old Fashioned and The Derby Tea. His Lemon Caliente, a frozen, spicy drink, even won first prize at a popular Florida festival.
As Giannasi’s expertise and engagement in all-things cocktail and cuisine grew, he attended management training at the Cameron Mitchell Restaurants headquarters in Columbus, Ohio. As a corporate bar trainer, Giannasi established beverage operations, and hired and trained bar staff for several new Ocean Prime locations around the country. Giannasi was proud to be among the 75% of employees promoted from withing Cameron Mitchell Restaurants.
After spending eight years at Ocean Prime in Orlando and supporting operations for new restaurants, Giannasi was named General Manager of Ocean Prime in Naples 2016, where he opened the restaurant and led daily dining operations and associate recruitment.
Give the continued success of Ocean Prime Naples, Cameron Mitchell Restaurants is opening Del Mar Naples in December 2021, where Giannasi will take the lead as General Manager.
Always the party host with a true passion for hospitality, Giannasi’s goal is to make guests feel welcome, to connect with his guests, and to provide them with the most memorable experience possible.
Long before Chef Alejandra Landin became the Executive Chef for Del Mar, she was growing up in Texas and absorbing all the joy she felt while watching her grandmother and mother bake for the family. After finding her passion for baking, Alejandra enrolled in culinary school, where she soon realized she belonged in the hospitality industry.
Alejandra began her career with Cameron Mitchell Restaurants (CMR) in 2015, working at the specialty concept, The Pearl, in Columbus, Ohio. She was soon asked to transfer to Ocean Prime Dallas in 2015. After being promoted to supervisor, she helped open Ocean Prime Naples as a lead trainer in 2016. Shortly after, Alejandra was promoted to Sous Chef in 2018. In February 2021, she accepted the Executive Chef position at Prime Social in Kansas City, and now has returned to Naples as Executive Chef at Del Mar.
Alejandra’s favorite thing about working with CMR is its people. She appreciates the fact that CMR associates always come first and the sense of family. In her experience, her ‘family members’ at CMR have helped her succeed and want her to achieve her goals, no matter how big, or small.
She advises those interested in pursuing a career in the restaurant and hospitality industry to truly love what you do, so it will never feel like work. Alejandra’s mother instilled important values with the mottos, “No seas uno del montón” and “Si tus sueños no te asustan, no son lo suficientemente grandes” which translates to, “Don’t just be one of the crowd” and “If your dreams don’t scare you, then they’re not big enough.” These mottos have served as guiding principles for Alejandra. While she always tries to make her parents proud, she believes it’s equally important to be proud of yourself.
When she isn’t creating in the kitchen and baking dog treats, Alejandra enjoys traveling, experiencing diverse restaurants and local cuisine.