Owner/Operator, Executive Chef & Founder: Nick is the founder and executive chef of Rosemarie’s and has over 15 years of experience in the culinary industry. Nick is responsible for setting the direction of the culinary program and overseeing all aspects of kitchen operations. After serving in the Army for 6 years and completing his Bachelors of Science from Embry-Riddle Aeronautical University, he then attended culinary school at Midwest Culinary institute in Cincinnati, OH, graduating with honors and gaining an apprenticeship at a farm to table cafe in Mason, OH where he worked with award winning Chef Todd Hudson of WildFlower Cafe. Later, Chef Nick spent time training in Asia and then cooked/managed over 10 different restaurants around the county, even working for free as a “stage” & “chef de tournant” to further his culinary career. In 2018 he founded Where to Eat California LLC and launched his catering/popup/farmers-market operations. These campaigns were highly successful, even during the stringent covid closures. He found any way possible to provide his newly acquired customer base with delicious food and exemplary service. When California shut down from covid, he then expanded into Arizona using his network to launch a street food concept tent operation; partnering with several bars & breweries in the Phoenix area, such as Wren House, Simple Machine, The Roosevelt, Chopper Johns, Sleepy Whale, Irene's Taproom, and more. The success of his kitchen tent operations, the company was able to purchase a mobile kitchen. He then achieved a permanent placement at a famous food truck collaborative in downtown Phoenix called the Pemberton. Chef Nick’s concept there gained the attention of the Arizona Republic and the Phoenix New Times, where he received praise and accolades amongst his peers for outstanding food quality and unique menu options. This operation in Phoenix, with a newly acquired investor Ray Ganske, and the concept's popularity gained Chef Nick a second mobile kitchen, which was deployed to his home in San Diego. There Rosemarie’s was born and became wildly successful, again gaining several local media publications, such as the San Diego Reader. He continues to operate this concept with a team of well trained chefs, ready to expand the business to the next phase, being a brick & mortar operation taking shape as a guest-centric gastropub.

Chief Executive Officer: Ray has over 20 years of combined experience in business development, sales and marketing, and the hospitality industry and is responsible for leading the overall strategy and direction of Rosemarie’s. He is focused on driving growth and profitability while maintaining the high-quality standards of the company. Ray holds a Bachelor of Science in Business Administration and is an Army Veteran.

Vice President of Corporate Development: Preston has over 15 years of experience in business development and is responsible for identifying and pursuing new growth opportunities for Rosemaries. He is focused on expanding the reach and impact of the company.