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Maria Fundora, Casa Nuova Italian Restaurant

April 28, 2026 by John Ray

North Fulton Business Radio

Maria Fundora, Casa Nuova Italian Restaurant

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Maria Fundora, Casa Nuova Italian Restaurant, on Farm-to-Table Italian Food, the Annual Block Party, and Purple Pansies (North Fulton Business Radio, Episode 958)

In this episode of North Fulton Business Radio, host John Ray welcomes Maria Fundora, owner of Casa Nuova Italian Restaurant in Alpharetta. With the restaurant approaching nearly 29 years of serving the community, the conversation covers the food philosophy and fresh ingredients that have set Casa Nuova apart since 1998, the family culture behind the operation, and the restaurant’s annual Community Block Party, which doubles as the launch event for her nonprofit, Purple Pansies. Casa Nuova is a cook-to-order kitchen offering traditional Italian fare, including pasta, fresh seafood, veal, and chicken, with a menu rooted in the recipes Chef Antonio Fundora developed at Alfredo’s back in 1974. The restaurant also operates a working farm steps from the building, now spanning 14 acres, that supplies the kitchen with tomatoes, corn, peppers, zucchini, and more during the growing season.

Maria describes hospitality at Casa Nuova as a “50-50 marriage” between food and service, with every guest treated as the top priority. That culture shows in the staff: Chef George has been with Casa Nuova for 28 years, Juan Carlos for 26, and Victoria for 22. The team gathers for a family meal together at 3:30 PM every day, and Maria says she would do the same tasks as any team member. A regular customer put it simply: she can’t always remember what she ordered, but she always remembers how Casa Nuova made her feel. Maria also received the Legacy Award from the Greater North Fulton Chamber of Commerce, which she took as a call to mentor younger people in the community.

On the food side, Casa Nuova serves only fresh seafood, fresh veal, and fresh chicken. Nothing is frozen, and all meat is butchered in-house. In the summer months, the kitchen draws from a working farm just steps from the restaurant, which now spans 14 acres and produces tomatoes, corn, peppers, zucchini, and more. The Community Block Party on Sunday, May 3rd, 2026, from 2:00 to 5:30 PM at the restaurant is free and open to the public, with a complimentary buffet and live music. Donations to Purple Pansies are welcome but not required. Every dollar raised by Purple Pansies goes directly to clinical trials and research, emergency grants for families battling the disease, and scholarships for children of pancreatic cancer patients.

John Ray is the host of North Fulton Business Radio. The show is produced by John Ray and North Fulton Business Radio, LLC, an affiliate of Business RadioX®, and is recorded inside Renasant Bank in Alpharetta.

Key Takeaways from This Episode

A longtime Casa Nuova regular told Maria she can’t always remember what she ordered, but she always remembers how the restaurant made her feel. That’s the standard Maria and her team work to deliver for every guest.
Casa Nuova staff longevity is remarkable: Chef George has been with the restaurant for 28 years, Juan Carlos for 26, and Victoria for 22. The team shares a family meal together at 3:30 PM every day.
Casa Nuova uses only fresh seafood, fresh veal, and fresh chicken. All meat is butchered in-house, which is why portions vary in appearance rather than arriving pre-cut and identical.
Casa Nuova’s 14-acre farm, which began with a single acre in 2000, grows vegetables used directly in the kitchen during the summer months, including the corn behind the restaurant’s celebrated corn chowder.

Topics Discussed in this Episode

00:20 John Ray introduces the show and guest Maria Fundora
01:48 Maria Fundora introduces Casa Nuova Italian Restaurant and its nearly 29-year history
04:42 Staff longevity and the family culture inside Casa Nuova
05:39 Legacy Award from the Greater North Fulton Chamber of Commerce
07:37 How guests are remembered and Casa Nuova’s role in celebrations of life
09:12 Annual Community Block Party: free admission, complimentary buffet, Sunday May 3rd, 2026, 2:00 to 5:30 PM
10:42 Block party details: paella, roasted pig, gelato, live music, and children’s corner
15:38 Fresh ingredients: no frozen seafood, veal, or chicken; everything butchered in-house
18:28 The farm: 14 acres of vegetables growing steps from the restaurant
20:57 Purple Pansies: clinical trials, emergency grants, and scholarships for families
21:33 Contact information for Casa Nuova and Purple Pansies

Maria Fundora, Owner

Maria Fundora is the owner of Casa Nuova Italian Restaurant in Alpharetta and the founder of Purple Pansies, a nonprofit dedicated to fighting pancreatic cancer. She co-founded Casa Nuova in 1998 with her late husband, Chef Antonio “Tony” Fundora, after the couple had built a string of successful Atlanta restaurants, including the original Alfredo’s, which Tony opened in 1974.

Maria immigrated to the United States from Cuba in the 1960s, grew up in Chicago where her father was a restaurateur, and moved to Atlanta in the 1980s. She founded Purple Pansies in 2009 following her mother’s death from pancreatic cancer, and the organization became an incorporated nonprofit in 2017.

Maria has received the Greater North Fulton Chamber of Commerce Legacy Award, the Greater North Fulton Chamber Small Business of the Year Award (2023), the Atlanta Business Chronicle Leaders in Corporate Citizenship Award (2021), and recognition as one of the Georgia Hispanic Chamber’s 50 Most Influential in Georgia. She was also appointed to the National Pancreatic Cancer Council in 2022.

Casa Nuova Italian Restaurant

Casa Nuova Italian Restaurant is a family-owned and operated establishment in Alpharetta that has served traditional Italian cuisine since 1998.

The restaurant is a cook-to-order kitchen offering pasta, chicken, fresh seafood, veal, and vegetarian and gluten-free options, along with daily specials. All seafood, veal, and chicken are fresh and butchered in-house. In the summer months, the kitchen draws from a working farm just steps from the restaurant, growing tomatoes, corn, peppers, zucchini, and more for direct use in the kitchen. Casa Nuova also offers catering for private events of all sizes.

Maria and her husband, the late Chef Antonio Fundora co-founded the restaurant, and their son Jose “Pepe” Fundora now serves as executive chef. Casa Nuova is located at 5670 Atlanta Highway in Alpharetta and is open Monday through Saturday beginning at 4:00 PM.

Website | Facebook

Purple Pansies

Purple Pansies is a nonprofit organization founded by Maria Fundora in 2009 after losing her mother to pancreatic cancer and incorporated as a nonprofit in 2017. Its mission is to fund research and provide support for those affected by pancreatic cancer through clinical trials, emergency financial grants for families actively battling the disease, and scholarships for children of pancreatic cancer patients.

Purple Pansies operates entirely on volunteers, and every dollar raised goes directly to its mission. Two annual fundraising events support the organization: the Community Block Party, hosted each spring at Casa Nuova Italian Restaurant, and the Pillars of Hope gala each fall. Through these efforts, Purple Pansies has raised more than $5 million for pancreatic cancer research and patient support.

Website | Facebook | Instagram

Renasant Bank supports North Fulton Business Radio

Renasant Bank has humble roots, having started in 1904 as a $100,000 bank located in a Lee County, Mississippi, bakery. Since then, Renasant has grown into one of the Southeast’s strongest financial institutions, boasting over $26 billion in assets and more than 280 offices offering banking, lending, wealth management, and financial services throughout the region. All of Renasant’s success stems from the commitment of each banker to invest in the communities they serve, which in turn helps them better understand the people they serve. At Renasant Bank, their banking professionals understand you because they work and live alongside you every day.

Beyond Computer Solutions supports North Fulton Business Radio

Whether you’re a law firm, medical practice, or manufacturer, there’s one headline you don’t want to make: “Local Business Pays Thousands in Ransom After Cyberattack.” That’s where Beyond Computer Solutions comes in. They help organizations like yours stay out of the news and in business with managed IT and cybersecurity services designed for industries where compliance and reputation matter most.

Whether they serve as your complete IT department or simply support your internal team, they are well-versed in HIPAA, secure document access, written security policies, and other essential aspects that ensure your safety and well-being. Best of all, it starts with a complimentary security assessment.

Website | LinkedIn | Facebook | YouTube

About North Fulton Business Radio and host John Ray

Approaching 1,000 episodes and having featured over 1,400 guests, North Fulton Business Radio is the longest-running podcast in the North Fulton area, covering business in our community like no one else. We are the undisputed “Voice of Business” in North Fulton!

The show invites a diverse range of business, non-profit, and community leaders to share their significant contributions to their respective markets, communities, and professions. There is no discrimination based on company size, and there is never any “pay to play.” North Fulton Business Radio supports and celebrates businesses by sharing positive stories that traditional media ignore. Some media lean left. Some media lean right. We lean business.

John Ray, host of North Fulton Business Radio, and Owner, Ray Business Advisors — **John Ray, host of *North Fulton Business Radio* and Owner, Ray Business Advisors**

John Ray is the host of North Fulton Business Radio. John and the team at North Fulton Business Radio, LLC, an affiliate of Business RadioX®, produce the show, which is recorded inside Renasant Bank in Alpharetta.

The studio is located at 275 South Main Street, Alpharetta, GA 30009.

You can find the entire archive of shows by following this link. The show is accessible on all major podcast apps, such as Apple Podcasts, Spotify, Google, Amazon, iHeart Radio, and many others.

John Ray also operates his own business advisory practice. John’s services include advising solopreneurs and small professional services firms on their value, their positioning and business development, and their pricing. His clients are professionals who are selling their expertise, such as consultants, coaches, attorneys, CPAs, accountants, bookkeepers, marketing professionals, and other professional services practitioners.

John is the author of the five-star-rated book The Generosity Mindset: A Journey to Business Success by Raising Your Confidence, Value, and Prices, praised by readers for its practical insights on raising confidence, value, and prices.

Andrew Traub, A&S Culinary Concepts

April 10, 2020 by John Ray

North Fulton Business Radio

Andrew Traub, A&S Culinary Concepts

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A&S Culinary Concepts, Andrew Traub, Chef & Owner (North Fulton Business Radio, Episode 214)

Because of “shelter in place” directives, Johns Creek-based culinary studio A&S Culinary Concepts pivoted to offering oven ready gourmet dinners delivered curbside. The host of “North Fulton Business Radio” is John Ray and the show is produced virtually from the North Fulton studio of Business RadioX® in Alpharetta.

A&S Culinary Concepts

A&S Culinary Concepts is a culinary studio, offering cooking classes for private groups or open classes on line, team building for businesses and corporations, and provide corporate catering. They are a culinary partner with the Big Green Egg, so A&S offers many different type of Big Green Egg classes from grilling to all day boot camps. A&S are farm to table and deal with local vendors as much as possible. Most of their food is made on premises from scratch from mayonnaise to ice cream and pickles. They have a pastry chef on premise, so all of their pastries are made from scratch. Their menus are guidelines, they like to work with the customer to personalize what they want, this way you also know everything is made fresh for you. They invite anyone to come and see the studio at any time.

Due to the recent troubles the world over, they have had to adapt to continue to provide delicious food, now available for curbside delivery from Monday through Friday. This is a temporary business adaptation as they look forward to the day that they can once again serve our treasured corporate clients. So get it while you can!

Each oven-ready meal will feed 4-6 people with an entrée, salad, and your choice of two side dishes. Rolls & delicious cornbread and fabulous desserts are available as add-ons.

Pricing is on each day’s menu. Simple heating instructions will be sent with your order confirmation.

A&S Culinary is located at 9945 Jones Bridge Road, Suite 303; Johns Creek, GA 30022.

For more information, go to their website (https://asculinaryconcepts.com/) or call 678-336-9196.

Andrew Traub, Chef and Owner

When Andrew Traub was 15, his mother requested he go out and find a job. So he went down the block to the local Italian steakhouse and asked if they needed help. Luckily they did, and he was hooked into the world of food and beverage. That experience cemented his desire to become a chef and led him to choose a culinary school in the Catskill Mountains of New York for his college education. Andrew gained invaluable experience working in the enormous kitchens in the Catskill resort hotels while earning his degree. Recruited right out of school by Marriott Hotels and Resorts, Andrew was asked to be a member of the opening management team of the New York Marriott Marquis in Times Square. After moving his way up the culinary ladder and winning several culinary awards along the way, from culinary shows to corporate events, he left Marriott.

Andrew partnered with his college friend and opened Love at First Bite Catering in Manhattan. Clients included Radio City Music Hall, the Luxembourg Consulate, the Pace Collection and Fordham University. After selling Love at First Bite, Andrew and his wife, Sue, followed a dream and traveled around the United States for six months, sampling the cuisines of the various regions of our great country along the way.

Upon returning to New York after their travels, Andrew was offered a position as Executive Chef at a corporate catering company in Manhattan. Ten months later, Marriott came calling again and Andrew was offered a position as Executive Sous Chef at the Marriott Marquis in Atlanta, Georgia. He accepted the position at the Marquis, which was the host hotel for the 1996 Olympic Headquarters.

After three years, Andrew was offered the opportunity to become Executive Chef of the Memphis Marriott Downtown Hotel and Convention Center. After a couple of years, Atlanta once again beckoned, and his next promotion was the position of Executive Chef of the Atlanta Evergreen Marriott Conference Resort in Stone Mountain, Georgia.

Andrew was at Evergreen for 14 years. During that period, he served on several Advisory Boards, notably Avendra (the purchasing company for Marriott, Hyatt and several other hotel companies); Lakeview High School in DeKalb County; and Grayson Technical Culinary Arts Program. The board position he is most honored to hold for thirteen years is on the Advisory Board of the Atlanta Community Food Bank and he is proud to continue to serve.

With his extensive professional contacts–many who have become friends–and his knowledge of the local culinary scene, he is ready to share his experience with you through his food studio, A&S Culinary Concepts.

North Fulton Business Radio” is produced virtually from the North Fulton studio of Business RadioX® in Alpharetta. You can find the full archive of shows by following this link. The show is available on all the major podcast apps, including Apple Podcasts, Spotify, Google, iHeart Radio, Stitcher, TuneIn, and others.

Renasant Bank has humble roots, starting in 1904 as a $100,000 bank in a Lee County, Mississippi, bakery. Since then, Renasant has grown to become one of the Southeast’s strongest financial institutions with over $13 billion in assets and more than 190 banking, lending, wealth management and financial services offices in Mississippi, Alabama, Tennessee, Georgia and Florida. All of Renasant’s success stems from each of their banker’s commitment to investing in their communities as a way of better understanding the people they serve. At Renasant Bank, they understand you because they work and live alongside you every day.

Oren Molovinsky with Farmboy Restaurant and Deborah Bernett with Arizona Grass Raised Beef Co

October 15, 2018 by Karen

Oren-Molovinsky-Farmboy-Restaurant-Deborah-Bernett-Arizona-Grass-Raised-Beef-Co2

Phoenix Business Radio

Oren Molovinsky with Farmboy Restaurant and Deborah Bernett with Arizona Grass Raised Beef Co

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Oren Molovinsky with Farmboy Restaurant and Deborah Bernett with Arizona Grass Raised Beef Co

Farmboy Market, Meats, Sandwiches was conceived as a fast-casual restaurant concept, following the founder’s decades of operating farmer’s markets, catering operations, fine dining restaurants, delicatessens, and fast casual burger restaurants.

Farmboy takes the time-honored tradition of Wood-Smoked Meats (aka barbecue) – and blends it with the quintessential sandwich/sub, that have each been some of the most popular cuisines throughout the United States. Guests at Farmboy enjoy authentic Smoked Meats and Sandwiches, in a rustic and comfortable environment. The restaurant is designed specifically to ensure an engaging dine-in experience or a quick and efficient carry-out experience. The meats are primarily smoked or grilled, using real wood, ensuring a “low and slow” approach to barbecue.

The traditional culinary elements of Farmboy are accentuated by locally sourced ingredients, with meats that are raised and butchered nearby. Artisan bread is baked on site, with Heritage grains grown in Arizona. Our fresh fruits and vegetables are grown by local farmers and are typically harvested right before they are delivered. We strive to purchase whole foods and ingredients that are not processed, and if minimally so, they are handled by small family-owned operations that handle as much of the process as possible.

Sandwiches are topped to the guest’s preference, with made-from-scratch ingredients; making for an unforgettable sandwich experience. Farmboy merges the ease and accessibility of a quick service sandwich shop, with the culinary distinction of a top-notch barbecue joint. All of these elements culminate in a menu that is rich in variety; yet simple and appealing to everyone. Other menu items include a Farmer’s Salad; Chili’s & Soups; Breakfast Sandwiches and Burritos; and a Taco or Tortilla Wrap option for any sandwich. Price points for farm-to-table cuisine are typically very high, and available only in upscale restaurants. Farmboy solves this omnivore’s dilemma by utilizing the “nose to tail” approach to meat purchasing; taking advantage of the “lesser cuts” by using traditional smoking methods, which turns top rounds into tender roast beef; chuck roasts and briskets into rich cuts of smoked beef; and the trimmings for wood-grilled burgers (sliders). Local poultry is smoked whole, one of greatest delights of smoked meats. Pork is smoked by the “half hog”, with almost all the delicious cuts blended into pulled pork; all prepared in front of the guest in a large wood smoker; displayed for all guests to see the entire cooking process unfold.

Catering and bulk meat orders are very popular for families, local businesses, and events; given the popularity of both barbeque and sandwich catering. Delivery is offered for pre-ordered catering and bulk orders; however, individual delivery of menu items is outsourced to 3rd party vendors (i.e. Door Dash).

Arizona Craft Beers and Wines are offered and are carefully selected to pair well with our menu items. Farmboy also offers a traditional Margarita cocktail, over ice, made with “Naked Juice” and 3 Amigos Organic Tequila, which is farmed and distilled in Jalisco, Mexico by an Arizona farming family.

Farmboy highlights the best of Arizona; with an emphasis on excellent quality, and a menu that appeals to all diners. However, behind the menu lies a deep- rooted passion for building the local family farm economy, and bringing farmers and producers together with their community.

Oren Molovinsky, President and Operating Partner, Farmboy Market, has been working in restaurants since 1986; and in foodservice management since 1990. With a rich career working his way up from a dishwasher and prep cook, through the ranks to his most recent position as Vice President of Operations for a major national fast casual burger restaurant chain. Oren has opened and operated well over 70 restaurants in his career; including Delicatessens, bagel cafes, hotel restaurants, fine dining restaurants, and most recently has been the largest operator of the rapidly growing Freddy’s Frozen Custard & Steakburgers. Oren has led the opening of over 25 Freddy’s; and currently operates 49 Freddy’s in 10 states throughout the US.

Prior to moving to Arizona with his wife Diana, and their 5 kids in 2011; Oren was the managing partner of several fine dining restaurants in the Washington, DC area for over 9 years. In this role, Oren led a group of restaurateurs and chefs to form a buyers group, which purchased meats, cheeses, eggs, vegetables and fruits from local farmers and producers; mostly in Virginia. Oren personally coordinated the farm tours, purchasing agreements, processing, and logistics of getting all of these meats from “farm to table”. This group, known as Farm to Table DC, purchase an average of $1,000,000 per year of local, natural & organic products. All of these funds went directly to the producers, there were no middlemen. Oren became an expert in developing “nose to tail” menus; which is a culinary term for purchasing all the meat and edible items from the cattle, pigs, lamb, and chickens that the group could purchase. This led to many farms and farming communities expanding their capacity to provide for the many chefs who were clamoring for local products.

In 2011, Oren and his family had the opportunity to move to Arizona, to be closer to family. He and his wife Diana purchased 3.5 acres in Chandler, AZ on a Maricopa County island, which is now Mo’lovin Farms. Installing an irrigation system that feeds off of the Roosevelt Water District Canal, Oren & Diana have planted over 350 fruit trees and plants. Additionally, they have successfully planted and harvested heirloom vegetables and will continue to do so. The Molovinsky’s are committed to farming organically, without the use of any chemicals. Growing organically ensures superior soil, and the result is superior produce.

Oren is also a partner, and the President of a critically acclaimed restaurant in Arlington, VA called Mala Tang. Together with his operating partner, Liming Zhang, Oren has been able to bring authentic Sichuan cuisine from the revered food city of Chengdu, China, with an emphasis on Hot Pot dining.

Connect with Oren on Linkedin, and follow Farmboy on Facebook, Twitter and Instagram.

Arizona Grass Raised Beef Co is a 100% grass fed and grass finished beef company located right here in Arizona. They have their own ranches, their own USDA inspected processing plant and a USDA inspected kitchen where they make Bone Broth and other further processed items. This is important because they are fully integrated and have full control of their finished product. They are passionate about humanely raised cattle and sustainable ranching practices. All of their cattle are naturally bred, born and are raised in our beautiful state where they forage for food their entire lives and consume native grasses, water and AZ sunshine. They never use antibiotics, hormones or feedlots in their operation. Arizona Grass Raised Beef Co is third party verified through the American Grassfed Association. This is the way cattle should be raised, benefiting not only the people but the environment as well.

Deborah Bernett’s background out of college was in the area of meat distribution. The next step in her career was partial ownership of a meat brokerage company here in Arizona where she’d represent large commercial packers across the country. After some time off she, her husband and their partner, Tim Petersen, began ranching together and one thing led to another and Arizona Grass Raised Beef Co. was formed.

Follow Arizona Grass Raised Beef Co on Facebook and Instagram.

LADIES LEADERSHIP CIRCLE Dorie Morales with Green Living Magazine and Eco-Conscious Organic Chef Jennifer Johnson

February 23, 2018 by Karen

Phoenix Business Radio

LADIES LEADERSHIP CIRCLE Dorie Morales with Green Living Magazine and Eco-Conscious Organic Chef Jennifer Johnson

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LADIES LEADERSHIP CIRCLE Dorie Morales with Green Living Magazine and Eco-Conscious Organic Chef Jennifer Johnson

Dorie Morales is the Publisher and Editor in Chief of Green Living magazine, Arizona’s premiere eco-conscious lifestyle publication. The monthly publication educates, inspires and empowers readers to make eco-conscious choices for a healthy life and healthy planet. Our Vision is a world where we leave the earth a better place today and for future generations.

A magazine veteran, Dorie Morales has been in magazine publishing since 1997. She started at Apartment Guide magazine as a sales representative and was quickly promoted to publisher.

Dorie Morales left Apartment Guide in 2004 to embark on a new business venture: partner in the start-up print publication Apartment Showcase. Three years later, at the height of Apartment Showcase’s success, The Apartment Finder purchased the magazine, and Dorie Morales continued as publisher.

In 2010, Dorie Morales partnered in her second start-up magazine, Green Living Magazine. The magazine was met with warm reception when it debuted, as it provided a functional and fun approach to leading a sustainable life, and continues to do so today.

Dorie Morales is deeply rooted in the Phoenix “green scene.” She is involved in many organizations that focus on sustainability, including the Arizona Green Chamber of Commerce, Arizona Forward, Local First Arizona and USGBC Arizona.

Currently, she sits on the board of the USGBC Arizona chapter, planning committee of Arizona Foundation of Women 2018 Annual Luncheon featuring Ashley Judd who is receiving a Sandra Day O’Connor award, and past board member of the Arizona Green Chamber, Phoenix Final Four sustainability committee. In previous years, she served on Arizona Forward’s Environmental Excellence Awards committee, sat on the Central branch of the USGBC and was co-chair of the trade show, membership committee, associate member council, and Big Hearts for Little Hands committees of the Arizona Multi-housing Association.

Website: https://greenlivingaz.com

Facebook: https://www.facebook.com/greenlivingazmag/

Twitter.com: https://twitter.com/greenlivingaz

Linked.com: https://www.linkedin.com/company/1071279/

pinterest.com: https://www.pinterest.com/greenlivingaz/?eq=green%20livi&etslf=7718

Instagram: Greenlivingaz

Chef Jennifer Johnson became a Chef 23 years ago because her son told her he hated her cooking in a Mothers Day Card. At the time she managed 7 manufacturing facilities around the world in Corporate America and is currently a full time Eco Conscious Organic Chef with a passion to help people learn Health is Wealth and it is not limited to those who can afford it. She uses Distinct Ingredients, Organically Grown, and Cleanly Made in all aspects of her business: Full Service Catering, Meal Plans, Food Prep, and Cooking Education. Chef Jennifer’s style of cooking is French/Italian Fusion of American Food using her international training to make quick nutritious meals. Good Nutritious Food builds a Healthy Body + Mindset Enables you to Perform at Your Peak!

Website: http://witnessingnature.net

Facebook: https://www.facebook.com/WitnessingNature/

Instagram: https://www.instagram.com/witnessingnature/

Twitter: https://twitter.com/WitnessingNatur

LinkedIn: https://www.linkedin.com/in/chefjennifer/

ABOUT LADIES LEADERSHIP CIRCLE

Ladies Leadership Circle (LLC) is brought to you by the women who lived it, in partnership with Phoenix Business RadioX. LLC radio is an empowering program for any woman as any topic which affects women will be discussed and “brought to you by the women who lived it.” Since everything in today’s world affects women every topic is up for discussion such as health, family, faith, career, parenting, community, education, government, pets, cooking, shopping and the list goes on and on. The LLC mission is simple: we are women inspiring and thriving to celebrate and find a happy positive world while maneuvering and|or facing head on the challenges we face.

ABOUT YOUR HOSTS

JoAnn Holland‘s experience in different business environments over the past 33 years both for profit and non-profit, including internationally, and in small, medium and fortune 500 companies in addition to her community engagement has given her a unique perspective on leadership-one that contradicts much of what is out there already on the subject-and is reflective of the kind of female leader we need in today’s, at times, unstable and unpredictable business environment, family life, community outreach and political arena. JoAnn is the curent President and CEO for Central Phoenix Women, Scottsdale Women, East Valley Women and North Valley Women – organizations for women who have established themselves professionally and demonstrated their commitment to the community. Members are individuals who wish to enhance their leadership by connecting with like-minded women to share information, ideas, contacts and opportunities. Members value relationships that enhance their business, social and community endeavors.

jchollandco@gmail.com
Linkedin.com/in/JoAnn-Holland/

For more than 25 years, Karen Nowicki has been helping organizations and the people who lead them drive their business strategies more effectively and as a result her clients move from success to significance. In 2008, she was awarded the “Mompreneur of the Year Award” for the Southwest. Karen is a published author, accomplished speaker, and trusted adviser to business owners, senior executives and educational leaders. In 2016, Karen and her partners sold $99 Social to Wired Investors, affording her the opportunity and time to become a Studio Partner for Business RadioX – serving Arizona-based businesses by increasing their visibility and helping to accelerate the right relationships.

Karen.Nowicki@BusinessRadioX.com
Linkedin.com/in/KarenNowicki/

Jodi Low with U and Improved and Roza Ferdowsmakan with Bites

September 19, 2017 by Karen

Phoenix Business Radio

Jodi Low with U and Improved and Roza Ferdowsmakan with Bites

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We are never surprised and always delighted when community leaders and successful business owners land in our studio for their interview and then leave an hour later having made important new connections with other guests on our show.

Today’s ON AIR conversation with Jodi Low, CEO of UandImproved and Roza Ferdowsmakan, CEO of warehouse apps (and the newly released bites.mobi) is a perfect example of such synergy, passion and collective wisdom.

ROZA FERDOWSMAKAN is a technology & business attorney who works exclusively with technology founders and startups. She doesn’t care for how the legal profession is practiced by and large and has broken the mold with her uniquely collaborative, team-oriented approach to providing legal strategy and advisory services in a midtown Phoenix warehouse called Softwarehouse. Unconventional and creative are Roza’s hallmarks, as she is a published poet, painter, writer, former-journalist and freelance magazine contributor, as well as a foodie. She is also an immigrant and single mom of a 7 year old.

It is Roza’s passion for creativity and the parallels she’s uncovered between the world of technology and art that has led her to become the founder of not only softwarehouse, her workspace where she engages with tech founders on legal and business matters, but also to become the founder of warehouse apps, the company she set up to create apps that impact the people and planet in beneficial ways.

Roza’s first such app is a community-driven marketplace mobile app (called bites) that released on September 18th – the same day as her featured appearance on Phoenix Business Radio! bites is a farm-to-table mobile app for foodies, allowing them to connect with local chefs (homemaker cooks, culinary students, and professional chefs) who support local farms (micro, urban, co-op, backyard gardens, organic, and family-owned small farms).

When a foodie reserves a chef through the app, that chef turns around and sources his ingredients from local farms and then brings those fresh ingredients into the home of the foodie, and creates a complete dining experience from scratch in the foodie’s own kitchen. bites is an app that Roza bootstrapped…as the founder of bites and also it’s sole employee, Roza has a wonderful ASU intern assisting her with social media. bites went from idea and concept to launch in just 8 months.

For more information about bites and to connect with Roza:
www.bites.mobi
FB: @bites.mobi
IG: @bites.mobi
TW: @bites_mobi
Pinterest: bitesmobi
rf@warehouseappsphx.com
480-209-5450

JODI LOW is an accomplished corporate trainer, inspirational speaker, and the Founder and CEO of U & Improved. Jodi has trained thousands of entrepreneurs and executives on how to build a booming business, master a mindset for success, and achieve the lifestyle they desire through heart-fueled leadership.

Through U & Improved—an award-winning personal and professional leadership development company based in Scottsdale—Jodi has redefined traditional leadership training by creating a sustainable and actionable model that is personal, challenging and meaningful to each and every individual who enrolls in any of the two-and-a-half-day experiential training classes. She and her elite training team have advanced the charge in heart-based leadership development and empower U & Improved graduates with knowledge, tools and awareness to immediately be more effective and responsive leaders at work, home and within their communities. Among her many accomplishments as a Valley leader, Jodi launched a teen leadership program in 2014 to empower young adults to become more confident, motivated and focused stewards of our future. In 2016, she created a non-profit arm of the company—the U & Improved Leadership Foundation—that makes the program more accessible to deserving teens.

Jodi has been recognized by industry publications and organizations for her work in leadership development and serves as a source of inspiration within the community. In 2015, she was honored as an “Outstanding Women in Business” by the Phoenix Business Journal and by the Phoenix Suns and National Bank of Arizona with the “Amazing Women” award. She has received both the prestigious “Diversity Leader of the Year” and the Scottsdale Chamber of Commerce’s “Sterling Award.” She was also awarded a Silver Stevie Award for Female Entrepreneur of the Year 2015 and was a finalist for the Junior League of Phoenix’s Valley Impact Award. Jodi is a devoted single parent who volunteers her time at her daughters’ school programs and with organizations such as Angel Mamas, where she’s served on the board for three years.

For more information on U and Improved and to connect with Jodi:
480.305.5665
Website: www.uandimproved.com
Facebook: www.facebook.com/UandImproved
Twitter: twitter.com/UandImproved
Google+: plus.google.com/+Uandimproved
LinkedIn: www.linkedin.com/company/u-&-improved
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Farm To Table Restaurant Special with Atlanta Chef Costanzo Astarita

March 19, 2012 by Stone Payton

Atlanta Business Radio

Farm To Table Restaurant Special with Atlanta Chef Costanzo Astarita

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On today’s Farm to Table special edition of Atlanta Business Radio we interviewed Constanzo Astarita and talked with him about the C&M Gastronomy Group that he started with friend Mario Maccarone.

Costanzo Astarita / C&M Gastronomy Group. Costanzo hails from the Island of Capri, off the coast of Italy, where he was born into a food-centric family. Steeped in a culture rich in fresh ingredients from land and sea, the long line of chefs practiced an innovative culinary lifestyle focused on quality and creativity.

When Astarita’s family immigrated to Bermuda, he honed his skills at The Bermuda Culinary School. During his education, Astarita cooked for a veritable who’s who of dignitaries and movers and shakers. From Princess Margaret and President George H. W. Bush to legendary music producer Robert Stigwood and others, leaders the world over have lauded Astarita’s skill.

Astarita continued his education in the United Kingdom where he immersed himself in a vigorous culinary environment. He then settled in Georgia in 1989 and became the food and beverage director at Chateau Elan.

After revamping the resort’s culinary efforts and establishing a new program, Astarita decided to bring his unique vision to the Atlanta dining scene when he realized his dream of becoming a business owner. Along with business partner and fellow countryman Mario Maccarone, Astarita launched C+M Gastronomy Group. For nearly two decades, C & M Gastronomy Group has brought unique and stylized restaurant concepts to the Atlanta restaurant market.

Astarita’s commitment to exemplary cuisine is behind some of the city’s most beloved restaurants, including Ciao Bella, Baraonda, Publik Draft House and his newest concept, Fig Jam Kitchen & Bar. Among his various mentors and employers, Astarita counts his father among his most influential role models.

He still remembers his father’s mantra, and holds it dear to his heart today:

Serve the best and freshest, in-season ingredients available. Keep the recipe simple, and let the ingredients stand out in each dish.

Astarita infuses these principles into his winning recipe for success, and he brings his passion for creative, quality cuisine to each plate he prepares.