Marcus Samuelsson, Chairman

Andrew Chapman, Co-Founder and Partner
In addition to launching the Marcus Samuelsson Group, Andrew also partnered with Marcus to open Red Rooster Harlem and Ginny’s Supper Club and is a co-founder of, a food and lifestyle website for men. Andrew also designed Ambessa, a tea line that combines classic blends with contemporary flavors. He began his career in hospitality with August restaurant in New York City’s West Village, and re-opened The Blue Parrot, East Hampton’s renowned Tex-Mex eatery. Andrew is also a co-founder of Green Beetz, a non-profit organization with the mission to empower children to eat more nutritious food through the use of technology and interactive media.

Derek Evans, Media Advisor and Acting CEO
An experienced media executive who has succeeded in a variety of platforms, Mr. Evans was most recently the managing editor and producer of the groundbreaking Dylan Ratigan Show on MSNBC. Previous to that, he was a founding executive of Spyglass Entertainment, rising to Executive Vice President of Production. In addition to his extensive background in TV, digital and publishing, Mr. Evans has also produced eight major motion pictures with over a billion dollars of collective worldwide revenue.

Howard Greenstone, Strategic Advisor
Howard Greenstone is the former President/CEO and partner of Rosa Mexicano. A seasoned operator who led the growth of the popular Mexican restaurant group to its current 15 locations nationwide and 4 international licensing deals, Greenstone was previously Vice President of Dry Dock Restaurants in Weehawken, NJ, and Director of Operations of Sfuzzi restaurants in ten states.

Raul Adorno, Director of Operations
The Director of Operations at Marcus Samuelsson Group, Raul Adorno, has more than 20 years experience in the food industry. Raul has proven that he can transform operations and build a strong sense of teamwork while simultaneously producing sustainable results. Prior to joining the MSG team in 2015, Raul served as the Area Director for NYY Steak Operations, Director at OTG Management and in numerous roles at Morton’s Steakhouse, including the Regional Director of Operations for more than ten years.

Jeanette Cebollero, Controller
Jeanette was the former Chief Financial Officer and Controller of the Rosa Mexicano Restaurant Group. She managed the finances during an aggressive high growth period for the company. Prior to Rosa, she gained extensive knowledge and experience in the restaurant industry, having held various executive positions with other high end companies such as The Patina Group, House of Blues, Live Nation and the Fish Company. She has worked on both the east and west coasts and has been an integral part of multiple mergers and acquisitions with several of the companies.

Jacqueline Vazquez Director, Human Resources
Jackie joined the Marcus Samuelsson Group in 2015, and was the former Human Resources Administrator at Sullivan St Bakery and Co. With a degree in HR Management, she has over 10 years of HR experience, including recruiting, training, performance management, career development, employee relations, benefits, compensation, payroll and compliance issues. Jackie is certified as a professional in human resources by both the Human Resources Certification Institute and the Society for Human Resource Management, holding the "PHR" and "SHRM-CP" designations, respectively. Jackie is a member of Human Resources Professionals in Hospitality (HRPIH) and the Society for Human Resource Management (SHRM)

Meaghan Dillon, Project Manager
Meaghan began working for the Samuelsson Group in August of 2012, project managing the opening of American Table Cafe and Bar in Lincoln Center. Since then, she has been Project Manager from development to opening on Uptown Brasserie at JFK Airport, Samuelsson at HP in Bermuda, Marcus' in Bermuda, and Streetbird Rotisserie in Harlem, NY. Previously, Meaghan worked in the education department at the International Culinary Center (formerly French Culinary Institute), producing and editing curriculum for the school's culinary, pastry, bread, and Italian departments.