A Fresh Start - Restaurant and Culinary School Consulting & Training 

Chef Paul Sorgule, MS, AAC - president
A seasoned veteran with over 40 years of experience in the food industry. Chef Paul has a master's degree in Hospitality/Service Management from Rochester Institute of Technology, is a member of the American Academy of Chefs, attained national prominence as a member of the award winning New England Culinary Olympic Team, has served as Executive Chef for a Four-Diamond Resort, Director of Food and Beverage, Restaurant Manager, Culinary Educator and Vice President of Culinary Education at a prominent culinary institute.  In 2001 he was recognized as the national Culinary Educator of the Year by the American Culinary Federation.  He was invited to cook at the James Beard House in 2008 and is author of: "In the Shadow of Cooks", a novel.

Kenneth Weissberg, JD - International Legal Consultant
Sharon Sorgule, MA, RD, CDE - Registered Dietitian, Certified Diabetes Educator
Erika Sorgule - Interior Design Specialist
Richard Zloty - Point of Sale Systems
Robin Schempp - Product Development Through "The Right Stuff Enterprises"
Kristin Parker - Food Photography
Curtiss Hemm - eLearning Specialist for Corporate Training and Development
Tracey Caponera, MS - Internship Development, Service Training

"We are only as effective as the network we create." Unknown