Andy D'Amico

Culinary Managing Partner

Chef Andy has been captivating New York diners for over four decades, with creative cooking that can be traced back to his big Italian family, the food of his childhood, and many years of Mediterranean-focused travel.

A graduate of the Culinary Institute of America, Chef Andy started in the kitchens of prestigious hotels, from The Parker House in Boston, to The Berkshire Place in New York, before landing the pivotal position as sous chef at the Santo Family’s Sign of the Dove, one of New York’s prettiest and most romantic restaurants in 1982. It was there that he developed his love of the honest Mediterranean flavors so prevalent in Southern French and Northern Italian cuisine — hallmarks that would become his signature.

Chef Andy thrived at Sign of the Dove, eventually being promoted to Executive Chef of the Santo Family Group. Along the way, he enjoyed two 3-star New York Times reviews by Brian Miller in 1988, and again in 1994, exalting his use of the ingredients and flavors of Europe, Asia and the Middle East in his dishes.

Making a move to the Tour de France group, now Chef Driven Hospitality, Andy partnered with Simon Oren to open Nice Matin in 2003 as Executive Chef and Partner, featuring an inventive menu of classic dishes and new recipes inspired by a fact-finding trip he took to the South of France. Nice Matin was an instant critical success, receiving 2 stars from The New York Times and Crain’s New York, and 2 1/2 stars from The Daily News and New York Post. In November 2003, New York Magazine food editor Gillian Duffy named him one of the “Best Chefs of 2003.”

Now, Chef Andy oversees a team of Executive Chefs and Chefs de Cuisine for 5 of Chef Driven’s concepts, alongside regular support and consultation throughout the wider group. His goal remains the same as when he first started cooking — to maintain the integrity of the food and offer patrons an honest dining experience with the best tasting food possible. “My greatest food memory is from my trip to Emilia-Romana where I experienced an amazing meal cooked by three generations of Italian women in a little farm house. I want to impart that feeling in all my restaurants whether it’s Marseillaise cuisine at Marseille, Ligurian cuisine at Nizza or burgers at 5 Napkin Burger.”

Vijay Raghavan

Culinary Director

From a young age, Chef Vijay watched his mother cook. Perched on a kitchen stool, he’d see her transform simple ingredients into a balanced and comforting meal. It wasn’t long before he was helping, asking questions and fueling a lifelong pull toward the kitchen. 

After a career traveling the world as a photographer, food called him back to his roots — a return to the kitchen that felt both natural and necessary. Vijay went on to earn his degree from the Culinary Institute of America. He soon found himself once again traveling the world, this time for food, cooking in acclaimed kitchens including the Michelin-starred Aubergine in Munich, Relais & Châteaux properties throughout the U.S. and Puerto Rico, and respected restaurants including Aureole, Daniel, and Lespinasse D.C.. From there, he helped open P.F. Chang’s locations across the East Coast, first as a Corporate Wok Trainer and eventually as Chef Partner.

In 2012, Chef Vijay joined the team at 5 Napkin Burger, beginning as a chef at the Upper East Side location. He quickly became an integral part of the culinary team, working across their multiple locations before being named Culinary Director of Operations in 2022. His philosophy is simple: food should be prepared with passion and integrity, no matter the setting or price point. It’s not about flash, it’s about creating something people want to return to, again and again.

Angyal Lama

General Manager - Hell's Kitchen

Originally from the mountains of Nepal, Angyal grew up in a remote village, where he spent part of his youth living in a cave. He studied at Tri Chandra College in Nepal and later at Montgomery College in Maryland. Angyal Lama’s hospitality career began in 1997 as a busboy and delivery person at St. Lulus in New York City, where he discovered his passion for the restaurant industry. Angyal then went on to gain valuable experience as a server in several Indian restaurants across Maryland and Washington, D.C.

In 2006, he joined McCormick & Schmick’s as a server, where his dedication and leadership earned him a promotion to manager. He returned to New York City and joined the 5 Napkin Burger team in 2014, starting as a manager. After advancing to Assistant General Manager, Lama now proudly serves as General Manager of the Hell’s Kitchen location.

Known for his community spirit and can-do attitude, Angyal leads with the philosophy: say yes, do the right thing, and take care of people. Outside of work, he enjoys hiking with his kids, and unwinding with a medium-rare Bacon Cheddar Burger and a cold Bud Light.

Greg Flaherty

General Manager – Upper West Side

Greg Flaherty has been with Chef Driven Hospitality for over a decade, having risen from server to General Manager at 5 Napkin Burger’s Upper West Side location.

Originally from Georgia, Greg studied musical theatre at the University of Mississippi, earning a BFA in Acting. Like many performers, he balanced theater with restaurant work — first as a host at Carrabba’s, and later at a family friend’s restaurant called The Red Tomato, where he fell in love with hospitality. He was drawn to the pace, the camaraderie, and the chance to take care of people.

After moving to New York to pursue acting, Greg joined the 5 Napkin team in Hell’s Kitchen as a server. In 2018, after six years on the floor, he stepped into his first management position. The shift from commanding the stage to the restaurant floor felt natural and just 3 years later, by 2021, Greg became General Manager of the Upper West Side location, embracing the neighborhood’s strong sense of community.

For Greg, hospitality is more than great service; it’s about making people feel welcome. He takes pride in creating a space where regulars are known by name, and staff are supported and empowered. His approach is rooted in care, consistency, and connection — values shaped by the Upper West Side and its people. Outside of work, Greg still sings, performs in community theater, and loves to read.

Aviram Turgeman

Beverage Director

Aviram Turgeman is the Beverage Director for Chef Driven's ventures including Nice Matin, Marseille, Nizza, Dagon and more.

Aviram left his hometown in Israel in 2001 to join New York City’s hospitality scene where he learned the restaurant business from the ground up. Growing up in a gastronomically focused family, he always had an innate passion for the wine space. In 2003 he joined the American Sommelier Association, where he studied and taught. In 2009, he successfully completed the comprehensive WSET Diploma in Wine and Spirits, both of which are an integral part of the ever going beverage expert career.

Aviram has received the Grand Award of Excellence by Wine Spectator Magazine for the (2,500+ bottle) selection at Nice Matin every year since 2014. His background and passion for hospitality is the main force behind how he chooses wine and curates for each venue. Regardless of restaurant concept and region, you’ll find something that pairs perfectly with every menu item.

Aviram is also the mastermind behind Chef Driven's innovative cocktail lists. Aviram always goes for an imaginative take on classic favorites. His menu offers everything from Martinis and Negronis to Highballs and Margaritas but with a unique creative touch.