UNO CHICAGO GRILL NAMES NEW EXECUTIVE CHEF/VICE PRESIDENT
FOOD AND BEVERAGE, CHRISTOPHER S. GATTO
8, 2003) - Uno Restaurant Holdings Corp., known for theOriginal
Chicago Deep Dish Pizza, recently named Christopher S.
Gatto the company’s new Executive
Chef/Vice President of Food and Beverage.
Gatto will be responsible for the wide variety of menu
items at all Uno Chicago Grill restaurants located throughout
the United States and around the world. Gatto will lead
all aspects of recipe development, including the sourcing
of quality ingredients and oversight of the chain’s
test kitchen located in Norwood, Massachusetts.
“We are very pleased to have Chris on board,” said
Heyward Whetsell, Senior Vice President of Marketing. “He
comes to us with 28 years in the food and beverage industry
and brings an extensive amount of knowledge and expertise
in the culinary arts, fine dining, and employee leadership.
His talents will help continue our commitment to provide
the best food around.”
Previously, Gatto was the Executive Chef at Nashawtuc
Country Club. During his eight years with the 650-member
private country club, Gatto was responsible for managing
all food operations including those associated with the
PGA Fleet Boston Senior Classic Golf Tournament. Gatto
has also held the position of Executive Chef at The Woodland
Golf Club, The Framingham Country Club and The Pillar House.
A graduate of Johnson & Wales University with a master
of arts degree in teaching/food service, Gatto lives in
Chelmsford with his wife and 2 children.
Based in Boston, Uno Restaurant Holdings Corp. currently
has a total of 192 restaurants. The system includes 117
company-owned and 75 franchised Uno Chicago Grill restaurants
located in 31 states, the District of Columbia, Dubai,
Venezuela, Puerto Rico, Pakistan and Seoul, Korea. The
company also operates a consumer foods division, which
supplies airlines, movie theaters, hotel restaurants and
supermarkets with both frozen and refrigerated private
label foods and branded Uno products. For more information,
to Press Archives 2003