Nick Gradinger, Founder
Born and raised in San Diego, CA, Nick Gradinger made his way from Southern California to the New York state to attend Cornell University in 2005. During his collegiate tenure, Gradinger’s time was divided between earning a Communications degree in Cornell's College of Agriculture and Life Sciences and Cornell's School of Hotel Administration, with a concentration in Services Marketing Management.
In 2009, Gradinger continued his studies at the Daniels School of Business at the University of Denver and spent the next year in his Masters of Science of Management program working to develop the first iteration of the business plan of what would eventually become Vessel Foods. New York called again in the summer of 2010, with Experience hospitality’s newest venture, Choptank, in the West Village. During this stint in Manhattan, Gradinger worked as the AGM alongside a talented and accomplished management group, assisting with the operations, marketing and brand development for Choptank, and the immediately successful rustic Italian eatery blocks away in the Village, Spasso.
The west coast beckoned shortly after Spasso's successful launch, and Gradinger took a job as the Marketing Director for Cohn Restaurant Group, one of Southern California’s largest and most successful restaurant groups. The next four years were spent in the digital marketing and media production realm, and migrated to Utah in 2014 to accept the role as the CMO for a 120+ unit sports performance franchise, a position that served as an incredibly valuable resource for the operations, marketing, and business development practices required to successfully operate a successful world-wide franchise offering.
Vessel Kitchen is ultimately a reflection of an idea that evolved and matured over the last six years since Gradinger moved west and longed for the opportunity to fill a gap in the healthy QSR market not being filled outside of the certain pockets on both coasts.
Brian Reeder, COO
With 17 years in operational, opening, and ownership experience in the world of Hospitality and Food & Beverage, Brian Reeder is passionate about creative vision meeting scale-able systems. Entering the world through upscale dining and cutting his teeth in the world of independent businesses outside of F&B, Reeder always had a position in the world of hospitality - be it supplemental income or enjoyment of the nuances that hospitality affords. After starting 2 successful businesses outside the world of hospitality, Reeder decided that he couldn't stay away, and dove into the world of luxury hospitality. From assisting with opening properties such as the Intercontinental Montelucia (now owned by Omni), to starting F&B business concepts in the world of restaurant and retail, Reeder has worked every available FOH and BOH position that restaurants have to offer. After partnering in Scottsdale, AZ with successful restaurateurs and contributing to the creation of still-successful concepts in that market, Reeder moved to Park City, UT to assist with the direction and concepting of restaurants for Montage Hotels. After adding a concept and developing many systems still in place, he moved to the financial side of the Hospitality world, where he still contributes to operating and directing the businesses within the hotel, and is directly responsible for over $60m in revenues in 2016.
Roe'e Levy, Head Chef/Partner
Roe’e Levy joined the culinary team of Zermatt and Homestead Resorts in March 2012. As executive sous chef, Roe’e oversees the kitchen teams with an emphasis on The Homestead’s menu development and special events while coordinating projects between the two resorts.
Roe’e began his career in Israel as sous chef with Vines. They specialized in outdoor events, multi-day events and private dining around the Middle East. Later he hooked into Abba. The freshest sea side experience in small town Cape Cod MA.
As his career progressed, Roe’e graduated the culinary program at the University of Utah Valley. While working with us, Roe’e won a gold medal in an accredited ACF competition. Later he became Chef De Cuisine for Z’s Steak and Chop Haus.
Roe’e contributes broad knowledge to our kitchens which spans Middle Eastern, Jewish and Eastern European cuisines. He exemplifies honest food prepared with perfect technique and just a touch of refinement. Roe’e takes a seasonal approach for perfecting the best American dishes which he is practicing now.
After many years of travel, working and playing around the world, Roe’e is settled. He, his wife and new born baby girl have found the sweet spot of Heber Valley. They live, work and play here now.
Roe’e Levy (pictured left) is the new Chef for the award-winning Hearth Grille. With a background in resort environments and a culinary gold medal winner, Chef Levy will oversee the lively restaurant for The Hearth Grille, a hub of activity for Promontory.
“We are excited to have Chef Levy join Promontory,” stated Francis Najafi. “Chef Levy will bring a spectrum of food and beverage expertise to our varied lunch and dinner menu." “The Hearth Grille is always filled with family activity,” said Rich Sonntag. “Chef Levy will prepare items for our diverse menu that will please all generations and palates – offering something for everyone,” Sonntag added.