The general manager of The Dinex Group’s DBGB Kitchen & Bar in Washington, DC, Carmelo Pecoraro is thrilled to be working alongside Chef Nicholas Tang and delights in creating a warm and welcoming environment for his staff and guests alike.
A native of Brooklyn, NY, he embarked upon a career in the hospitality industry at the age of 13, when he took a summer job working at his brother’s restaurant, Dolce on Park Cafe, in Manhattan’s Murray Hill neighborhood. Inspired by the strong work ethic of his Sicilian immigrant parents, it was there that Carmelo discovered his passion for the restaurant business. He worked a variety of positions, ranging from busboy to cook to server to bartender, over the next few summers before he graduated from high school. Carmelo went on to earn his Bachelor of Science in Hotel and Restaurant Management from the Arts Institute of New York and his Bachelor of Science in Culinary Arts from the Institute of Culinary Education in New York City, from which he graduated in 2003.
In October 2000, Carmelo accepted a managerial position at Grand Central Oyster Bar, the famed 100-year-old seafood restaurant and oyster bar located in New York City’s historic Grand Central Terminal. Over the next 10 years, he held leadership roles at acclaimed New York City restaurants, including Maremma, Suba Restaurant and Tapas Bar, I Trulli, and Enoteca on Court. In 2010, Carmelo accepted the position of general manager of B&B Wine Pub and El Toro Blanco Mexican Restaurant, where he was responsible for all day-to-day operations for more than six years. In January 2017, Carmelo was named general manager of Tavern62, where he oversaw all daily operations for celebrity chef David Burke’s flagship New York City restaurant.
Upon accepting his current position with DBGB in November 2017, he relocated to Silver Spring, MD, where he currently resides with his wife and two young sons.