Xavier Monge

Executive Chef

Born in Mexico and raised in Sunnyside, Queens, Xavier Monge grew up surrounded by the flavors, stories, and soul of the kitchen. His father, a butcher at the acclaimed restaurant Payard, often brought him to work, unknowingly sparking a lifelong passion for the culinary world. With three uncles also in the restaurant business, Xavier soon found himself helping with food deliveries after school and absorbing the rhythm of hospitality from an early age.

Though he once considered a career in law, Xavier ultimately followed his passion for food, studying at the Escoffier School of Culinary Arts. He began his professional journey at Payard Patisserie & Bistro, a Michelin-starred restaurant, starting as a dishwasher and spending 10 years climbing the ranks. It was there he was first introduced to French cuisine — a foundation that would shape the rest of his career.

Xavier went on to hold key roles at some of New York’s most respected kitchens, including Balthazar and Michelin-starred Minetta Tavern, where he rose from Sous Chef to Chef de Cuisine. He later served as Executive Chef at Little Frog before joining Chef Driven Hospitality. Today, he oversees the kitchens at both Marseille and The Friki Tiki as Executive Chef.

Xavier’s culinary philosophy is rooted in respect, intention, and nourishment. He has a deep appreciation for classic French dishes, especially Cassoulet — not just for its rich history and comforting flavor, but because it includes all of his favorite ingredients in one dish.

Sy Rahman

General Manager

With over 20 years in New York City hospitality, Sy Rahman has built a career on strong leadership and a deep understanding of restaurant operations. After earning a degree in Computer Science from CUNY, he followed his passion for hospitality, beginning his career with Restaurant Associates at Rockefeller Center.

He later served as Food and Beverage Manager at the Stanhope Hotel and led catering and events at the New Jersey Performing Arts Center with Restaurant Marketing Associates. As Project Manager for the opening of Highline Ballroom, Sy helped launch one of the city’s most iconic venues. He also worked with The Patina Group, honing his expertise in high-volume, service-forward environments.

In 2008, Sy joined Chef Driven Hospitality as a Service Manager at Marseille. He quickly rose through the ranks, taking on leadership roles at Nizza and The Friki Tiki, where he helped build strong, guest-focused teams.

Today, Sy oversees daily operations as General Manager of Marseille, Nizza, and The Friki Tiki, guiding his teams with calm, team-first leadership and a commitment to thoughtful, detail-driven service. Outside of work, he’s a dedicated wine enthusiast and music lover.

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.”

Aviram Turgeman

Beverage Director and Partner

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.

Gabe Richter

Assistant Beverage Director

For nearly two decades, Gabe Richter has grown alongside Chef Driven, starting as a server and rising to sommelier, and then beverage leader. Today, he serves as Beverage Manager for Sempre Oggi, and Assistant Wine Director for the group.

Originally on track for a career in medicine, Gabe’s time as a server at Nice Matin in 2007 changed everything. The restaurant’s wine list, one of the most extensive he’d ever seen, opened the door to a new passion. He became a sommelier the following year, diving headfirst into hospitality and wine education.

Gabe went on to work as Beverage and Service Director at Goat Town, a farm-to-table spot in the East Village. There, under mentor Nick Morgenstern, he honed his skills in restaurant operations. That experience carried through to GG’s, where he served as managing partner until 2018.

He returned to Chef Driven that same year, joining Marseille as Assistant General Manager and Beverage Manager. In 2023, he was tapped to lead the Italian-forward wine program at Sempre Oggi, where his list is rooted in organic, biodynamic, and sustainable practices. It’s shaped by years of study — including a WSET Level 3 certification — and his time at natural wine bar LaLou in Brooklyn.

A sommelier first and foremost, Gabe still works the floor at Sempre Oggi, sharing his knowledge with guests and encouraging discovery of both tried-and-true favorites and new winemakers. Outside of work, he enjoys cooking, motorcycle rides, movies, and spending time with his daughter.