Dirōna Elects New Leadership

The Distinguished Restaurants of North America (DiRōNA) announced the election of Rick Powers to a one-year term as Chairman of the Board. Powers is the Director of Food & Beverage for the Coeur d'Alene Resort, including Beverly's restaurant, located in Coeur d'Alene, Idaho. Immediate Past Chairman, Kurt Knowles, will continue his tenure with DiRōNA as a member of the Executive Committee.

DiRōNA also elected six new members to two-years terms on its Board of Directors. These new members include: Gerard Centioli, ICON, LLC; Allan H. Conseur, Oneida, Ltd.; Neil C. Jones, 360 Restaurant at the CN Tower; Bob Spivak, The Grill on the Alley; Alan Stillman, Smith & Wollensky Restaurant Group; and Michael Trembly, Joe Fortes Seafood & Chop House. President John J. Arena, and Treasurer Alon Yu, Tommy Toy’s Cuisine Chinoise, will continue their current terms.

Executive Committee Member terms were extended until September 2003. These members include Past Chairmen, as follows: Paul Athanas, Anthony’s Pier 4; Ted Balestreri, Sardine Factory; Bert Cutino, Sardine Factory; John Folse, Chef John Folse & Company; and Christianne R. Ricchi, i Ricchi.

Those continuing on the Board, with terms expiring in September 2003 are: Richard Alberini, Sr., Alberini’s; Reinhard Barthel, Sr., Cafi 36; Vincent Bommarito, Tony’s; Michael Carlevale, Prego Della Piazza; Vincent J. Catania, The Dan’l Webster Inn; Priscilla Cretier, Le Vichyssois; Jack Czarnecki, Joel Palmer House; Remo d’Agliano, Raffaello; Jordi Escofet, La Cava; Ralph Evans; Norbert Goldner, Cafi L’Europe; Rita Jammet, La Caravelle; Wade Knowles, The Manor; Joe Mannke, Rotisserie for Beef and Bird; Tony May, San Domenico; Leonard Mirabile, Jasper’s; Gunter Preuss, Broussard’s; Larry Work, Sam & Harry’s; and Ernest Zingg, The Cellar.

Founded in 1990, DiRōNA members today include 741 of North America's finest restaurants. The organization's main objective is to motivate restaurants to strive for a consistently superlative dining experience through DiRōNA's "Award of Excellence." To obtain the award, restaurants must pass a 75-point anonymous inspection conducted by trained industry professionals.