The Team @:
DeNCo
Enterprise, LLC
Mark M. DeNittis: President/CEO/Founder
DeNCo Enterprise, LLC
Rocky Mountain Trade Enterprise, LLC
Il Mondo Vecchio (GenDeNSacco, LLC) - President/Salumiere
JPFreek Adventure Magazine/7 Bar Grille - Culinary Director
Adam Sacks: Sr. Associate/Partner:
RMTE Consulting
Il Mondo Vecchio:
Gennaro M. DeSantis: Sr. Associate/Partner:
Il Mondo Vecchio:
- CFO/Partner GenDeNSacCo, LLC
- Maso - Product/Brand Development
Associates:
Jr. Associates:
Alison Williams; Colorado:
Tyler Nemkov, Colorado:
Katy Watson, Kansas City, KS:
Krystal Hammons, Sacramento, CA:
See below for contact and general information on each RMTE Team Member
ADAM SACKS:
Adam is back from Bejiing, China, Chef for the 2008 Olympic U.S. Track and Field Team.
Adam brings a tremendous amount of corporate expertise as well as a wealth of knowledge steeped in nutrition, sports nutrition and therapies. Chef Adam Sacks is among a short list of individuals in the country that have obtained certifications as a Certified Chef (ACF) and Registered Dietitian (ADA). His unique ability to create healthier cuisine has enabled him to teach, work, and study in myriad of foodservice venues as well as open Health Trek, the first "heart healthy" vegetarian restaurant in western Virginia
Most recently, Chef Sacks has served as a Chef Instructor and Nutritionist for Johnson & Wales University, Providence RI. In addition to his teaching responsibilities, he was appointed the Sports Nutritionist for the campus, advising over 25 NCAA Division 3 Teams and over 200+ athletes. Currently, Chef Sacks serves as Chef Instructor and Nutritionist at the Denver Campus as well as the Director of Healthy By Design, a Consulting and Personal Chef firm that assists corporate food clients address nutrition, wellness, and food allergy issues. His current and past clients have included: New England Patriots, Boston Bruins, Blue Cross Blue Shield, Veggie Land, Not Your Average Joe's, Uno Foods and UNO Chicago Grill, National Peanut Board, and California Raisin Board. Chef Sacks is a member of the American Dietetics Association, American Culinary Federation, and the Research Chefs Association. He is currently serving on many Review and Advisory Boards, including the Promise Institute for the Heart Health Nutrition.
Denver Post:
GENNARO DeSANTIS
Gennaro, a first generation Colorado Italian-American, is an entrepreneur, restaurateur and cookbook author. After 15 years as a corporate attorney, he is finally pursuing his entrepreneurial dream of getting into the business of salumi. Gennaro began making sausages and cured meats with his grandfather, Gennaro Antonio DeSantis, when Gennaro was just old enough to hold the fork and poke the air pockets as the entire family made homemade Italian sausage in his grandpa’s basement.
Gennaro is the co-author of Gus’ Cabin Kitchen, published by Filter Press, Palmer Lake, Colorado. Gus’ Cabin Kitchen is a collection of wild game focused recipes as well as family recipes re-worked for a healthier twist. His first foray into the professional food business was as the owner and manager of La Cocina Inn and later as the owner and head chef at Nykolena Ristorante and Catering, both in Longmont, CO. As the resident consigliere, Gennaro is also a principal of the Business and Capital Transaction Advisory Firm, Maso Partners, and the DeSantis Law Firm.
RITA BOURDEAU:
Rita, a Massachusettes native now residing in Tampa, brings years of successful sales experience as well a considerable knowledge of the food and beverage industry. We look forward to the development of Florida as well the eastern seaboard.
R.J. HARVEY:
R.J. A Colorado native didn't travel too far from his roots in S.E. Aurora to pursue a passion for food. Since graduating Johnson & Wales University with both a Culinary (2003 Denver) and Nutrition Degree (2005 Providence) he has become quite the well acclaimed and versatile chef in his own right. Having initially honed his culinary philosophy aboard private yachts, domestically and internationally as well as being sous chef at the private retreat ABarA Guest Ranch for multiple seasons in southern Wyoming. RJ is currently sitiuated at the White Buffalo Club as Executive Chef in Jackson Hole, WY as well consulting with thier sister property in Park City, UT.
RJ proves to be a valuable asset with a strong entrepenurial desire and an innovative spirit of furthering his culinary career.
With a discerning palate for quality culinary delights he lends well to the team and will be developing the Wyoming and Idaho resort areas for DeNCo.
JR. Associates
ALISON WILLIAMS:
A Colorado Native, with a passion for the outdoors she is a dual degree recipient of Johnson & Wales University, Denver both in Culinary Arts and International Baking and Pastry programs.
Alison brings a wealth of working knowledge and unique insight to the DeNCo team. Alison was both a Teaching Assistant and Fellow while completing her intense degree programs at Johnson & Wales which allowed her the abilty to gain experience to manage multiple projects and handle different situations with a cool head. With a busy schedule currently pursuing additional education at CSU Fort Collins with a dedicated focus in Nutrition, she still has time to work on outside projects which include recipe development, operational projects as well additional marketing opportunities. Every once in a while she takes a moment for balance by sneaking in a fresh powder day or two.
She is a very professional, determined and focused individual with great attention to detail. We are very pleased to have Alison as part of the DeNCo Team.
TYLER NEMKOV
Tyler Nemkov pursued his love of food at Johnson & Wales University in Denver, Colorado with an associates degree in Culinary Arts, and plans to continue his education at CU Boulder for a business degree. He is a Colorado native from Littleton and is immensely passionate about the city (and state) in which he resides.
"Food is my passion. My mom insisted on exposing our family to a wide variety of world cuisine and I have been a ‘fearless eater’ since then. I am not afraid to at least try anything, and usually will like what I try."
Having worked at a few different restaurants and aspiring to a life of culinary adventure, Ty is just not exactly sure how he is going to do it yet.
Tyler has aligned himself with the RMTE team to further his pursuit of finding his niche in the foodservice world. Tyler has a great way with the written word, product development and food photography.
Currently Tyler is immersing himself in an extensive food writing internship for the local Denver publication Westword: Here are a few of his works.
"He has assisted RMTE on several projects while he was a culinary student as well as creating marketing materials for Il Mondo Vecchio. It is in my observations and interactions with this mindful individual that he has a great start and we are glad to have him be part of the team." MMD
Check out more at his FOOD BLOG:
KATY WATSON
Sharp and talented, Katy brings a unique character to marketing materials, food writing and product sales. She is a straight forward and focused individual that RMTE is excited to have as the Kansas point person. A Johnson and Wales University, Denver Culinary graduate she has assisted with a multitude of projects in the past and continues to be a valuable assest to the RMTE Team.
KRYSTAL HAMMONS
Krystal is yet another aspiring culinarian with a background in fine dining at Hyatt Hotels. Another stellar Johnson and Wales University Denver graduate, Krystal will be focused on sales/marketing in Northern California based out of Sacramento. We are pleased with this new opportunity for growth along northern California coast.