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Meet The Team

Andreas Koutsoudakis, Jr., Owner

Andreas Koutsoudakis, Jr.’s father Andy Sr. was the Founder of Tribeca’s Kitchen. Andy Jr. is committed to preserving his father’s legacy while reinventing the concept of a modern diner. He has assembled a team of experts, from every field, to ensure that the new vision of Tribeca’s Kitchen is executed seamlessly, while also honoring the family culture and loyal following cultivated by his father. 

Like his father, Andy believes in giving back to the community and making the diner a place where people can come together, and feel welcome no matter what. The concept of philoxenia, the unconditional love of a stranger, is the central theme of the service perspective at TK. He has pledged to continue the family dynamic amongst his team, just as his father would have wanted. 

Andreas is also a founding partner at Koutsoudakis & Iakovou Law Group. Andreas serves his restaurant clients with a unique perspective, appreciation and understanding of the intricacies of their businesses. From top-tier establishments and quick service restaurants to national and regional chains, as well as single-location businesses, Andreas provides high-quality representation for the full spectrum of restaurant types.


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Rick Camac, Director of Operations

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Rick Camac is a proven brand builder and concept creator with strong leadership skills. Over a career spanning two industries (technology and hospitality), he has succeeded in launching startups as well as running large regions for billion-dollar organizations. In the restaurant industry, Rick’s primary focus has been in concept development, branding, investment, business development, operations and management. Known as a tireless performer and acknowledged troubleshooter, Rick has been involved in the opening of 12 restaurants both here and abroad (including Hong Kong and USVI).

Rick’s track record of performance is one that speaks for itself. He has owned two restaurants (5 Ninth and Fatty Crab) that survived and thrived for over 10 years in the New York City market. Incredibly, all 12  restaurants that Rick has opened received a positive New York Times review. Rick has also received the coveted Michelin Bib Gourmand award for two of his concepts. He has been a guest lecturer at several venues and appeared as a guest judge on TV. Additionally, Rick has sold numerous products through Williams Sonoma (chocolate bars and various sauces) and sold other products (BBQ Sauce and bulk smoked meat) to Barclays Arena.

Currently, Rick is passing on his industry experience to others as Dean of Restaurant & Hospitality Management for the Institute of Culinary Education, as well as, acting as the Director of Operations for Tribeca’s Kitchen.


Jack Logue, Executive Chef

Jack Logue was born and raised in New York City graduating from The Buckley School and The Dalton School, and later studied business at the Colorado University at Boulder. Inspired by his Italian heritage and budding interest in the culinary arts, Logue enrolled in ALMA La Scuola de la Cucina Italiana in Colorno, Italy, one of the country’s top culinary academies, from which he graduated before working for over a year in Chef Carla Aradelli’s Michelin Starred Riva. Upon his return to New York City, Logue began to work at Daniel for four years helping the team go from 2 to 3 Michelin stars, first as Chef de Partie and later as Sous Chef and Expediteur.

Logue later joined the opening team at Betony, where he was soon promoted to Executive Sous Chef and promoted to the role of Chef de Cuisine. During Chef Logue’s tenure at Betony as Executive Chef Bryce Shuman’s No. 2, the restaurant  received three stars from The New York Times, was named Esquire’s “Restaurant of the Year,” was a James Beard Foundation finalist for “Best New Restaurant,” and received a Michelin star three consecutive years. Chef Logue was also named one of Zagat’s 30 under 30 for 2016.

After rekindling a previous working relationship with Chef Jason Atherton, Logue took up the helm as the Executive Chef of The Clocktower operated by STARR restaurant group in conjunction with Atherton, located in Ian Shrager’s New York Edition Hotel. At The Clocktower, Logue presided over and received a Michelin star in two consecutive years as he and his culinary team continued to refine and push the vision of the restaurant. Logue also served as the Executive Chef for the New York Edition Hotel food and beverage program.

Currently, Chef Logue serves as Executive Chef at Tribeca’s Kitchen, where he plans to put his Michelin-starred background to work while enhancing and elevating the cuisine of the diner to match the drinking and dining experiences of New York City’s best restaurants. Logue aims to bring his signature technique, caliber of execution, and whimsical approach to the menu at Tribeca’s Kitchen. He is also an active member of the community, serving as a member of the chef host committee for No Kid Hungry.


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JJ Vazquez, Executive Sous Chef

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Executive Sous Chef, Jon James “JJ” Vazquez began working in restaurants at the age of 14, and calls himself a cook at heart, but a chef by trade. He is always happiest being on the line. He finds inspiration from chefs including Mario Pierre White and Daniel Boulud.

JJ’s culinary education began at The Culinary Institute of America, and he has held positions at Boulud Sud, Betony, and most recently Battersby. He looks forward to reuniting with Chef Jack Logue and Mina Pizarro, who he has worked with in the past.


Enrique Ramos, Senior Chef

Enrique Ramos began working with Andy Sr. at Gee Whiz prior to coming to work at Tribeca’s Kitchen, where Andy took him under his wing and offered him a partnership. Enrique feels extremely comfortable in the kitchen, as he has been cooking for over 20 years. He appreciates seeing everyone work as a team, and considers himself a perfectionist when it comes to cooking.

He is excited for the future of Tribeca’s Kitchen, but will always remain focused on keeping the guests happy, and making them feel like TK is “their house.” He values respect among his team members, and treats his entire team like family.


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