Meet The Team
Andreas Koutsoudakis, Jr., Owner
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.
Rick Camac, Director of Operations
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
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.
JJ Vazquez, Executive Sous Chef
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
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.