About

Tom Sperduto

Tom’s career in hospitality started in his hometown of Northport, New York. It was there, under the tutelage of Dino Pinelli, where he learned the basics of running and managing a restaurant. Tom was a school teacher for several years, and during that time he continued to work summers and weekends at Danny Meyer’s Eleven Madison Park.
It was at Eleven Madison where he was introduced to enlightened hospitality. After five years, Tom decided to curtail his teaching career and put his full energy into the restaurant business. Tom has worked as floor manager at Clinton Street Baking Company, opening GM of Community Food and Juice, and later Assistant General Manager of craftbar. Tom loves a negroni.

Bob Lenartz

Bob’s career in the food industry began in the late 1970’s when he served as a food service officer in the U.S. Navy. Upon leaving the service, he moved to New York where he worked at the South Street Seaport haunt, Gianni’s.
In the last decade Bob, his brother John, and his wife Patty have opened Slope Cellars and Windsor Wines, two wine shops focused on artisanal wines and spirits. Bob loves a cold, spicy, Virgin Mary on Sunday morning right before church.

Jim Armstrong

Jim went to college for Biochemistry but quickly realized that wasn't for him so he dropped out to pursue a wild passion, cooking. After moving to Baltimore on a whim, he took his first restaurant job at Christopher Daniel and slowly climbed the ranks. The dream of cooking in NYC, pushed Jim to NJ where he worked under Wade New refining his skills as a Sous Chef before he could cross the river, landing a job at Jean-Georges.
After Jim spent a year there he decided to tour Manhattan as a chef at multiple restaurants including, The Mermaid Inn, Sweet Chick, Minetta Tavern and Market Table. Finally getting tired of the commute from Bay Ridge to Manhattan, Jim decided to stay in Brooklyn where he finds himself taking the reins of Krupa Grocery. Jim loves his whiskey chased with a cold pilsner.