About

Joey Green

Joseph's food adventure kicked off at 22, starting as a dishwasher at Selin's Grove Brewing in Pennsylvania, but quickly taking off as they became assistant kitchen manager, igniting their passion for cooking. Moving to Denver, they deepened their love for Mexican flavors at Lola: Coastal Eatery under Chef Javier Plascencia, exploring the rich tapestry of Mexican culinary arts. In 2020, Joseph cranked up the heat at Sunday Vinyl, refining their skills with Chef Charlie Brooks. They then honed advanced techniques and fermentation under Chef Michael Diaz de Leon at BRUTØ, seasoning their career with invaluable culinary insights. Now, Joseph continues their culinary journey at Krupa Grocery.

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.