Chris holds a J.D. from the University of Connecticut School of Law and a LL.M. in Taxation from Chapman University. He is a seasoned leader and expert in tax law, market research, and editorial management, with over a decade of experience in the publishing industry.
Chris’ love of the restaurant industry was forged by paying his way through law school. During this time, he gained valuable hands-on experience working in several of his father’s restaurants, which shaped his understanding of real-world operations and compliance.
When the opportunity arose to own FSA Training, Chris naturally wanted to be involved. He uses his strong leadership skills to guide the team and keep day-to-day operations running smoothly.
Rob took an initiative to support his local technical high school's Culinary Arts program, meeting with the Superintendent and offering his expertise. After discovering his passion for instructing, he created a comprehensive program using industry-best equipment and materials, including ServSafe certification.
His ethos was centered around the importance of a food safety culture, and he aimed to provide an engaging class that led to successful certification.
By promoting this culture, Rob instilled a sense of responsibility among food industry students and professionals, essential for public health and safety. His commitment to this ethos is commendable, having had a positive impact on future culinary students and seminar attendees.
Gary has 30+ years of hospitality operations leadership experience across various markets and businesses. His expertise includes food & beverage development and high-volume operations execution.
He has held senior roles at:
Walt Disney Dolphin Resort,
Grand Casino Gulfport (Vice President Food & Beverage),
MGM Grand in Las Vegas (Vice President Food & Beverage),
Mohegan Sun Gaming in Connecticut (Senior Vice President, Resort Operation)
Gary has also worked on pre-opening coordination, concept development, and construction projects. He brings a strong background in team recruitment, development, and performance improvement.
He is a seasoned consultant with clients in the Caribbean and regional U.S. markets.
Bob DeZinno is a career hospitality professional. As the founder and former owner of one of Connecticut’s leading hospitality consulting and marketing firms, Bob focused on branding, image building, and ideation within the restaurant industry.
His journey in the industry has included positions as manager, owner, director, consultant, designer, developer, trainer, college instructor, and marketer.
Bob authored and has presented his popular “Dynamite Server School” to numerous restaurants, hotels, and casinos. His thoughts and opinions on the hospitality industry have been published regularly in various industry trade journals.
As FSA’s Chief Operating Officer, Bob leads company operations. He has been a certified ServSafe Instructor and Registered Exam Proctor for three decades and continues in that role for FSA Training.
Carmelo grew up in Waterbury, CT. His passion for the restaurant industry led to his earning a degree in “Hamburgerology” from McDonald’s Hamburger University.
In 1969, he opened his first independent fast food restaurant, Me-Ma’s, which eventually expanded to 11 Arby’s locations and three additional Me-Ma’s restaurants.
Years later, Carmelo fulfilled his lifelong dream of entering fine dining with the opening of his first New York–style steakhouse. Within five years, he owned three steakhouses and two fish houses, widely regarded as among Connecticut’s best restaurants.
Over the years, as a board member of both organizations, Carmelo received numerous awards and accolades from the National Restaurant Association and the Connecticut Restaurant Association.
His generous philanthropy for many worthy nonprofit organizations was guided by his belief that “Good restaurants must be good neighbors as well.”
With over 20 years of experience in restaurant operations, management, and training, Marianne has established herself as a seasoned hospitality industry expert.
Formerly a Learning & Development Director for national chain restaurants, she developed new management training programs and e-learning curricula. In similar roles, she successfully trained thousands of employees and oversaw numerous restaurant openings.
With expertise in regulatory compliance, leadership development, and operational excellence, Marianne is now a certified ServSafe Instructor with the FSA Training team.
She delivers food safety training sessions to hospitality enterprises throughout Southwest Florida.
Christine Carpenter, Programs and Accounts Manager, has been with FSA Training since 2013. She brings more than twenty years of corporate management experience to ensure daily operations and scheduling run as efficiently as possible.
Christine prioritizes customer satisfaction by working closely with individuals and implementing procedures designed to support continuous improvement.