FOUNDER & CEO
As one of the leading managers and entrepreneurs in Southern California's competitive hospitality and lifestyle sectors, Todd DeMann's passion for innovation and excellence has been the guiding spirit behind both FreshDining and his several prior successful endeavors. MORE>
His more than twenty years of experience in finance, hospitality and real estate serve as a poignant counterpoint to the youthful energy and enthusiasm that Newsweek magazine saw in 1986, spotlighting him among its “New Crop of Young Entrepreneurs,” and which continues to animate every aspect of his work.
Todd DeMann founded Freshology in 2005, based on the firm conviction that healthy nutrition and top-level cuisine were not mutually exclusive, but in fact were natural partners. Recognizing the rapid growth of the organic food movement over the last several years and combining that inspiration with the management and client service skills honed over years of entrepreneurial experience, DeMann quickly built Freshology into the premier food delivery service in Southern California. As the organization's CEO, Todd oversees all aspects of the company's work, from menu creation, to staffing, to forging innovative partnerships with sister companies to expand the scope and quality of Freshology's offerings.
For DeMann, the path to Freshology runs through his two prior companies, DeMann Development & Design and Oldershaw & DeMann Associates. In serving both companies as President, Todd established himself as one of the top managers in his field, combining creative vision and leadership with rigorous organizational skills to create a potent force in the high-stakes world of urban real estate development and global hospitality. As he does with FreshDining, DeMann managed a diverse team, balancing a multitude of skills to allow for maximum flexibility in meeting the creative and logistical needs of a wide range of clients. With Oldershaw & DeMann, his work not only was directly responsible for the rapid expansion of the firm - averaging 30% annual growth in revenue - but granted him a unique understanding of the demands of the global marketplace, as his duties saw him meet organizational and management challenges in such varied locales as Korea, Bahrain, Singapore and the Bahamas, in addition to his numerous stateside projects.
Prior to embarking on his entrepreneurial journey, DeMann served as Executive Vice President of Industrial Consultants Group, Inc., a strategic consulting firm operating out of New York. In developing creative strategies to meet the needs of major corporate clients - taking into account such departments as sales & marketing, billing and customer service - DeMann had the opportunity to collaborate with and advise some of the most storied organizations and executives within the American business landscape, such as Lee Iacocca of Chrysler, Gary Wilson of Northwest Airlines and Linda Wachner of the Warnaco Group.
Todd DeMann received his Bachelor's degree in Business Administration from Boston University in 1986, following the submission of his thesis on “Quality Control within the Restaurant Business.” In the more than twenty years since - culminating in his co-founding of Freshology and his continuing service as its CEO - DeMann's dedication to and passion for both quality and creative problem-solving has never flagged.
Leaders must invoke - HENRY KISSINGER
an alchemy of great vision
SENIOR VICE PRESIDENT OF
FINANCE AND OPERATIONS
Boasting close to 15 years of professional experience in financial analysis, supply chain management, R&D and product development, Scott Sekella joined Freshology in January 2012 as Senior Vice President of Finance and Operations. MORE>
As SVP of Finance and Operations at Freshology, Sekella is responsible for development of the company's revenue plans and forecasts, budgeting, supply chain and manufacturing management, as well as providing analytical support for operational and strategic initiatives.
Prior to joining Freshology, Sekella was the Finance Director for the North American Personal Care business for Henkel KGaA, a European manufacturer of personal care, laundry care and industrial products. In this role, Scott was responsible for the Personal Care and Antiperspirant/Deodorant business units including Dial, Right Guard and six other North American brands while leading a team responsible for business analysis, controlling, accounting and governance for all areas of the business – from sales and manufacturing to marketing and administrative.
Previous to Henkel, Scott spent five years in various finance roles at Ford Motor Company where he became one of the organization's youngest finance managers and held positions in manufacturing and product development. Additionally, Scott spent one year at Pfizer in R&D Finance.
Scott Sekella received his MBA from University of Michigan's Ross School of Business and BS in Accounting from The Ohio State University in Columbus, OH, where he graduated Summa Cum Laude.
Innovation distinguishes between a - STEVE JOBS
leader and a follower.
When Rosemary DeMann joined her husband Todd, founder and CEO of Freshology, as the brand's Marketing and Creative Director, “diet” was not a sexy word it was about deprivation and tasteless food. MORE>
Supporting Todd's mission to significantly improve the public's perception of home delivered meal replacement, Rose set out to leverage her years of fashion industry marketing experience and knowledge of the luxury marketplace, to change this paradigm. She believed that “diet” did not have to be an ugly word associated with imagery of tape measures wrapped around waist lines; but rather a positive, aspirational lifestyle in which health and sexiness go hand in hand.
Rose began her career in the mid 80s on New York City's 7th Avenue working for designer Elie Tahari, where she spent nine years in sales-related positions until ultimately achieving the role of Vice President for Tahari Sportswear, the company's most successful division. In the late 90s, she relocated to Los Angeles where she became the President and Design Director for a contemporary design house called Parallel, best known for dressing many of the stars on the hit TV series 90210 and Friends. Rose subsequently left her post at Parallel to begin her own company called RoseDeMann, designing custom wardrobes for celebrities. The designer collection was sold at luxury retailers such as Neiman Marcus, Bloomingdales and over 200 specialty boutiques nationwide.
When she joined Todd in 2008 to help create and oversee the development and marketing for FreshMommy - the company's highly-touted, healthy home-meal-delivery plan specifically designed for new moms - Rose knew her extensive background in fashion design and marketing would help break new ground for Freshology in the industry. Following the successful debut of the FreshMommy program, and a whirlwind of press surrounding the many celebrity moms who praised the plan - including Jennifer Lopez, Sarah Michelle Gellar, Constance Zimmer, Busy Philips, Poppy Montgomery and others - Rose took over development and execution of the marketing campaign for the company's top-to- bottom rebranding. She infused glamour, luxury and her stylish sensibilities to make Freshology, formerly known as FreshDining, a lifestyle in every sense of the word and setting new trends that would become staples in the industry.
But that was only the beginning. Set on creating a client experience that encompassed more than healthy, gourmet meal-delivery, Rose worked to enhance the company's lifestyle proposition by spearheading strategic partnerships with health and wellness experts that intersected with Freshology's core values of taste, style, convenience and environment. In addition to making philanthropic alliances to help raise much-needed funds for local and national non-profit organizations, Rose also took Freshology's sustainability practices to the next level, making Freshology the first national meal delivery service to use eco friendly packaging.
Since taking over as the company's Marketing and Creative Director, Rose DeMann has been instrumental in placing Freshology in a category of its own and re-shaping what's possible in home meal delivery. With a host of national offerings, including Get Slim, Get Slim with the Stars, Lifestyle, FreshMommy, and regional favorites such as FreshDining and FreshLite, available to the most discerning of consumers, Rose, along with her husband Todd, are continuing to raise the bar as visionaries within their industry. Fusing their backgrounds of fashion and food with their desire to promote health and wellness with both taste and style, the two have made the word “diet”, something to feel good about. In her words, “a healthy diet is sexy”.
What wisdom can you find that is - JEAN-JACQUES ROUSSEAU
greater than kindness?
DIRECTOR OF SALES
As Freshology's Director of Sales, Sarah Clark brings her diverse background in Sales Management, Marketing, and Merchandising to deliver an unparalleled client experience to the company's vastly growing business. MORE>
Graduating from the Fashion Institute of Technology in New York, Sarah quickly put her skills in buying and merchandising to work at The Betty Cohn Buying Office, where she introduced Young Designers and brought Bridge and Contemporary Sportswear to fine retail establishments across the country. Sarah then moved on to assume the position of Sales Manager at the historic Henri Bendel, a veritable institution among 5th Avenue tastemakers for over a century.
After 9 years in the New York Fashion Industry, Sarah relocated to the West Coast to take a management position at Neiman Marcus in San Francisco, overseeing departments in Men's Couture and Women's Contemporary Designer Sportswear. Her work in San Francisco proved so successful that she asked to relocate to the Neiman's Beverly Hills location where she accepted the position to manage the store's exclusive Escada department. At every stop, Sarah refined her approach to management, marketing, and customer service.
After six years at Neiman Marcus, Sarah left the company to pursue opportunities on Rodeo Drive and assumed the position of Store Director of Montblanc's Beverly Hills Boutique in 2004. Within three years, she dramatically increased sales and assembled a top-notch customer service team to meet the demanding expectations of Montblanc's affluent clientele.
With diverse skills, passion and an arsenal of experience in the luxury market, Sarah Clark joined Freshology in 2008 as the company's Director of Sales. Overseeing Sales nationwide and Customer Relations with an unparalleled drive for perfection and success, she became an integral part of a dynamic brand that differentiated itself in a highly competitive market, claiming its place as a coveted national luxury service. Her experience has been instrumental in the growth of the company from a regional Southern California based food delivery service to a national powerhouse in healthy, all-natural, gourmet meal delivered programs.
How does one become a butterfly?" she asked - HOPE FOR THE FLOWERS
pensively "You must want to fly so much that
you are willing to give up being a caterpillar...
RAFFI J. ASADOURIAN
GOURMET MEAL PROGRAMS
As one of the most highly-regarded chefs to emerge from the Los Angeles culinary scene over the last decade, Raffi Asadourian brings a combination of rigorous training, farsighted leadership and an impeccable palate to the position of Chef de Cuisine at Freshology. MORE>
A product of Joachim Spilchal's Patina Group, Asadourian has worked alongside such mentors as Walter Manzke, David Myers and Mark Gold, synthesizing those master chefs' matchless guidance with his own creative ingenuity and passion for working with fresh ingredients and nutritious recipes.
After serving for a year and a half in the kitchen of Pinot Bistro in Studio City, California under the supervision of chef Octavio Becerra, Asadourian commenced his formal training, attending the Scottsdale Culinary Institute in Scottsdale Arizona, ultimately graduating at the top of his class in 2000, sporting a perfect 4.0 grade point average. Upon his return to Southern California, Asadourian immediately sought out the biggest challenge he could undertake, serving in the kitchen of Patina, the Patina Group's flagship restaurant on Melrose Avenue. It was here that Asadourian truly began to master all aspects of his craft, working every station in what was arguably the most talented kitchen in Los Angeles. Under Executive Chef Manze and Sous Chef Myers, Asadourian absorbed the most intimate possible understanding of contemporary cuisine, learning not only the finer points of culinary technique, but essential insights into the “big picture” of how successful kitchens implement processes that allow them to create groundbreaking dishes for a broad clientele, night after night, week after week.
Following his tenure at Patina, Asadourian was promoted to sous chef at Cafe Pinot, serving under Mark Gold as executive chef. Asadourian thrived in this venue, taking advantage of his first true kitchen leadership role - as well as Chef Gold's astute guidance - to expand his horizons, inventing new and innovative menu items and supervising his own kitchen line. These skills were further put to the test with his promotion to Chef de Cuisine at the Patina Group's dual dining concept venue C2. At C2, Asadourian developed his own menu, as well as hired and trained his own staff; his kitchen and honed his leadership skills to perfection. He accepted a promotion to Executive Chef at Pinot Bistro - the very restaurant at which he began his career eight years prior. There, Asadourian trained and mentored a new generation of chefs, men and women who stood at precisely the same stations that he had occupied years before.
After two years of running the kitchen at Pinot Bistro (and nine years with the Patina Group as a whole), Asadourian departed to assume the position of corporate chef for Hana foods. The corporate position provided him with an entirely new set of challenges, as he quickly mastered the rigors of working within a multi-unit, multi-concept quick-service food company. Over his year and a half with Hana, Asadourian opened two of the company's seven units while developing numerous new recipes and operational systems.
Since February of 2008, Asadourian has served as the Culinary Director of Freshology's national gourmet meals programs. An avid tennis player as well as a chef, Asadourian looks forward to bringing his passion for outstanding food to Freshology's clients for years to come.
Cooking is like love; it should be entered into with abandon or not at all.- JULIA CHILD
From his roots in the rich culinary traditions of his native Mexico to his experience at the upper reaches of the Los Angeles restaurant and catering industry, Rito Vital's extraordinary range of influences shapes his unique contributions as Culinary Director of Specials at Freshology. MORE>
From his youth in Jerez, Mexico, Rito absorbed the central role that fresh, local ingredients played in the region's renowned cuisine. It was a lesson that was reinforced with his entree into the Los Angeles restaurant world at the legendary Old World Restaurant in Westwood and Beverly Hills, whose reliance on fresh ingredients lay at the heart of its sterling reputation.
Following his apprenticeship at Old World, Rito began to make his name in the catering world, working throughout the 1990s for such top-line outfits as LA Catering Works, Food Works and Tres LA Catering. In this capacity, his cooking was enjoyed and admired by countless Hollywood stars and power players, with a client list that included such clients as Disney, HBO, the Grammy Awards, and numerous A-list fundraising events. With his success in these organizations, he was soon spotted by acclaimed chef Bill Dertouzos, former executive chef of the award-winning Beverly Hills restaurant Pangaea.
After serving as Dertouzos' right hand at the chef's Flatbush Catering, Rito was ready for new challenges. Taking a position as private chef for Alesis Studio Electronics, Rito was responsible for providing meals for the company's 225 employees on a daily basis. Having mastered the caterer's trade, he found himself drawn once again to the restaurant world, where he further developed his talents at the popular Hollywood urban bistro Citizen Smith. Working as sous chef under executive chef Taylor Bordeaux, Rito particularly refined his skills in handling meat, drawing on Bordeaux's vast store of experience in selecting, marinating and cooking every kind of cut.
Rito's facility with menus extends around the globe, as his abilities are not only in his native Mexican and Latin cuisines, but in French, Italian and Mediterranean styles of cooking as well. This versatility has made him an ideal fit for Freshology, where he has worked since 2005. With our organization, as he has throughout his career, Rito continually demonstrates his deep commitment not only to delicious, fresh and healthy food, but to a superior level of customer service that meets the high expectations of Freshology's extraordinary clientele.
The strength of a family, like the strength of an army, is in its loyalty to each other.- MARIO PUZO