WHO WE ARE
Columbus Hospitality Group is a leading Boston hospitality group known for award-winning fine dining restaurants, luxury hospitality, and exceptional culinary experiences. Founded by Chef Jamie Mammano and partners, the group has spent more than 25 years shaping Boston’s dining scene with renowned concepts including Mistral, Sorellina, Ostra, and Mooo.
JAMIE MAMMANO
Owner/ Chef
PAUL ROIFF
Owner
Paul possesses a drive and vision for urban architectural splendor that has led to the renaissance of some of Boston’s most treasured communities. Paul, who has been working in the field of real estate since the age of 18, originally planned to pursue a career in music, but found himself being drawn towards a love for urban architecture.
Throughout his career, Paul, who earned a baccalaureate and MBA from Boston University, and a JD degree from Suffolk Law School, has worked on the acquisition and renovation of Boston real estate in such diverse areas as historic rehabilitation, mill restorations, HUD projects, , the development of hundreds of residential lofts in Boston’s Leather district and the development of a luxury 28-acre beachfront cabana club in Florida
In 1997, together with partners Jamie Mammano and Seth Greenberg, Paul built and became a co-owner of Mistral, a French/Mediterranean bistro located in one of his most successful developments, Boston’s Albert A. Pope Building. Quickly after the opening, Mistral was named one of the “Top 25 New Restaurants in America” by Esquire Magazine, “Sexiest Bar” by Food & Wine, and earned four “Best of Boston” awards from Boston Magazine.
His first foray into the luxury hotel world, Paul renovated a 1903 Beaux Arts building to create XV Beacon in January of 2000. In developing the hotel, Roiff adhered to the vision of a classic and elegant environment combined with modern style that would provide an unforgettable service experience for travelers, as well as a culinary destination, The Federalist, with an atmosphere reminiscent of the world’s most prestigious private clubs.
Paul followed up the success of Mistral and The Federalist, which is now Mooo, with three other restaurants: Sorellina in January 2006 and L’Andana in 2007, which he owns in conjunction with Jamie and The Columbus Hospitality Group. The latest additions to CHG are The Inn at St. Botolph, a limited service boutique hotel & the sister property of XV Beacon, and Ostra, a contemporary Mediterranean seafood restaurant. Serving as president of Heath Properties, a real estate development and finance company, Paul has also served on the board of directors of a professional software company, and as a director of Capitol Bancorp in Boston.
SETH GREENBERG
Owner
With over twenty years of experience acquiring and developing high-end hotel, restaurant and nightlife properties in New York, Boston and Miami, Seth Greenberg is regarded as one of the premiere impresarios of today’s hospitality industries.
JEFFREY GATES
Chief Operations Officer
Jeff Gates is a distinguished figure in Boston’s dynamic culinary scene, celebrated for his innovative approach to hospitality, commitment to fostering a vibrant staff culture, and expertise in successful restaurant operations.
With a deep passion for crafting unforgettable dining experiences and a sharp focus on innovation, Jeff has made an enduring impact on the city’s gastronomic landscape.
While pursuing a degree in mechanical engineering at Northeastern University in Boston, he developed a profound appreciation for staff culture, food, and hospitality through his part-time roles as a dishwasher, busboy, and server at Davio’s original Newbury Street location. Following his engineering studies, Jeff embarked on a remarkable 40-year career in hospitality, holding positions ranging from manager and general manager to director and group owner.
Gates’ entrepreneurial spirit and unwavering pursuit of excellence led him to play integral roles in the development and launch of Mistral restaurant, as well as the founding and leadership of The Aquitaine Group of restaurants. More recently, he has provided consultancy services to GTI Properties for their hospitality holdings and to US Foods for restaurant operations. Through his focus on understanding the people, products, and financial aspects of each restaurant project, he has been instrumental in bringing innovative design, creative culinary offerings, and impeccable service to the greater Boston and New England dining scene.
Throughout his career, Jeff has consistently pushed the boundaries of restaurant management, prioritizing product quality, staff development, guest service, and financial control. Whether overseeing quick-serve cafes or upscale steakhouses and bistros, each establishment under Gates’ guidance reflects his hallmark blend of operational excellence and genuine hospitality.
In addition to his professional endeavors, he has been actively engaged in industry associations, having served as Chair of the Massachusetts Restaurant Association and a lifetime board member, as well as a board member of the National Restaurant Association. Jeff is also the founder of Ureserv, an online reservation system, and remains committed to supporting local charities and community groups.
Residing in Newton, Massachusetts, with his wife Jennifer, Jeff is the proud parent of three adult children, Abigail, Madeline, and Clark, and lovingly cares for his devoted canine companions, Leo and Lily.
MITCHELL RANDALL
Chief Culinary Officer
Executive Chef Mitchell Randall discovered his passion for the culinary arts during his childhood years, assisting his mother in the kitchen of his Scarborough, Maine home.
Learning the fundamental skills at such a young age created a unique culinary foundation that was formally developed at Johnson & Wales University in Providence, Rhode Island. Following graduation, he returned to Maine and became Sous Chef at the Tides Inn at Goose Rock Beach. In 2005, Chef Randall joined Mistral as Sous Chef and spent four years learning and mastering French-Mediterranean cuisine under Chef/Owner Jamie Mammano. At the age of 25, Chef Randall became the youngest Executive Chef in the Columbus Hospitality Group. Chef Randall left Mistral in October 2013 to open Ostra Restaurant with Chef Jamie Mammano. Growing up by the sea, Chef Randall was excited to take on this new culinary endeavor. Showcasing the finest seafood available locally and globally, Chef Randall’s light preparation of seafood highlights the natural and fresh flavors of each dish. In 2023 Chef Randall became Columbus Hospitality‘s Chief Culinary Officer. His knowledge & insight help mentor chefs company-wide. Chef Randall believes the key element to running a successful kitchen is always improving himself and his staff. He maintains a hardworking atmosphere in all the kitchens at CHG by setting an example with his staff. Chef Randall’s ambitious perspective, complemented by unparalleled experience and training has enabled him to consistently develop award-winning cuisine. When Chef Randall is not busy creating impressive dishes he is hunting, fishing, and visiting family in Maine
MARK D'ALESSANDRO
Operations
And as for passion, there is no substitute for an employee’s true attitude of ownership and responsibility. Mark exhorts his staff to assume a top-to-bottom approach to guest service so as to make a lasting impression each and every time.
These dual principles of personality and passion were imbedded early in Mark’s career. A succession of ‘name brand’ learning experiences molded his professional development. Mark got his first taste of the epicurean world at Cardoos International Foods, a gourmet food shop in Boston (MA). Selling exotic foods, spices and coffees from around the world was a superb training ground for later employment with such established businesses as Legal Sea Foods, Sheraton Hotels, Skipjack’s, and Caffe Lampara. The 1980s were spent working in both Florida and Massachusetts, and the heady experience of opening new locations added to his broad knowledge and management skills. The depth and breadth of his background moved Mistral to hire Mark in 1996, and he quickly advanced from Assistant General Manager to General Manager, then in 2006 to Director of Operations for not only Mistral but all of the properties in the Columbus Hospitality Group [Sorellina, Mooo, L’Andana and Ostra].
Mark believes in building strong and long-term relationships with guests. He enjoys meeting people, and has a knack for remembering each guest and putting him or her at ease. He strives to instill this trait in all 175 front-of-house employees under his supervision. Among the training highlights, Mark stresses consistency of execution, continual growth, and boundless commitment to guest service. He bookends each guest experience with a strong opening – “a real sincere welcome right at the door” – and a memorable finish – “that appreciative acknowledgement and farewell is crucial to guest retention.
Those basic tenets of a good time at the dinner table were introduced at Mark’s own family gatherings in his childhood. His Irish-Italian upbringing in Dedham (MA) offered ample opportunity to enjoy good cooking, celebratory feasts, and shared laughter. Today, he brings those early lessons of warm hospitality to a new level of sophistication. Whether it’s having a regular guest’s habitual cocktail ready and waiting, or calling a customer at home to reveal that Mistral’s famous truffle macaroni is back on the menu, he makes every guest feel special and singled out for personal attention. That is the essence of true hospitality.
HOSHANG DADRASS
Director of Hospitality
Little did he realize that his acquired love to value a guest’s absolute satisfaction would entice him to make a drastic decision to accept a duty as central as the General Manager of L’Andana Grill, and then Ostra.
Born and raised in the north of Afghanistan, Hoshang’s teenage dreams were to follow in his father’s footsteps of practicing medicine. After graduating high school, Hoshang chose to attend pre-medicine at Boston University, where he quickly realized that his passion for medicine was merely a reflection of his father’s dreams and not his own. He, thus, majored in Chemistry in the hopes of one day becoming a teacher.
While attending school, he also accepted a back-server/food runner position at Teatro. Because this industry had nothing to do with his career goals, it took Hoshang almost a year to begin to admire the hospitality business, where he realized the considerable feeling of gratification when a hard night’s work would be equally appreciated by his colleagues as well as the guests.
His punctuality, eagerness to learn, willingness to assist at any time, and growing love for making the guests feel at home were being recognized by the management at Teatro. He was quickly promoted to a server and then a bartender. After almost seven years in the restaurant, when opportunity arose, the Columbus Hospitality Group took an immense chance and offered the responsibility to Hoshang as the General Manager of Teatro.
With full support from the upper management, Hoshang soon proved that the company could have complete reliance on his leadership qualities. As soon as six months later, Hoshang was given another opportunity to run L’Andana. At L’Andana is where Hoshang truly fell in love with the hospitality business. His passion to ensure that his guests feel as if they are dining in their own home, being served from their own kitchen by one of their own, has been an integral part of building and maintaining an exceptional relationship with the local businesses as well as families.
After serving over four years as the General Manager of L’Andana in Burlington, Hoshang once again found his way back to the city, taking over the managerial responsibilities at our sister restaurant, Ostra. Ostra’s chic decor and Mediterranean influenced cuisine suit Hoshang’s personality and his approach to hospitality. His evolution in this industry—from a skeptic to a genuine ambassador—has been the only constant in Hoshang’s career with the Columbus Hospitality Group.
MARIA MAYER
Wine Director
As an 18-year old college student, Maria took her first restaurant job as a hostess at CHG’s Mistral, a job which ignited a passion for the hospitality industry that continues to fuel her career today. Inspired by the commitment to excellence shown by Chef Jamie Mammano and then, General Manager, Mark D’Alessandro, Maria continued to work for CHG throughout her studies before moving to California and pursuing wine full-time.
Maria’s formal education in wine took place at the San Francisco Wine School under the direction of Master Sommelier, David Glancy. Prior to returning to Boston and rejoining CHG, Maria worked for San Francisco based Omakase Group, where she was listed in Wine Spectator for her contributions to Michelin-starred Niku Steakhouse’s ‘Best of Award of Excellence’ award-winning wine list.
Maria feels grateful each day to be able to share her passion for wine with guests and colleagues alike. Maria is a certified sommelier and holds a Master’s degree in Integrated Marketing Communications from Emerson College. She resides in Boston with her husband, Max, her dog, Reggie, and believes firmly that any occasion is the right occasion for champagne.
LEANDRO BARRETO
CHG Controller
Leandro Barreto is the Financial Controller for Columbus Hospitality Group and Heath Properties.
After attending Law School in his native Brazil, Leandro found that his passion did not lie in Brazilian law and decided to study accounting. His carrier started with first employment working as a staff accountant at an Agricultural Cooperative in Ubirata, PR Brazil. In 2001, Leandro left Brazil seeking the “American Dream” and landed in Boston shortly before the horrific events of September 11, 2001. In the days and months following those events, Leandro could feel his life change dramatically and could feel in his core what it meant to be an American. A few years later, Leandro was sworn in as an American citizen.
In 2004, Leandro joined the Columbus Hospitality Group as the Assistant Controller and then promoted to the Financial Controller of Columbus Hospitality’s sister company, Heath Properties. In 2016, having proved his talent and expertise in accounting, Leandro was promoted once again to Financial Controller overseeing accounting for both Heath Properties and Columbus Hospitality Group.
Over his more than two decades with CHG and Heath Properties, Leandro has become an instrumental part of the CHG and Heath Properties family and is known for his dedication, professionalism, and teamwork. He is grateful and extremely proud to be part of such a dynamic group whose goal is to provide people with an incredible experience, not only in the dining room, but also in the workplace.