Food Safety Expert Witnesses

This expert is recognized as one of the country's top food safety trainers and has 25+ years experience as a food safety consultant in the food industry. Currently, he has recently retired as president and founder of an independent food service practice which provides consulting and training to food service and lodging companies throughout the United States, Canada, and the Caribbean. The expert was involved in the creation of the ServSafe instructional series which is endorsed by the National Restaurant Association. This expert is a member several professional organizations including the Central Atlantic States Association of Food and Drug Official and Florida Association for Food Protection. Former positions have included Chair and Professor of Hospitality Management at Essex Community College, President and Chairman of the Board of the Council on Hotel. This expert earned a BS from Kent State University, a MS from The Johns Hopkins University, and an honorary Doctorate of Food Service from the National Association of Food Equipment Manufacturers.

This highly qualified expert has extensive experience in Food Safety and Nutritional Management Services. He holds certifications including ServSafe Food Safety Instructor/Proctor; Certified Executive Chef; Certified Culinary Educator; Registered Dietician; as well as a New York State License from the Academy of Nutrition and Dietetics. This expert is nationally recognized as a food safety trainer operating certification classes and "Third-party Audits" throughout New York State approved by local Health Departments. Furthermore, he has traveled the United States as well as Canada inspecting food service operations and restaurants, and instructing food safety certification programs. Currently, he is a Professor of Hospitality instructing food-safety classes for various colleges within New York State; and President of a training and consulting company in the Greater New York City Area.

This expert trains on all phases of the food service operation. He is a certified ServSafe Instructor, Registered Examination Proctor, Certified SURE HACCP Food Safety Trainer, and Certified SURE HACCP Food Safety Manager. The SURE HACCP Food Safety Manager Certification is approved by the International HACCP Alliance. Prior to his food safety experience, he worked at a variety of hospitals in the Midwest as Director of Nutrition Service.

Robert Marcarelli is a well-known and respected chef, manager and restaurant consultant known throughout the Connecticut area. He has over fifteen years of hands-on business experience in restaurants, retail, catering, and the hospitality industry and over 20 years in business management. Robert’s experiences of working in the front and back of the house are what give him the competitive edge in our consulting field. Those skills, and specifically, his passion for taking an individual’s vision and developing it into a business plan, design, and brand name, set Robert apart in the industry. That was the driving force behind his past endeavors, including starting Pi LLC. Restaurant Consulting in 2005. Robert has been personally involved in various complex and of-the-moment hospitality concepts. His experience ranges from quick serve to fine dining, such as: a High Volume Brick Oven Pizza Restaurant, Gourmet Markets, Night Clubs, Banquet Facilities, an award winning Italian Bistro and Wine Bar, Connecticut’s First Green Certified Restaurant, a national known Soda Manufacturing Company, a NY TIMES rated “Excellent” Seafood Restaurant and more. He brings with him a deep knowledge of current food trends, award winning hospitality and of course, the network of Connecticut’s business leaders, leading Restaurant Groups, and the Industry’s best: Chefs, Managers and Professional Staff he has built lasting relationships with during his years of practice.

This expert earned his Ph.D in Hospitality and Tourism Management at Purdue University. His research interests focus on the areas technology and foodservice; he has successfully published works in Hospitality Review Journal and Journal of Foodservice Business Research. His teaching experience include food and beverage management and hospitality management.

This expert on Resturant Operations has 34 years of experience in all segments of the hospitality industry. He obtained his BS in Hospitality from Florida International University and held various managerial positions as well as director positions for a Pizza Chains before moving on to more senior positions in the Food and Beverage Industry. He currently works as the Director of Operations at a seafood restaurant company.