JMAR
Hospitality
Our team of passionate hospitality professionals, united by a commitment to operational excellence, culinary innovation, and unforgettable guest experiences.
CEO & Director of Public Health
Jayadeep Patra provides strategic leadership across JMAR’s hospitality and public-health initiatives. With a background in research, public health, business leadership, and multi-unit restaurant operations, he oversees organizational strategy, growth, and long-term development.
VP & Executive Chef
Madhusmita Gharai-Patra leads the culinary vision at Bar Goa, overseeing menu development, kitchen operations, and the overall guest dining experience. Her approach combines Indian culinary traditions with contemporary presentation and hospitality.
Executive General Manager
Jeremy Zillman provides leadership across the CHOP Steakhouse brand, supporting operational standards, team development, guest experience, and the continued growth of the brand.
Executive General Manager
Matt Mesurier provides operational leadership across the Moxies brand, supporting restaurant performance, leadership development, service standards, and brand consistency.
Multi-Unit Leader
Beman Chan supports operations across both the CHOP and Moxies brands, working with restaurant leadership teams to strengthen operational performance, consistency, training, and guest experience.
General Manager
Meagan Sheahan leads the operations at CHOP Dixon, overseeing guest experience, team performance, service standards, and day-to-day restaurant operations.
General Manager
Mike Leyte oversees CHOP Wellington’s daily operations, with a focus on hospitality, team leadership, operational consistency, and delivering a strong guest experience.
General Manager
Priya Gupta oversees the day-to-day operations at Bar Goa, leading the front-of-house team, guest experience, service standards, and operational performance. She works closely with the culinary and management teams to ensure a consistent and memorable dining experience.
Chef
Head Chef
Sanjeev Kumar leads the day-to-day culinary operations at Bar Goa, maintaining consistency, quality, and execution across the kitchen. He works closely with the executive chef and culinary team to deliver a high-quality guest experience.
Events Manager
Julie Vrbos leads JMAR’s events and private dining initiatives, managing corporate events, celebrations, group bookings, and client relationships while ensuring a seamless guest experience from planning through execution.
Bookkeeper