Meet Our Team

Chief Operating Officer

Catherine Mendelsohn, daughter of renowned Montreal restaurateur Sunny Nakis, has experience spanning 35 years in the food service industry. Her knowledge encompasses a wide scope of concepts: from retails to fine dining and World Exposition Fairs. Catherine served as a restaurant consultant for major worldwide events, giving her an in-depth understanding of restaurant operations from top to bottom.

Chief Executive Officer

Harvey Mendelsohn is the financial wizard behind the Sunnyside Restaurant Group. With 40 years of corporate financial management under his belt, Harvey knows how to open, operate and maintain profitable and successful restaurants. His backgrounds in wealth management and global tax provides him with a comprehensive understanding of business and finance- a true asset to the brand.

Deputy Chief Executive Officer

Micheline Mendelsohn brings her unparalleled marketing and communications expertise to the Sunny Side Restaurant Group in addition to years as Deputy CEO overseeing 6 restaurant brands. Her education in journalism and Master’s degree in International Relations from The University of Chicago prepared her to launch Good Stuff Eatery into the limelight with her public relations and social media plans. She continued that success with the opening of We, The Pizza, Santa Rosa Taqueria, The Butcher's Sandwich and Big Top Ice Cream Bar, all fast casual brands. Micheline works on every restaurant from inception to opening day and handles franchisee relations, brand strategy and marketing. Micheline plays a major role in the expansion of these brands across the globe. She serves on the Board of Directors for DC Central Kitchen, an organization that works to eradicate hunger; is a member of Les Dames D'Escoffier, a society of professional women in the hospitality industry; and Defeat DIPG, a pediatric cancer charity that her dear friends, the Mosier Family, started.

Executive Consultant

Spike Mendelsohn graduated with honors from the Culinary Institute of America. As a celebrity chef, Spike has appeared on international media outlets, including Bravo TV’s Top Chef, the Food Network’s Iron Chef America and The Rachael Ray Show, bringing continual media attention to the Good Stuff Eatery brand. Currently, Spike serves as the Chairman of the D.C. Food Policy Council, Chef Ambassador to CARE International and Chef Contributor to DC Central Kitchen.

Financial Controller & Business Administrator

Sam Otto is the Controller at Sunnyside Restaurant Group, where he focuses on strengthening financial strategy and supporting the company’s growth. A graduate of Cornell’s Nolan School of Hotel Administration with a concentration in corporate food & beverage and finance, Sam gained hands-on experience at the Statler Hotel, co-founded a pop-up restaurant, and served as Executive Chef for Hotel Ezra Cornell.

Director of Operations

Craig Ferris is the Director of Operations at Sunnyside Restaurant Group, based in Washington, DC. He brings extensive experience from leadership roles at Jimmy John’s (as co-owner of the Vestal, NY location), sweetgreen, Starbucks, and Applebee’s. Craig holds a Bachelor of Science in Tourism and Recreation Management with a concentration in Special Events and Conference Management from Niagara University.

General Manager, We, The Pizza

Zack has built a career in international franchised restaurants. A Baruch College graduate with three decades of operations management experience, he led the successful expansion of Wagamama UK in Greece and Cyprus, opening eight locations. As Senior Operations Manager for the country’s largest restaurant group, he also oversaw major international brands and launched the first Honi Poke in Cyprus. Now based in Washington, D.C., Zack focuses on building strong operational foundations and growing SRG’s brands, particularly We, The Pizza.

Brand Strategist

Ted McCoig joins Sunnyside Restaurant Group with over 20 years of branding and marketing experience. In 2007, He cofounded Ivey McCoig Creative Partners, an agency specializing in branding and identity work.

He worked directly with the Mendelsohn family helping them launch the Good Stuff Eatery brand and several brand extensions of the Sunnyside Restaurant Group. With an uncanny ability to marry both sides of the brain, Ted’s designs are not only easy on the eyes, but are based on proven best practices.