Gita Group is currently working with, or has worked with the following clients within the last year. Grey denotes those who we worked with over a year ago.

Angelo Sosa, Chef
Chef and Culinary Consultant Angelo Sosa, owner of Xie Xie, an Asian sandwich restaurant concept in New York.  Early in his career, he gained experience working in the kitchens of Christian Betrand and Jean-Georges Vongerichten, before making a name for himself as a consistently innovative culinary consultant.  As a highly-in-demand culinary consultant, Chef Sosa has had the opportunity to work closely with Alain Ducasse, Steven Starr, Chef Morimoto, among others.  In 2010, Chef Sosa appears on Bravo's Top Chef Season 7 as a Cheftestant.
www.AngeloSosa.com

Annieglass, "Art for the Table"
Annieglass, founded in 1983 by artist Annie Morhauser, is a leader in the tabletop industry. Annieglass produces luxury, handcrafted glass tableware. Dedicated to producing "Art for the Table," Annieglass captures the beauty of imperfect, handmade glass through a special "slumping" process.

In 2006, the Smithsonian American Art Museum selected Annieglass pieces "Tiburon" and "Coquina," two distinctive designs from the Shell Series, as part of its permanent collection in the Luce Center, which displays more than 3,000 artworks from the Smithsonian's permanent collection. The pieces had been transferred from the Renwick Collection, where they had been a part of the museum's collection since 1997. This honor marked a rare and significant accomplishment, demonstrating that Annieglass not only bridges consumer and luxury appeal, but is also recognized as world-class fine art.
www.Annieglass.com

Ayrshire Farm
Ayrshire Farm, located in Upperville, Virginia, was the first Certified Organic and Certified Humane farm in its state. A model of sustainable farming, Ayrshire Farm operates in the 21st century, with one foot firmly planted in the 19th. Specializing in rare and endangered breeds of livestock, its mission is to bring farming to self-sufficiency and profitability. Among the rare breeds are Shire Horses, Scotch Highland Cattle, White Park Cattle, Gloucester Old Spot Hogs, and several breeds of free-range chickens, turkeys and ducks. Ayrshire Farm is owned by Sandy Lerner (founder of Cisco Systems) and farming is one of her life-long passions. Ayrshire Farm is also connected to our Hunter's Head Tavern and Home Farm Store clients.
www.AyrshireFarm.com

Bodega Enrique Foster (Argentina)
In the center of the world's premier location for malbec— Lujan De Cuyo, Mendoza, Argentina— Bodega Enrique Foster has built a state-of-the-art gravity-flow winery surrounded by 80-year old vines with the objective of producing the best malbec in the world. No expense has been spared, from the latest vineyard management to the stainless steel equipment and the new French oak barrels in the cellars. The winery produces only malbec, a grape with a somewhat complicated history of being misunderstood and underappreciated. However, the dark aromas of black fruit and melted fudge offered by Foster's malbecs are balanced and rich. According to the Wine Enthusiast, Enrique Foster is simply "What Malbec from Argentina should be."
www.BodegaFoster.com

Château du Campuget (Costières de Nîmes, Côte du Rhône)
Château du Campuget is the star of the up-and-coming section of the Côte du Rhône known as the Costières de Nîmes. The land, once a riverbed for the mighty Rhone, is now filled with round stones left behind, which force the vines to grow deep into the Earth where they can find water. The region's Mediterranean climate proves to be essential for proper maturation of the grapes. Producing red, white and rose wines, Château de Campuget "continues to produce terrific bargains that have been justifiably supported by both the wine trade and the consuming public," according to Robert Parker of The Wine Advocate.
www.Campuget.com

Cloudline Cellars (Willamette Valley, Oregon)
Vinified under the careful eye of consulting winemaker Véronique Drouhin-Boss, Cloudline has quietly become one of Oregon's most successful brands by perennially earning its reputation for quality and value. On the nose, there is an immediate burst of bright, fresh red fruits, including strawberry and raspberry, followed by an earthy quality. On the palate, the wine has fine texture, soft tannins, good acidity and a strong core of fruit. It is a wine that offers immediate pleasure on its own, or better yet, in the company of a delicious meal.
www.DreyfusAshby.com/USA-Cloudline.htm

Fat Baby
Fat Baby (112 Rivington Street, New York, NY 10002; 212-533-1888) is a multi-level venue and lounge in the heart of Manhattan’s Lower East Side.  Owned by Rob Shamlian, the space offers the vibe of New York City nightlife combined with the feel of an LA lounge.  The stage located on the lowest floor gives way to indie rock groups entertaining to an intimate crowd, while the second and third floors offer oversized couches and booths to relax and room to dance to the DJ spinning above.
www.fatbabynyc.com

GigaChef.com
Founded by veteran chefs, GigaChef.com was created to meet the growing needs of culinarians. Resources include; ingredient databases, recipe storage, vendor directories, downloadable purchasing forms, a culinary library for creative research, articles for professionals, as well as networking and mentoring. GigaChef.com improves the education and skill of culinarians through its community and technology.
www.GigaChef.com

Giesen Estate (Marlborough, New Zealand)
Giesen Estate wines are distinguished by unique flavor profiles and lively components associated with Marlborough, New Zealand. With over 300 hectares of vineyard sprinkled throughout the Wairau Valley, the wine is made from grapes grown in a variety of circumstances. The result is wine that is consistent in both character and quality from one vintage to the next. Established in 1981 by brothers Theo, Alex and Marcel, Giesen Wines is a proudly family owned business. They work closely with the winemaking and vineyard team each and every day to ensure that Giesen remains at the forefront of New Zealand's winemaking scene.
www.Giesen.co.nz

Home Farm Store (An Ayrshire Farm Enterprise)
Traditional Butchers and Graziers, Home Farm Store in Middleburg, Virgina, offers a selection of the most progressive and sustainable products, from traditional butchering of Ayrshire Farm meat and poultry, ready-made meals and local, organic fruits and vegetables.
www.HomeFarmStore.com

Humane Farm Animal Care & Certified Humane Raised and Handled Label
The Certified Humane Raised and Handled program is the only farm animal welfare and food labeling program in the U.S. dedicated to improving the welfare of farm animals from birth through slaughter for the 10 billion farm animals raised for food each year.
www.CertifiedHumane.com

Hunter's Head Tavern (An Ayrshire Farm Enterprise)
The most authentic English Gastro-Pub restaurant in America, Hunter's Head offers an extensive traditional English menu made with Ayrshire Farm Certified Organic and Certified Humane meat and poultry, alongside vegetarian dishes and an extensive list of micro-ales. Located in Upperville, Virginia, in the Blue Ridge Mountains and less than an hour from Washington, DC, Hunter's Head Tavern resides in the 1750 cabin built by Scotsman Steven McPherson on the property of The Reverand Dr. Charles Green, an early settler and large landowner of Virginia Piedmont in the early 1700's.
www.HuntersHeadTavern.com

Il Matto Restaurant, New York - opening summer 2010
Il Matto, which translates as "the mad man" in Italian, is the brainchild of Chef Matteo Boglione.

Kampuchea Restaurant, New York
Kampuchea, which is translated as "Cambodia" in Khmer, is the inspiration behind this Lower East Side destination restaurant. Chefs Ratha Chau and Scott Burnett artistically present their version of Cambodian street food, preserving native traditions with unique tastes and artisanal technique. One of only two Cambodian restaurants in New York City, Kampuchea has gained national acclaim for its distinctly memorable food. It's increasing cult-following has made it a favorite of neighborhood locals and a must-try for destination diners. In early 2009, Kampuchea will open Num Pang, a spin-off of its concept, featuring Num Pang sandwiches near Union Square.
www.KampucheaNYC.com

L'Absinthe Brasserie-Restaurant, New York
L'Absinthe Brasserie-Restaurant, nestled in the heart of Manhattan's Upper East Side, is a world outside of the every day. Chef-Proprietaire, Jean-Michel Bergougnoux's classic and nouvelle French cuisine merges harmoniously with the timeless and traditional Parisian Brasserie décor and attentive, friendly service. With experience from some of the most renowned kitchens in Lyon, London, Denmark, the Caribbean and New York, Chef Bergougnoux has acquired the hands-on expertise of a great French Chef. Through his stylish sensibility and artistry in capturing elements that transport guests to the Boulevard Saint-Germain, L'Absinthe Brasserie-Restaurant breathes electricity and glamour every night.
www.labsinthe.com

Los Feliz
Los Feliz taqueria and tequileria  balances its style and substance in perfect harmony – its elegant Mexican menu by renowned chef, Julieta Ballesteros is paired beautifully with New York City’s most impressive tequila list and presented in three distinctively-chic rooms, each delivering a unique experience and atmosphere.   For those seeking a quick bite or cocktail, the street-level taqueria evokes the charm of a Mexican eatery.  Beneath the café, a mid-level cobblestone and wrought iron catacomb-style dining room offers a comfortable ambiance for guests to settle in to experience the elegant cuisine in an old-world setting.  On the basement level, a tequila den welcomes guests to relax or dance in this stunningly majestic lounge.  
www.LosFeliznyc.com

La Panetiere Restaurant, Rye, New York
Located in Rye, New York for 23 years, La Panetiere ("The Bread Basket") offers the experience of being in Provence. Elegant seasonal dishes and renowned bread and pastries taste as if they were made in the South of France.
www.LaPanetiere.com

Nederburg (South Africa)
The Nederburg winery has an illustrious 200-plus year history and an award-winning reputation based on a long-standing culture of care. Cellar master Razvan Macici emphasizes the importance of making wine in the vineyard and minimizing grape handling in the cellars. Employing highly sophisticated technology, Nederburg continues to use labor-intensive practices of picking on taste, hand-harvesting and hand selection. Celebrated for its value and drinkability, Nederburg continues to surprise and delight wine judges and winelovers all over the world.
www.Nederburg.co.za

Neo Hospitality
A global restaurant operations and advisory company, directed by Gennaro Sbarro of the famed "Sbarro" brand, Neo Hospitality includes Montenapo Restaurant (Manhattan), Salute! Restaurant (Manhattan), Burton and Doyle Steakhouse (Long Island) and Boulder Creek Steakhouses (College Point, Franklin Square, Bayshore and Riverhead). 

Num Pang (Sandwich shop spin-off from Kampuchea), New York
Num Pang Sandwich Shop, the second endeavor for Chef/Owner Chau and Partner/Co-Executive Chef Scott Burnett, with the addition of Co-Owner Ben Daitz. Num Pang, the Cambodian term for "bread," or "sandwich," made its debut on the menu at Kampuchea Restaurant, with a selection of sandwiches that generated a cult following. At Num Pang, a rotating selection of six to eight Num Pang sandwiches are freshly made-to-order daily for either take-out or self-seating above the kitchen on the second floor of the shop.
www.NumPangNYC.com

Onda Restaurant, New York
ONDA, the Spanish word for "vibe," is a Latin restaurant in the financial district of New York City. A unique experience for the neighborhood, every detail at ONDA is designed to be comforting, flavorful, colorful and fun – incorporating the best of Latin culture and cuisine. Contemporary Latin cuisine by Chef Raymond Mohan dances on the plate to the music of artisan cocktails and hand-selected wines that pair perfectly with the dishes. Separated into small and large plates, Chef Mohan interprets the ingredients, flavors and dishes of many Latin countries including Peru, Brazil, Guyana, Jamaica, Ecuador, Cuba, the West Indies, Spain and more.
www.OndaNYC.com

Renato Ratti (Piedmonte, Italy)
Halfway up a hill overlooking the Barolo valley, Renato Ratti is situated alongside the Abbey of the Annunziata, a priceless jewel of the 15th Century. Just as the good friars of centuries past produced wines from the grapes grown alongside their abbey, today Renato Ratti produces wines of incomparable quality. Guided by principals such as quality, research, passion, respect for history and land, Renato Ratti produces some of the most celebrated Dolcettos, Barberas, Nebbiolos, and, of course, Barolos in all of Italy.
www.RenatoRatti.com

Saul Resturant
One of only three Michelin-starred restaurants in Brooklyn, SAUL Restaurant celebrates new American cuisine through the use of seasonal ingredients and a farm-to-table philosophy. Chef Saul Bolton built his pedigree in some of the most prestigious kitchens in Manhattan, such as Bouley and Le Bernadin, but when it came time to open his own place he headed straight to Brooklyn; there you will find a restaurant that is an extension of Saul himself: meticulous yet surprisingly laid back.
www.SaulRestaurant.com

Tedeschi (Verona, Italy)
For five generations, the Tedeschi family winery has produced some of the most acclaimed classical wines in Italy. From one Tedeschi to the next, the family's tradition of integrity, passion, and skill for winemaking has been renowned throughout the Valpolicella region. The wines are well balanced, elegant and complex; each one crafted to embody the "Tedeschi Tradition." The Amarones are particularly well received by critics, all garnering Spectator scores in the 90s.
www.Tedeschiwines.com

The Parlour Midtown
The Parlour Midtown is the next generation of the “Irish Bar.” New York City’s first Irish-style gastro-steakhouse. Chef Jacques Belanger offers traditional Irish cuisine, such as Shepherd’s Pie and Colcannon croquettes transformed elegantly, alongside American-influenced dishes that are popular in Irish pubs both in the US and Ireland, today. On tap, Guinness is served beside local IPA’s from New York breweries and renowned wine expert Andre Compeyre, pairs the pub’s menu with a great selection of wine, for those who may not be sipping Jameson.
www.TheParlour.com

The Vanderbilt
The Vanderbilt is Brooklyn’s first bar by a Michelin-starred chef. The collaboration between Chef Saul Bolton of SAUL Restaurant and Ben Daitz, co-owner of Num Pang Sandwich Shop, focuses on sophisticated contemporary American small plates served in an informal and relaxed neighborhood-bar setting. Plush banquettes, Carrera marble bar and reclaimed barn wood walls pay homage to the neighborhood’s history, which originated during the rise of industrialists in the Gilded Age.
www.TheVanderbiltNYC.com