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Eco Cuizine

Organic "Quick-Service Dining" in an Eco-Friendly Environment

  • Stage Concept Only
  • Industry Food and Beverage
  • Location Naples, FL, USA
  • Currency USD
  • Website

Company Summary

Eco Cuizine franchising is fully dedicated to the concepts and practical implementation of sustainability, conservation, and efficiency, while promoting local, organic farmers and organic foods. Our company’s emphasis on healthy, ecologically responsible cuisine will allow it to draw business from members of Lifestyles of Health and Sustainability (LOHAS), an estimated $117 billion market segment of educated, higher-income consumers.


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    Christophe Guy Moser

    Mr. Moser is a qualified restaurateur with two decade of hands-on experience at all levels of the restaurant industry. Since 2003, Mr. Moser has served as a general manager at a variety of fine dining establishments in Naples, Florida and New York City, including Per Se Restaurant, which was voted the Best Restaurant in the U.S. for 2005-2006. He also owned and operated a casual dining establishment in Naples, FL.

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    Jack Serfass
    Marketing Director

    Jack Serfass is a successful entrepreneur who has founded four companies, including Naples Tomato Franchising, LLC. Brilliant marketer with a BA in Management Information Systems from University of Rhode Island.

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    Fabrizio Aielli
    Corporate Chef

    Chef Fabrizio Aielli brings extensive experience as owner of restaurants in both Italy and Washington DC. He is the current owner and Executive Chef of Sea Salt and Barbatella restaurant in Naples, FL. He has over 20 years of experience as chef/manager and has been part of over 40 restaurant openings.

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    Lawrence Martin

    Larry Martin, Principal at MartinBrown CPAs, an Accredited in Business Valuation (ABV) specialist and a licensed CPA in the State of Florida, received the core of his professional training with PricewaterhouseCoopers, the largest of the Big 4 public accounting firms and Crowe Horwath a Top 10 regional accounting firm.

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    Carlo Zampogna
    Attorney at Woods Weidenmiller & Michetti

    Practice Civil & Commercial Litigation / Real Estate & Corporate Transactional Work.
    Creighton University School of Law.
    BSBA, BA & JD, Law Graduate, International Business, Finance Undergrad.

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    Brian Roland
    Corporate Sous-Chef

    Chef Brian, formerly of M Waterfront Grille, Chops City Grill and Cru, has recently opened up his own personal Chef Concierge and event company, Crave Culinary.
    Brian is a graduate of the Culinary Institute of America and spent time working for world-renowned Chef Daniel Boulud at the restaurant Daniel and Café Boulud in New York. Brian brings a lot of knowledge, innovative ideas and experience to our company.


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    Carlo Zampogna
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    Lawrence Martin