LOUIS ALVAREZ
Owner/Partner
Louis Alvarez is co-creator of Órale Mexican Kitchen. Louis was born in Guayaquil, Ecuador and immigrated to the US in 1981 to pursue and ultimately live the American Dream. He is bilingual, speaking Spanish and English fluently, and graduated from North Bergen High School in 1986.
Upon graduating, he worked at Shanghai Red’s in Weehawken, NJ, where he became Manager in charge of all floor operations. During his time there, the restaurant generated annual revenue of approximately $6.5 million. In 1993, Louis left Shanghai Red’s to join Dry Dock Restaurants, where he was the General Manager of Spirito and Club Café, generating $10 million annually.
In 2001, Louis went on to join Rosa Mexicano Restaurants in New York City as Vice President of Operations of the Northeast, and his division was responsible for generating $35 million of the $70 million total revenue that Rosa Mexicano was realizing annually. Equally important was his role in defining the Rosa concept, building and unifying the brand and training executive staff. He left Rosa Mexicano in 2012.
As a partner in Hecho Restaurants, a consulting firm he created with Alex Mendelsohn, he continues to lend his expertise to the creation and expansion of high revenue restaurant projects.
ALEX MENDELSOHN
Owner/Partner
Alex Mendelsohn is co-creator of Órale Mexican Kitchen. Born in Cliffside Park, New Jersey, he spent the remainder of his childhood in central New Jersey. In 2006, he graduated with accolades from University of Delaware, a top three hospitality school in the US, majoring in Hospitality Management and Accounting. Throughout college Alex had the opportunity to work for the Marriott hotel group and went through their management training program.
In 2004, he spent a summer in the kitchen with one of Top Chef’s winning chefs, Kevin Sbraga, at Rat’s Restaurant in Hamilton, New Jersey. The next year Alex went through the OSI Restaurant Partners management training program at Flemings Prime Steakhouse and Wine Bar in Edgewater, New Jersey, where he implemented the first internship program for the organization.
Alex joined Rosa Mexicano in 2007 as a floor manager. Shortly after, the company sent him to Florida to assist with a restaurant opening, and by 2008 he was named the Beverage Manager of Rosa Mexicano in Miami, Florida. He returned to New York City in 2010 as General Manager of Rosa Mexicano’s Union Square location, which generated revenue of $12 million annually.
In 2012, he left Rosa Mexicano and went on to become General Manager of The Smith Bar and Restaurant in New York City, where he oversaw this $13 million-a-year operation, and opened The Smith Lincoln Center prior to departing. Alex is now a partner of Hecho Restaurants, a restaurant consulting group he formed with Louis Alvarez.
MARCELINO FIGUEIRAS
Beverage Director / Partner at Dullboy Bar
Marcelino Figueiras ended up in hospitality on accident. What started as a way to pay his way through college became his all consuming passion.
Marc’s enthusiasm for all things beverage and hospitality is apparent in the way he develops his cocktail program and guides a guests’ experience. He believes that the carefully curated spirits that he brings into each bar program have to be understood and respected.
To further his career and personal passion, Marc has striven to learn more about the spirits he relies on in the restaurants. He has been intentional about traveling to further his education on drinking culture and spirits around the world. He’s sought out distilleries and top Master Distillers, as well as tracking down the best cocktail bars in cities across Asia, Europe, and the US.
As a person with an overall passion for spirits, a pension for hospitality, and a love of community, Marc seeks to create a welcoming and delicious experience for guests. He has done the footwork to learn about the spirits he serves, and feels that crafting cocktails and sharing them with others is a continuation of the craft he has so diligently sought out. He hopes to be a steward and enhancer of the craft, and loves nothing more than to share this with patrons. Marcelino Figueiras ended up in hospitality on accident. What started as a way to pay his way through college became his all consuming passion.
Marc’s enthusiasm for all things beverage and hospitality is apparent in the way he develops his cocktail program and guides a guests’ experience. He believes that the carefully curated spirits that he brings into each bar program have to be understood and respected.
To further his career and personal passion, Marc has striven to learn more about the spirits he relies on in the restaurants. He has been intentional about traveling to further his education on drinking culture and spirits around the world. He’s sought out distilleries and top Master Distillers, as well as tracking down the best cocktail bars in cities across Asia, Europe, and the US.
As a person with an overall passion for spirits, a pension for hospitality, and a love of community, Marc seeks to create a welcoming and delicious experience for guests. He has done the footwork to learn about the spirits he serves, and feels that crafting cocktails and sharing them with others is a continuation of the craft he has so diligently sought out. He hopes to be a steward and enhancer of the craft, and loves nothing more than to share this with patrons.
