Ignacio Mattos
Chef and Founder
Ignacio Mattos is the chef and founder of Mattos Hospitality, which comprises the quintessential New York restaurants estela, Altro Paradiso, and Lodi. Since moving to Manhattan nearly two decades ago, the Uruguayan-born chef has developed a bold style marked by deceptive simplicity, and built a reputation for creating elegant spaces that capture the energy of their city. Estela, Mattos' first restaurant, holds a Michelin star. Flora Bar, his beloved Upper East Side project, opened in 2017 as the flagship restaurant of The Met Breuer and went on to enjoy a wildly successful run until the museum closed in 2020.
Andrea Czachor
President
Nights spent working at her father’s restaurant in Vermont inspired a young Andrea Czachor to pursue a career in the hospitality industry. After graduating from college, she moved to New York City to join The Patina Group, and went on to climb the ranks at Danny Meyer’s Maialino, where she served as general manager for five of the eight years she was part of the famed restaurant’s front of house team. Thanks to her ability to marry passion and process, Delicious Hospitality Group (Charlie Bird, Legacy Records) tapped Czachor as their Director of Operations in 2018, an experience which set the stage for her current role at Mattos hospitality.
Jason Pfeifer
Managing Director of Operations
Jason Pfeifer grew up in North Carolina fascinated by flora and fauna, taking regular hikes along the Appalachian Trail. His interest in wild ingredients and the craft of cooking deepened in his late teens while overseeing an organic farm and inn in Hot Springs, NC. Jason went on to earn a degree from The Culinary Institute of America, serve as a chef de partie at Per Se, and lead the kitchens at Danny Meyer's Maialino and Manhatta before joining Mattos Hospitality in 2021.
Lauren Miller
Director of Events and Guest Experience
Hailing from Phoenix, Arizona, Lauren Miller began her career in restaurants in 2013. She has since worked with some of New York City's most esteemed restaurant organizations, including NoHo Hospitality Group, Union Square Hospitality Group, and Delicious Hospitality Group. In 2021, after serving as General Manager of Charlie Bird and Pasquale Jones, she joined Mattos Hospitality to carry forward the culture and creative spirit that define estela, Altro Paradiso, Corner Bar, and Lodi as the company embarks on a period of growth and evolution.
Vincent D'Ambrosio
Culinary Director
Vinny grew up in small towns where food was always at the center of family and community. His interests in celebrating all walks of life through a shared meal pushed him naturally to the culinary field. Vinny pursued an accounting degree as an undergrad, but spent his nights working in kitchens, where he met a mentor who guided him towards attending culinary school at the Culinary Institute of America. After culinary school, Vinny went on to work in the kitchens of 3 Michelin Starred Jean Georges, Michelin Starred Agern, and Danny Meyer’s Manhatta. Vinny ultimately joined Mattos Hospitality in 2021 to run the kitchens of Corner Bar and Swan Room.Vinny is now in the role of Culinary Director overseeing the culinary operations of Estela, Altro Paradiso, and Lodi.
Lena Rosadiuk
Human Resources Director
Lena’s journey in hospitality began after moving to New York in 2005. After pursuing a degree in food science and nutrition, she soon found herself captivated by the vibrant restaurant scene in New York. Lena dedicated ten years of her career to Le Bilboquet Group where she assumed various leadership roles, each highlighting her adaptability to lead diverse talent before joining Mattos Hospitality in 2023 to work with one of its biggest assets – its dynamic team.
Lara Watterson
DIRECTOR OF LEARNING & DEVELOPMENT
Born and raised in Maine, Lara moved to New York a decade ago to pursue her hospitality ambitions and has been fortunate enough to work in some of Manhattan's most esteemed dining rooms. Inspired by the restaurant industry's drive to combine precision, speed, and perfection, she cares as much about steps of service and finesse as she does about food and beverage. She believes that anyone can learn anything when given the proper resources and support, and is honored to help steward this spirit of education within the Mattos Hospitality team.
Steven McCormack
Project Manager & Executive Coordinator
Growing up in Massachusetts, Steven was drawn to how a great dining experience can bring people together and leave a lasting impression. After earning a degree in Finance from Elon University in North Carolina, he returned home and joined the Barbara Lynch Collective, where he discovered how his love for food and wine could merge with his background in business. During his time there, he advanced from Chef Barbara Lynch’s Executive Assistant to Restaurant Manager and later to Business Development and Operations Manager, partnering closely with leadership on openings, strategic initiatives, and company-wide operations. In 2025, Steven moved to New York to join Mattos Hospitality, where he continues to hone his craft in project management, operations, and the art of thoughtful hospitality.
Jessika Campos
Staff Accountant
Born in the Dominican Republic and raised in New York City, Jessika Campos pursued and earned a degree in business, during which time she developed a strong interest in the field of accounting. She has spent the better part of the last decade pursuing this passion in the hospitality context—first with the Tao Group as Income Auditor, and now with Mattos Hospitality as Staff Accountant.