TooJay’s Gourmet Deli
EXECUTIVE: Neal Chianese, vice president of operations
Neal Chianese, vice president of operations for TooJay’s Gourmet Deli knows a thing or two about the rich heritage of the TooJay’s concept. Founded in 1981, TooJay’s began as a modest New York style delicatessen in Palm Beach. Conceived by partners Jay Brown and Mark Jay Katzenberg, they used the common portion of their names to come up with the moniker TooJay’s Gourmet Deli. They soon opened a second location in Palm Beach Gardens and quickly followed with a third in Lake Worth, and the rest is history.
Chianese joined TooJay’s as a general manager in 1991. In his first year with the company he noticed that although the food was terrific, there was no consistency from location to location – no systems, no existing formal recipe reference and no operating procedures. Having owned and operated his own restaurant in New York, Chianese found his calling. He studied the operation, took notes, listened intently, and began to organize and formulate the policies and procedures that would become the foundation for the emerging concept. Fast forward to 2014; TooJay’s has grown to 24 locations throughout the state.
“We came to Melbourne in the fall of 2008, due to an incredible response from residents who became familiar with the restaurant by frequently visiting our location in Vero Beach. We are now celebrating our 5-year anniversary on the Space Coast and are thrilled to be a part of this vibrant community,” said Chianese.