Major Food Group

About Major Food Group

Major Food Group (MFG) is a hospitality company founded by Mario Carbone, Rich Torrisi, and Jeff Zalaznick.

In the span of a decade, MFG has evolved from operating a small restaurant in downtown Manhattan, Torrisi Italian Specialties, into one of the most acclaimed hospitality groups in the world. They have pioneered a celebratory style of dining at such iconic restaurants as CARBONE and The Grill, forged groundbreaking partnerships with leading designers and luxury brands, and opened hotels including The Ludlow Hotel in Manhattan and The Newbury in Boston.

Since 2020, the company has expanded to several markets, from South Florida to Paris, while exploring new ventures like the private membership venue ZZ’s Club in Miami and The Crown Club at Brooklyn’s Barclays Center. In addition to building renowned restaurants, MFG is proud of its support of various social causes and its lasting partnership with the Robin Hood Foundation, one of New York City’s most important forces in the fight against poverty.

To date, MFG has been awarded a total of 21 stars from The New York Times and three from the Michelin Guide. MFG’s businesses are located in New York City, Miami, Boston, Las Vegas, Hong Kong, Paris, and Tel Aviv. The concepts include CARBONE, Sadelle’s, The Grill, ZZ’s Club, Dirty French, Parm, Torrisi, Contessa, and The Lobster Club.

MFG seeks to transcend traditional hospitality models by offering multi-dimensional, immersive experiences that are deeply-rooted in and inspired by relevant history and culture. Every aspect of each concept is meticulously designed and extensively researched with the goal of transporting guests upon arrival. They are created and operated in a way that is respectful of the past, exciting for the present, and sustainable for the future. More than brick and mortar establishments, MFG’s brands represent a way of life. They tell complete stories and provide guests with unforgettable experiences.


Rotational Summer Intern

June 2019 - August 2019 New York City, NY
“This job offered hands on experience in a variety of NYC restaurants. My rotational role had me in the kitchen, trying out all of the stations, at the front of house, as well as performing an administrative role. I researched restaurant openings and developed a manual for future openings. I also contributed to the inital stages of recipe development.”
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