Management
Matthew Baizer President
Matthew joined Zao in March 2000 as Vice President of Operations responsible for all aspects of day-to-day restaurant operations. He was named president and chief executive officer in March of 2004. Prior to joining Zao, Matthew served as Director of Operations for Apple Bay East, a franchise of Applebee's Neighborhood Grill and Bar. There, he was responsible for all restaurant operations and grew the high volume chain from two to nine units in four years. Throughout his 25-plus years of experience, Matthew has held management positions with the Legal Sea Food chain (Boston, Massachusetts) and Acapulco Restaurants (California and Oregon). In addition, Matthew brings entrepreneurial experience to the team: he conceived, developed, and launched his own restaurant and bar while a sophomore in college. Matthew received his bachelors degree from Cornell University's School of Hotel Administration.
Giancarlo Maranghi Director of Operations
Giancarlo joined Zao in October 1999 as District Manager and was promoted to Director of Quality Control in April of 2001. Before joining Zao Giancarlo owned and operated his own restaurant. Prior to operating his own restaurant he was the General Manager of the Cypress Club, and was one of the original employees of that organization, having worked his way from server to Maitre d' to general manager. Giancarlo started his career as a dishwasher at age nine in his father's North Beach restaurant. After a three year stint in Florence Italy, where he worked as a Maitre d' apprentice in the famed four star Hotel Tornibuoni, he returned stateside to start and finish his college education. Giancarlo earned a bachelors degree in Small Business Management from San Francisco State University.
Adam Willner Founder
In April 1996 Adam founded the Zao Noodle Bar concept based on a vision of making Asian street food accessible to the American public. Prior to Zao, Adam spent ten years in the restaurant business in San Francisco where he held management positions with Il Fornaio, Etrusca, and Cypress Club as a consultant specializing in restaurant openings. He has expertise in restaurant operations, construction management, site selection, marketing, Asian food, and concept creation. During his tenures he created award winning wine and beverage programs as well as training programs for restaurant personnel. Adam earned a bachelors degree from Wesleyan University.
