Like his father, Andy believes in giving back to the community and making the diner a place where people can come together, and feel welcome no matter what. The concept of philoxenia, the unconditional love of a stranger, is the central theme of the service perspective at TK. He has pledged to continue the family dynamic amongst his team, just as his father would have wanted. 

Andreas is also a founding partner at Koutsoudakis & Iakovou Law Group. Andreas serves his restaurant clients with a unique perspective, appreciation and understanding of the intricacies of their businesses. From top-tier establishments and quick service restaurants to national and regional chains, as well as single-location businesses, Andreas provides high-quality representation for the full spectrum of restaurant types.

Rick’s track record of performance is one that speaks for itself. He has owned two restaurants (5 Ninth and Fatty Crab) that survived and thrived for over 10 years in the New York City market. Incredibly, all 12  restaurants that Rick has opened received a positive New York Times review. Rick has also received the coveted Michelin Bib Gourmand award for two of his concepts. He has been a guest lecturer at several venues and appeared as a guest judge on TV. Additionally, Rick has sold numerous products through Williams Sonoma (chocolate bars and various sauces) and sold other products (BBQ Sauce and bulk smoked meat) to Barclays Arena.

Currently, Rick is passing on his industry experience to others as Dean of Restaurant & Hospitality Management for the Institute of Culinary Education, as well as, acting as the Director of Operations for Tribeca’s Kitchen.

He is excited for the future of Tribeca’s Kitchen, but will always remain focused on keeping the guests happy, and making them feel like TK is “their house.” He values respect among his team members, and treats his entire team like family.