Founder & CEO of the Well Dunn Restaurant Group,
brings almost three decades of experience in the restaurant industry
to his first independent venture, Prime Blue Grille.
From 1996 until 2004, Dunn was President & COO of the Smith & Wollensky
Restaurant Group. In addition to operational and financial results
for the growing restaurant group, his responsibilities included
all phases of new development and acquisitions for the company.
Previously, Dunn was Executive VP of Operations for the House
of Blues from the company’s inception, as well as Director
of European Operations for Hard Rock Café.
COO of the WellDunn Restaurant Group, was President and CEO of
Boulder Creek Ventures, a prime and casual steakhouse chain
in Long Island New York, where he directed all facets of this
three division, 17-unit restaurant company. Terry’s previous
experience includes positions as Executive Vice President of
the Smith & Wollensky Restaurant Group, where he oversaw
all Smith & Wollensky units along with its related concepts; Vice
President of Business Development for Planet Hollywood and
its related concepts and Vice President of International Operations
for Hard Rock Café.
Corporate Chef of the WellDunn Restaurant Group,
is the former Executive Chef of Smith & Wollensky Boston,
since its 2004 opening. While there he became the local ”steak expert” and was consulted by numerous media publications
on cuts of meat, quality and preparation techniques. Through two decades of
management experience in other high-quality, high-volume environments such
as the Chart House and McCormick & Schmick’s Seafood Restaurant,
LoSurdo has developed the proficiency to run a dynamic kitchen and the knowledge
to manage something as unique as the all natural beef program at Prime
Blue Grille.
After a couple of years on separate projects, these three accomplished
restaurant veterans have once again reestablished their winning
alliance to launch Prime Blue Grille.
