John Villa is a 25 year veteran of the hospitality industry. Finding success as both a chef and entrepreneur, he has created, developed, and operated some of the most thriving brands across the globe.
His knowledge and expertise covers the culinary, creative, and operational aspects of brands and businesses. At a young age, John's first restaurant garnered a coveted 3-star review from the New York Times along with Restaurant of the year. From there, John continued to push forward; he has developed and reimagined brands from the ground up, leading them to success as an instrumental figure every step of the way.
John was the President of Culinary for Tao Group for over 15 years In the company's peak John was responsible 29 kitchens and 3,000 employees. John later accepted an offer to become the President of Phillipe Chow Brands. As President, John oversaw the revitalization of their brand bringing Philippe Chow back to the forefront increasing overall revenue by 15%.
Michael D’Armi’s passion for cooking began at an early age and he has cultivated a deeper understanding of the culinary arts and the restaurant industry over the past 20 years.
Beginning with the mentorship under Chef Georges Perrier of the famed Le Bec-Fin, Michael honed his chef skills at one of Perrier’s most prestigious restaurants in Atlantic City during its glorious era.
Michael then moved to New York City where he held a chef position at LAVO, an Italian restaurant in the Upper East Side of Manhattan, where he catered to celebrities, politicians, and food connoisseurs on a daily basis.
Later, Michael became Executive Chef at AVRA Madison. Michael’s exceptional management skills and genuine passion has led AVRA to become a top-rated restaurant among NYC socialites. Michael was one of a select key figures to open AVRA Beverly Hills as well as an AVRA culinary pop-up project in Saudi Arabia.
During the pandemic, Michael developed a faithful and exclusive clientele through private catering where he has been able to showcase imaginative variations on healthy, classic dishes. He also serves as the private chef for Aaron Judge, right fielder for the New York Yankees.
Dennis Arakelian started his career working on the front lines of the hospitality business, both in the kitchen and on the floor - and has always shown a consistent level of execution and leadership that has earned him recognition across the industry.
After receiving an education in business and the sciences, he has earned an advanced certification as a sommelier and food design specialist. Serving in every position from Marketing and Nightlife Director to COO, Dennis has spent 15+ years operating, opening, and consulting for venues all over the USA, including properties by TAO Group,
The Four Seasons, Dream Hotels, and many other top groups in the hospitality sector. In addition he has established a respected brand of festival consulting with such clients as ULTRA Music Festival, Electric Daisy Carnival, Coachella - as well as building a prominent outpost at burning man since 2017.
An avid food, cocktail, and music lover, Dennis is well suited to oversee our marketing and growth plan as well as social and FOH operations.
Welcome to a new type of pizza concept
LTD Pizza is a gourmet pizzeria and slice shop with small plates and a limited number of entrees. All coming out of our 900 degree oven.
Serving both the classics and more modern culinary hits, LTD has a menu with much more than just pizza, however the slice is elevated and takes center stage with numerous combinations available form our “add-ons” section.
In addition to our delicious pizza and food menu, we are offering craft beers and a sommelier’s selection of beer and wine in a unique space to be utilized for intimate nights out, private events or small gatherings.