Chris Feeney, born and raised on Long Island, spent his childhood traveling with his family and found a love and passion for the hospitality industry. He graduated from Johnson & Wales with a B.S. in Hotel Management and a Concentration in Food & Beverage. Chris has worked in the restaurant industry since he was 16 years old, working his way from a dishwasher, to a General Manager. He spent time working as a manager at the Acela Club at Citi Field, at The Old Homestead and Tamarind as Manager. He also worked at Patina Restaurant Group’s Rock Center Cafe as an AGM and went on to become the Operations Manager at The Lambs Club and then a GM at Rosemary's East. During his time at The Lambs Club and Rosemary's, he was mentored by restaurateurs Steve Hanson and Alex Gaudelet who taught him valuable lessons to progress in the hospitality industry. Chris joined the Nerai team in March 2022.
Georgios Margaritis grew up in Neochori Mesologiou, where he attended music school and by 14 years old, was already producing his first radio show. After interacting with people daily from a microphone, it made sense to him to start working in the restaurant industry where he could demonstrate his skills. He studied accounting and when the opportunity arose he moved to New York where he worked as a controller and part time radio producer at a local Greek-American news outlet. In 2006, Georgios joined the Playwright Group and a few years later opened his own restaurant in Astoria, Queens and he worked as a consultant for several venues before joining the Nerai team. Georgios has over 20 years of progressive team building and financial management experience.
Spiro Menegatos, a graduate of NYU's Stern Business School, started out as a derivatives trader before investing in Nerai. Shortly after, he realized the restaurant needed his full attention. Born and raised in Fort Lee, New Jersey, he grew up in a Greek family passionate about food. Over the years, his mother's cooking allowed his love for food to evolve. Nerai conveys a specific vision of his ancestral home in Kefalonia, Greece. His inspiration is to present Greek flavors in a modern way and instill the age old Greek tradition of Philoxenia within all the member of the team at Nerai.