Modern Mediterranean Grill
XENiA, Greek for hospitality, is a Modern Mediterranean Grill serving craveable plates, sandwiches, and salads. We feature grilled-to-order proteins, local & seasonal vegetables, and house-made sauces & marinades. By leveraging new technology and ghost kitchens, XENiA is on a mission to create a delicious, value-driven delivery experience.
- Security Type
- Food & Bev
- Min Investment
Culver City, CA
- Offering Date
- October 12, 2021
- Amount Raised
- Security Price
- Deal Notes
Maturity Date-January 1, 2031
Use of Proceeds
- Corporate Start-Up Costs: $19,000
- Leasehold Improvements: $2,000
- Restaurant Equipment and Smallwares: $25,500
- Opening Expenses : $59,500
- Marketing: $85,000
- Working Capital: $44,000
- Mainvest Compensation: $15,000
Chef. Proud Greek. Texan. Dimitri’s culinary curiosity began at a young age, from his unique paternal Greek and maternal New Orleans families, and their love for quality ingredients and culinary tradition. This love and passion for food inspired Dimitri to attend The Culinary Institute of America. After graduating at 20 years old with a BA in Culinary Entrepreneurship, Dimitri continued to master his culinary creativity and leadership skills under the mentorship of Chefs Michael Mina and Chris L’hommedieu. Dimitri further refined his culinary techniques over the next five years at Gramercy Tavern (New York), Septime (Paris), and Hibiscus (London) before moving to San Francisco in 2015. There he pushed himself beyond restaurant kitchens, taking the role of Director of R+D for The Culinary Edge, a consulting firm in San Francisco that creates brand, menu, and operational solutions for leading restaurant and food brands. He spent the next four years learning the depth and breadth of the food industry and how to blend his creativity with business strategy, helping lead businesses to launch successful food campaigns and concepts in the US and internationally. Dimitri is currently Managing Director of Eat No Evil, while also moonlighting as Christina Aguilera’s private chef.
Louis Maskin, Marketing & Strategy
Baker. Yogi. LA native. Louis was born and raised in Pasadena, CA. He graduated from the University of Southern California, majoring in Business Administration and minoring in Psychology. Louis' mother feared that he'd end up just as helpless in the kitchen as his father and got him to cook with her from an early age. These formative experiences ignited a life-long passion and curiosity for all things food. Louis always knew that he wanted to work in the hospitality industry but was unsure how to leverage his business acumen until he found The Culinary Edge. While working there, Louis climbed the ladder from Strategy Intern to Marketing Director. He developed creative solutions and strategic initiatives for some of the worlds leading hospitality brands, presented at innovation conferences, and launched hundreds of menu items across the country.
Zachary Herlich, Operations & Management
Zach Herlich is a chef and entrepreneur with over ten years of experience in the restaurant industry. Originally from Richmond, Virginia, Zach has worked in some top restaurants in the U.S and abroad. After graduating from Johnson & Wales with a degree in Culinary Arts, Zach spent time working in Charleston, SC, at acclaimed restaurants Husk and Star’s. He then traveled abroad to Spain, where he studied its rich food culture while working brief stints at several Michelin-starred restaurants. Zach returned to the states, earning a Bachelor’s degree in Nutrition from Johnson & Wales University in Denver. After graduating Summa Cum Laude, he moved to San Francisco to work for The Culinary Edge, a food and beverage innovation agency. Zach worked as a Research & Development Chef at TCE, bringing new ideas to life in the kitchen and developing strategic solutions to improve clients’ operations. He was also responsible for developing and launching several new food and beverage concepts, overseeing menu development, product procurement, kitchen design, and staff training. Zach currently serves as Culinary Director for Eat No Evil and Xenia All Day. He is learning how to help…best adapt to the ever-changing circumstances and challenges that restaurants face.
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