It is impossible to mention Montreal's vibrant restaurant scene without mentioning Peter Morentzos. Now 47 years old, his humble beginnings started as a pizza delivery boy and selling men’s clothing. Widely regarded as a restaurant maverick, his interpretation of thematic concepts have gained him international notoriety and respect. The degree to which Morentzos personally invests himself in all his restaurant concepts makes it tempting to read their historical development as a form of theatrical autobiography. His first venture back in 1989, Moe’s Deli & Bar, was inspired by the film, Once Upon a Time in America—an immigrant story, not unlike his Greek family’s beginnings. Eggspectations announced his arrival (and nascent expectations). Weinstein & Gavino’s Pasta Factory paid homage to the two oldest communities in the city—a nod to his peers, perhaps. Then came La Queue de Cheval Steakhouse and Bar, epic in proportion and quality, which Peter himself describes as “ a mixture of a wine cellar and stables from a chateau. Herring bone finish is customary in wine cellars and the wood and vaulted ceilings and chandeliers are what you find in Europe in a chateau. The wood is a deep, rich maple. The vaulted windows allow lots of natural light to float through the space during the day. At night diners can gaze out onto the city's shimmering lights.” The Montreal Bread Company stores are renowned gourmet takeaway spots, international in reach, and uncompromised in quality. With the opening of Trinity, Morentzos comes full circle, back to his culture of “filoxenia” , which describes the hospitality that Greeks are famous for, on a scale significant enough to satisfy his own legendary heart. Details are everything to Peter and his interpretation of such sensory elements have inspired him to develop well over 13 unique restaurant concepts and build over 65 restaurants in 20 years. His talent is in the way he creates timeless concepts that tap into a distinct memory from one's past. One of the best examples of this is Le Pois Penche which opened in December 2007, but still manages to look like it has been there for 100 years. Personally responsible in all aspects from conception, interior design, food and wine development, staff selection and service, Peter has created a unique brand of trend-setting, thematic restaurant concepts. Elements of Morentzos’ style found in each thriving venue include high ceilings, exhibition kitchens, trendy menus-du-marche and music all used as strategic weapons to excite and seduce guests. Based on the insight that dining offers a “form of entertainment or art,” each one carries with it a sense of event and celebration. In the end, it is his relentless curiosity, drive, and generosity of Morentzos, himself, which are truly key to the personality of his empire.

Raymond Croubalian focuses on two primary objectives; controlling existing business and developing new business. As president of MRG, Raymond Croubalian brings daily financial accountability to the group and enforces a strong corporate culture without sacrificing MRG’s operating flare. The corporate division has developed specialized and detailed accounting controls ensuring accurate and efficient money management producing various reports including but not limited to: weekly and monthly PNL’s, weekly and monthly cash flow reports, quarterly and annual financial statements, product mix analysis, purchasing audits, inventory audits, sales audits, and an annual analysis of overall competitive performance versus marketplace. With respect to new business development Mr. Croubalian sources, evaluates and qualifies all business opportunities with the input of all senior team members ensuring project feasibility, as well as ensuring that the proposed business model is consistent with corporate objectives and supports MRG core disciplines. He negotiates and manages all leases, management agreements, license agreements, joint ventures, and other contractual commitments made by MRG with his team of industry professionals.

The Director of Operations for the entire portfolio of fine dining concepts for the Morentzos Restaurant Group. Imad currently oversees over 300 staff across three different restaurants. His responsibilities are to continuously monitor market trends in training, service standards, operating techniques, menu development. He is involved in every project from inception to delivery. Through the past seven years he has been involved in opening and operating, La Queue de Cheval Steakhouse & Bar, Tsirco Pasta jazz bar, MBCo Brasserie Moderne, 40 Westt Steakhouse & Raw Bar, Trinity Estiatorio and Le Pois Penche. A trained Sommelier, Imad is a member of the Canadian Association of professional Sommeliers and the Confrerie de Chevaliers de taste vins in Burgundy, France. Beginning with the implementation of the wine program at La Queue de Cheval in 1998, Imad is responsible for 500 selections of wine and an inventory of over 20,000 bottles. This wine list has won the coveted Wine spectator award of excellence wine list for 2000 till 2008 inclusively. Recently, Imad realized an impossible feat by being awarded the Wine spectator award of excellence for an exclusively Greek wine list for Trinity Estiatorio for 2008. Based on his strong relationships with notable international wineries, Imad was able to organize various winemaker dinners, including Angelo Gaja, Gina Gallo, Robert Mondavi and others. In addition to his hands-on experience with ‘day to day’ operations, Imad is also instrumental in executing various MRG events, including the Boys & Toys, Mardi Bra, Food Porn, Mercedez Grand Prix ball, Waxman’s Homage to the Tuxedo’ fashion show, Champagne & Diamonds and IRON CHEF. Most recently, Imad orchestrated the logistics of closing Drummond street to create 1,000 additional seats on the street and the service of over 20,000 covers over 4 days for the Montreal Grand Prix.