Health & Food Visionary • Author • Chef • Restauranteur
Four years after the opening of Restaurant Eve, Armstrong’s Tasting Room received a four-out of four star rating by Washington Post food critic Tom Sietsema.
National Magazines have featured Armstrong’s commitment to culinary excellence and Irish “farm to table” style in prominent stories in Oprah, Food and Wine, Cookie, Parents, Southern Living & Martha Stewart. The Wall Street Journal, Washington Post, BBC World News, NY Times, and The Irish Times have taken note of his culinary prowess and his dedication to ending childhood obesity. The White House honors Armstrong as a Champion of Change - Americans who ‘Innovate, Educate, and Build’ their respective communities.
Rave reviews continue as Armstrong stretches out with complex, thoughtful cooking that knits together his Irish upbringing, his French training, and his grasp of the American culinary moment.
Public relations • Marketing • Concept creation • Brand
Meshelle Armstrong designed the interior and graphic brand for all the Eat Good Food restaurants, including Virtue Feed & Grain, The Majestic, TNT Rock & Roll Bar. She was responsible for creating one of the Humane Society of the United States most successful marketing campaigns, Chefs for Seals which enlisted celebrities such as Paul McCartney.
Meshelle’s creativity continues into print, she wrote a monthly column, Back of the House, all about the restaurant business for Northern Virginia magazine, and is a contributing writer to the Huffington Post.
She uses her channels of marketing to increase the group’s brand presence in the public eye through her creative pitching of current trends in food, wine and cocktail news. Media inclusions from national television and editorial placement range from The Today show newspapers, The Wall Street Journal, UK Observer, Irish Times, and lifestyle magazines as Food & Wine and Oprah Magazine.
She's a board member for RAMW (Restaurant Association of Metro Washington) and served on the board of the Alexandria Economic Development Partnership, which works to strategically support businesses, development, and economic growth in Alexandria.
Spirits Visionary • Barman • Sommelier • Restauranteur
Todd Thrasher, a native Virginian, is a lover of many things—scuba diving, the island of Bonaire, playing golf and cooking. Most importantly, however, is his love for the creation of the perfect artisan cocktail and his knowledge of wine.
His expert wine lists and trend setting cocktails for Restaurant Eve, Society Fair, and PX that have earned him acclaim and garnered him highly coveted awards. His passion is evident from the wine pairings he creates to accompany the Restaurant Eve tasting menus to his highly coveted Edenesque Cocktails, created with exceptional and unique ingredients.
Known as one of the best mixologists in the nation, many, including Washington Post food critic Tom Sietsema, have applauded his specialty cocktails and creations.
Paolo Dungca was born and raised in San Fernando, Pampanga—known as the culinary capital of the Philippines. At an early age, he associated food with joyous celebrations and rich family traditions. When he moved to Los Angeles, California at age 13, he brought with him memories of cooking with and learning about food from his grandparents.<br/><br/>Paolo’s love for the industry, however, began in 2010 when he worked as a dishwasher at the Disneyland Resort in Anaheim, California. What began as a summer job eventually turned in to a deep passion and commitment to rise in the kitchen’s hierarchy. In three years he went from dishwasher to prep cook, then finally to lead line cook. After Disneyland, Paolo worked with acclaimed Chef Kevin Meehan of Kali Restaurant in Los Angeles, who served contemporary Californian cuisine using local ingredients and modern techniques. It was under his mentorship that Paolo realized he wanted to imitate his style, but with Filipino cuisine.<br/><br/>In 2014, Paolo moved to Washington, DC and worked under Chef Jeffrey Buben at Vidalia. In 2015, he was hired to be the opening sous chef of Bad Saint alongside Chef Tom Cunanan. At the same time he started Timpla, a supper club featuringFilipino-inspired dishes. It was while showcasing Timpla at an event that he met Chef Cathal Armstrong. Paolo was instantly drawn to his strong presence and mission to support local farmers, sustainability, and product-sourcing. Since working at Restaurant Eve, Paolo has honed his cooking techniques and learned how to lead and run a successful restaurant. Paolo and Chef Armstrong work closely to research and innovate Filipino, Korean, and Thai dishes for Kaliwa.
Finance Officer • Entrepreneur • CEO
Troy’s background as a economic and financial analyst led him to become a senior member of the analysis team of the Airline Pilots Association. (ALPA) He was responsible for the development of the global and domestic business plan to include strategic financial planning, international economies and labor relations.
He was selected to present testimony as an expert witness regarding airline operations and financials to benefit the collective interests of all pilots in commercial aviation. He used his budgetary and fiscal proficiency to present his findings concerning the industry to both private and US governmental agencies, still in use today.
He has comprehensive experience in senior-level management to include Leisure Air, Crystal Air, World Airways, Gemini Air Cargo. His responsibilities comprised: capital acquisition, corporate financial analysis, operations, contract and labor negotiations, staffing, facilities, budget analysis and administration.
Troy’s proven ability to lead and synchronize management teams through critical organizational startup, direct international negotiations and forge trade relationships with foreign companies parlayed him into his own corporation, ENG Import Group to bring luxury world wide products to US distribution channels.
These lifestyle products can also be purchased in his luxury retail and design house, Patrick’s. Englert is also a partner and launched the independently owned and operated Keller Williams Realty firm in Old Town, Alexandria.
His current endeavor partnering with the EatGoodFood Group of Restaurants will bring a focused financial perspective to the group’s core to propel the brand fiscally and corporately.
Financial software systems: (CONCUR, Mercury Planning, Quick Books and AIS)
Wildly Interesting Facts: Troy received a full golfing scholarship, was elected to the Indiana Coroners Board at the age of 20 and later flew DC 10’s commercially.