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ABOUT
US
Gia Pronto is the face of Avanti Food Corporation, founded
by Marco Lentini and his partners in 2005.
Marco Lentini
Founder & President
Marco Lentini is Founder and President of Avanti Food Corporation.
Avanti Food's primary businesses are an all natural wholesome foods
retail café concept (Già Pronto) and a catering operation (Savory
Concepts). Marco was recently selected as Philadelphia's 2007 Young
Entrepreneur of the Year, presented by the Greater Philadelphia
Chamber of Commerce for his outstanding accomplishments and contributions
to the area. In 2002 Marco received his MBA from the Wharton School
with a dual concentration in Entrepreneurial Management and Marketing.
Prior to attending Wharton, Marco worked as an Associate for Deutsche
Bank Capital Partners in London, where he focused on latter stage
private equity investments, such as leveraged buyouts. Marco holds
a Bachelor of Arts from the University of Pennsylvania, with a dual
major in International Relations and Italian Studies with Honors
Distinction, and a minor in Economics. Marco’s passion for food
along with his Italian background, compliments his goal of bringing
fresh, all natural foods to his customers.
In his spare time, Marco gives back to his University as a regular
guest speaker, including topics on entrepenuriship and “starting
your own business.” Marco resides in New Jersey with his wife Paola,
and son Luca.
Paola Lentini
Director of Project Development
Paola is a graduate of The Pennsylvania State University and her
background iincludes sales and extensive experience in Human Resources,
specializing in Training and Development.
Anthony J. Marino
Executive Chef
Anthony Marino is the Executive Chef in charge of food operations
for Avanti Food Corporation, parent company of Gia Pronto. He holds
a degree in Culinary Arts from the Culinary Instititute of America
(CIA) in Hyde Park, NY. Anthony draws from his past experiences
to create food that is delicious and healthy for people on the go.
From working at his father’s pizzeria (Marino’s Pizza) as a child
and watching his Mother teach Macrobiotic (a form of Japanese diet)
cooking classes out of their home. To working for 5 months at Le
Bernardin with Eric Ripert and Chris Muller in New York City as
an intern, Anthony has been immersed in the food industry for over
25 years. In addition, he is greatly influenced by past travels,
studying foods from Europe, North Africa and Latin America. With
an ever changing food scene he is dedicated to keeping Gia Pronto’s
food fresh and new. Anthony joined the Avanti Food Corp. team as
Executive Chef in 2005 and has been vital in creating and maintaining
the high standards impressed upon by Marco Lentini.
Anthony’s second passion
is wine. He has passed the first test of the Master Sommelier exam
and plans to attempt the next two parts in the future. He also holds
seminars for College students on wine and donates his time to a
college scholarship fundraiser in the school district he grew up
in. Anthony resides in Mullica Hill, New Jersey with his wife Becky
and two sons Evan and Luke.
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