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Meet Our Team

Dan & Lise-Anne Serafini

In 2010 veteran restaurateurs Dan and Lise-Anne Serafini who created the crowd-pleasing “East Side Marios” in Aventura and the popular “Big Tomato Grill” in Pembroke Pines were looking to introduce a unique fine dinning establishment that people would love to enjoy and share with family and friends. When Giorgio’s Grill, formerly Joe Sonken’s Gold Coast Restaurant became available they took it over and transformed it into GG’s Waterfront Bar and Grill. Their passion for creating exceptional food and dining experiences over 30 years is the driving force behind the evolution of this chef centric high-energy concept. The couple’s complete make-over of the interior and exterior and the addition of a fresh prep kitchen with a locally sourced menu has been embraced by patrons and restaurant critics. The Serafinis aim to offer an inviting atmosphere and exceptional customer service that makes every guest feel special.

As a result GG’s has become a must do for visitors and locals emerging as a stand out restaurant that has raised the bar in the South Florida dining scene.

Spiro Kommatas – General Manager

Spiro Kommatas, GG’s General Manager, brings a wide array of experience and creative passion to his job.  As a youth he’d spend summers in Greece on his family farm was the start of his lifelong love of food. After a stint in broadcasting and photography, he returned to his first love of food and completed chef’s training at George Brown Culinary College.  He worked in kitchens and the front of the house eventually taking a position on the opening team of “Baton Rouge” – a division of a regional chain operator in Canada.  Spiro also owned a Nickles Diner franchise (which was a concept of Celine Dion) and eventually sold that and two sandwich shops to move to Florida in 2010.  He met the Serafini’s and started working at GG’s shortly after arriving in South Florida.

Anthony Sea – Executive Chef

Anthony Sea has worked in some of the top kitchens in the south. His first break was at Watermark in Nashville that specialized in Southern French cooking married to Fresh Seafood.  It was a wood fire grill operation located in the Gulch Arts District and attracted the music and celebrity crowd (Keith Urban, Leanne Rhymes, Garth Brooks and Nicole Kidman were regulars) as well as local foodies and visitors.  As a sous chef he introduced a vegetarian platter du jour which turned into a hit on par with the restaurant’s other draws like mahi mahi with dirty rice and true to New Orleans crawfish etouffee.

Enticed to the Merchant’s Old Hotel 1892 restaurant he took the roll as executive sous chef of this fine dining bistro under Jason Brumm whom he succeeded as chef five years later.  This was the spot in Nashville for dry aged filets, fried green tomatoes done right, blackened fish tacos and extensive comfort food.  Here he introduced foraged food offerings, but kept the menu at affordable prices.  Later Anthony was lured to Florida where he helmed the kitchen at the Beachwood Seafood Kitchen & Bar preparing superb steaks and high-end seafood – think whole fried snapper with mango-peach chutney and seared grouper with white cheddar potato cake or 24-hour marinated skirt steaks charred on the wood grill or a baja shrimp taco infused with Thai seasonings.

Chef Sea now commands the culinary team at GG’s Waterfront where he operates a kitchen known for high-quality seafood and steaks.  His goal is to maintain the consistency of the popular entrees guests come to GG’s to enjoy and enhance the talents of his team to ensure excellence.

Heather Punko – Events Manager

Heather Punko has worked continuously in the hospitality industry since age 15 having starting her career at a family-owned diner. After high school she obtained two degrees, one in Hospitality and the second in Baking and Pastry at the International Culinary School of America and then returned to work at the diner which grew into a local chain of 3 diners and 9 Gyro fast food restaurants.  Heather opened locations and expanded the company wide training programs emphasizing quality guest service and consistent food preparation.

In 2013, GG’s presented an opportunity for increased self-growth in the fine dining segment and Heather has been an engaging presence in front of house positions from hostess to manager before taking command of events management.  She was recognized in 2018 as one of ten top “Sunsational Service” stars by the Broward County Tourism and Convention Bureau for exceptional guest service.  Heather offers the knowledge, planning and a seasoned perspective to fulfill event needs of almost any size and scope.

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