WILL SUGRUE

General Manager

Will got his start in the back of the kitchen at First and Last Tavern in Middletown when he was 16 years old, and in two quick years was slinging drinks behind the bar. He transitioned to management for Hartford-based Grant’s Restaurant Group and spent a decade honing his craft. Will had the pleasure of a stint at Present Company with Chef Jeff Lizote before establishing his home at Doro Restaurant Group; first as General Manager at Zohara and then transitioning to General Manager at ⁠Treva.
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Cool Will Sugrue facts: he camped at the base of a volcano in Costa Rica, makes chicken parmigiana at home on his days off, and has a love/hate relationship with Captain Crunch (yes, the cereal) where, as he puts it, “It tears up the top of your mouth…why does something so good have to hurt you so bad; it's true betrayal!”

MIKE GIARDINO

Head Bartender

Mike began his bartending career in the mid-90s at Avon Old Farms Inn, eventually making his way to area notables such as The Max Group and Grants. While working behind the bar at Grants, Mike recalls meeting Chef Dorjan as a patron, and him saying “one day I’m going to open a restaurant and you will come work for me”! At the time Mike thought nothing of it… four years later that premonition became a reality when Mike came on board to help open Treva in 2010. The rest, as they say, is history.

Mike states his biggest Industry influence as Grant Achatz. After visiting the Aviary in Chicago, he realized “there is so much more we can do with cocktails and food. The way Grant reimagines classic dishes and cocktails is something to behold. His palette is incredible and after getting tongue cancer and not having the ability to taste, he still continued to push through and do amazing things”.

Mike’s after work go-to is a glass of wine and Cacio e Pepe, simple, quick and delicious. He says his favorite place to visit is Alsace, France- with its amazing vineyards, culture and of course, wine.

Jerry Cho

Executive Chef

Jerry Cho, a Brooklyn-born chef whose culinary journey began at 14 years old working as a delivery boy at a small pizzeria in Sunset Park. That job introduced him to the energy of a real kitchen and sparked his passion for cooking. Jerry then worked as a pastry chef at Sushi Samba, making ice creams, cookies, and cakes from scratch before moving to line cook positions exploring Italian, French, Mexican, and classic American cuisine throughout New York City. In 2015, he became Sous Chef at Starr Restaurants’ El Vez NY and later moved to Chef Masaharu Morimoto’s flagship restaurant in Chelsea Market. Over his years working in NYC, he worked with some of the city's best industry leaders, including Chef Morimoto, Will Guidara, and Chef Daniel Humm.

After 2020, Jerry moved to Connecticut and joined the team at The Capital Grille as Sous Chef and later Chef before joining Doro Restaurant Group as Executive Chef of Treva. Outside of the kitchen, he is a husband and father of three with his fourth on the way. He spends his days off watching sports with his kids, cheering on their favorite team, FC Barcelona.