Our Team

Dorjan Puka


Born and raised in Albania, Dorjan Puka moved to Connecticut in 1998 seeking new experiences and opportunities. Leveraging his culinary talent and strong work ethic, Puka worked his way up in various kitchens in the region including Vito’s by the Park, Max’s Oyster Bar and Max’s Tavern in Springfield, Massachusetts.

In December of 2010, Puka opened his first solo venture, Treva Restaurant & Bar, an Italian concept in West Hartford. The restaurant was unlike anything in the area and garnered great reviews from The Hartford Courant, Connecticut Magazine and The New York Times. This success was mirrored with his second West Hartford restaurant Àvert Brasserie, which opened three years later in 2013. That same year, Hartford Magazine named Puka one of the top 10 chefs in the region. In November of 2014, Puka opened Artisanal Burger Company in Manchester. Once again, Puka was praised by media and locals alike, this time for his take on America’s beloved hamburger.

Puka’s culinary passion extends beyond the restaurants. He is actively involved with Growing Great Schools, a non-profit community-based organization that helps create healthier schools. When not in his restaurants, Chef Dorjan enjoys traveling with his wife and his two sons.

Omar Arnaout

Executive Pastry Chef

Executive Pastry Chef Omar brings over 12 years of experience in pastry to the DORO team. Known for his macaroons at Àvert and the Local Honey Budino at Treva, Omar brings his European pastry sensibility to both restaurants he oversees, making sure that every meal ends on a delightfully sweet note 

Michael Giardino

Beverage Director

Beverage Director Michael Giardino is passionate about both wine and cocktails traveling to Spain, Italy, and France regularly to source the best vintages and products for Treva and Àvert. With features in Bartender Magazine, Michael has become a recognizable name in the beverage industry through his innovative cocktail program and deep wine knowledge. Michael has over 19 years of experience making him a valuable member of the DORO team helping  to ensure that every meal is complimented with the perfect libation

Will Burns

Executive Chef

William grew up in Connecticut and naturally made his way to New York City to attend the prestigious French Culinary Institute where he graduated in 2007. While in New York City, Chef Burns had the opportunity to be behind the stoves of Le Bernardin and 11 Madison Park.

In 2008, William found his way out West and went on to work for The Ritz-Carlton, Laguna Niguel, where he worked under renowned pastry chef, Jeff Lehuede. William then transferred to the Ritz-Carlton, Lake Tahoe to work for one of his culinary inspirations, Traci Des Jardins. Chef Traci turned William on to the true spirit of California cuisine.

William, at the age of 27, was promoted to Executive Chef of Moody's Bistro where he's been for the past 5 yeas.  Chef Burns fell in love with the abundance of high quality ingredients and opportunity to work with local farmers, ranchers and artisan cheese makers, to produce high quality meals straight from their farms to Moody's tables.  William has been a featured Chef at Pebble Beach Food and Wine four times, as well as featured in Ski magazine, Tahoe Quarterly and Ski Town Après cookbook

In 2018, William returned home to his native state of Connecticut to take over as Executive Chef at Treva Restaurant & Bar in West Hartford. His culinary approach fits perfectly in at Treva. Chef Will is responsible for overseeing menu development as well as the culinary team.