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 Jonathan Fox, President/Founder
Over the course of a 30-year restaurant-industry career, Jonathan Fox has become a noted expert at new-concept development and expansion, operations, hospitality marketing, and business modeling.
Just three years after graduating with high honors from the Culinary Institute of America, Fox, who trained under the legendary French chef Jean Banchet, became Executive Chef at Chicago's Printers' Row Restaurant. He moved on The Pump Room, where he served as Executive Chef, and Papagus Greek Taverna, which he helped create and managed at the partnership level.
From Papagus, Fox moved on to Maggiano's Little Italy, where, as a founding partner, he helped turn the brand into a household name. Prior to founding 3Sixty, he served as Chief Operating Officer for Maggiano's, where annual sales topped $339 million.
In 2007, after scouring the United States and Italy in search of the ideal pizza, Fox opened the first 3Sixty restaurant, La Madia. There he uses crust as a canvas for inventive flavor combinations and offers his own, contemporary take on classic pastas and entrees. La Madia's 20-foot-tall wine cellar is an oneophile's dream, with more than 200 labels and 75 wines by the glass. Fox prepares multi-course tasting menus at monthly chef's tables and gives frequent classes on Italian cooking. |
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 Doug Roth, Operations/Development Partner
A recipient of the prestigious Ivy award for excellence in food and service and for innovation, Doug Roth is an expert at creating alliances between restaurants and real-estate developers. He learned the restaurant trade from his father, celebrated restaurateur Don Roth. As a managing equity partner with Levy Restaurants, he created Blackhawk Lodge and Bistro 110, which, 22 years after its founding, remains one of Chicago's highest-grossing restaurants.
Under the auspices of Joseph Freed and Associates, the Midwest's largest privately-held real estate company, Roth created and executed the strategic restaurant and entertainment plan for Chicago's Block 37. He has brought to the table such respected groups as Union Square Hospitality Group, Lettuce Entertain You, Legal Sea Foods, and Goose Island Brewery.
Prior to joining Freed, Roth served as a hospitality consultant to Friedman Properties, a developer with 52 properties and 32 restaurants in Chicago's River North. In addition to his deep business and operational knowledge, Roth is highly skilled at concept expansion; most recently, he helped bring the innovative French-Asian Red Moon concept to St. Louis. He frequently appears on the Chicago news as an authority on commercial real estate. |
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Tony Bardwell, Operating Partner
Tony Bardwell began working in restaurants at the age of 15 and accepted his first General Manager position at just 24. While studying for a degree in hospitality management and marketing, he served as a bartender and restaurant manager for Nick's Hungry I, a popular casual-dining restaurant in Toledo. He later managed evening banquet operations for The Toledo Club, a private social club with more than $2.5 million in annual sales. Before joining 3Sixty as co-founder and General Manager of La Madia, Bardwell served as an operating partner with Brinker International for 11 years. |  |
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Cathy Barber, Business Manager
A restaurant-industry veteran with more than 25 years' experience, Cathy Barber is highly adept at streamlining operations and maximizing efficiency. The New Jersey native honed her skills at Stouffer Restaurants, Lettuce Entertain You Enterprises, and Brinker International, where she served as a project manager in several divisions, including new-unit construction, culinary, and human resources. |  |
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Molly Symmonds, Assistant to the President
After earning an M.A. in print journalism from Indiana University, Symmonds served as a copywriter at Oxford University Press and as a textbook editor for Anthology, Inc. Before joining 3Sixty, she served as assistant to Chef Grant Achatz of Alinea. Symmonds has contributed articles about food, culinary equipment, and design to ConsumerSearch.com, a division of the New York Times Company, and House and Garden. |  |
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