Restaurateur and co-owner Hicham Azhari has introduced hotspots Little Alley Steak, 1920 Tavern and Salt Factory Pub to historic Roswell, Ga., building the area into a gastronomical mecca.
Originally from Morocco, Azhari made his way to the United States in 1997, and while studying computer information systems at Georgia Tech, he first joined the restaurant industry. Azhari’s tenure in the kitchen became his inspiration, and he soon began the journey that would develop his passion for good food. Influenced by four years at Atlanta’s renowned Brasserie Le Coze and time at Atlantic Seafood Company, Azhari was motivated to bring his own culinary visions to life with Salt in 2008, Little Alley Steak in 2012, 1920 Tavern in May 2013, Salt Factory Alpharetta in 2013 and FIX Pizzeria which opened in 2014.
Fikret Kovac (Fix)
Restaurateur and co-owner Fikret Kovac has helped shape the landscape of the Atlanta-area dining scene with hotspots Little Alley Steak, 1920 Tavern and Salt Factory Pub.
Kovac made his way to the United States in 1993, after war broke out in his native Bosnia. Using his previous experience in the hospitality industry in Bosnia, he was able to work in some of the Atlanta-area’s top restaurants including the original Little Alley Tapas with future partner Hicham Azhari. With an entrepreneurial spirit and a passion for food and dining, Kovac and Azhari were able to open four successful restaurants under F&H Food Trading Group. Named after Kovac, they debuted their fifth concept, FIX Pizzeria in the fall of 2014.
Tony Manns Jr.
Executive Chef – Little Alley Steak
Tony Manns Jr., joined F&H Food Trading Group in 2011 as sous chef at Little Alley Steak. After exhibiting his prowess in the kitchen, Manns was elevated to executive chef, bringing a heightened level of flavor, creativity and heart to every dish he touches.
An Atlanta native, Manns possessed a passion for cooking since he was a young boy. He grew up acting as sous chef to his mother, grandmother and stepmother in the family kitchen. After graduating with an associate’s degree from Le Cordon Bleu, Manns began his journey in Atlanta’s culinary scene with tenure at top restaurants including C&S Seafood and Oyster Bar in Vinings and Veni Vidi Vici in midtown.
Tony currently resides in Atlanta with his family. When he is not in the kitchen at Little Alley Steak you can find him spending time with his family and attending his son’s many extracurricular activities.
Chef de Cuisine – Little Alley Steak
Hospitality industry veteran Reuben Rodriguez brings more than fourteen years of experience at culinary hotspots in Chicago and Atlanta to his position as chef de cuisine at F&H Food Trading Group’s Little Alley Steak.
Rodriguez relocated from Mexico in 1996 and put his passion for the culinary industry to the test taking a job as chef de cuisine at Chicago steakhouse Blue Plate in 1999. Upon arrival in Atlanta in 2008, Rodriguez became chef de cuisine at Salt Factory Pub, where he played a vital role in creating imaginative twists on classic comfort foods until his advancement to chef de cuisine at Little Alley Steak in 2012.
Chef Rodriguez has created a name for himself in the culinary community for his creativity and passion consistency. He currently lives in Roswell, Ga., with his wife and daughter and enjoys playing soccer when he isn’t in the kitchen.
Executive Chef – Salt Factory Pub Alpharetta
F&H Food Trading Group’s newest outpost Salt Factory Pub Alpharetta’s executive chef Raja Warfield utilizes his vast culinary experience to create memorable dishes at the popular eatery.
The Austin, Texas, native’s love for cooking began at a young age he began cooking for his family. He began his 17-year career as a dishwasher and cooking way up to an executive chef position with F&H. Warfield sharpened his knives at renowned Buckhead Life Group restaurant, Kyma, under his mentor, Pano Karatossos, who expanded his culinary education as well as taught him the need for crafting consistently excellent product.
Chef Warfield’s fascination with computers and love of technology has allowed for the development of his front of house experience and knowledge of POS systems, including the one he built himself. He currently resides in Canton, Ga., where, in his leisure time he enjoys gathering friends and family for dinner parties.
Mark A. Zanders
Executive Chef – Salt Factory Pub Roswell
Salt Factory Pub Roswell’s executive chef Mark A. Zanders, known fondly as Moe, was a talented chef and friend whose presence both in and out of the kitchen will be greatly missed.
With more than 25 years in the restaurant industry, chef Zanders’ resume is marked with stints at popular restaurants Houston’s, The Cheesecake Factory and Fresh 2 Order. Throughout his career he was able to master skills as a corporate trainer, perform front of house duties as well as create masterpieces in the kitchen.
Chef Zanders was able to advance in his field because of his professionalism and creativity in the kitchen. His attitude was focused on improvement and advancement, and he brought that spirit to the kitchen at Salt Factory Pub.