Creating a relaxing, interactive, and delicious dining experience is one of Picasso Restaurant Groups top priorities. Below are some of the talented individuals that help us to achieve this goal.
Gerald T. Attee
Gerald graduated from General Motors Institute in 1962 with a Bachelor's in Mechanical Engineering. He then worked for Cadillac for 34 years before retiring in 1992.
Gerald, along with his wife Nihad, started Breaktime Deli in 1989 at Domino Farms. His brilliance in engineering and math might not make him the best chef, but it has been essential in the development of company systems and growth.
What does Gerald like most about the restaurant business? "He loves to see people enjoying good food."
Allen A. Attee
Vice President, PRG
Allen graduated from The University of Michigan where he earned his Bachelor's Degree in Economics with a minor in Finance. After graduation, Allen decided to immerse himself in the restaurant business and hasn't looked back since.
Today, Allen oversees the finances of the company as well as spearheading business growth and development. But don’t think he forgot his roots; often enough you will see him behind the lines making sandwiches and chatting with customers.
Allen also sits on the Board of Trustees for the Farmington Foundation for Youth Assistance, a group dedicated to helping underprivileged children in the Metro-Detroit area.
Allen plays quite a bit of hockey, but he also enjoys more thoughtful hobbies like painting. Although his golf skills are below par, he plays once a week hoping one day he will "find his swing" so he can enjoy the game when he retires.
Michael J. Attee
Vice President, PRG
Michael attended college at Arizona State where he earned his associates degree. After working and schooling in the hot desert, he decided to return back to greener pastures of Michigan. Michael rejoined the family business 2001 and was instrumental in landing our first major contract with the Domino Farm Office Park.
Today, Michael oversees the day-to-day operations of all locations. His knowledge of our systems and his knack for motivating and inspiring staff members is the oil that keeps our engine running so smoothly.
When he is not working he is probably playing ice hockey or on the links playing golf.
Nihad began her career as a hairstylist for Glemby International. After 10 years of dedicated service, she decided to branch out on her own opening three successful hair salons. Coming from a family of great cooks, Nihad decided to sell the salons and start a deli business with her husband at Domino Farms.
Nihad is responsible for many of the delicious recipes and timeless classics that are still on our menus today. Her expertise in the kitchen and home style cooking is why we are where we are today.
Nihad really enjoys watching the family business grow and still can’t believe all of this started from a 500 square foot deli. When time permits, Nihad enjoys gardening, walking, and new adventures.
Erica L. Charboneau
Chief Administrator, CHRS
In 2010, Erica began with PRG as a sandwich artist. Through her hard work, dedication, intelligence, and knack for problem solving, she soon found herself in the front office.
Erica is now in charge of coordinating catering events as well as many of the day-to-day financial operations of the company.
In her free time Erica likes to bowl... and has had one perfect game. She does not watch much TV, but when she does it is sports, the Discovery, Science, or History Channels. Erica is also always first in line to the premier of any and all Batman movies.
Vice President of Operations
Nina Brinker joined Picasso Restaurant Group with over 18 years of food service experience. She brings innovation from a wide range of food service formats.
Nina’s vision for PRG is to bring it to the forefront of industry excellence by listening and understanding guests’ needs and trends. Her goal is to not just introduce new food to guests but creating an experience that they will truly enjoy.
Nina’s management style promotes an environment where associates are empowered to make decisions, ensuring that guest needs come first. She believes that the best associates are the result of continuous personal mentorship, training and professional development. Team pride and associate loyalty is the key to successfully supporting PRG leaders. She believes that each and every associate has an important role and should be encouraged to do their best for our customers every day.
Nina started her food service career with an Ann Arbor local family sandwich shop that had just started to grow and is now worldly recognized. Nina has been a part of all facets of Management in the food industry in Michigan, including exclusive country clubs, major hotels, corporate food services and premier restaurants. She continues to uphold her professionalism with her team, clients and community.
Ben Goebel is a Michigan native whose passion for cooking began when he was a young boy. Chef Ben was part of the ACF Apprenticeship Program at Oakland Community College where he became a two-time National Ice Carving Collegiate Champion. He currently heads up the culinary team throughout all of PRG’s University of Michigan Health Systems operations. He continues to carve and cook competitively and has dozens of medals and ribbons hanging in his Picasso Restaurant Group office. His home life consists of a loving family, a daughter that keeps him on his toes and an extensive herb & vegetable garden.
Dak Zorn was part of the apprenticeship program at Oakland Community College. His relationship with food began as a child when he began working in his family grocery store. Chef Dak has extensively trained in Macrobiotic and Holistic cooking techniques. His passion for Asian flavors can be found throughout many of his dishes. Chef Dak is currently the head chef at one of Picasso’s largest accounts – The University of Michigan Dearborn. When not in a kitchen, Dak enjoys spending time with his family and kids in the comfort of the great outdoors.
Scott Carey attended school at Pennsylvania Culinary Institute. He became sous chef at Barton Hills Country Club and then went back to culinary school at Schoolcraft College where he received a specialized degree in French cuisine. Scott also had the distinguished honor of being awarded The Brigade Student of the Year Award. Scott has done some extensive traveling, working his way through the ranks and now ultimately returning home to Michigan to become part of the Executive Chef team for Picasso. Chef Scott currently oversees operations at the Dominos Farms Office Park. Chef Scott spends his home life with his loving wife and two furry-four-legged children.