Partners
The Lazy Dog Partners
Dan
President
A native of Chicago, Dan received his first taste of the dining business when he and his family opened a restaurant and bar outside Chicago, which he ran from 1975-78. Dan continued his education in the field by working with Hilton Hotel Corp for the next two years. He then left Chicago in 1980 to serve on the Mimi’s Café management team where he oversaw its daily operations and helped build a company culture that emphasized a "family" atmosphere. After leaving in 2008, Dan joined the Lazy Dog Cafe team where, as president, he is leading the company toward a future of growth and continued success.
Gabe
Vice President of Food & Beverage
Gabriel Caliendo has served as executive chef - principal of Lazy Dog Cafe since he helped found the concept in 2003. His decades of expertise in the culinary field set the stage for developing a menu that has earned critical and popular raves. Caliendo can trace his culinary roots to his days spent at his family’s delicatessens – as a youngster, he began developing his talents as a culinary artisan by weaving buffalo mozzarella from scratch, crushing and curing raw olives, and grinding and stuffing fresh and dry sausage. Gabe worked for his parents’ operation until he was able to attain a work permit, and at 14, began his extensive culinary journey outside the family business.
In 1992, Caliendo joined the team at the Ritz Carlton, and during his ten year tenure there, worked his way up the ranks from serving on the prep line to assuming various chef positions in the garde manger, banquets, and fine dining room. As a member of that distinguished team, he traveled to Europe and worked alongside such wellknown chefs as Paul Bocuse. Caliendo’s educational background includes certifications in advanced culinary arts, catering, and restaurant management from Orange Coast College in Costa Mesa, California. He has also received certification in ice carving from world and national champion Mark Daukus. In addition, Caliendo graduated from a three-year culinary apprenticeship governed by the California Department of Labor, The Ritz Carlton Hotel Company, The American Culinary Federation and Orange Coast College, which resulted in his earning the title of certified culinarian. Shortly after, he also completed his Certified Executive Chef certification.
Chef Gabe continues to contribute his talents and knowledge by serving as a culinary competition judge and penning a regular column for Great Taste Magazine. He is also passionate about gardening heirloom vegetables and producing his own beer, wine and cheese.
Roshan
Vice President of Operations
Another Mimi’s Cafe alum, Roshan Mendis is the current Vice President of Operations and fellow Principal of the Lazy Dog Cafe. Roshan began his career with the Simms family at a young age, working at Mimi’s during his high school years then managing and opening restaurants throughout college. Graduating from California State University at Long Beach in 2002, Roshan earned degrees in both business and operational management which have provided him with a strong knowledge of operations and have allowed him to become an ideal teacher and motivator. Roshan joined Lazy Dog Cafe a year later as one of the founders and has remained an integral part of the team ever since. Now overseeing the opening of new locations as well as cultivating each store’s management team, Roshan’s keen eye for detail and unyielding commitment to quality enable him to uphold service standards in existing locations while working through the market partners to develop strategies for successful expansion.
Steve
CFO
After graduating from Long Beach State in 2003 with a degree in Finance and a minor in Accounting, Steve Price became a welcomed member of the Lazy Dog Café team. He spent his initial five years with the Lazy Dog in operations and aided in creating and developing many of the core operational foundations. In 2008, Steve moved from store operations to the Home Office as the Chief Financial Officer. In his new role, Steve began working with the executive team on future growth plans and increasing restaurant efficiencies.
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