The Team

Joshua Anthony Mesnik

Owner / Operator

The script for Josie and Tony's was written almost two decades ago by an eager Josh who got his start in the restaurant industry waiting tables at Cafe Luxembourg in between auditions in New York City in the 90s. A theatre kid at heart and General Manager by training, Josh brings over two decades years of experience and a flair for the dramatic to his first restaurant concept; a love letter to his grandparents and forever favorite cooks - Josephine and Anthony Aronica

Marcelo Flores

Executive Chef

Chef Marcelo has made his career perfecting a modern take on Italian cuisine, spending 25 years working under Joe Bruno, owner of long-time Sono establishment, Pasta Nostra (which was formerly located in the J&T's space). His intimate knowledge of the kitchen, tremendous talent in crafting unique interpretations of beloved classics, and deep appreciation for his customer puts him at the center of J&T's ambitious goal to become the most sought after dining experience in Fairfield County. Meticulous and high spirited, Marcelo quickly wins the hearts of our guests with his consistently delicious cuisine and infectious smile.
Favorite J&T's dish: Grilled Ribeye Pizzaiola

Francisco Flores

Sous Chef

The man behind the pasta machines, the stirrer of the sauce, and the maker of our incredible homemade sausages, Francisco Flores is an incredibly gifted chef and true artisan. Francisco worked alongside his brother, Chef Marcelo, at Pasta Nostra for 16 years, and brings a diligence and focused dedication in helping to run the kitchen. Not only Is Francisco an integral part of the J&T's back of house but also our favorite person to enjoy a nice glass of Brunello with at the end of a long day.
Favorite J&T's dish: Spicy Linguine with Lobster

James Luchesi

Mixologist

A rapidly rising star in the Connecticut cocktail scene, James has been tasked with building a knock out beverage program behind the J&T’s bar. His elevated taste level and penchant for seeking out hard-to-find and harder-to-pronounce ingredients combines to create magic in a cocktail menu that is balanced equally by modern creations and reimagined classics. We promise he's smiling on the inside.
Favorite J&T's cocktail: Banana Hammock Swizzle

Gene Rigo

Chief of Staff Stuff

Jack of all trades and the reason we turn the lights on everyday (literally), Gene is an invaluable part of the J&T's team. Gene lends his broad abilities to a range of important roles from service to operations to guest experience. A consummate local, Gene is loved by all in his community and approaches his work with a warm demeanor and welcoming personality. You can always count on Gene to bring great energy and even better snacks through the door every day. If you haven't yet met, you'll soon be fast friends as Gene will also be the face of J&T's deli counter opening in early 2024.
Favorite J&T's dish: Beef Braciola

Emily Sackett

Brand & Design Director

A reformed corporate marketer turned interior designer and self-proclaimed caesar salad aficionado, Emily brings equal parts creativity and execution to the J&T's team. Emily has always been fascinated by disruptive hospitality concepts and believes in the magic of marrying a strong point of view with a bold product offering. From sourcing the tile and antique mirror that adorn the bar, to hand sketching the logo, to negotiating the Piano rental, Emily has had her hands in it all. Special shout out to her husband, Nick, who is a master start-up advisor / budgeting wizard / wine junkie and also moonlights as her very handsome assistant.
Favorite J&T's dish: Josie's Lemon Chicken.