Chef Owner

Faccia a Faccia is owned & operated by James Beard Award-winning Chef Ken Oringer.

Ken Oringer is the James Beard Award-winning chef and co-founder of JK Food Group. Oringer owns and operates highly acclaimed restaurants around Boston including Italian-style enoteca Coppa [a three-star reviewed restaurant from The Boston Globe and named a “Best New Restaurant” by Esquire], Spanish tapas restaurant Toro, and the global-inspired small plates restaurant and raw bar Little Donkey. In 2022, Oringer opened Faccia a Faccia, a coastal Italian restaurant and his first new concept in six years. Oringer is also partnering with JK Food Group Beverage Director Jodie Battles to open Bar Pallino, a natural wine bar located downstairs from Faccia a Faccia. Prior to starting JK Food Group, Oringer opened Clio in Boston (now called Uni), which was named one of “America’s Best New Restaurants” by Esquire, one of the “Top 50 Restaurants in America” by Gourmet magazine, and continues to be one of the most notable restaurants in Boston. Oringer has received numerous awards and recognition for his work, including garnering the StarChefs Rising Stars Mentor Award in 2010 for his dedication to teaching and inspiring the next generation of chefs. When not working, Oringer enjoys spending time at home with his wife Celine and children Verveine and Luca.

MANAGING PARTNERS

KATY CHIRICHIELLO

Where are you from?
A Cutie small little town in New Hampshire

What year did you start at JK food group, and in what position?

2010 - server at Toro. I'm the dinosaur of the group. 

What is your favorite menu item at Faccia?
Squid ink trottole

What’s your favorite thing to do outside of work?
Spending time with my favorite people, nothing tops it! Also Lakes. Big lake gal. 

Fun Facts:
I wish I could be in charge of lighting everywhere. Passionate about a warm glow, will bring my own lightbulbs anywhere. 

Jodie Battles

Where are you from?
Cape Cod, MA!

What year did you start at JK food group, and in what position?

2013 as the General Manager of Toro

What is your favorite menu item at Faccia?
Squid ink trottole + BP special juice

What’s your favorite thing to do outside of work?
Spend time with my wife chasing around our two crazy little girls somewhere outside on the South Shore

Fun Facts:
I worked in hospitality in Charleston for almost a decade before coming back to New England to work with JKFG.

I have two dogs - moose and Gruner (like the wine ;)) 

Our Team

  • alex o'connor | CHEF DE CUISINE

  • preston davis | general manager

    Where are you from?
    I grew up in Miami but really grew up in NYC when I moved there at 18.

    What year did you start at JK food group, and in what position?

    2022 as the opening General Manager at Faccia

    What is your favorite menu item at Faccia?
    The answer to this changes on a whim but it's between the hanger steak and the tag bolo.  

    What’s your favorite thing to do outside of work?
    I like to go into town and grab a coffee and a croissant and walk around the Fells with my dog Evie and partner Michael.  If we ever venture out it's probably to go to Uni for a bit and a drink.

  • Thomas o'hara | executive sous chef

    Where are you from?
    New Jersey

    What year did you start at JKFG, and in what position?
    I started in 2021 as a line cook at Coppa

    What is your favorite menu item at Faccia?
    Lobster maltagliati

    What’s your favorite thing to do outside of work?
    Snowboarding

  • tersillia valentini | assistant general manager

    Where are you from?
    I was born and raised right here in Boston, growing up in Dorchester and Robxury

    What year did you start at JKFG and in what position?
    I started with JKFG at Faccia Brutta in 2021 as a bartender!

    What is your favorite menu item (food, bev or both) at your location?
    My favorite menu item has always been the Squid Ink Trottole - pasta is life!

    What’ s your favorite thing to do outside of work?
    My favorite thing to do outside of work is to travel to hot sunny beaches and drink frozen Pina Coladas!

    Fun Facts:
    I feel like my journey in this industry has been a unique one and quite the ride - from working as a line cook, to running a food truck/catering company, to bartending in jazz clubs, and more! I wouldn't trade my experience for the world.

  • ALBERTO Lazarte | sous chef

    Where are you from?
    Bolivia

    What year did you start at JKFG, and in what position?
    I started as a line cook at Toro in 2021 and then joined Faccia as a line cook in 2022.

    What is your favorite menu item at Faccia?
    The squid ink trottole is one of my favorites dishes and also the first pasta I made in our training.

    What’s your favorite thing to do outside of work?
    Cooking at home for my family is the best way to spend time on my days off.

  • BRE-ANNE ZEEK | Service manager

    Where are you from?
    I'm originally from Florida but moved around quite a bit.

    What year did you start at JKFG and in what position?
    I started at Faccia/BP as a bartender in 2023.

    What is your favorite menu item at Faccia?
    My favorite menu item currently is the sweet corn risotto and absolutely LOVE the Cane & Kompa on our cocktail menu.

    What's your favorite thing to do outside of work?
    Outside of work I enjoy a lot of live music, cooking for friends and spending time with husband and pups!