We Create Amazing Restaurant Experiences

ALEXANDRIA RESTAURANT PARTNERS IS A TEAM OF INDUSTRY VETERANS WITH OVER 100 YEARS OF COMBINED RESTAURANT EXPERIENCE.

Alexandria Restaurant Partners owns, operates, develops, and manages restaurants in Northern Virginia, Georgia, and Florida. Each member of our team brings a proven track record of success and industry knowledge that makes ARP a leader in concept development, culinary innovation, and efficient operations.

We are a growing restaurant company with six restaurants under our control today, with four in our ownership, and two operated under management agreements.  This will grow to 8 stores by the end of 2017, and we plan to open two more restaurant concepts per year until we are ready to expand more rapidly.

We continuously seek talented, driven, and entrepreneurial-minded individuals to join our team. Now is an ideal time to get in on the ground floor of a company that will be growing for years to come!

Contact us to set up a conversation and learn more.

Our Team

mkdf-team-image

David Clapp

Partner

David Clapp is a graduate of the University of Georgia, with a BFCS degree in Hospitality Management 1993. He worked his way through the ranks at Café Tu Tu Tango to become the Vice President of Operations in 1996, helping to grow the brand to six restaurants with $20 million in annual sales. In 2003, Clapp left Café Tu Tu Tango to create and open Dantanna’s in Atlanta’s Buckhead neighborhood. In 2006 he joined forces with long-time friend and colleague Dave Nicholas to create Bottom Line Hospitality (BLH), a management, operations, and development company which eventually became Alexandria Restaurant Partners.

mkdf-team-image

Dave Nicholas

Partner

Dave Nicholas began his restaurant industry career in South Florida and went on to create training schools for aspiring mixologists. In 1992, Nicholas was appointed GM of Café Tu Tu Tango in Coconut Grove, FL, then Regional Manager/Director of New Project Development. In 2000, he took on the role of Director of Operations for Ghirardelli Chocolate Company’s Restaurant and Retail Division. Nicholas ventured into restaurant ownership with Himmarshee Bar & Grill which he owned until 2012. In 2006 he joined forces with long-time friend and colleague David Clapp to create Bottom Line Hospitality.

mkdf-team-image

Scott Shaw

Partner

Scott’s passion for the restaurant industry began with a New York-style hot dog cart in Coconut Grove Florida. He later co-founded Amy’s Ice Creams, became GM/Partner at the Austin Grills, and partner at Café Tu Tu Tango, where he met David Clapp and Dave Nicholas. In 2000, Scott founded Fishbowl, which became the leading marketing and analytics software company for restaurants. In 2009, Scott reunited with long-time friends and colleagues David Clapp and Dave Nicholas to purchase the sole remaining Café Tu Tu Tango. That partnership evolved into Alexandria Restaurant Partners, which Scott joined full-time in early 2016.

mkdf-team-image

Graham Duncan

Corporate Executive Chef

Graham attended Florida Culinary Institute in West Palm Beach, earning his Culinary Arts degree in 1990, and later earned a B.A. in Restaurant & Hospitality Management from the New England Culinary Institute. Upon graduation from FCI, he immediately accepted the position of Junior Sous Chef at the West Palm Beach bistro, Café des Artistes, which started a diverse and vibrant career in the restaurant world. Graham has worked in kitchens in French, Italian-Mediterranean, country French, Pacific Rim, Mexican, American farm-to-table, and a bit of everything in between, at 5-diamond and mom-and-pop restaurants and concepts, Lettuce Entertain You, (LEYE), Founding Farmers, and his own enterprise, Chefxpertise, from Palm Beach to Sag Harbor, and from Atlanta to Washington, D.C.

mkdf-team-image

Sheena Rooke

Director of Systems and Implementation

Sheena began her restaurant management career in Long Beach, CA, working in a variety of front-of- house positions. From 1999 to 2006, she worked at Ghirardelli Chocolate Company, as a general manager in San Francisco, CA, with other assignments in West Palm Beach and Orlando, Florida, before she returned to California as operations planner for the $30 million a year restaurant and retail division. She met Dave Nicholas, then director of operations, and has been working with him ever since, taking on roles as the GM of Virtue Feed & Grain, and then of The Majestic Café, before transitioning to a corporate level role as the Director of Systems and Implementation.