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HOURS OF OPERATION
Giuliana & Bill Rancic
Giuliana Rancic is an entertainment journalist, fashion and beauty expert and trusted television personality with over 2.6 million followers on Twitter. She’s been on the red carpet for every mega-event in the entertainment industry and recently co-hosted the Miss USA pageant alongside Bravo’s Andy Cohen in Las Vegas. She is the anchor of E! News and is the co-star of E!’s hugely popular Fashion Police team alongside Joan Rivers.
She is currently a weekly fashion contributor for OK! Magazine and in 2011 launched FabFitFun, a daily newsletter focused on beauty, health and wellness that reaches tens of thousands of readers.
Her debut book, Think Like a Guy, is the first project under her production company GDP Entertainment, Inc. Think Like a Guy is a practical and funny handbook of rules compiled by Giuliana, released in 2006.
In 2012, she created “Fab-U-Wish,” a program to grant fashion, beauty and celebrity-themed wishes to women battling breast cancer. This program is just one aspect of her ongoing mission to help those going through hardships to find happiness and a positive outlook on life.
Born in Naples, Italy, Giuliana first realized her dreams of becoming a television journalist at age seven, after moving to Washington, D.C., with her family. Unable to afford a tutor, she learned English by watching television before enrolling in the public school system.
She received a bachelor’s in journalism from the University of Maryland and a master’s in journalism from American University. Upon graduation, she relocated to Los Angeles to pursue her true passion—entertainment, where she currently resides with her husband, Bill Rancic.
Bill first burst onto the scene when he was chosen as Donald Trump’s right-hand man out of a competitive pool of 250,000 applicants on the first season of The Apprentice. Raised in the suburbs of Chicago, Bill is an example of a true entrepreneur. He founded cigarsaroundtheworld.com after graduating cum laude from Loyola University, now a thriving multimillion dollar national operation.
Today he is one of the world’s most extraordinary, respected, and in demand entrepreneurs. Bill has worked for and been personally mentored by Donald Trump for years and has traveled with Mr. Trump across the US and internationally. He is developing real estate in Chicago, producing and appearing in several television programs and speaking to businesses and organizations on motivational and business topics.
Bill makes regular appearances on numerous programs including Today, The Tonight Show, The View and various CNBC programs to talk to viewers about business and entrepreneurship. A published author, he wrote Beyond The Lemonade Stand to help educate and motivate young people worldwide about the value of money and how to leverage skills, talents and abilities at an early age. All proceeds from the sale of this book have gone to charity. Beyond The Lemonade Stand is the follow up to the New York Times best-selling book, You’re Hired: How To Succeed In Business And Life From The Winner Of The Apprentice, which chronicled Bill’s successful life, experience and proven advice.
Together Giuliana and Bill charm millions of viewers each week on their reality show Giuliana & Bill and published their book I Do, Now What? — a must read for newly married couples, those about to take the plunge, or anyone who wants to know the secrets of everlasting love.
The couple is also partners in a new Chicago-based restaurant, RPM Italian, with restaurateurs RJ, Jerrod and Molly Melman of Lettuce Entertain You Enterprises and acclaimed chef Doug Psaltis.
CHEF PARTNER - RPM ITALIAN, BUB CITY
Having earned three stars from The New York Times and a Michelin star while running the kitchen of New York’s Country restaurant, Doug Psaltis is one of the most accomplished, rising star chefs in America today. He has worked with the world’s most lauded chefs and in some of the country’s most prestigious kitchens. Today, he is part of the nationally renowned Lettuce Entertain You Enterprises (LEYE) and serves as Chef Partner of some of the company’s newest ventures – RPM Italian – in conjunction with celebrity couple Bill and Giuliana Rancic, and RJ, Jerrod and Molly Melman, and Bub City, also in partnership with the Melman siblings.
Psaltis began his culinary career working in his grandfather’s diner at the age of 10 and eventually landed a job at Panama Hatties, one of Long Island’s most acclaimed restaurants. Having gained an affinity for haute cuisine, Psaltis spent many of his days off staging in Manhattan kitchens, eager to learn as much as possible. He caught the attention of Wayne Nish, Chef/Owner of March restaurant, who offered him a full-time position in the mid-1990’s. Psaltis learned a methodical approach to cooking from Nish, who instructed him to think through the composition of a dish before ever putting a pan to fire.
Psaltis next worked with David Bouley to open Bouley Bakery, which earned four-stars from The New York Times in 1999. Psaltis was most influenced by his time in the highly demanding kitchen of Alain Ducasse at the Essex House which earned four-stars from The New York Times in 2000. There, Psaltis learned a philosophy and new approach to cooking that he fully embraced. Ducasse imparted on Psaltis the notion that simplicity and integrity of ingredients comes first in cooking. Ingredients should always shine and the recipes should complement their flavors. Psaltis was singled out by Ducasse and offered the opportunity to study at the Chef’s three-star Michelin restaurant in Monaco, Le Louis XV. When Ducasse opened his next New York restaurant Mix, he chose Psaltis as the Chef de Cuisine. It was the first time an American had been given the position in any Ducasse kitchen.
After Mix, Psaltis was offered an opportunity to help run Thomas Keller’s highly-acclaimed French Laundry in Napa Valley. After just five months, Psaltis realized that he needed to be back home in New York, where he became executive chef of Country restaurant and received a glowing three-star review from The New York Times as well as a Michelin star in each of the years that Psaltis headed the kitchen (2005-2009).
In September 2005, Doubleday Broadway published Psaltis’ memoir The Seasoning of a Chef: My Journey from Diner to Ducasse and Beyond. Written with his twin brother Michael, the book provides an inside look into the restaurant world and relates his journey from his grandfather’s diner to some the country’s most esteemed kitchens.
Doug has been a much sought-after consultant to a number of respected restaurants throughout the country, providing his insight in both the front and back of the house and utilizing his experiences working for some of the nation’s most esteemed restaurants.
In February 2012, Psaltis opened the much-anticipated RPM Italian, presenting a menu that is Italian in spirit and modern in style. The restaurant, located in Chicago’s vibrant River North neighborhood, offers a variety of house made pastas, hot and cold antipasti, signature cichetti or “small bites”, as well as salads, fish and prime steaks.
Shortly thereafter, in December 2012, Psaltis opened country bar and restaurant Bub City, also located in River North, serving up authentic barbeque fare alongside the best of whiskey and country music. Psaltis’ next project is RPM Steak, slated to open in 2013.
Psaltis lives in Chicago with his wife and beloved rescue dog, Fletch, and enjoys dining out and traveling when he’s not busy in the kitchen.
Partner and Divisional Training Manager for HUB 51, Paris Club and RPM Italian in Chicago
Molly Melman is a Partner and Divisional Training Manager for HUB 51, exclusive nightclub SUB 51, Paris Club, indoor/outdoor lounge Studio Paris, RPM Italian and Bub City – all located in Chicago’s River North neighborhood.
Having grown up in the restaurant industry, it wasn’t a far stretch for Molly to get her start at a young age. In high school, she began hosting at Lettuce Entertain You Enterprises (LEYE) original restaurant RJ Grunts in Chicago’s Lincoln Park neighborhood. During summers home from college, Molly continued to work in the family business, including two years of the LEYE internship program, along with hosting at L.Wood’s and serving at RJ Grunts.
Molly received her Bachelors of Arts from The University of Michigan in 2007, double majoring in English and Psychology. After graduating, Molly decided to try something new and moved out east, where she taught kindergarten in the South Bronx. She moved back to Chicago in 2008, as her brothers RJ and Jerrod were opening HUB 51 in River North. Eager to help out at their new venture, Molly began hosting at the restaurant. Enjoying the culture, high energy and quick pace of the restaurant business, Molly soon realized that she loved coming to work every day. She decided to move into a management role at Hub 51.
After a year of managing, Molly decided to combine her teaching skills with her restaurant background. She worked with Lettuce’s Human Resource team to help develop and update the company’s training department. She then moved into the training management role in February 2010 when French restaurant Paris Club opened, just two doors down from HUB 51. Two years later in February 2012, Molly, along with her siblings partnered with TV personalities Bill & Giuliana Rancic to open RPM Italian, a modern Italian restaurant. To close out the year, Molly opened Bub City, a throw-back to another Lettuce restaurant that had originally opened in 1989. Featuring classic barbeque, a raw bar and an extensive American Whiskey list, Bub is already a favorite in the River North neighborhood. Molly looks forward to her team’s next project, Three Dots and a Dash, scheduled to open in 2013.
As Divisional Training Manager, Molly is responsible for interviewing and hiring, as well as administering and facilitating staff training classes and ongoing development.
When not working at the restaurants, Molly enjoys spending time with friends and family, going out to eat, being outside and staying active.
Managing Partner of HUB 51, SUB 51, Paris Club, Studio Paris, RPM Italian, Bub City, Three Dots and a Dash, M Street Kitchen & Stella Rossa Pizza Bar
Jerrod Melman is managing partner of HUB 51, SUB 51, Paris Club, Studio Paris, RPM Italian, Bub City and Three Dots and a Dash – the dining, nightlife and social establishments created by him and his siblings, RJ and Molly, in Chicago’s River North neighborhood, as well as M Street Kitchen and Stella Rossa Pizza Bar in Santa Monica, California.
Jerrod’s earliest memories of working in restaurants began at the young age of 10 as a busboy at the original Maggiano’s. After Maggiano’s, Jerrod took a five-year hiatus from the restaurant business to pursue other interests, namely finishing grade school. During high school and college, he held various roles in a dozen or so Lettuce Entertain You Enterprises (LEYE) restaurants, as well as IN-N-OUT Burger in Arizona, learning the business from the ground up.
The summer before his senior year in college, he participated in the LEYE internship program which solidified his interest in pursuing a restaurant career. After graduating from DePaul University with a bachelor’s degree in communications, Jerrod managed LEYE restaurants Osteria Via Stato and R.J. Grunts and gained valuable experience in New York at B.R. Guests and Union Square Hospitality Group.
Jerrod brings this wealth of restaurant knowledge to each new venture he pursues. In June 2008, along with his brother RJ, he opened HUB 51 and lower-level club SUB 51, offering Chicago’s most coveted neighborhood a unique mixture of dining, nightlife and entertainment. The brothers teamed up with internationally-acclaimed Chef Joho to introduce Paris Club, a casual French restaurant and bar that opened in February 2011. Four months later, the duo opened exclusive indoor/outdoor lounge Studio Paris above the restaurant. In February 2012, Jerrod, RJ, and their sister Molly partnered with celebrity couple Bill and Giuliana Rancic and celebrated chef Doug Psaltis to open RPM Italian, presenting a menu that is Italian in spirit and modern in style.
In December 2012, the Melman siblings, in partnership with chef Psaltis, renowned mixologist Paul McGee and Joe’s Bar founders Ed Warm and Tom DiSanto, opened country bar and restaurant, Bub City. Jerrod and his team’s next project is tiki bar Three Dots and a Dash, slated to open in 2013.
A longtime Chicago resident, Jerrod is an avid supporter of several local philanthropic and community initiatives. He also enjoys playing basketball and softball, going to the movies, and a night out with good friends.
Managing Partner of HUB 51, SUB 51, Paris Club, Studio Paris, RPM Italian, Bub City, Three Dots and a Dash, M Street Kitchen & Stella Rossa Pizza Bar
RJ Melman is managing partner of HUB 51, adjoining nightclub SUB 51, Paris Club, indoor/outdoor nightclub Studio Paris, RPM Italian, Bub City and Three Dots and a Dash – all located in Chicago’s River North neighborhood –and M Street Kitchen and Stella Rossa in Santa Monica, Calif.
With an interest in restaurants dating back to his teenage years, RJ began bussing tables and running food at age 13 at the former Bub City in Chicago. By high school, he was cooking at various Lettuce Entertain You Enterprises (LEYE) restaurants where he further developed his understanding and passion for the restaurant business.
In 2001, RJ received his degree from the University of Kansas with a Bachelor of Arts in Political Science and Communication Studies. Upon graduation, he immediately embarked the next phase of his career – restaurant management. In the past decade, RJ has helped open more than ten LEYE restaurants and has served as the general manager of LEYE’s iconic first restaurant, R.J. Grunts. He has also served as a consultant to a variety of restaurant projects outside of the company.
With his strong background and varied expertise in the restaurant business, RJ, along with his brother Jerrod, opened HUB 51 and lower-level club SUB 51 in June 2008, offering Chicago’s most coveted neighborhood a unique mixture of dining, nightlife and entertainment. In February 2011, with the goal of reintroducing French cuisine to a new generation of diners, the duo teamed up with internationally-acclaimed Chef Joho to create Paris Club – a casual French restaurant and bar – located two doors down from HUB 51. Four months later, the duo opened Studio Paris – an exclusive indoor/outdoor nightclub and lounge above the restaurant. In February 2012, RJ, Jerrod, and their sister Molly, partnered with celebrity couple Bill and Giuliana Rancic and acclaimed chef Doug Psaltis to open RPM Italian, presenting a menu that is Italian in spirit and modern in style.
In December 2012, RJ and his siblings, in partnership with chef Psaltis, acclaimed mixologist Paul McGee and Joe’s Bar founders Ed Warm and Tom DiSanto, opened country bar and restaurant, Bub City. In early 2013, RJ, Jerrod and Molly, alongside Paul McGee, will open tiki bar Three Dots and a Dash.
Residing in Chicago, RJ is active within the Chicago philanthropic and business community and serves on a number of boards and committees.