How Cordero Hospitality Group continues to surprise and delight D.C. diners
From the Bronx to Building a Restaurant Empire
Led by veteran restaurateur Mike Cordero, Cordero Hospitality Group has become one of the Washington, D.C., and northern Virginia region’s most recognizable independent restaurant groups, blending high-energy concepts with theatrical dining experiences and old-school hospitality. Over a 40-year career, Cordero has evolved from a teenage pizza shop worker in the Bronx to the operator of multiple concepts spanning Italian restaurants, bars and nightlife-driven dining destinations.
Born and raised two blocks from Yankee Stadium, Cordero entered the restaurant business at a young age. “I started in the pizza business when I was 13 years old,” he says. “I owned my first restaurant when I was 20.” Over time, he built a sizable restaurant company that eventually grew to 42 locations before being sold to Sbarro.
Today, Cordero Hospitality Group operates several concepts throughout the region, including Don Tito, the group’s original concept that opened in 2014, as well as Rockwood (2018), Big Tony’s Pizza (2021) and Taco Rock (2023). In March 2024, Cordero returned to his Italian culinary roots with Carbonara Old School Italian & Wine Bar, an over-the-top dining concept that quickly became one of the area’s toughest reservations. He plans to continue expanding that direction with a second Carbonara location, expected to open in 2026.Today, Cordero Hospitality Group operates several concepts throughout the region, including Don Tito, the group’s original concept that opened in 2014, as well as Rockwood (2018), Big Tony’s Pizza (2021) and Taco Rock (2023).
Carbonara Brings Cordero Back to His Culinary Roots
One of the D.C. Area's Toughest Reservations
In March 2024, Cordero returned to his Italian culinary roots with Carbonara Old School Italian & Wine Bar, an over-the-top dining concept that quickly became one of the area’s toughest reservations. He plans to continue expanding that direction with a second Carbonara location, expected to open in 2026.
“We were named a Top 25 new restaurant in the country…that put us back on the map really quick,” Cordero says of Carbonara. “Right now, we’re two months out on reservations – it’s kind of the hot spot in the D.C. area.”
Creating an Experience Guests Can't Get Anywhere Else
Turning Dinner Into Entertainment
At Carbonara, dining is intentionally designed as entertainment. “Our whole menu is like a total entertainment – we’re flaming stuff at the table,” he says. Guests watch servers build tiramisu tableside, dust desserts with cocoa powder to resemble falling snow and flambé steaks and pasta directly in front of them. “We built the whole tiramisu at your table – people just love that entertainment,” Cordero says. “It’s like a whole showcase.”
The Viral Moments Driving Attention
One of the restaurant’s signature presentations involves pasta tossed inside a flaming Parmesan wheel. “We cook the pasta in the kitchen, then hand it off to the ‘wheel guy,’” Cordero says. “He flambés the Parmesan wheel with a little bourbon to soften the cheese. Then he throws the pasta in there and makes it right in front of you.”
Another viral favorite is a steak presentation served smoking inside a briefcase before being branded, salted and flambéed tableside. “The thing went viral – we have videos with 30 million views,” he says. “We want to sell a steak, but I’m not a steakhouse – so we created an experience around it.”
Despite the entertainment, Cordero insists hospitality remains the real foundation of the business. “We are very, very particular on hospitality,” he says. “You can have great hospitality and mediocre food – people will still come back.”
Staff members are trained to recognize guests by name, remember drinks and create personalized experiences. “They chose us that night – we bring our A-game every day,” Cordero says. “We take that very, very seriously.”
Why Hospitality Still Matters Most
Investing in Employees for the Long Term
That philosophy extends internally as well. “I’m not the guy that’s penny-pinching on payroll,” Cordero says. “If I can train someone and make them better, I’ll invest the time and money so they don’t leave.” Some employees have stayed with him for more than 30 years. “They invested in me, and I invested in them. We offer opportunities – profit-sharing, moving up – not a lot of restaurants do that.”
Looking Ahead While Navigating Industry Change
Cordero acknowledges the hospitality industry has changed dramatically in recent years, especially following the pandemic. “Some of the best managers left – they got a taste of weekends off,” he says. “The ones who left were the ones with families – I don’t blame them. But I think the industry is coming back.”
For Cordero, Carbonara also marked a personal return to his culinary roots after years focused on growth and operations. “Everybody forgot about me as a chef,” he says. “Carbonara brought me back as a chef.”
Read More & Podcast Embed
These quotes were pulled from Cordero’s conversation with Eric Cacciatore, host of the Restaurant Unstoppable podcast. To learn more about Cordero Hospitality Group’s restaurants and to listen to the full conversation, click the play button below.
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