Capogiro, planning an expansion, hires 2 restaurant veterans

Capogiro, the Philadelphia-based gelato chain, has hired two restaurant-industry veterans as it begins a push to become, at once, a leaner operation and well as a larger company.

Stephanie Reitano, who founded the company in 2002 with her husband, John, a psychiatrist, said she has brought in chef David Katz as culinary director and Tom Pittakas as director of operations — two new roles in the company.

She acknowledged business challenges over the last several years, including a fire next to Capofitto — the Italian restaurant and gelateria in Old City — that shut down traffic on Chestnut Street.

"One thing we never, ever do is cut corners with anything we do," she said. "But our stores need love."

She said she has begun talks with investors in a bid to expand.

Katz and Pittakas, she said, would "tighten things up" operationally and expand the non-gelato food offerings at the three Capogiro parlors — in Midtown Village, Rittenhouse, and South Philadelphia.

Katz's last role was culinary director at Honeygrow, the growing stir-fry and salad specialist. He previously was regional sales manager and company chef for Creekstone Farms, an all-natural beef producer, and from 2008 to 2012 owned and operated the restaurant Mémé, near Fitler Square.

Pittakas comes to Capogiro from a comparable role alongside Katz at Honeygrow. He previously was beverage manager for Kevin Sbraga's restaurants.

They're starting at Capofitto, the Reitanos' Italian restaurant at 233 Chestnut St. in Old City, where they're revamping the menu with new chef William Kells (Mémé, URBN, Wokworks).