With over 30 years restaurant experience, Kris started working in a pizzeria in South Blooming Grove at 13 years old.  From then on, he worked for two top NYC Steakhouses with the Smith and Wollensky Group, Cite and Maloney, and Porcelli from his late teens until early 20s.

In 2001, he graduated from the Culinary Institute of America, where Kris became the sous chef at Catherine’s in Goshen, NY.  Later, he took his first Chef position at Bodles Opera House in Chester, NY, where he opened Maggie’s in the alley.  Kris also helped open Beth Carrie’s Restaurant & Wine Bar in Rockland County.

In 2006, Kris opened Randone’s Pizzeria, where he successfully ran until he sold the business in 2017.  During that time he owned the Bulls Head Inn in Campbell Hall.

After many years working, opening, operating, and owning his own establishments, he realized the biggest thing missing in the industry was time and good help.  In 2019, Kris had an opportunity to start a small business venture by purchasing and delivering out of Restaurant Depot in Newburgh, NY.  What started as a small side business, has led to years of success. Kris & Ante started with one van and expanded to six refrigerated box trucks, partnering out of Newburgh, Brewster, and Rockland County Restaurant Depots.  They’ve established a clientele with some of the busiest establishments in New York, New Jersey, and Connecticut. 

Together, they have gathered a team of prior food industry workers who pride themselves on picking and delivering the best quality, to ensure customer satisfaction.

At age 15, Ante started working as a dishwasher/ prep cook at Loughran's Irish Pub in Salisbury Mills.  From there, he went to Randone’s Pizzeria as a pizza chef for 3 years.  Shortly after taking a hiatus from the cooking industry, Ante resumed working at Randone's pizzeria in their new location in Newburgh, NY, where he met Kris and was taught how to cook. 

Kris recommended that he apply to the Culinary Institute of America, where Ante graduated with a degree in Culinary Arts.  At this time, Ante continued to work for Kris at Randone’s and Bulls Head Inn.

After a couple years, Ante landed a line-cook position at Quality Meats Steak House in NYC, where he quickly became a sous chef.  He held that position for an additional two years until he moved to Connecticut, joining The B, a small Burger and Bourbon Bar. 

Ante continued his journey working as a travel sous chef bouncing between Stamford, Fairfield, Milford and New Haven.  After that, Ante was introduced to an owner of a high-end Bed & Breakfast in Lenox, Massachusetts, where he prepared breakfast, lunch and dinner for the restaurant and in-house guests.

Two years later, Ante moved back to New York where he reconnected with Kris at Brother Bruno’s in Washingtonville, NY.

Once the pandemic hit, Ante stepped out of the kitchen and joined forces with Kris in his new business Restaurant Runners.