President & CEO
Through her humble beginnings at McDonald's while growing up in Florida, Toni has always found a home in the hospitality industry. It's in her blood too- her grandfather is responsible for bringing the first pizza shop to York, PA. She has worked at several well known restaurants, which includes Darden’s Seasons 52. In the late 2000s, she moved back up to York to her family’s roots. Toni solidified her place in the industry when she opened Tutoni's, a farm to table Italian restaurant in York, PA. Since then, she has created O.N.E. Hospitality Group, which includes 8 food and beverage brands across York and Lancaster counties in Pennsylvania.
Tony grew up in York PA in the restaurant industry. His family opened the first pizza shop in York along with a group of other immigrants from Sicily. From there, his folks opened Buona Fortuna restaurant in Hanover where Tony learned the ins and outs of the restaurant business. When he became old enough, Tony joined the United States Air Force and was stationed at Aviano Air Base in northeast Italy from 2003-2006. While there, he sharpened his Italian language (and crazy driving) skills. Upon his return, Tony connected and married Toni Calderonel and they had their son, aptly named Aviano. In 2014, the pair opened Tutoni’s, a farm to table, scratch Italian restaurant in York, PA. Today, Tony serves as the Vice President of ONE Hospitality Group and specializes in facility management and operations.
Dave Clark was born and raised in Upstate New York. After attending college at Indiana University of Pennsylvania and the Culinary Institute of America, Dave worked in Gettysburg, PA as the Executive Chef of The Blue Parrot. He then moved into Philadelphia, PA to pursue his passion for food in the city, where he was able to work for numerous restaurants honing his skills in regional Italian cuisine. Dave gave Executive Sous Chef contributions to the James Beard Award winning restaurant Vetri Osteria, and was able to study the art of fish butchery at Stephen Starr's Morimoto. After he felt he learned a valuable amount of knowledge in Philadelphia’s culinary scene, Dave moved back to Central PA to cultivate the York County food culture. Since then, he has been creating farm to table dishes for Tutoni’s and cultivating all other menus under the O.N.E Hospitality Group umbrella.
Chief marketing officer
Allison was born and raised in York, PA and went on to pursue a career in photography at New York University. She then started The Susquehanna Photographic, a photography business that she owned for 8 years during which she started several local initiatives and grew deep roots in the community. She then moved on to Director of Marketing & Events at Oliver & Co., the retail development wing of Royal Square Development & Construction. She gradually grew as a marketer and developed a knack for brand creation, eventually landing in the hospitality industry, first at Tutoni’s, a farm to table Italian restaurant in Downtown York. In 2016, she started the Taste Test Restaurant Incubator with Toni Calderone and now the two co-own The Cantina and Aviano’s Trattoria. She now serves as the Chief Marketing Officer at O.N.E. Hospitality Group.
Chief financial officer
Heather is a magician with numbers and has over 25 years of financial experience as the bookkeeper and financial consultant for many businesses small and large. But that's not all- Heather also boasts 30 years of experience in the hospitality industry making patrons happy everywhere from Mudhook Brewing to Rockfish Public House and Taste Test.
As if that isn't enough, Heather is a great mom to three and also to everyone she meets. She's known for her caring nature and thoughtfulness.
director of operations
Bryan grew up in Baltimore, MD. After high school, Bryan studied business management and finance at Towson University in Maryland. Since graduating, he has worked within a variety of roles the hospitality industry. Bryan started in back of house service as a sous chef at PF Chang’s in Towson, and then moved on to a Captain at Pabu in the Four Seasons Hotel in Baltimore. It was there that he honed his customer service skills, as well as handling front of house staff. In 2014, Bryan moved to York, PA and worked at Tutoni’s as a General Manager where he helped cultivate their craft cocktail program and ensured that the guest experience at Tutoni’s was the highest quality it could be. Bryan then had the opportunity to utilize his finance skills as a Sales Manager at Apple Automotive in Red Lion PA. After his time at Apple Automotive, Bryan decided to work return to the hospitality industry as ONE’s Chief Operating Officer.
project manager, marketing
Anna grew up in Factoryville, PA and chose to leave her hometown to pursue a degree in secondary education & English at York College of Pennsylvania. In her final year of college, she took a path that allowed her to learn about what other careers she could have with a degree in education. This path led her to an internship during her final semester at college with Taste Test Restaurant Incubator, which then developed into a full time position at O.N.E Hospitality Group as Project Manager in the Marketing Department.
Catering & events director
Mandy is a graduate of the University of Wisconsin, and grew up in Milwaukee. After college, she moved to Tampa where she worked in the Tampa nightlife and restaurant scene, which is where her love for hospitality began. Mandy moved to York in 2015 with her craft cocktail and restaurant experience, and had the opportunity to help grow Tutoni's bar program and develop The King George Club, Tutoni’s underground speakeasy. She took a side step in 2017 to pursue a career in the automotive industry as a Finance Manager, but realized her passion all along was in event planning. In July of 2019, Mandy came back to the Tutoni’s family as Director of Catering & Events for O.N.E. Hospitality Group.
Regional General manager
Jake grew up in Central PA, and currently resides in Harrisburg. Since the age of 14, he has been working in a restaurant in a variety of positions to ensure each venue ran smoothly. He has worked in restaurants from fast food to fine dining with jobs that ranged from back of house staff (line cook, expo) to front of house staff (manager, server, bartender). Over the years, Jake has worked at Cheddar’s, Sawyer’s, Devon Seafood & Steak, the Garlic Poet, amongst others. When Jake isn’t spending his days in O.N.E Hospitality’s restaurants as the Regional General Manager, he is at home with his wife taking care of their rabbits, and going on hikes & camping trips with his family and friends.
Executive sous chef
After growing up in Duncannon, PA, Nick went to the Indiana University of Pennsylvania for college, and after graduating he then attended The Art Institute of Philadelphia. After graduation from The Art Institute of Philadelphia, he moved to Harrisburg and started focusing on his culinary career. Nick has worked in a variety of kitchens doing many different jobs- Home 231, Appalachian Brewing Company, The General Lafayette Inn & Brewery, Bruno’s Italian Restaurant, among others. These jobs have helped him hone the necessary skills required to be the Executive Sous Chef at O.N.E. Hospitality Group.
Bradley has been living in York County his entire life. At the start of his culinary career 13 years ago, Brad saw being a chef as just a job to cover his lifestyle and bills. But, when he started a job in York’s Central Market at Mezzogiorno, he saw what being a driven and passionate chef could really do with food, thus launched his desire for a career in the restaurant industry. Growing up, he was surrounded by fresh produce and his parents fresh farm cooking- this has helped inspire him in his own fresh cooking. Aside from working in York’s Central Market, Brad has worked in miscellaneous catering jobs, a few chain restaurants, KClinger’s Tavern, and was the head chef of Mudhook Brewing Co. All this experience has prepared Brad to be the Head Chef of Catering & Commissary for O.N.E., which has him representing the company’s mission statement, handling bulk food prep for all restaurant locations, and being on site for all catering events.