Elie Khoury – President & CEO
Elie founded the KFK Group in 1996, and has spearheaded numerous successful development and construction projects since that time. Prior to forming KFK Group, Mr. Khoury was the President of a regional Mexican restaurant chain “Cucos” which became a publicly traded company in the mid 1980’s and grew from a single restaurant in the New Orleans area to over 40 restaurants operating in several states. Mr. Khoury’s comprehensive knowledge of finance, real estate, construction, hospitality and restaurants established the foundation for KFK Group and its affiliate – Southeast Restaurant Group (SRG) which owns and operates twenty five full service restaurants in seven states.
Elie is a member of the TGI Friday’s executive concept advisory council, the Blue Ribbon Commission for post-Katrina school rebuilding, and is involved with various charitable organizations such as St. Jude Children’s Hospital, the St. Bernard Project, and Covenant House.
Lee Cuicchi – VP – Development & Asset Management
Lee is a native of New Orleans, LA and prior to joining KFK in 2008, Lee spent the previous eight years as an executive level manager in resorts and hotels including Hilton, DoubleTree, Westin, and Renaissance branded properties. Lee’s responsibilities with KFK include asset management and operations oversight for KFK’s multi-family residential and hotel assets. Lee also assists with KFK’s real estate acquisition and development activities, leading the company’s project management responsibilities post acquisition.
Pete Lewis – VP – Administration & Operations Support
Pete joined Southeast Restaurant Group (SRG) upon inception in 1999, opening and operating the Chevys restaurant locations in the New Orleans area until 2011, at which time the Chevys restaurants were converted to TGI Fridays. Pete possesses extensive experience in restaurant day to day operations, finance, design, construction, marketing, human resources and information technology. Prior to joining KFK/SRG, Mr. Lewis worked with Mr. Khoury as a regional manager with Cucos Mexican restaurants from 1988 until 1999.
John Lush – VP – Restaurant Operations
John joined Southeast Restaurant Group (SRG) in 2014, he is a native of Louisiana where he attended Nicholls State in Thibodaux. He has worked in restaurant operations for over 20 years, and believes in developing strong teams. John’s experience includes serving as Director of Operations for Apple South throughout Tennessee, Senior VP of Operations for Logan’s Roadhouse and COO of Diverse Concepts, where he managed and developed several casual dining brands. John’s most recent position was as President of Santa Fe Cattle Company Restaurants in Louisiana.