Our Loves

Our passions, loves, dreams, hobbies, moments, and people that keep us going

Our Friends

We feel very lucky to call the people represented on this page our friends. It is not often that one can take on a monumental task without the help of friends and family, with our project, Restaurant North, we were blessed as both friends and family helped us along the way...



The world renowned photographer who so graciously blessed us with his masterpieces. Stephen is a friend but now also part of our family, thanks to Stephen and Betty. It's hard to imagine that it all started over a glass of Chateau d'Yquem...



johnny steverson

Path Coffee roasts coffee beans sourced from all around the globe in small batches locally in Portchester, New York. Paying attention to the smallest details, Path focuses on clarity of coffee flavor, sweetness and the overall appearance in a coffee cup.


Connor McGinn

McGinn's work sources from his experience in the restaurant and his knowledge of the importance of the farm to table experience. Each piece of work represents his dedication to allow chef's to best showcase their ingredients and food in general in a special and unique fashion.



Scotty Vacarro

Thanks for being a trailblazer for creativity and passion in Westchester. Scotty, the founder and brew master of Captain Lawrence Brewery in Pleasantville New York (10 minutes from North) has been built into our DNA since the beginning. As the only beer ever to be poured on Tap at North, Scotty and his beers are a North staple… “Don’t tell me this town ain’t got no heart…just gotta look around”



Glynwood's mission is to ensure the Hudson Valley is a region defined by food, where farming thrives. We work to advance regenerative agriculture that benefits the natural environment, energizes local economies, enhances human health and strengthens rural communities. 



Chef's Collaborative

Chefs Collaborative is the leading nonprofit network of chefs that’s changing the sustainable food landscape using the power of connections, education and responsible buying decisions. Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies.



Indie Chefs Week


Indie's Chef Week began as an idea but soon transformed into a popular congregation of the nations best, young chefs, all bringing different styles, cultures, and tastes to the table. The week aims to bring together a diverse selections of chefs to cook, collaborate, and inspire one another in Austin, Texas.



Wellness in the Schools

Wellness in the Schools (WITS) strives to stress healthy eating, environmental awareness, and fitness for children in public schools. Through collaboration with schools, teachers, coaches, chefs, as well as parents, WITS plans and implements programs to ensure kids receive healthy food, live in safe environments, and have advantageous opportunities so that they may live and lead good lives.



Share our Strength

 Child hunger within America is a growing problem as one in five children in the nation struggle with it on a daily basis. However, Share Our Strength’s No Kid Hungry campaign is striving to end child hunger by providing children with the healthy and nutritious food they need every single day. In addition to providing children with food, No Kid Hungry raises awareness for child hunger and teaches parents and kids how to cook healthy and economical meals.



Union Square Hospitality Group

A coalition made up of some of NYC's best and most prestigious restaurants, USHG is all about providing the best quality of work for its employees as well as for the customers of its restaurants. The group also aims to give back to the community through service in nation-wide and local hunger relief initiatives such as Share Our Strength, City Harvest, and the Bed-Stuy Campaign Against Hunger, as well as civic organizations and efforts to maintain and beautify our urban environment.




Founded in 2010, ProCIBO (prō/CHEE-bō) is a project management consulting firm specializing in restaurant openings and restaurant finance.  From budgeting and site selection through design and construction and into opening and operating the restaurant, we work every step of the way with chefs, owners, developers and restaurateurs to open their restaurants on time and on budget.  Our mission is to be an unyielding extension of our clients, functioning with their very best interest at heart and upholding the shared standards of excellence in the execution of our mutual goals. 

Whether it’s fine dining or fast casual, the first of its kind or the fifth of many, opening a restaurant is a complex process.  Writing a business plan, forecasting financials, structuring a responsible investment framework and conceptualizing the restaurant are all essential, but harmonizing physical design with financial control while managing a team of architects, designers, engineers and contractors requires fluency in different trade languages specific to restaurants. 

With over 50 years of collective experience in finance, operations, design and construction, we have a vast and versatile repertoire of knowledge to leverage in order to bring our clients’ projects to life.  We take great pride in diligently driving development schedules forward and managing overall workflow – without sacrificing quality – to make sure our clients’ restaurants sing when they open.  Our gauge of success is the level of gratitude and appreciation we feel from our clients and their teams after a successful restaurant opening.  Some of ProCIBO’s recent opening projects include Marta, Alder and North End Grill.  Recent business plan clients include Flex Mussels, SEAMORE’s and The Warwick Hotel.