Ruben Lopez, who helped Turning Stone create the former Rodizio Brazilian-style steakhouse, went on to operate Zabroso, a Latin-influenced restaurant in Oneida.The 3,400 acre resort features luxurious hotel accommodations, a full-service spa, gourmet and casual dining options, celebrity entertainment, five diverse golf courses, an exciting nightclub, and a world-class casino. Doug Clark, former chef at Turning Stone, now works at the recently opened Cider Mill in Taunton, with owner Dan Seeley. The award-winning Turning Stone Casino Resort is nestled in the heart of Central New York.He now oversees Pascale's restaurant properties, which include Pascale Restaurant in Fayetteville, Justin's Tuscan Grill in East Syracuse, Drumlins Italian Bistro in DeWitt and the Pascale Bake House in Fayetteville. Michel DiGiorgio sandwiched a stint as Turning Stone's executive chef with positions at the Pascale restaurant companies.Stewart will take the same role at TRiNiQ.
