Alon Moskovitch

General Manager

Alon Moskovitch comes with over 20 years of New York restaurant experience. Israeli born, Moskovitch always had a passion for the hospitality industry and after serving as a parachute instructor for Israeli IDF forces, he enrolled in Tadmor University, majoring in Hotel and Restaurant Management. After that he completed his degree in Hotel & Restaurant Institutional Management at Johnson & Wales University in Rhode Island.

Immediately upon leaving school, Moskovitch was recruited by the Le Parker Meridien Hotel in New York as the Assistant Food & Beverage Manager. Moskovitch decided to move to the private sector of the hospitality industry when he was given the opportunity to open the acclaimed Payard Patisserie & Bistro as General Manager, later to become Operational Manager. Following his 6 years at Payard, he worked as a consultant for Agata & Valentina.

Following Agata & Valentina Alon took a position as Director of Operations for the Tour de France Restaurant Group, overseeing multiple properties in NYC. Moskovitch oversaw two high-volume 24-hour restaurants, L’Express and French Roast Downtown, where he created and implemented all operational systems, financial systems, the highest level of service, and wine list.

Mr. Moskovitch left the Tour de France Restaurant Group in order to fulfill his dream and open a restaurant of his own. In 2012, Moskovitch opened a small Mediterranean restaurant on the Lower East Side named Mezetto, where he took on an operational and financial manager position.

Two years after Moskovitch opened Mezetto, he started consulting at the famous Artisanal Bistro as Director of Operations. In 2016 he opened Seabird, a seafood comfort-food restaurant, and served as operational and financial manager. Now Mr. Moskovitch has joined the team of Dagon, a Mediterranean restaurant, as the General Manager