Our Team

The Mangia team is made up of some of the most talented professionals in their respective fields. What unites us is a profound respect for rustic, beautifully prepared food and an unwavering passion for offering our guests superlative
(yet approachable) customer service.

Sasha Muniak


Early on Sasha observed that at lunchtime, professionals working in Midtown had a very limited choice in terms of dining options: either a fancy restaurant or a coffee shop/diner. In between these two extremes, Sasha envisioned an appealing, well-priced alternative whereby guests could enjoy simple, rustic Italian fare (sandwiches, salads and pastries initially) made with high-quality ingredients. A place where craftsmen baked all night to offer a cornucopia of the freshest, flakiest “hot from the oven” breakfast items; where a small, passionate culinary team arrived before dawn to meticulously prep food in time for the lunch rush. While this approach to food did still thrive in ethnic enclaves in Little Italy and the outer boroughs, it had never been experienced by Midtown denizens. The first-ever Mangia thus opened in 1981 on 56th Street to great acclaim — and the rest is history!

Born in Poland, Sasha spent years studying violin at Cracow’s premier music conservatory. He emigrated to the US with dreams of pursuing his career as a violinist, but his other lifelong passion — delicious, straightforward food — swiftly took precedence. His priority at Mangia, from day one, has been to please his guests by offering a high-quality meal at a fair price. Ever the perfectionist, Sasha wants every meal to be the best. To achieve this objective, he hired a full-time chef and pastry chef — a revolutionary move at the time for this tier of eatery. Hardly a folly, this unique strategy enabled him the rare luxury of both being a successful restaurateur and home for dinner each evening with his family.

Over the years Sasha grew the Mangia brand to several locations in Manhattan as well as launched concepts in Seoul and Istanbul, which were adapted to local tastes and cultures. Back in New York, his entrepreneurial drive culminated in the creation of two bustling Italian restaurants, Gusto Ristorante e Bar Americano and Centro Vinoteca (both in the West Village), which received broad praise from critics such as New York Magazine’s Adam Platt.

Sasha’s commitment to his craft and unquenchable desire to raise the bar on all aspects of the Mangia experience continues to this day. Mangia is his “baby,” and he and his team are focused on making the brand unequivocally relevant and up-to-date, but without sacrificing the core values that have made Mangia a 35-year New York success story. He is the ultimate perfectionist, focused on ensuring that each guest’s experience is consistent

In his down time Sasha loves to travel, to explore food markets all over the world and to experience new restaurants and cuisines. He’s also a fitness aficionado who particularly enjoys CrossFit training.

Olivia Muniak

Marketing & Brand Manager

Olivia most recently joined Mangia in 2015 to spearhead its blog and social media efforts, with her role swiftly expanding to encompass all aspects of Mangia’s marketing and branding. A graduate of Academy of Art University in San Francisco with a BA Cum Laude in Fine Arts, Olivia has been a key player in Mangia’s storied journey since age 8 when she became an accomplished baker (taking lessons from Mangia’s pastry chef), and scooped ice cream in front of our 57th Street location in summertime.

Prior to Mangia, she had pursued a career largely in the fashion industry. During college, she interned at a luxury footwear company, then developed a following as a stylist for high-profile brands such as Benefit Cosmetics and Levi’s. In New York, Olivia transitioned into footwear sales at a showroom managing Aquazzura, Freda Salvador and Fratelli Rossetti.

Her burgeoning interest in digital content and design led her to create three fashion and culinary blogs, one of which continues to this day — Tearsheets From — and boasts a loyal and vibrant following. Toggling between Brooklyn and LA, Olivia is a true bi-coastal denizen who loves to cook, perfect the art of entertaining at home and is currently in the final throes of finishing her Master of Arts at University of Santa Monica.

Chloé Muniak

Art & Style Manager

Chloé brings a multicultural sensibility to her role as Mangia’s Art & Style Manager. Chloé is a graduate of Parsons School of Design in Paris, where she spent many years soaking in the latest design trends in the “City of Lights” and apprenticing at Public Image PR, a top fashion and lifestyle firm. She joined Mangia in 2006, where her mission has been to elevate all aspects of the brand’s (and its affiliates’) overall aesthetic — including packaging, in-store displays, holiday decorations, menu/uniform/floral design, lighting and music, among others — all in a quest to exude a modern, stylish yet welcoming atmosphere. It goes without saying that largely thanks to her efforts, Mangia has been dubbed the “Armani of food.”

Fluent in French, Chloé is a proud francophile who in her spare time loves to cook and browse NYC’s outdoor markets for fresh food and flowers.

Elena Consta

Sales & Events Manager

Elena is a sales/business development and event planning professional who has successfully executed strategies on behalf of clients on four continents. Notably she has forged partnerships with world-class brands such as L’Oreal, Ferrari, Dom Perignon Chopard and Ritz Carlton, as well as a handful of upscale international restaurant groups.

Elena holds several degrees from universities across Europe, most recently a Professional Postgraduate Diploma in Strategic Marketing from London’s Chartered Institute of Marketing. Elena’s facility working with all different types of clients in fast-paced environments stems from stints at companies and governmental agencies in Athens, London and Montreal. She hails from Thessaloniki in Greece, and speaks Greek, English and Spanish fluently (and is proficient in three other languages).

When not circling the globe or enticing prospective clients to the delights of Mangia Catering, Elena enjoys discovering new restaurants and immersing herself in non-fiction, historical novels or films which she finds particularly inspiring and educational.

Sally Chironis

Chief Financial Officer

Sally’s journey to Mangia began half a world away in the Philippines, where she was born. After being graduated at 18 years old with a BS in Accounting from Laguna College in San Pablo, she arrived in New York City — with limited funds and a tenuous grasp of English — to pursue her career abroad and help her family back home.

After several odd jobs, she made her entree into the hospitality industry as Payroll Bookkeeper at the fabled Russian Tea Room, where she rose to Assistant Comptroller and Office Manager during her tenure. She then scaled even further up the culinary food chain by joining Le Bernardin, where during her 10 years of service she was promoted to Corporate Comptroller and General Manager. Sally was integral in the opening of brand extension Brasserie Le Coze in Atlanta and Miami, and was largely responsible for opening the NYC flagship’s successful private room.

Her life-long dream of owning a restaurant came to fruition in 2009 when she opened La Silhouette Restaurant in Manhattan’s Hell’s Kitchen. Showcasing an intriguing mix of French and American cuisine and nestled in a cosy townhouse, the restaurant received accolades from The New York Times, Gail Greene, Trip Advisor and was the recipient of a “Diner’s Choice” award on Open Table.

Sally can best be described as a force of nature whose inclination is to never lay still and to constantly make things better. She practices this philosophy at work and in her free time, where she is avid exercise adherent (both cardio and free weights). Sally lives on Long Island with her husband and two children, and in true Filipino form, loves spending time at the beach.

Greg Deligdisch

Chief Marketing Officer

Greg is a marketing, branding and corporate communications specialist creating, building and evolving upscale restaurants, wine & spirits, specialty foods, health/nutrition and CPG brands.

After launching his career in account management at blue-chip advertising agencies such as Ogilvy and NW Ayer, Greg spent nine years at SOPEXA USA/Food and Wines from France, first as VP, Marketing & Director of Client Services, then as Managing Director of US operations overseeing a team of 25 specialists nationwide. He then segued client-side into CMO roles at a handful of America’s foremost restaurant groups (Patina Restaurant Group, Rouge Tomate Group and Estiatorio Milos Group), where he spearheaded a number of high-profile restaurant launches. At Rouge Tomate, in addition to his responsibilities at the eponymous Michelin-starred flagship restaurant, he spent four years closely collaborating with its founder to create SPE Certified, a revolutionary brand intended to change the way America eats by providing an independent, scientifically-grounded standard for food eaten outside the home.

Greg was born in Paris and raised in Brussels, Rome and Connecticut, and speaks three languages fluently. He was graduated Cum Laude with a BA in Political Science from Columbia, and studied at Sciences Po in Paris. On weekends, Greg can be found in the Hudson Valley scouring farmers’ markets, gardening and cooking.