MIKE DITKA
Born October 18, 1939 in Carnegie, Pennsylvania – Raised in Aliquippa, Pennsylvania
Attended Aliquippa High School and played basketball, baseball, and football
Played football for University of Pittsburgh – Was All-American as a senior in 1960
Ditka played defensive end, linebacker, and tight end in college
The Chicago Bears drafted Ditka in the first round in 1961
Voted NFL rookie of the year in 1961
He was traded to the Philadelphia Eagles in 1967 and played for two years ('67-'68)
Ditka was then traded to the Dallas Cowboys where he played for four years ('68-'72)
Caught 7-yard touchdown pass to help Cowboys win Super Bowl VI
Played 12 seasons in the NFL from 1961-1972
Worked as assistant coach for the Dallas Cowboys from 1973-1981
Won Super Bowl Championship in 1974 with the Dallas Cowboys as an assistant coach
Won Super Bowl Championship in 1985 with the Chicago Bears
Worked as the New Orleans Saints head coach from 1997-2000
Second and only other person to win the Super Bowl as a player, assistant coach, and head coach Inducted into the Pro Football Hall of Fame on July 30, 1988
First Tight End to be inducted into the Hall of Fame tired with 427 career receptions, most ever by a Tight End at that time
Golf is his favorite hobby – which he plays to a six handicap
He is married to Diana and has four children, Mike, Mark, Megan, and Matthew
Quote: "My code-word for success is "ACE": Attitude, Character, and Enthusiasm." Also – "Pain never really bothered me."

TOM KENNY
Executive Chef

Born 1/26/62 in Chicago Illinois to James and Therese Kenny. Attended St. Mary of the Woods Grammar School, Gordon Tech High School (Graduated 1980) and the University of Illinois, Champaign Urbana where he studied finance and played in several jazz and rock bands.

During his college years he worked as a cook in two restaurants. In 1986 he decided to pursue cooking as a career. He landed a line cook position at Spiaggia Restaurant in Chicago and within two years he became Sous Chef. The following year he became the Chef of Spiaggia Private Dining & Conference Center. In 1991 he became Executive Chef at the Main Street Bistro in Racine, Wisconsin where he worked for the Johnson Family, Owners of S.C. Johnson Wax.

In 1995 he returned to Chicago and became Executive Chef of Carlucci Restaurant, Rosemont. He quickly earned rave reviews from Chicago Magazine, The Chicago Sun Times and the New York Times Travel Section. During this time he met Mike Ditka and in 1997 Ditka lured him to his Downtown Chicago Restaurant, where he has worked ever since.

Over the course of his career Tom has appeared on several television programs, including an appearance on NBC's The Today Show, Bill Cosby's Kid's Say the Darndest Things and a live appearance with Julia Child on "Milwaukee's Talking." He has been a spokesperson for the National Pork Producers Council. He has also been involved in many charity events including; United Cerebral Palsy Great Chef's Dinner (co-chair 1998-2002), Meals on Wheels Celebrity Chef Brunch (1997-2002), James Beard Foundation N.Y.C. (1997) and most recently Muhammad Ali's "Hear My Voice" where he was the sole chef for Ali's VIP reception at the Drake Hotel.

In 2001 Tom and Mike Ditka formed their own manufacturing company "Ditka's Real Foods." They manufacture a line of specialty sauces and frozen Pork Chops for retail stores. The sauces are now available in most Chicago grocery stores. Tom and Mike hope to take the products national in the next year or two.

Tom lives in River Forest, Illinois with wife Kimberly, Stepsons Christian and Nicolas and son Samuel.




GEORGE LAFTSIDIS
General Manager

George Laftsidis, a native Chicagoan, began his work in the restaurant industry at Greek Islands Restaurant at the age of seventeen. George worked his way through college as a waiter at various restaurants.
After dabbling in the bike business, George realized that the restaurant industry was his true vocation; at which point he returned to Rush Street to manage Chicago’s well-known Hugo’s Frog Bar. He then moved to Gibson’s Steakhouse, where he catered to locals and celebrities for a number of years. There he enriched his knowledge of food, service, and managing high volume.

In January of 2006, Laftsidis met a couple former Brinker’s honchos, Pat McDonnell of Atria’s and Jeff Shearer of Lost Dunes – two of the partners at Ditka’s. George has joined them in a culture that fosters love, dignity, and respect.

George’s management style is founded on the love of building relationships both with his guests and his staff. He leads by example and enjoys teaching about the industry. Sales and cover counts have grown appreciably under his leadership.

George had majored in history at Loyola University. He and his wife live locally in the West Loop.

LUIS AYALA
Manager

Born October 11, 1972 in Acapulco Mexico. Attended Benito Juarez and LaSalle Language Academy majored in Spanish and French, Lane Technical High School majored in math and science, graduated class of 90 in the top 1 percent of his class. Attended Wright College for general studies and later completed culinary school at the Illinois Institute of Culinary Arts in Chicago.

His entire family has worked in the restaurant business for more than 48 years. His family moved to Chicago from Mexico in 1982. Luis began working at the early age of 15, and not speaking English at the time the back of the house is where he began.

Working for the Nick’s Fishmarket Restaurants of the Harman Nicholas Restaurant Group he began as a dishwasher and prep cook where he spent 14 years working and put himself through school. He excelled in the business moving up the ranks from dishwasher, prep cook to busser, line cook, saucier, sever, bartender and finally managing the very restaurant that he began his restaurant career at. He later managed at the popular Chicago Gold Coast hot spot, Gibson’s Steakhouse where he catered to A-listers, multiple celebrities, and two presidents. In 2005 Luis in partner ship with friends and family opened a small catering business where he went back to cooking and showcased his native Latin cuisine. The restaurant business however called again and a year later he managed the New York based Smith and Wollensky’s Chicago. Two years later at age 36 he now carries 21 years of restaurant hospitality experience and works for one of Chicago’s most popular icons at Mike Ditka’s Restaurant.

JONATHAN COOK
Manager

Jonathan was born October 12, 1977 in Oak Park Il, and was raised in Brookfield IL. Attended Riverside Brookfield High School class of 95. His first job during high school was a stock boy at a local grocery store called Tischlers, After several years he later had the chance to work with the store's in house chef, Terry Lenske. There he began to learn how to cook and attributes much of his love of cooking to chef Terry. After hearing many restaurant stories he found the restaurant business sounded very exciting and later attended bartending school to learn as many aspects of the business as possible. Shortly after Jonathan started as a waiter with J. Alexanders in Oak Brook, IL. There he received very solid training, and after only a few months was offered a training position himself. Soon after he overtook the Training Coordinator position, overseeing a staff of approximately 50 waiters. He lent a hand as an opening trainer at J. Alexanders West Bloomfield, MI location. After 2 years with the company, an opportunity opened up at Carmines Clamhouse, Rosebud's flagship restaurant on Chicago's famous Rush Street. It was there that his skills were polished and level of service was taken up a notch. After seven years of waiting on celebrities, politicians, professional athletes and locals alike, Jonathan decided he was ready for a needed change of venue and shifted his attention to Ditka's “With a reputation of being an excellent place to work I couldn't wait to start at Ditka's.” He was a waiter there for less than a year before being advanced to a management role. Jonathan lent a hand opening Ditka's Oak Brook Terrace location in 2007 and is currently the private dining manager for Ditka's Chicago.

HEATHER SAMPOGNARO
Director of Sales/Private Dining

Born February 22, 1977 in the South Suburbs of Chicago to Richard and Cathy Sampognaro. Attended James Hart Junior High and Homewood Flossmoor High School (Graduated 1995). Following Graduation went to Eastern Illinois in Charleston for her Associates and finished at University of Illinois at Chicago to receive her minor in Psychology and major in Business Communications.

While attending University of Chicago Heather started working as a hostess at Mike Ditka’s Restaurant part time in August of 1997. She was promoted by management within 6 months to be an assistant to all managers learning the business inside and out. She graduated from UIC in 1999 thinking that she was going to have to start looking for a “Real Job” little did she know her real job was right under her nose. After graduation Heather was hired full time as a Sales Representative, working under a Director of Sales booking private Events. In March of 2001, 2 years after that promotion, Mike Ditka himself came to her, sat her in a booth in the restaurant and asked her if she would like to take over the Sales Department completely and run it how he knows she can. In a “Football Break” moment, she said yes, started as Director of Sales for Mike Ditka’s private dining immediately. Since her take over Private Dining Sales have nearly tripled.

Since her job here at Mike Ditka’s she has appeared on Jamie Kennedy’s Experiment as a hostess in their bits filmed in Chicago with Mike Ditka. She has attended and represented Mike Ditka’s sponsored and charitable events including, United Cerebral Palsy Great Chef's Dinners, Muhammad Ali's "Hear My Voice" and Chicago’s Gateway Green Event 3 years in a row.

Heather plans on continuing to grow at Mike Ditka’s Restaurant with hopes of being involved in future establishment along with learning more about growing the Private Dining Industry Business even further. She will celebrate her 10th Anniversary at Mike Ditka’s on August 25th, 2007.