We believe Old School Hospitality’s ‘secret sauce’ is its people, beginning with its partners, who each contribute expertise to different aspects of the business. Our restaurants are fortunate to attract the industry's best talent, and we give them the training and professional opportunities to succeed. Respect and support of our employees is evident in everything we do; as a result, we enjoy a degree of staff loyalty and tenure that is rare in this high-turnover business.
The patriarch of the Old School family, Paul purchased Quarterdeck from Flanigan’s Enterprises, Inc. in 1986, and he partnered with Flanigan’s for close to a decade, opening and managing a number of Flanigan’s Seafood Bar and Grill franchise and company units. He opened a second Quarterdeck Seafood Bar & Neighborhood Grill on Fort Lauderdale Beach in 1995 and then he soon partnered with Frank Zaffere to open six additional Quarterdecks in Dade, Broward, and Palm Beach Counties from 1997 through 2004. Paul and Frank teamed up to design, create, and open Dive Bar Restaurant in Jupiter, Florida in 2011, Dania Beach Quarterdeck in 2012, Beach Bar @ Newport Pier in 2014, and Good Spirits, which is set to open in early 2017.
Born in Texas, Paul has been in Florida for most of his life. He attended the University of Florida and then went on to graduate from the University of Notre Dame with a B.B.A. in Accounting, and later graduated from the University of Miami School of law. Prior to entering the restaurant business, Paul also worked as a staff accountant with Price Waterhouse in Tampa and later worked as an attorney with Morgan, Lewis, and Bockius in Miami. Paul is also an experienced pilot and is married with five children.
Frank is a long-time business partner and friend of his fellow Notre Dame alumni, Paul Flanigan and Joe Zebrowski. His introduction to the restaurant industry began in 1992 when, within five days of his arrival in South Florida, he was employed as a busboy at the first Quarterdeck. Less than 10 years later, he was named Director of Operations. Under his direction, the Quarterdeck doubled units and sales, and established partnership relationships with three major sports franchises in South Florida: the Miami Dolphins, Florida Panthers and Florida Marlins. Frank was the impetus behind the adoption of sushi into our operations, first as a limited menu item, and then based upon his creation and development of Dive Bar, as a major revenue center. Frank’s restaurant experience includes serving as managing partner of all the Quarterdeck locations, president of Dive Bar, president of Beach Bar @Newport Pier, Lobby Bar LLC, Good Spirits LLC, and Jedi Enterprises LLC.
Frank is also a local radio personality with ESPN 106.3, where he hosts a weekly show concentrating on Mixed Martial Arts. Frank is married with 2 children.
James has worked in the restaurant industry since he was an early teenager, shadowing his father, Paul, and helping out with odds and ends around the Quarterdeck and other local bars and restaurants. He has worked from the proverbial ground floor up and has worked – or at least moonlighted – in every position in the front and back of the house. James’ career with Quarterdeck and in the industry continued through high school, college, and even law school.
A Fort Lauderdale native, James graduated from Florida Atlantic University with a degree in Accounting, and from the Florida State University College of Law. During college and law school, he worked in the federal trial court in Philadelphia, the state appellate and trial courts in Tallahassee, and also in different restaurants and bars in and around the Fort Lauderdale and Tallahassee area. James practiced law for almost four years in Fort Lauderdale at the law firm of Tripp Scott. His practice focused mainly on commercial litigation, bankruptcy and insolvency proceedings.
James lives in downtown Fort Lauderdale and plans to plant his roots in the area even further. His love for the bar and restaurant business, along with his eclectic background, eventually led him back to the hospitality industry and to form Old School Hospitality with Paul, Frank, and Joe. He now handles the day-to-day legal and accounting work for Old School Hospitality and its subsidiary restaurants from our corporate office in Fort Lauderdale.
Before entering the restaurant business, Joe co-founded a very successful computer support company in the mid-1990’s called the Answer Group in North Fort Lauderdale. The Answer Group became one of the leading companies providing consumer-based customer support to technology focused industries. He left that business in 2002 to focus on real estate development and competitive sport fishing. He later went to law school at Nova Southeastern University, and he practiced as an attorney in South Florida before joining Old School.
Joe Zebrowski left his legal career in 2014 to join Old School Hospitality with Paul Flanigan, James Flanigan, and his college roommate, Frank Zaffere. He is currently responsible for the operation of the Beach Bar @ Newport Pier in Sunny Isles and oversees the construction and start-up obligations of Old School’s newest endeavor, “Good Spirits”, in Fort Lauderdale. Joe attended Notre Dame on a baseball scholarship and graduated in 1992 with a business degree. He has two children.
Our Executive Chefs
Chang Jin aka Sushi Mike
Chang Jin, aka, Sushi Mike, joined Quarterdeck in 2011 as a Corporate Executive Chef. Since joining the team, Mike has opened and managed all aspects of the sushi preparation and presentation at Dive Bar, Beach Bar, and the Quarterdeck restaurants.
Sushi Mike was born in Seoul, South Korea, and came to the United States in 1985. He first lived in New York where he began working in sushi restaurants located in Queens and Manhattan. During his tenure in New York, Sushi Mike gained eight years of experience cooking high-end Korean and Japanese cuisine, as well as honing his sushi skills. Mike specializes in the "haro" technique -- filleting fish at the table and serving it fresh to customers.
Sushi Mike moved to South Florida in 1993 to be the creative force behind a family-owned sushi restaurant. The following year, he opened his own restaurant in West Palm Beach and ran it for three years. He has also served as the Head Sushi Chef at Carmine's Ocean Grill from 1997-2010. Mike is happily married to his wife of 20 years and has one daughter.
Before joining Old School Hospitality in January, 2018, New Jersey born Kevin McCarthy had a long and varied career in the food and restaurant industry. Kevin's passion for cooking surfaced in his youth when he was a Boy Scout, replacing franks and beans with planned, multi-course menus and steak and eggs for breakfast. By 19, he was a graduate of the Culinary Institute of America, Hyde Park, where he worked in the meat department of a grocery store and was a member of the Meat Cutters Union. After graduation, Kevin was off to Kansas City where he worked at Plaza III, the top Gilbert/Robinson steakhouse. Subsequently, Gilbert/Robinson chose him to grow the Houlihan's restaurant concept, which evolved from eight local restaurants to 100 stores throughout the U.S. After years of working with many great chefs and restaurateurs - including Dennis Max and Jacques Pepin - in 1988 Kevin opened The Armadillo Café in Davie, Florida. Over the next 20 years, The Armadillo grew from a menu and wine list with 12 items each, to an ever changing menu - using fresh, cutting-edge ingredients and Wine Spectator award winning wine list, making Kevin one of the most notable chefs in the South Florida fine-dining world.
After 20 years, it was time to move on from the Armadillo. After a period of consulting with various companies throughout Florida, Kevin began working at Gulfstream Park Racetrack & Casino as Executive Chef; presiding over 50 chefs and food-service specialists in a sprawling, multi-venue complex which ran the gamut from casual to seafood to the 1200 seat flagship restaurant, Ten Palms. As Corporate Chef of Quarterdeck restaurants, Kevin creates menu items and works to improve current items. He travels our five stores conducting regular tastings to ensure consistency and food quality while interacting directly with the chefs and kitchen managers for their input and expertise.
Kevin brings an all-encompassing background to Quarterdeck and is a perfect fit in our restaurant family.