DORJAN PUKA
CEO
Born and raised in Albania, Dorjan Puka moved to Connecticut in 1998 seeking new experiences and opportunities. Leveraging his culinary talent and strong work ethic, Puka worked his way up in various kitchens in the region including Vito’s by the Park, Max’s Oyster Bar and Max’s Tavern in Springfield, Massachusetts.
In December of 2010, Puka opened his first solo venture, Treva Restaurant & Bar, an Italian concept in West Hartford. The restaurant was unlike anything in the area and garnered great reviews from The Hartford Courant, Connecticut Magazine and The New York Times. This success was mirrored with his second West Hartford restaurant Àvert Brasserie, which opened three years later in 2013. That same year, Hartford Magazine named Puka one of the top 10 chefs in the region. In November of 2014, Puka opened Artisanal Burger Company in Manchester. Once again, Puka was praised by media and locals alike, this time for his take on America’s beloved hamburger.
Puka’s culinary passion extends beyond the restaurants. He is actively involved with Growing Great Schools, a non-profit community-based organization that helps create healthier schools. When not in his restaurants, Chef Dorjan enjoys traveling with his wife and his two sons.
SCOTT MILLER
COO
Scott Miller is the Chief Operating Officer and Partner of DORO Restaurant Group, A veteran chef, restaurateur, and industry advocate, Scott brings more than 25 years of culinary, operational, and strategic leadership to a portfolio of thriving restaurants known for exceptional hospitality, community engagement, and culinary innovation.
Scott's journey into the hospitality world began in an unlikely place: a dish room in New Haven. Raised in Woodbridge, CT, and unsure of his path after high school, Scott took a job in a local kitchen. A simple word of encouragement from an owner—“great job this week”—ignited a passion that would shape the rest of his life. That moment of recognition inspired a lifelong commitment to the restaurant industry, launching a career built on excellence, empathy, and purpose.
Building the Foundation: Education & Early Career
Scott pursued a rare dual education, attending Southern Connecticut State University while also completing a Degree in Culinary Arts from the Connecticut Culinary Institute. This strategic pairing equipped him with both creative mastery and business acumen—skills he would leverage throughout his career.
His early professional journey included key culinary leadership roles, including:
Banquet Chef, The Patterson Club, Chef, McCormick & Schmick’s and Executive Chef, Millennium & Copthorne Hotels and Resorts
In 2004, Scott returned to Connecticut to lead the kitchen at Max’s Oyster Bar in West Hartford. There, he met a rising sous chef named Dorjan Puka—a partnership that would one day transform the state's dining scene.
A Culinary Philosophy: Farm-to-Table Before It Was Trendy
Scott is widely recognized as a pioneer of Connecticut’s farm-to-table movement. He believes in sourcing directly from local producers and letting great ingredients speak for themselves. In his words:
“Buy the best ingredients and let them speak for themselves. When you do that, our chefs and bartenders’ jobs become much easier.”
In 2009, he launched the Max’s Chef to Farm program, creating immersive, on-location dining experiences that connected guests directly with farms, fisheries, and food artisans. His deep commitment to sourcing locally earned him the respect of the agricultural community—Rodger Phillips of Sub Edge Farm once described him as “one of those rare chefs who doesn’t just talk the talk, but walks the walk.”
This commitment to quality, transparency, and regional flavor became the cornerstone of Scott’s leadership philosophy.
Leading the Group: DORO’s Vision & Growth
In 2015, Scott reunited with Chef Dorjan Puka to co-found the DORO Restaurant Group, bringing together their shared vision of hospitality, craftsmanship, and community connection. As COO and Partner, Scott oversees all operational strategy, team development, and guest experience across a portfolio that has grown from a single concept to a robust and expanding group with 800+ employees and multiple new openings on the horizon.
Under Scott’s leadership, DORO has become a cornerstone of the Greater Hartford dining scene, operating diverse, chef-driven concepts with strong local followings and distinct culinary identities:
A Leadership Philosophy Rooted in People
Scott attributes the success of DORO not only to strong concepts and culinary excellence but to a clear set of leadership principles:
1. People and Connection -From his earliest days in the kitchen, Scott learned the power of encouragement. Today, he strives to know every team member’s story, fostering a culture where people feel seen, supported, and empowered to grow.
2. Quality Over Price - Whether sourcing produce, seafood, or flour for the bakeries, Scott believes in “buying well”—investing in the best possible ingredients so teams can create exceptional food with confidence and creativity.
3. Community Support - Scott and the DORO team are deeply committed to giving back, supporting local schools, fundraising events, and community programs
Industry Leadership & Community Advocacy
Scott's impact extends well beyond the dining room. He currently serves as Vice Chair of the Board of Directors for the Connecticut Restaurant Association, advocating for policies that support small businesses, local farms, and restaurant workers..
Personal Life & Legacy
Scott lives in West Hartford with his wife, Marcy, and their two children, Simon and Amelia. He is most proud of the countless team members he has mentored—many of whom have gone on to become chefs, leaders, and restaurant owners in their own right.
As he puts it:
“The greatest measure of my career isn’t how many restaurants I’ve opened—it’s the people I’ve helped grow along the way.”
MIRA PUKA
CFO
Bio. coming soon
DAVE SUDOL
Food & Beverage Controller
One of Dave’s earliest memories as a child was cooking Pierogies with his grandfather. As a Chef Restaurateur, Dave’s grandfather would give sage advice to his kin, steering them away from the restaurant business. This led Dave in a different initial career direction.
After graduating from UCONN with a degree in Marketing, Dave worked for an engineering company doing market research. While sitting at a desk for six straight weeks, Dave realized this was not the life for him and enrolled in the Connecticut Culinary Institute. Dave got his foot in the door as a prep cook at Max Amore and continued to evolve his skills through various positions in the Back of House, eventually leading the Team at Max Burger as the Executive Chef.
“What I have realized over my career that this business is in my blood, handed down to me from my grandfather despite his warnings”, Dave articulates. He is an avid golfer, enjoys home improvements and spending time with his wife and two daughters.
Brian Martinez
Director of Human Resources
Born in the Dominican Republic and raised in Connecticut, Brian is a graduate of the UConn School of Business. His hospitality journey began at New York Pickle Deli, a busy family-run breakfast, lunch, and catering restaurant in Rocky Hill, CT. What started as a college job turned into a 13-year career there, where he worked across every area of the business and eventually became General Manager. It was during that time that he discovered a true passion for hospitality.
After NYPD was sold in 2023, Brian joined Gourmet Galley Catering as Director of People Operations, where he served on the leadership team for two years and oversaw HR across multiple business units. In this role, he brought his expertise in team building and creating a strong, positive work culture.
Brian is a big sports fan who also enjoys traveling, discovering new cuisines, and appreciating a well-made tequila. He believes in clear communication, accountability, and above all, in recognizing and supporting the people who make it all happen behind the scenes in the hospitality industry.
Stefan Van Waveren
Director of Operations for DORO Marketplace
Stefan van Waveren, a native of the Netherlands, has always had a passion for the hospitality industry. From a young age, he found himself drawn to the world of service and took on various hospitality jobs, solidifying his love for the field.
After completing his education at the Hotel Management School in Tilburg, Stefan decided to combine his two greatest passions: travel and hospitality. In 1989, he joined Royal Caribbean Cruise Lines, where he had the opportunity to explore the world while honing his skills. Stefan quickly climbed the ranks and eventually became the Food & Beverage Manager on board.
In 2001, Stefan made the difficult decision to leave behind his life at sea to settle down with his family in Milford, Connecticut. He successfully transitioned to a land-based career, working as a single- and multi-unit operator for Bertucci's Italian restaurant across several states.
In 2013, Stefan joined Panera Bread, where he played a pivotal role in the opening of several new locations in the role of Area Operating Partner, contributing to the growth and success of the company. However, his hunger for new challenges led him to Tatte Bakery & Cafe in 2019, where he served as Director of Operations. Stefan played a crucial role in supporting the rapid expansion the brand's rapid expansion in Boston and the launch of a new market in Washington DC.
Stefan joined Doro Marketplace in 2023 as Director of Operations, bringing his expertise and dedication to contribute to the success and growth of this vibrant Bakery Cafe concept. In Stefan's free time, he enjoys spending time with his wife and three children, whether over a family dinner or sailing on Long Island Sound.
JAMES ARENA
Executive Pastry Chef
Hospitality, fine dining, and art have always been a part of Chef James's life. His first job was a busboy at a small family-owned Italian restaurant, by age 16 the seed of appreciation for good food and guest experience was planted. It’s an atmosphere that James is still in love with today. James’ initial plan was to go to art school for illustration and design. While in high school a kitchen position had opened up where James learned garde manger skills and desserts. The excitement and fulfillment of working in a kitchen quickly made James realize cooking is an art form and his ideas of going to art school started to veer. The transition from the dining room to the kitchen was when it became clear that he wanted to proceed with a life as a professional chef.
Thinking his culinary journey would be on the savory side of things he went to school at the Center for Culinary Arts. It didn’t take long for James to develop a fond obsession with the techniques of pastry, taking on pastries in kitchens around Connecticut. He continued his education at the French Culinary Institute in NYC to focus on chocolate. Self-driven and mainly self-taught, he grew his craft in some of Connecticut’s highest-acclaimed restaurants. Starting at the Polytechnic Club and that re-opened as ON20 restaurant with Chef Noel Jones in the Hartford Steam Boiler building. During this time, he learned his foundation for modern haut cuisine, modern techniques, dedication, and commitment. During his years at ON20, he honed his craft for fine artful experimental desserts. James continued his growth at Cavey’s in Manchester working with Chef Steve Cavagnero. Working at Cavey’s taught the nuances of French and Italian cuisine, seasonality, and quality of ingredients while supporting local farms around Connecticut. Most recently he worked at Arethusa al Tavolo in Bantam, where he was able to combine his artful approach of finesse and seasonality. While he was there he developed and opened the café Arethusa a mano, where he led an award-winning team for many years.