Welcome to the Moshulu Management Team! We are very proud of our team and have included their biographies, for your reference.

MARTIN GRIMS GENERAL PARTNER

Martin (Marty) Grims is a highly respected restaurateur in Pennsylvania and New Jersey. He launched his career at the top. As a member of the opening team of the Four Seasons Hotel in Philadelphia in 1983, he applies that standard of quality in every restaurant he owns and operates. A visionary who believes each restaurant and hotel should have its own character and personality, he takes pride in the Moshulu, which he re-opened in 2003, building the reputation for this grand ship as a highly respected restaurant and venue for private parties, social and corporate events.

A natural in the restaurant business, Marty’s grandfather owned restaurants in Manhattan and Philadelphia. He has fond memories of lending a hand in the family business when he was a boy. Grims attended Cornell University’s School of Hotel and Restaurant Management and, after graduating in the early 1980’s, he became a fixture in the restaurant community in the Philadelphia area. From the Four Seasons Hotel in Philadelphia, he spent the next 20 years on Philadelphia’s Main Line. He was General Manager of La Fourchette in Wayne, PA, and joined Jean Francois Taquet as partners in Taquet and Bravo Bistro in Radnor, PA. In 1992, he took over the ownership as a sole proprietor and renamed the restaurant Passerelle, which has been a success since the day it opened. Grims is partners in two other popular Main Line restaurants -- Tango Bar and Grill at the Bryn Mawr Train Station in Bryn Mawr, PA and Basil Bistro in Paoli, PA. He owns the very successful du jour Café and Market in Haverford Square, PA and plans to open more locations in the near future.

Along with the purchase of the Moshulu, Marty continues to expand his business. In addition to the ship, he has extended the hospitality offerings on Long Beach Island, New Jersey, with Plantation, a restaurant in Harvey Cedars, and daddy O, the 22-room boutique hotel and restaurant in Brant Beach. In 2007, he opened another waterfront restaurant in Somers Point, NJ -- The Inlet.

To Marty Grims, providing great food and hospitality is his highest priority. The Moshulu is a highlight of his career, as he brings a refreshing vision to Philadelphia’s waterfront.

Marty Grims resides in St. David’s, PA with his wife and three children.

JAKE WADE FOOD AND BEVERAGE DIRECTOR

Jake Wade comes to the Moshulu with a wealth of knowledge and over 11 years of experience in the hospitality industry. He has managed and offered his expertise in service, wine and etiquette in various restaurant environments. From the up-tempo pace of Miami’s P.F. Chang’s China Bistro to the more upscale casual dining atmosphere of Devon Seafood in Rittenhouse Square, Jake thrives on providing the ultimate dining experience.

Jake’s interest was first peaked in hospitality when he worked for the PGA Tour at Jasna Polana in Princeton, NJ. Here he was exposed to the world’s most elite clientele including royalty and world leaders. It was at Jasna Polana that Jake learned to appreciate fine wines and the etiquette which comprises fine dining.

During his time in Miami working for P.F. Chang’s China Bistro, Jake learned the heart and soul of the restaurant business including Bar and Service Management. He took pride in organizing the wine program for all of the restaurants in the South Florida market and mentoring his staff to effectively perform in the high-volume environment.

After his success with P.F. Chang’s, Jake decided to take a management role at Devon Seafood in Philadelphia. He developed an in-depth wine training and development enrichment program for his staff. After only 10 months with the organization, Jake was promoted to General Manager at another establishment within the corporation.

Although Jake has enjoyed his previous hospitality experiences, he whole-heartedly believes in the success of the Moshulu and looks to make many contributions as a member of this talented team.

Jake has previously served his country in the United States Army in which he was named a member of the All-Army Wrestling Team. He enjoys mountain-biking, walking his dog and working on the new home he shares with his fiancée.

RALPH FERNANDEZ MOSHULU EXECUTIVE CHEF/PARTNER

Ralph Fernandez developed a strong passion for cooking in the 1980s, and quickly moved up the ranks of notable restaurants throughout the country, including the Pierre Hotel in New York City and the Hyatt Regency in Houston. He attended Peter Kump’s Cooking School in New York, and was trained in classical French cooking. As the years passed, Fernandez focused much of his cooking in the area of Southwestern cuisine, training under world-renowned chef Robert McGrath.

Fernandez’s culinary talents and strong sense of creativity was put to good use as Executive Chef at several notable restaurants on Long Island, including 23 Broadway, North Street Grill, and the Garden City Hotel. While working at the California Café on Long Island, and then at its King of Prussia location, he took the restaurant to a new level of creative cuisine. Fernandez received a call from Martin Grims, and the rest is history. From the moment he stepped on the ship, Fernandez saw tremendous potential in the Moshulu, and knew this would be a challenge of a lifetime for him.

CHEF ERNIE RICH - EXECUTIVE PASTRY CHEF

Award winning pastry chef, Ernie Rich, originally from New Brunswick, NJ, joined Moshulu’s team in 2005. Rich brings an extensive culinary background to the Moshulu with experience in some of New York’s most prestigious kitchens. He most recently served as Executive Pastry Chef at Scalini Fedeli, the second highest Zagat Survey rated Italian restaurant in New York City, where he was hired to open the restaurant.Rich also previously served as Executive Pastry Chef at the Sea Grill Rockefeller Plaza and River Cafe in Brooklyn.

Several prominent award programs have recognized his pastry talents. Among the honors he has received is the grand prize in the 1997 Valrhona/Harry Wils Chocolate Competition in New York City and being named a finalist in the 2000 Pastry Chef of the Year Competition in New York City. Rich also appeared on The Food Network cable television channel where he prepared “Krakatoa East of Java,” a flaming ice cream dessert named after the famous volcano eruption in the Indian Ocean in the late 19 th century.

MEGAN EBERZ PARTNER

Megan Eberz has been working with Marty Grims for over a dozen years and now, with her husband Executive Chef Allan Vanesko, is partners with him on several properties including the Moshulu, du jour café and market and daddy O, the boutique hotel and restaurant in Long Beach Island, NJ and The Inlet in Somers Point, NJ.

Beginning as a dining room manager at Central Bar and Grill in Bryn Mawr, now Tango, one year later she became banquet manager at Passerelle in Radnor, a successful restaurant that Grims owned for 20 years. She joined the Moshulu staff in May 2004 and has booked hundreds of corporate parties, weddings, showers and Bar and Bat Mitzvahs. Her straightforward character and warm smile make it easy for brides, families and party planners to relate to her as they prepare for their special occasion.

Megan graduated from Pennsylvania State University with a Bachelors Degree in Telecommunications and Spanish. She is married to Allan Vanesko, Executive Chef/Partner of du jour and daddy O, and has two children, Jackson and Olivia. She proudly says, "Working with Marty is like working with my family. We've all been together so long. We're equally driven to create the best experience for our guests."

MICHAEL GRIMS CFO

Michael Grims possesses a wealth of experience and passion as an original member of the re-opening team of the Moshulu in the spring of 2003. Like his brother and partner Marty, Michael shares in the zeal and excitement of the restaurant business and the character and personality of the Moshulu.

“I’m proud to be associated with the history of the ship as well as the people. As a history buff, it adds to the experience,” says Michael.

Michael’s background in hospital administration and accounting lent itself fittingly to the restaurant business. An original partner with Marty at the Central Bar and Grill in Bryn Mawr, PA, and later the Big River Fish Company, Michael went on to become the accounting controller for a group of restaurants, including Passerelle, and is also partner of the Plantation Restaurant in Harvey Cedars/Loveladies on Long Beach Island, New Jersey.

As the first controller at the Moshulu, Michael created the original accounting functions and systems. In his role as Director of Operations, Michael oversees the facility operations, accounting and computer systems, and human resources, and assists in the daily administrative functions. A skillful problem solver, Michael is known for tackling troubleshooting in the business.

Michael is a graduate of Drexel University with a Bachelor of Science degree in Business Administration as well as a CPA equivalency. He resides in Newtown Square.

WILLIAM JOHN BERGAN DIRECTOR OF CATERING /PARTNER

William (Bill) Bergan began his foray into the hospitality industry in 1980 at the Four Season’s Pierre Hotel, while a full time student in New York City’s Hunter College. From that point on, he knew the direction his career would take. Four years later, Bergan left New York to become a member of the management team opening the new Four Seasons Hotel in Philadelphia. For the next few years, he sharpened his management skills in the industry by assuming positions of increasing responsibility in various Philadelphia establishments. When The Rittenhouse Hotel opened in 1989, Bergan served as Director of Catering. He was also involved in the revitalization of Philadelphia’s Locust Club in Center City Philadelphia.

His ultimate success in the field was achieved as General Manager of Radnor’s Restaurant Passerelle and Bravo Bistro where he was instrumental in attaining a coveted place in Zagat’s Survey of the Top Five Restaurants in Philadelphia.

In 1997, Bergan spread his career wings and decided to enhance in management skills in the world of business. He used his adept leadership skills to log in further success in sales and training, and subsequently helped to launch, then manage, the very popular Philadelphia Citysearch.com. In 2001, he was lured back into the hospitality industry as Director of Outlets for Food and Beverage at the Loews Philadelphia Hotel.

For more than twenty years, William John Bergan has developed a wealth of diverse managerial experience – starting with his first position in the Pierre Hotel in New York. Now, as the General Manager/Partner of Moshulu, he has realized his dream career. Bergan is thrilled to help launch and oversee all operations of the new exciting Moshulu.

DIANE MEGLINO - DIRECTOR OF TOURISM AND GROUP SALES

Diane Meglino comes to the Moshulu with over twenty years experience in marketing, sales and customer service. Highly respected in the hospitality industry, she has helped launch businesses into great successes. She worked for Spirit Cruises, LLC for 19 years and served as a member of their opening teams in such cities as New York, Los Angeles, Seattle and Philadelphia. She received 13 sales awards during her tenure there. Following this success, she was a key member of another opening team when Ride The Ducks, the nation’s largest amphibious sightseeing company, opened in Philadelphia. When launching in 2003, there were only four Duck vessels in the operation. She helped expand it to a 14-fleet company with incomparable success as the fastest growing city of all Ride The Duck operations.

Diane has worked with groups in booking everything from corporate events, social groups and weddings to special occasion parties and “red hat ladies” chapters. An expert at working with tour and travel groups, Diane knows that groups will relish the unique experience of dining on this award-winning restaurant that is respected for its food, service and décor.

Residing in Delaware County, Diane and her husband, Ron, have three children -- Amanda, Samantha, and Vincent Angelo. Committed to her family as well as her career, she is a Cub Scout den mother and a member of the Home and School Board for Lakeview Elementary School.

AMY GORMAN - CORPORATE SALES

Amy Gorman comes to the Moshulu from Aramark Harrison Lodging’s Villanova Conference Center, where she served as conference sales manager. In that position, she oversaw sales for the legal, financial and real estate sectors for the prestigious university’s conference center. Prior to Aramark, Gorman worked at the Philadelphia Convention and Visitors Bureau from 2003 to 2005.

BARBARA BALONGUE - DESIGNER

Barbara Balongue is Principal of Balongue Design in Villanova, PA. Her award-winning firm recently won a national design competition awarded by Architectural Digest. Balongue has also been noted in the Baron’s Who’s Who in Interior Design since 1988 and as recently as 1999 was ranked as the eighth largest, in terms of work produced, in Philadelphia.

Balongue has been designing for the restaurant business for more than 17 years, having worked on projects for area restaurants such as Tango, DuJour Market, Marabella’s, Bourbon Blue, Yang Ming and Restaurant Passerelle, just to name a few. Each project is a special place which expresses the character of her client. With a degree in Housing and Interior Design from the Miami University of Ohio, Balongue’s unique and varied background spans from full service commercial design to high-end hospitality application.