About Us

Andrew Moger

President and CEO
amoger@BCDmail.com

Andrew Moger has been the President and CEO of BCD since he founded the company in September 2001.

Until 2001, Andrew was the President and COO of Two Boots.

Prior to that, Andrew was Executive Vice President of Development for Crunch Fitness International. As one of five senior managers, he was responsible for all real estate acquisition and development, as well as overseeing the growth of the company’s foodservice and retail segments.

In addition, Andrew has served as Manager of Special Projects for Morton’s of Chicago. While at Morton’s, he was a member of the President’s Senior Staff.

Previously, at Morton’s, as well as other restaurant companies such as Sfuzzi, Trattoria Dell’Arte, and Ark Restaurants, Andrew held a variety of store-level management positions.

Andrew is a member of the board of advisors of, as well as an investor in, Overture Hospitality Group, which owns Noma restaurant in Copenhagen, Denmark. Noma has been named the best restaurant in the world three times.

Andrew is also a member of the board of advisors of, as well as an investor in, Zuul Kitchens, which helps restaurant brands scale through virtual kitchens.

Andrew is also the chairman of the board of advisors of, as well as an investor in, Salads Up. Salads Up (S’UP) is the leading healthy fast casual restaurant brand geared towards the college market.

Andrew is a member of the board of advisors of Mighty Quinn’s BBQ and Bareburger.

Andrew is a member of the board of directors of Metro Donut Holding Company.  MDHC is one of the largest franchisees of Dunkin’ in the world.

Andrew has previously served as a member of the board of directors of Crumbs Bake Shop and Dinosaur Bar-B-Que. Additionally, his investments include The Smith and Mexicue. Previous investments include Polpettina, Dinosaur Bar-B-Que and Aurify Brands, the owner of Little Beet, Fields Good Chicken, and a multi-unit franchisee of Five Guys Burgers.

Andrew is a founder of Melt Shop Grilled Cheese, and also the founder of IRB Garden, a business accelerator focusing on emerging restaurant and food-service brands.

Andrew is the Real Estate and Development Advisor for New York City Hospitality Alliance. Andrew has previously served as a member of the board of directors of The Food Education Fund (FEF). FEF is a not-for-profit organization committed to supporting The Food and Finance High School in New York City.

A guest lecturer at the management program at The School of Food Studies at New York University, Andrew has also served as a panelist at NYU’s Entrepreneurship Conference. He is also a frequently invited speaker at the management program at the Institute of Culinary Education.

Andrew is a licensed real estate broker in the State of New York and the State of Connecticut, as well as a member of the International Council of Shopping Centers.

Andrew graduated from Washington University in St. Louis with a Bachelor of Arts in Political Science.

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Alexandra Turboff

Vice President of Real Estate
aturboff@BCDmail.com

Alexandra Turboff joined BCD as Manager of Real Estate in 2003, moving on to roles as Director of Real Estate in 2009 and Managing Director of Real Estate in 2017. In 2018, she assumed her current role as Vice President of Real Estate.

In this position, she oversees all site selection, site research and lease negotiations on behalf of our portfolio of concepts. Alex also plays an invaluable role in the development of new business through her ability to help secure clients for the firm.

Prior to joining BCD, Alex worked in the office leasing division of S.L. Green and, following that, a boutique real estate firm in midtown Manhattan. Before her career in real estate, she worked in event planning and merchandising services for Pan-American Sports Network. Alex’s experience in marketing is essential to BCD, as our eye for the integrity of the client’s brand starts with real estate.

Alex is a licensed associate real estate broker in the State of New York. An active member of the real estate community, she is also a member of the International Council of Shopping Centers (ICSC), and served on the Planning Board of the NYC Next Gen Committee for four years.

Alex graduated from Washington University in St. Louis where she received a Bachelor of Arts in Spanish Literature.

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Jon Paul Pirraglia

Director of Real Estate
jppirraglia@BCDmail.com

Jon Paul Pirraglia joined BCD as Manager of Real Estate in 2017, and was promoted to Director of Real Estate in 2018.

In this position, he canvasses prospective sites, collects market information and assists in lease negotiating on behalf of our portfolio of clients. Jon Paul also plays an important role in developing and securing new clients for the firm.

Prior to joining BCD, Jon Paul worked in the retail leasing division at RHYS Commercial in Stamford, Connecticut focusing on a mix of landlord and tenant representation.

Jon Paul has an extensive background in the restaurant/hospitality industry and was a key player in the development and operation of several unique concepts such as Pasta Moto, Tavola Italian Kitchen and most recently OAK + ALMOND in Norwalk, where he held a senior leadership role as managing partner.

Jon Paul is a licensed real estate salesperson in the State of New York and a member of the International Council of Shopping Centers.

Jon Paul graduated Magna Cum Laude from the Sawyer Business School at Suffolk University in Boston, Massachusetts where he received a Bachelor’s of Science in Business Administration.

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Jason Lloyd

Manager of Real Estate
jlloyd@BCDmail.com

Jason Lloyd joined BCD as Manager of Real Estate in 2018.

In this position, he canvasses for prospective sites, collects market information and assists in lease negotiating on behalf of our portfolio of clients. Jason also plays an important role in developing and securing new clients for the firm.

Jason comes to BCD with over 15 years experience in the food and beverage industry as an operator, investor, consultant and chef. After five years in the financial sector, Jason left to pursue his passion for the restaurant industry, joining Spoonbread Restaurants and Catering as a growth and operations director. In partnership with Jazz at Lincoln Center, he played a pivotal role as lead menu and concept consultant in the opening of Dizzy’s Club Coca Cola, where he stayed on as Chef de Cuisine for two years before returning to Spoonbread as Executive Catering Chef.

In 2014, Jason founded Cow & Clover, a 110 seat restaurant, bar, and event space located in Williamsburg, Brooklyn. As Managing Partner, he grew the business into one of Brooklyn’s best brunches. In 2017, he orchestrated a successful exit, partnering with Fornino Restaurant Group.

Jason is a licensed real estate salesperson in the State of New York.

Jason graduated from Wesleyan University with a Bachelor of Arts in Economics and Political Science, as well as an Associates Degree in Culinary Management from the Institute of Culinary Education.

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Lisette Muñiz

Vice President of Construction Management
lmuniz@BCDmail.com

Lisette Muñiz joined BCD as Project Manager in 2002, moving into her current role as Vice President of Construction Management in 2014.

In this capacity, Lisette oversees project management for all restaurant development. From site due diligence to store design through construction, Lisette is the point person who bridges the gaps between clients, landlords, contractors, and the design and construction professionals.

Lisette began her career in human resources while at Crunch Fitness International. In five years there, her responsibilities included human resources, benefits management, and risk management.

Lisette has also worked for JTC Construction as a junior project manager. While there, she served as client liaison, assisted architects and project managers with construction estimates and managed sub-contractor bid submissions for the firm. This experience provided Lisette with the skill set to also serve as a project manager on many BCD assignments.

Lisette is fluent in Spanish and has completed several years of coursework at Hunter College’s School of Nursing in New York.

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Marisa Simkin

Project Manager
msimkin@BCDmail.com

Marisa Simkin joined BCD as Project Manager in 2019.

In this role, Marisa assists in managing development projects and focuses specifically on turning over completed projects to clients in a thorough and professional manner.

Prior to joining BCD, Marisa served as operations manager for Plan Check Kitchen & Bar. Together, with a very small corporate team, she helped grow Plan Check to four locations, developing SOP’s, brand guidelines, and stepping in wherever a hand was needed – Human resources, facilities management, and marketing. Marisa was also a key player in launching Plan Check’s second concept – Wild & Free. After seven years, Marisa left to focus on the aspect of hospitality she enjoyed the most – Restaurant development.

Previously, Marisa has spent her entire career in hospitality – starting at fifteen, working in a grocery store. She then moved into restaurants, working as a host and food runner, in order to learn the intricacies of daily operations. Throughout college, Marisa was a supervisor at Peet’s Coffee & Tea.  After a stint with a premier San Francisco area caterer, Paula LeDuc Fine Catering & Events, Marisa realized she wanted to focus her career in restaurants. 

Marisa graduated from San Francisco State University, receiving a Bachelor of Arts in Hospitality Management.

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Andrew Moger
President and CEO
amoger@BCDmail.com

Alexandra Turboff
Vice President of Real Estate
aturboff@BCDmail.com

Jon Paul Pirraglia
Director of Real Estate
jppirraglia@BCDmail.com

Jason Lloyd
Manager of Real Estate
jlloyd@BCDmail.com

Lisette Muñiz
Vice President of Construction Management
lmuniz@BCDmail.com

Marisa Simkin
Project Manager
msimkin@BCDmail.com

BCD Core Values

We have no peers with regard to attention to detail.

We work hard. Period.

We are purely and fundamentally smart.

We use our creativity to differentiate ourselves from our competition.

We appreciate one another and make a point to express it.

We approach every aspect of our business as entrepreneurs.

We are pro-active and plan ahead.

We are honest and moral. No exceptions.

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