Alex Cea has been in the restaurant business for over 50 years working at the legendary Faiella’s Pine Tree Inn; a restaurant in the Bronx that his father started in the 1940’s with his brother-in-law. Alex has worked as a chef, bartender, waiter and every single position in the restaurant business.

Alex Cea holds one of the most important positions in the restaurant.  On a daily basis when the kitchen is busy testing, tasting, and cooking, Alex is either at one of the local area farms gathering the season’s first tomatoes, or at the Hunt’s Point Fish Market hand selecting wild line caught fish before the sun rises.

Alex is an integral part of the team where his natural talent of carefully curating our ever important ingredients is truly valued.


Food Buyer and Ingredient Specialist



A Westchester, NY native, Johna Riccardi-Kalandranis discovered her passion for the culinary industry while working at restaurants as a teenager and enjoying quality family time around the dinner table. She took her love of food to the next level by enrolling at the Culinary Institute of America, where she met Chef Constantine Kalandranis, who she married in 2012.

After completion of the Bachelor’s program at the CIA, Johna worked at Restaurant Associates in NYC, where she managed accounts like Conde Nast/Bon Appetit Magazine Supper Club’s pop-up restaurant, Clifford Chance, Rockefeller University and Royal Bank of Scotland – Stamford as a member of the opening team. Most recently, she served as Assistant Director of Catering for top executives at JP Morgan Chase & Co’s headquarters building on Park Avenue in Manhattan. In addition to handling special events and operations at 8 North Broadway, Johna is also mother to daughter Isla & son Leo.


Operations and Special Events



Noemy began her career at 8 North Broadway as a busgirl and quickly climbed first to runner, then server, and finally manager. Now Noemy (and her infectious smile) are the face of the restaurant and serve as an example to other staff members of how to provide top quality customer service.

She resides in Nyack and has worked in restaurants in Rockland for the past ten years. Noemy comes from a family of culinary professionals: her father worked in Lushane’s, the restaurant previously in 8 North Broadway’s space, and her  younger brother is now an apprentice in our kitchen


General Manager


About Our Team



8 North Broadway is a seasonal Mediterranean 65-seat restaurant located in Nyack, NY overlooking the Hudson River. With a changing daily menu inspired by locally sourced seafood, free range beef, hormone-free lamb and poultry, organic produce and other provisions, the seasonal restaurant reflects the freshest ingredients from the Hudson Valley. Constantine Kalandranis weaves Mediterranean notes through dishes, which are served in small and large plates. Together with executive chef Hichem Habbas and general managers Rich Mitchell and Louis Cea, Constantine has created a warm, intimate ambience which delights the palate and engages the senses. A passion for delivering exquisite tastes, textures and presentations drives the 8 North Broadway team to lovingly prepare a dining experience that is fulfilling on every level.


A graduate of the Culinary Institute of America who began cooking at age 14 alongside multiple generations of cooks, Constantine has worked at many esteemed dining establishments. Together with Chef Hichem and their kitchen staff, Constantine serves patrons seven days each week. The carefully curated wine menu at 8 North Broadway draws from Mediterranean countries and domestic vineyards, spotlighting acclaimed small producers. The restaurant also offers artisanal spirits and local draught beer.


Constantine Kalandranis grew up in Astoria, Queens with a love of food. From cooking alongside multiple generations of his Greek-American family, Constantine saw the power food had to connect people. At 14, he began working at a local pizzeria and continued his journey in the culinary world through a variety of positions as cook, baker and server. His passion propelled him towards the Culinary Institute of America, where he learned about cooking techniques, service and professionalism.

Since then, he has worked at esteemed dining establishments including Gotham Bar & Grill, Brasserie Perrier, Veritas, L’impero, The TastingRoom and Anthos, which received a Michelin Star. Through his career, Constantine has cultivated his own style, traveled the world and even cooked for President Barack Obama at the White House.

After falling in love with the Hudson Valley during college, Constantine returned to the area to open 8 North Broadway in Nyack, NY with a highly skilled team from the culinary world. Constantine and his wife Johna, 8 North Broadway’s Operations and Special Events Manager, have a daughter Isla & son Leo.


Born and raised in Algeria, Hichem Habbas grew up watching his family prepare delicious Mediterranean meals from scratch. After moving with his family to the United States as a teenager, Hichem graduated from the Institute of Culinary Education and worked in diners, pizzerias, bakeries, and falafel joints around New York City, as well as critically acclaimed Marea.

During an externship at Anthos, Hichem met Chef Constantine Kalandranis and impressed him by working all of the stations and becoming top cook at the restaurant. The two chefs later worked together at eXo Greek Mediterranean Restaurant with Richard Mitchell and decided to start their own restaurant where they could be in charge of all aspects of the business. As 8 North Broadway’s Executive Chef, Hichem cooks with honesty – avoiding shortcuts, using fresh ingredients, and cooking with the utmost respect for the natural flavor of ingredients.


Executive Chef


Chef |Owner



Richard Mitchell started in the restaurant business as a teenager growing up in Milford, Connecticut. Holding a variety of jobs from dishwasher to busboy to kitchen allowed Richard travel extensively to Vancouver, Canada and Sydney, Australia. After attending Fairfield University where he studied finance, Richard spent five years as a financial advisor until he realized he could not spend his whole life in the industry.

After leaving his finance job, Richard became assistant general manager at his first place of employment The Stonebridge Restaurant (formerly Milford Seafood Restaurant). During one of his first dates with now-wife Eleni at eXo Greek Mediterranean Restaurant, Richard met Constantine. The two hit it off right away, with Richard joining Constantine and Hichem at eXo soon after. With the goal of opening their own restaurant in mind, they spent every moment of free time planning the concept, menu and service style of what would later become 8 North Broadway.



Born in the Bronx to Italian immigrant parents who were in the restaurant business, Louis Cea has spent fifty years in the same industry. His father started Faiella’s Pine Tree Inn in the 1940s with his brother-in-law, Sam Faiella and built a loyal customer base through fine food, warm hospitality and unparalleled consistency. Louis was part of the second generation to helm the restaurant, during which time the restaurant continued to boom and received a 3.5 out of possible 4 star rating from the Westchester Gannett (Journal News) paper. The second generation ran the restaurant for twenty-five years, until it was sold in 1991. Louis left the restaurant business then and didn’t return until 2012 when his step-daughter Johna and son-in-law Chef Constantine Kalandranis convinced him to return to the business to help manage 8 North Broadway, reinvigorating his passion for the industry.


Food and Beverage Director


Co-General Manager



Illiana is a graduate of Johnson and Wales University with a degree in Culinary Arts. She was originally hired as an extern at 8 North Broadway and returned after graduation to launch her career. Illiana quickly progressed to Sous Chef and later Chef under the guidance of Owner/Chef Constantine Kalandranis and Chef Hichem Habbas.

Her ambition and dedication to her craft set her apart from other chefs with her experience level and her tenacious spirit makes her a great attribute to any culinary team.


Chef de Cuisine



















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