Director of Customer Relations, Human Resources, and Social Media
Christine Akkouris was just 19 years old when she first started working as a server at Golden Irene Restaurant back in 2005. Although she had no previous restaurant experience she was quickly promoted to bartender. While pursuing her desire to become a CPA, she continued to work as much as her schedule would allow and continued to learn more about the front and back of house operations, eventually becoming a manager. Always looking to learn more, she obtained her TIPS Trainer certification and is looking forward to passing on that information to employees. She has been instrumental in updating and maintaining the technology used at our locations as well as developing a standard training protocol. Christine is a loving wife to husband George, and mother of two boys, Vasilios and Stavros.
Sous Chef
A native of Costa Rica, Hector Jimenez’s culinary career began early in his teenage years when a local restaurant was in need of a dishwasher. Hector was excited for the exposure to new and exciting foods and quickly worked his way to the top holding the title of Sous Chef for several years. When Hotel Parador, a home away from home for many sports heroes, movie stars and other VIP’s, posted an opportunity for a sous chef, it only made sense to take advantage of the new experience. After working for a few additional places, he eventually moved to the United States. Not being fluent in English created many obstacles leaving him to take a dishwashing position at Camelot Cruises “Murder Mystery”. A short time later, once becoming comfortable with the language, Hector began working his way up the ladder obtaining the position of Head Chef. Four years later, he decided he needed to learn more in order to advance his career and began taking classes for his Culinary Arts Certificate. Working at a handful of different chain restaurants, including Burton’s and Blackbear was too easy and he quickly became bored and unfulfilled. He joined Golden Irene in July 2012 and quickly became an indispensable asset to the group, bringing his exotic palette and creativity to everything he touches. He believes the most flavorful dishes are made simply, with the best quality products and considers it a part of his job to expand the palettes of our customer base.
Restaurant Manager, Director of Beverage Programs
Raised in Ellington, CT, Dennis Timmons found his first home in the restaurant industry working at Casey’s Cafe, a neighborhood bar and grill. Still in high school, he worked every weekend bussing tables during his senior year and the summer after graduation. His work ethic and attention to detail led to his schedule being expanded to six nights a week, and eventually was promoted to a full-time server. After receiving his Bachelor’s in English Literature from Eastern Connecticut State University, Dennis continued to serve tables full time, until his growing sense of boredom with the position led him to relocate to Boston, MA. Looking for a new beginning, Dennis took a job as a barback at Russell House Tavern in Harvard Square. He quickly became enamored with working in the bar setting, as his fortunate timing allowed him to be trained by some of the city’s most skilled and educated bartenders. He was trained to do inventory, receive shipments, and produce syrups and shrubs for the bartenders. Dennis paid his dues as a full-time barback before soon being promoted to full-time bartender, becoming familiar with the vast inventory of craft spirits, beer and wine, as well as the upscale gastropub cuisine. He learned the focus, planning and attention to detail that it takes to keep a full bar running smoothly. He joined our group when he returned to Connecticut in 2014, seeking employment as a full-time bartender. He worked closely with us to expand and update our cocktail program and liquor inventory, and raised the bar for the expected knowledge and responsibilities of our front of house staff. Four years after his hire date, Dennis was offered a management position, and continues to be an integral asset to the success of our team.