About
From the kitchen
to the dining room
Twenty-plus years in this industry, and Alexandros Georgiadis has done it all—worked the line, run the bar, managed the floor, and now oversees corporate dining programs that bring restaurant culture into workplaces. From Silver Spring to Gaithersburg to Bladensburg to downtown DC, he has built his career across the full landscape of the DC-Baltimore hospitality scene.
He is a native bilingual in English and Spanish—a critical advantage in an industry where clear communication between front-of-house, back-of-house, vendors, and guests is everything. He holds a Food Services Manager certification from Montgomery County and brings an environmental science background from the University of Maryland that gives him a unique perspective on sustainable operations.
Today, as part of the Fooda team, Alexandros runs popup dining programs that connect local restaurant talent with corporate clients across the corridor, managing the logistics, relationships, and quality that make each service a success.
In an industry where the people cooking the food and the people eating it often don't speak the same language, that's not a nice-to-have—it's a superpower.
