Raoul and Carlo Momo Named “Restaurateurs of the Year”
TOP RESTAURATEURS: Brothers Raoul, left, and Carlo Momo were recently named the 2017 “Restaurateurs of the Year” by the New Jersey Restaurant and Hospitality Association at its 37th Annual Awards Gala. They were honored for their outstanding service to the restaurant industry, as well as to the greater Princeton community. (Photo courtesy of NJRHA)
The New Jersey Restaurant and Hospitality Association (NJRHA) honored the state’s best and brightest on November 27 at its 37th Annual Awards Gala held at the Liberty House Restaurant in Jersey City. Raoul and Carlo Momo received this year’s “Restaurateurs of the Year” award for their outstanding service to the restaurant industry, as well as to their own community.
“I say this every year, but it’s true — picking the winners is hard. We have so many impressive restaurant owners and culinary teachers that have influenced our industry and continue to make a difference,” said Marilou Halvorsen, president of the NJRHA. “This year, these were the few that stood out to us, especially the Momo brothers and their continued growth and support of their community.”
Following in the footsteps of their parents, brothers Raoul and Carlo Momo are leaders instrumental in the growth of the Terra Momo Restaurant Group from a take-out pizzeria to a full-service multi-concept restaurant group. Established in 1982, Terra Momo Restaurant Group is now a cornerstone in the Princeton community, having grown to three full-service restaurants, an artisan boulangerie, and a kiosk in the Princeton Public Library.
“Our passion for food is what keeps us growing and excited about what we do. This award is an affirmation to my family, employees, and community that our efforts matter,” said Carlo Momo. “We especially work hard to raise awareness of the importance of buying from local farms by sponsoring many farm-to-table events and fundraisers that benefit half a dozen environmental groups that work to protect land in New Jersey for the production of the fresh vegetables we use in our restaurants.”