W. Randall Schoch
Founder and Chief Executive Officer

Veteran restaurateur Randy Schoch has served as the Chief Executive Officer since he founded Desert Island Restaurants in 1998. Being from the Hawaiian Islands and living in the Arizona desert, the name for his company came to Randy naturally. Launching his 35+ career in the food service industry in Hawaii as a busboy, his recipe for success has been the blending of his entrepreneurial spirit with his love for food.

Desert Island Restaurants currently oversees the operations of Thaifoon—Taste of AsiaSM, located in Salt Lake City, Utah; five franchised Ruth’s Chris Steak House® and two Romano’s Macaroni Grill® restaurants located throughout the Hawaiian Islands; and Randy’s latest concept, Ling & Louie’s Asian Bar and GrillSM , based in Scottsdale, Ariizona with franchised locations spreading throughout the western United States, including two stores in Denver, Colorado, one in Chandler, Arizona, and another opening soon in Meridian, Idaho.

In the past, Desert Island Restaurants has included other successful restaurants, which were ultimately sold, including: Nick’s Fishmarket and Black Orchid Restaurant in Honolulu, Hawaii; three Roy’s Pacific Rim Cuisine® restaurants in Phoenix and Scottsdale, Arizona and Newport Beach, California; and three Thaifoon restaurants located in Newport Beach and Irvine, California and Scottsdale, Arizona.

Along with his commitment to his restaurants’ guests, Randy is strongly rooted in his personal commitment to family and service to the communities his restaurants serve—in Phoenix, Arizona and on the Hawaiian Islands. He has been married to his wife Cheri for over 18 years and has two teenage children. Over the years, he has been a committed Board member for numerous organizations, including: Barrow’s Neurological Institute at St. Joseph’s Hospital and Medical Center, Phoenix Suns Charities, and St. Joseph’s Hospital Special Olympics in Phoenix, Arizona, as well as the Kapiolani Medical Center for Women & Children and The Special Olympics in Hawaii. Since 1989, Randy has been an active member of the Hawaii chapter of the Young Presidents’ Organization (YPO). He has been a dedicated member of the Arizona chapter of YPO since 1999, formerly serving as Chairman.

Robert Snyder
President and Chief Operating Officer

Bob Snyder, President and Chief Operating Officer, has been with Desert Island Restaurants since 2003. He directs and coordinates all activities of the company in accordance with the company’s business plan to obtain optimum efficiency of operations, as well as to maximize profits.

Bob is a CPA with a graduate degree in Management. He has been a part-time college instructor at various colleges, teaching a variety of business courses. Prior to Desert Island Restaurants, Bob was a business consultant to several national business organizations and was President of a franchise group which developed, owned and operated T.G.I. Friday’s® Restaurants.

Bob has also been very active in numerous non-profit organizations where he has served in various executive capacities.

Greg Smith
Director of Operations and Corporate Executive Chef of Asian Concepts

Greg Smith has been with the company since August 2002. He joined the company as a part-time cook at the Thaifoon—Taste of AsiaSM restaurant in Scottsdale, Arizona. In March 2003, Greg was promoted to Executive Chef and General Manager of both the Scottsdale and Salt Lake City, Utah Thaifoon—Taste of AsiaSM restaurants, and served in that capacity for three years. In June 2006, he advanced to Corporate Executive Chef of Asian Concepts. Greg is currently based at the Ling & Louie’s Asian Bar and GrillSM corporate location in Scottsdale, Arizona. He is responsible for overseeing all back-of house operations; training; menu development; and compliance with company, recipe, and food quality standards of the company’s Asian concepts, including Thaifoon Taste of AsiaSM in Salt Lake City, Utah, as well as Ling & Louie’s Asian Bar and Grill’sSM corporate and franchised locations located throughout the western United States.

Lisa Mazzocchi
Controller, Hawaii

Lisa Mazzocchi joined Desert Island Restaurants in May of 2009 after 11 years of employment with the regional pizza and family entertainment restaurant chain Peter Piper Pizza® . She held the position of Corporate Controller for the last 5 years with Peter Piper Pizza® and was responsible for all aspects of accounting and financial statement preparation, as well as treasury and capital management. She is currently responsible for operational analysis and financial statement integrity for Desert Island Restaurants’ Ruth’s Chris Steak House® and Romano’s Macaroni Grill® restaurants in Hawaii. Lisa graduated from Arizona State University in Tempe, Arizona with a Bachelor of Science Degree in Accounting.

Linda Eckert
Director of People Services and Franchise Development

Linda Eckert has served as Desert Island Restaurants’ Director of People Services since May 2004. In this capacity, she manages all human resource and training functions. Since June 2006, she has also served as the Director of Franchise Development and is responsible for franchise development, market development, franchisee training, franchise advertising and franchisee relations. Between April 2002 and May 2004, Linda was Senior Human Resource and Training Manager for Main Street and Main, Inc. (subsequently acquired by Briad Main Street, Inc.) in Phoenix, Arizona. In that position, she managed all human resource functions for over 90 franchised restaurants, including The Bamboo Club®, Redfish Bar and GrillSM and TGI Friday’s®. Between December 1999 and March 2002, Linda was the Human Resource Manager for Mountain Range Restaurant Groups and was based in Scottsdale, Arizona. Between March 1997 and December 1999, she served as Director of Operations for Kahala Franchising Company in Scottsdale, Arizona, which operated more than 100 franchises across the country at that time.

Paul Shashaty
Marketing and Brand Manager

Paul Shashaty brings over 15 years of marketing, sales and public relations experience. With a “nothing happens until someone buys something” approach, Paul has quickly become a tireless grower of sales. Most recently, Paul served as marketing manager for a franchisee of CKE restaurants, LeVecke and Company in Arizona. While there he handled the marketing for 60 Carl’s Jr. Restaurants in Arizona, 60 Hardee’s Restaurants in the Midwest, 12 locations of Pizza Patron, and 3 Bill’s Ghost and Spirits C-stores.

Paul received his Bachelor of Science degree in Communications from the “Top 25” School of Journalism and Mass Communication at Florida International University in Miami, FL. His hobbies include taking his beautiful wife out on dates, cooking for the family, hiking, playing goalie in a weekly hockey game, and when and stars align, attempting to break 100 playing golf.