Frank Maragos’ love of food and family were born early, in the heart
of a close-knit Greek family in sleepy Minot, North Dakota. His
father and other relatives owned a grocery, a butcher shop, a restaurant
and a hotel.
Today he says, “The greatest memories of my entire life are based
around food.” Frank studied culinary arts at Johnson and Wales
University in Providence, Rhode Island, and later served as executive
chef of the city’s
five-star Gatehouse Restaurant.
By 2002, Frank had arrived at Virginia’s famed Inn at
Little Washington. He quickly rose to the position of executive
sous chef, directing every aspect of food preparation -- from the culinary
to the artistic.
Frank’s vision for Foti’s? A comfortable environment with superb
service, where people find pleasure in great food and drink. “Sue
and I want our guests to enjoy sharing time together, to build memories,
because that’s what makes a meal truly special.”
Sue Maragos hails from Malvern, Worcestershire, England, and it
was her love of travel that led her to pursue a degree in hotel and restaurant
management. She trained in Switzerland before a year-long stint at an upscale
Disney World restaurant in Florida.
Although she loved living in the States, Sue nevertheless returned
to England. There, she managed fine dining establishments for seven years.
In 2001, when Virginia’s Inn at Little Washington conducted
interviews in London, Sue made sure she was there. Happily back
in America, Sue rose to the position of senior server, ensuring
the Inn’s
trademark flawless service.
Working side-by-side, Sue and Frank soon fell in love. They married
and settled in Rappahannock County before opening Foti’s in 2005.
“Frank and I think of the restaurant like our own home, a place
where everyone is welcome for a wonderful meal.” Sue’s favorite
part of overseeing the dining room? “Meeting so many interesting people.”
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