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One of our major suppliers is currently experiencing a delivery driver strike. Due to this, we were not able to receive our regular delivery this week and may have low stock of some items. Thank you in advance for your understanding!

Rebecca Moniz


Rebecca was born and raised in Fairfax, VA and moved to MA in 2012 to attend Gordon College. There, she received a BA in Music Education and taught middle school music in Lawrence, MA from 2016 to 2020. Since then, Rebecca has joined Timothy in his business ventures and has developed a love for entrepreneurship and risk taking. Her first restaurant job was as a team member at a Virginia Chick-Fil-A, and she learned quickly that the best part of the hospitality industry is joyful interactions with guests and colleagues over a welcoming environment and delicious food. She hopes to bring these values to The 101 Grille as it strives to provide sustenance and delight to Seacoast United athletes and residents of the greater Epping area.

Timothy Moniz


Timothy has been a New England resident his entire life, born in Danvers, MA where he currently resides with his wife, Rebecca. He has been working in restaurants in various positions since the age of 14, starting as a dishwasher and progressing through the ranks. He attended Grove City College for business, graduating in 2013 and immediately returning to restaurants as a prep cook. Tim learned the art of cooking from several chefs, and over time, helped open new restaurants and filled management positions for both back of house and front of house. In 2016, he purchased a vending business and has since transformed it into a coffee amenity service for luxury apartments and offices in and around Boston. This is his first venture into owning a restaurant, and he is incredibly excited to share his passion for good food and warm community with both guests and staff.

Frank Barrese

Executive Chef

Frank was born in Port Chester, NY and has been working in kitchens since he was a teenager. He started as a dishwasher and prep cook, and worked his way up to line cook before attending the Connecticut Culinary Institute in Hartford, CT. There, Frank received a culinary certification and graduated in 2009. Since then, he has worked as an Executive Chef in a wide variety of kitchens from Charleston, SC to Boston, MA. Most notably, he served as the Executive Chef at Picador in New Canaan, CT and received glowing review from the New York Times, CT Magazine, and CT Bites. Frank is passionate about supporting local farms and vendors and representing the local community and his southern Italian roots in his dishes.

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