We learned at an early age that sharing meals was our family's language of love.
We gathered frequently around the kitchen or dining room table and everyone was welcome. We discussed the days happenings, recalled joyous occasions, engaged in spirited debates and comforted each other in times of sorrow.
It is in this spirit that we created Forbici, a restaurant where you are at home sharing food, enjoying good company and making memories with family and friends, old and new.
Ryan Greenbaum
General Manager
Ryan Greenbaum, a seasoned hospitality professional and former executive chef, brings nearly two decades of experience in culinary operations and restaurant management to his role as General Manager at Forbici Modern Italian. A 2013 graduate of the renowned Culinary Institute of America, Ryan spent the formative years of his career in professional kitchens, advancing to Executive Chef roles at Hillstone and J. Alexander's, and Executive Kitchen Manager at Cooper's Hawk Winery & Restaurants. He further honed his leadership and operational expertise in pivotal front-of-house positions at Naked Farmer and, most recently, Jackson's Bistro, Bar & Sushi, consistently driving performance, cultivating a positive workplace culture, and ensuring guest satisfaction. Ryan's passion for the guest experience shines through in his dedication to delivering exceptional dining experiences. The smile and delight on a guest's face after savoring a delicious dish or thoughtfully paired wine inspire his enthusiasm to come to work every day. A certified Level 1 Sommelier, Ryan combines time-tested hospitality wisdom from legendary industry leaders like Danny Meyer with his own extensive experience and innate customer-centric mentality. He takes great pride in mentoring team members, many of whom have advanced to leadership roles under his guidance. Outside of work, Ryan finds his greatest joy in spending time with his wife and young daughter.
Daniel Sorto
Executive Chef
Born in El Salvador, Chef Daniel moved to Florida in 2014 in pursuit of new opportunities, beginning a journey that would lead to becoming an Executive Chef with Next Level Brands. Through hands-on experience in professional kitchens, Chef Daniel developed a culinary foundation shaped by the guidance of chefs, mentors, and colleagues.
A defining chapter of that journey took place at BOCA. Working as a line cook, Chef Daniel discovered that cooking was more than a job—it was a career worth pursuing. Earning an Executive Chef position with Next Level Brands remains a proud milestone, representing years of dedication, growth, and continued learning.
Inspired by family and the industry leaders who have helped along the way, Chef Daniel finds the greatest fulfillment in creating memorable guest experiences. Seeing guests connect with the food, service, and atmosphere—and knowing they look forward to returning—is what makes the work meaningful.
Outside the kitchen, Chef Daniel enjoys music, playing an instrument, and photography. Family remains central, with loved ones in Florida, Chicago, and El Salvador providing a constant source of inspiration and support.
Aaron Ceballo
Bar Manager
Aaron Ceballo serves as Bar Manager at Forbici Modern Italian in Hyde Park, Tampa. With twenty years in hospitality, he has held nearly every position, from dishwasher to bartender to management and consulting. Most of his career was based in Manhattan, with stops at Nobu Fifty Seven and Magic Hour Rooftop with TAO Group, along with consulting at Lolitas in Richmond, Virginia, and Sushi Kashiba in Seattle alongside Chef Shiro Kashiba.
He holds certifications across wine, spirits, sake, coffee, and tea, including a Certified Sake Specialist designation held by a select few worldwide.
Outside of work, Aaron is a lover of food, a passionate traveler, and an avid reader drawn to history, entrepreneurship, and philosophy. He lives in Tampa with his dog, Nori, his curiosity always leading him to something new.
Jacob Rios
Culinary Director
Jacob Rios, originally from Ponce, Puerto Rico, is a chef and culinary leader known for his creativity, integrity, and mentorship. Over the course of his career, he has worked with some of the nation's most respected brands, including Wolfgang Puck, Fulton's Crab House at Disney Springs, and Poogan's Hospitality Group in Charleston SC. He also held a leadership role at the B Resort located in Walt Disney World, where he oversaw multi-concept operations and guided high-performing teams. A graduate of Le Cordon Bleu College of Culinary Arts, Jacob has earned national recognition as a Food Network Chopped Champion and as a two-time winner of the American Culinary Federation's "Next Big Thing" competition. His culinary philosophy blends classic techniques with modern creativity, while honoring his Puerto Rican roots and embracing global influences.
At the heart of Jacob's leadership is a belief in honesty, respect, and integrity. He is dedicated to fostering kitchen cultures where teams feel valued, empowered, and inspired to deliver unforgettable guest experiences. His approach to food is equally thoughtful, emphasizing seasonality, sustainability, and the stories behind each dish. Outside of the kitchen, Jacob draws inspiration from his family, whose sacrifices and support continue to fuel his passion and work ethic. He cherishes time spent with his wife and children, and enjoys exploring new food cultures, traveling, and recalling the flavors of his childhood in Puerto Rico. For Jacob, food is more than sustenance — it is a way to connect people, celebrate heritage, and create lasting memories.
Heather Rivas
Director of Operations
Heather Rivas, an industry veteran with over 20 years of experience, now brings her notable leadership skills and innovative spirit to her role as Director of Operations at Next Level Brands. Her diverse journey through high-volume, casual, and fine-dining restaurants, including prestigious establishments in cities like New York City, Boston, Providence, and Savannah, has earned her recognition as a pivotal figure in the industry. Notable roles include General Manager positions at acclaimed restaurants such as Husk Savannah and Tiger Mama. Her recent success as General Manager at Boulon Brasserie and Bakery in Tampa led to her promotion within Next Level Brands, where she now oversees operational strategy for the company's diverse restaurant portfolio. Heather's vision is to create a synergistic environment across all establishments, empowering teams to deliver unparalleled dining experiences. Beyond operations, Heather is a certified sommelier and has received prestigious Wine Spectator Awards of Excellence for her wine lists. Her global travels and appreciation for diverse cultures enrich her approach to hospitality, evident in her contributions to events like the James Beard House Regional Spotlight dinner. Recently nominated for Businesswoman of the Year, Heather's passion for exploration and storytelling continues to inspire excellence in the hospitality industry.
The vision for Next Level Brands is to elevate the culinary landscape of Tampa Bay by creating a collection of highly exceptional dining experiences. Inspired by the culture of hospitality, concepts are warm and inviting gathering spaces with innovative cuisine and first-class service; where eating and drinking together is a way of bonding, building connections and making memorable experiences.
For more information, visit NXTLEVELBRANDS.COM
