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.
Steve Opatkiewicz
General Manager
Steve Opatkiewicz is an accomplished hospitality professional with over 20 years of leadership experience in restaurant operations, culinary management, and team development. With roots in Chicago and a career spanning the Midwest and Florida, he has built a reputation for operational excellence, strong team leadership, exceptional guest experiences, and driving profitable business results.
Passionate about hospitality, family, and creating memorable dining experiences, Steve believes that great restaurants are built on genuine connections, outstanding service, and a strong culture of teamwork. Throughout his career, he has focused on developing talented teams, fostering positive workplace cultures, and delivering exceptional experiences that keep guests coming back.
Outside of work, Steve enjoys traveling, playing pickleball, and spending quality time with his family.
Doug Sandy
Executive Chef
Doug Sandy has spent more than two decades building kitchens, mentoring culinary talent and leading restaurant teams in a variety of restaurant concepts and markets. As Executive Chef of Forbici St. Pete, he helped lead the opening of the restaurant's St. Petersburg location and continues to oversee its culinary operations.
Born in San Ramon, California, Sandy developed an interest in food as a teenager and has spent his career continuously expanding his food knowledge. While he attended culinary school in Northern California, he credits much of his education to hands-on experience in restaurants and a lifelong curiosity about food, culture and culinary history.
Sandy has held executive chef positions since the age of 19, a career path that has exposed him to a wide range of cuisines, concepts and leadership opportunities. His experience includes eight years with Cooper's Hawk Winery & Restaurants, where he led kitchen operations and helped team members advance within the restaurant, as well as time at Buck & Rider in Arizona, where he worked with premium seafood sourced daily from around the world.
For Sandy, the people around him are the most rewarding part of the hospitality industry. He is known for creating strong teams and helping others grow in their careers and considers it one of his proudest accomplishments to have watched former team members rise from entry-level kitchen positions to executive chef roles of their own.
When he's not in the kitchen, Doug enjoys Southern-style barbecue, fishing, archery, motorsports and spending time outdoors with his fiancée and their three pit bulls.
Alex Rosenbleeth
Bar Manager
Alexander Rosenbleeth is a beverage professional and hospitality leader based in Tampa, Florida. Originally from Egg Harbor Township, New Jersey, Alexander was introduced to hospitality at an early age through the influence of his father, grandfather, and uncle. He began building his industry foundation at A Touch of Italy in his hometown, where he developed a deep appreciation for service, hospitality, and creating memorable guest experiences.
After moving to Tampa to pursue a career in medicine, he quickly realized his true passion was in the restaurant industry and joined Next Level Brands at the original Forbici location in Tampa in 2019. Since then, he has helped launch Boulon, contributed to the opening of Union, and spent three years helping establish Boulon as one of Tampa's premier dining destinations before returning to lead beverage side in the opening of Forbici St. Petersburg, the brand's second location.
Alexander's passion lies in beverage operations, spirits, wine, and cocktail development. He holds WSET Level II certifications in both Wine and Spirits and pursues excellence through a mindset of continuous growth, curiosity, and self-improvement.
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
