We’re more than just a restaurant. We are a family. And our family started back in 2004 when Sean & Maria Pourteymour’s passion for feel good, wholesome fare came to life as Luna Grill.

Today we are bringing incredibly fresh Mediterranean cuisine inspired from the heart and kitchen of our family to share with you at our favorite place to enjoy life together, our table.

Eat Real, Fuel Good.

At Luna Grill, We CHEERS to the simple
moments that make life good.


Leadership Team

The passion and innovation of Luna Grill’s leaders consistently inspires the entire team.
Learn more about our leading LUNAtics below.

Photo of Sean Pourteymour

Sean Pourteymour

Co-Founder, Chief Executive Officer

“Rock On!” is how this co-founder and CEO of Luna Grill masterminds the company’s vision and goals. He oversees strategic operations and planning, develops and executes capital-raising strategies and manages investor relations.

Sean is a commercial real-estate developer who has built multiple retail-space leasing centers. He is a successful entrepreneur, lease-contract expert and skillful developer of strategic retail partnerships. An avid philanthropist, he supports several local charities and foundations, especially those that benefit youth in the community.

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Photo of Maria Trakas Pourteymour

Maria Trakas Pourteymour

Co-Founder and Chief Cuisine Officer

As creator of the original Luna Grill restaurant in 2004, Maria oversees the implementation of the Luna Grill mission and purpose restaurant-wide: To inspire others to feel good by eating real food, crafted with care. Her responsibilities include culinary research and recipe development, and the establishment of ingredient quality standards and cooking processes to consistently achieve full-freshness and outstanding taste.

Maria worked in her own family’s restaurant for over a decade, where she learned that quality cuisine and the enjoyment of a tasty, nutritious meal in the company of family and good friends, is one of life’s precious delights. As a self-trained chef, her entrepreneurial dream is to develop her culinary concept of fresh, healthier food to it’s fullest potential.

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Bob Bartlett

Chief Financial Officer

Bob was appointed Chief Financial Officer in January 2019. Previously, Mr. Bartlett served as Vice President of Finance for Real Mex Restaurants, Chief Financial Officer BLD Brands and Vice President of Finance at CKE Restaurants. He also held senior finance positions at Taco Bell and Avery Dennison having begun his career at Arthur Andersen. Mr. Bartlett holds an undergraduate degree in business and an MBA from the University of Southern California.

Bob is in charge of all financial, accounting and administrative aspects of Luna Grill. He oversees financial planning and management, accounting and taxation, computer modeling and analysis of financial projections, risk management, human resources policy development and implementation, and general administrative and legal matters.

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Photo of Sean Allameh

Sean Allameh

Chief Operations Officer

Sean oversees all aspects of restaurant growth, including management and culture; field operations and operational efficiency, people systems, financial strength, training and marketing.

With over 27 years covering all aspects of the restaurant operations, human resources, recruiting and training & development, for multiple national brands, he brings a wealth of knowledge and experience to Luna Grill.

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Rich Pinnella

Chief Brand Officer

Before making the move to Luna Grill, Rich was an executive with Taco Bell for 20 years, serving the last seven as a Vice President and General Manager. During that tenure, he directed U.S. based and International functional heads, to deliver results across marketing, beverage, culinary, operations, and supply chain, through an aggressive international expansion to over 500 restaurants.

In his new role as CBO at Luna Grill, Rich will use his broad experience to help grow, refine and scale the Luna Grill brand. Rich will oversee all marketing, design, and development as he works to establish Luna Grill the brand as a leader in the “fast casual” space.

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Photo of Bijan Sami

Bijan Sami

Chief Procurement Officer

Bijan is responsible for managing Luna Grill’s global supply-chain operations, continuously developing and improving a top quality and reliable vendor base for all restaurant supplies, establishing top quality ingredient specifications and quality assurance procedures, implementing systems’ interfaces, researching and implementing centralized state-of-the-art point-of-sale and management information systems.

As operations manager of the first Luna Grill store, Bijan has developed management systems and improved food preparation processes to achieve efficiency while maintaining excellent quality and service. He holds a Master of Science degree in Engineering and has worked at several fortune 500 companies. He is also an avid cook who is passionate about Mediterranean and Near East cuisine.

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Photo of Greg Thorburn

Greg Thorburn

Vice President of Real Estate

Greg directs the store development expansion strategy for new restaurant locations across the U.S. which includes market-entry for new markets and expansion in existing markets served. His responsibilities include demographic & psychographic market analysis, competition data analysis, broker management, site selection, lease/purchase negotiations, legal matters, design, construction and asset management across the portfolio.
Greg has spent two decades focused on scaling and expanding high-growth companies across multiple vertical industries including retail, energy and sports & entertainment. His most recent experience derives from his work at Pacific Dental Services, a national operator of dental health practices, where he developed their national strategy for site selection across the country. By developing and integrating a cutting-edge analytics system that combines psychographic, demographic and competition data, he helped identify and open 345+ locations and managed the expansion from 2 to 15 states, spearheading revenue growth from $120 million to over $700 million in a 7 year period. He is a self-described foodie and holds a business degree from the University of Texas.

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