Founded in 1981 Mainstreet Ventures original owners, Dennis Serras, Dieter Boehm (now retired) and Michael C. Gibbons at that time had a combined experience in the restaurant industry in excess of fifty years. Simon Pesusich joined the group in 1982 as Executive Chef and eventually partner.

Dennis Serras, Born in Schenectady, New York to a two-generation restaurant family, Dennis worked from his youth to completion of high school in the family business, learning all of the skills necessary to operate the business. Arriving in Ann Arbor in 1965, while studying business at Eastern Michigan University, Dennis worked various positions at local restaurant operations. In 1973 he joined a major Michigan restaurant corporation. In 1975 he had the opportunity to use his skills in developing his own first unit - The Real Seafood Company.

Michael C. Gibbons, President upon completing his education from Xavier University in 1974 Michael joined a major restaurant company in a management capacity. In 1975 he was transferred to Michigan and shortly thereafter was made General Manager of the Gandy Dancer Restaurant in Ann Arbor. He went on to serve as the Director of Training and Regional Manager until 1979. After years of restaurant management experience, Michael decided to use his talents to develop his own business and he joined forces with Dennis Serras in formulating the Mainstreet Ventures Company. Michael has been active in various civic activities, has served as an advisor at Washtenaw Community College, served on the Appeals Board of the Washtenaw County Health Department, is past President of The Michigan Restaurant Association and is currently serving on the board of both The Michigan Restaurant Association and The National Restaurant Association.

Simon Pesusich, Executive Chef is a native of Solina, Croatia, Yugoslavia, completed his formal training of Hotels and Restaurants in Pula, Yugoslavia in 1964. His European apprenticeship included extensive training throughout Yugoslavia, Switzerland and Austria. Chef Pesusich came to North America in 1969 and served as assistant chef of the Royal Canadian Yacht Club and sous chef of the Director's private dining room of the Canadian Imperial Bank of Commerce in Toronto. After coming to the United States, he spent 3 years in Los Angeles and San Francisco as sous and executive chef. He then joined the Hyatt Regency Hotel in Dearborn, Michigan in 1976. He has served as executive chef at the Michigan Inn, Southfield, the Grosse Pointe Yacht Club and the Hotel Ponchartrain in Detroit. He joined Mainstreet Ventures in 1982.