Meet the Team

Rooftop at The Envio is thrilled to welcome two esteemed professionals to our team: Deb Weeks leading the front of the house and Jesse Souza leading the culinary team. With their combined expertise, passion, and commitment to culinary excellence, we are poised to elevate your dining experience to new heights. To celebrate their arrival, we are also unveiling an all-new Summer menu, promising a sensational culinary journey.

  • Deb Weeks joins Rooftop at The Envio with an impressive track record of success in the hospitality industry. She is widely recognized for her role as co-owner of the award-winning Green Monkey Restaurant and Brazo Restaurant in Portsmouth, NH, as well as the Seacoast Catering Company, which serviced NH, Maine, and Massachusetts. Her leadership strengths were further honed as managing partner of Demeters Steak House, Ciao Italia, and as General Manager of both the Beacon Hill Hotel and Bistro in Boston, MA, and Martingale Wharf in Portsmouth, NH.

    Debra’s career has been marked by continual growth and success, driven by her exceptional leadership skills, business acumen, and a keen sense of best practices in managing operations. As a consultant, she has elevated the quality of numerous local dining establishments. In her free time, Debra enjoys socializing with friends, spending time with her partner Ocean and her family, and crafting unique hand-made wood items in her woodshop.

  • Chef Jesse Souza, a New England native, brings over three decades of professional cooking experience to Rooftop at The Envio. His culinary journey began on the Maine coast and led him across the United States, where he honed his skills in Regional American Cuisine and the vibrant food cultures of Latin America and Asia. Jesse's tenure with Noble House Hotels & Resorts saw him excel as executive chef at multiple properties, including the renowned Edgewater Hotel in Seattle, Washington.

    Awarded "Chef of the Year" by Hospitality Maine in 2023, Jesse’s extensive experience in major markets such as Southern Florida, Los Angeles, Palm Springs, Boston, and Seattle has shaped his culinary philosophy. His passion for cooking, writing, and drawing is matched by his dedication to his family, including his wife Shannon, their young daughter, and a lively collection of pets.