Our Team

Dorjan Puka


Born and raised in Albania, Dorjan Puka moved to Connecticut in 1998 seeking new experiences and opportunities. Leveraging his culinary talent and strong work ethic, Puka worked his way up in various kitchens in the region including Vito’s by the Park, Max’s Oyster Bar and Max’s Tavern in Springfield, Massachusetts.

In December of 2010, Puka opened his first solo venture, Treva Restaurant & Bar, an Italian concept in West Hartford. The restaurant was unlike anything in the area and garnered great reviews from The Hartford Courant, Connecticut Magazine and The New York Times. This success was mirrored with his second West Hartford restaurant Àvert Brasserie, which opened three years later in 2013. That same year, Hartford Magazine named Puka one of the top 10 chefs in the region. In November of 2014, Puka opened Artisanal Burger Company in Manchester. Once again, Puka was praised by media and locals alike, this time for his take on America’s beloved hamburger.

Puka’s culinary passion extends beyond the restaurants. He is actively involved with Growing Great Schools, a non-profit community-based organization that helps create healthier schools. When not in his restaurants, Chef Dorjan enjoys traveling with his wife and his two sons.

Scott Miller


Raised in Woodbridge, Connecticut, Scott Miller worked his way through the kitchens of some of Connecticut’s finest restaurants and country clubs.

After spending time cooking in Colorado, Miller headed back to his home state of Connecticut in 2004 where he was hired as Executive Chef at Max’s Oyster Bar in West Hartford. In this role, Miller was responsible for overseeing menu development as well as the culinary team, which included then Sous Chef Dorjan Puka. Also while in this role, Miller started the award winning Max’s Chef to Farm Program in 2009. Capitalizing on his ability to create unique and memorable experiences, Miller accepted the role of Managing Partner of Max Catering & Events where he worked alongside chefs, managers and staff to localize catering fare delivering outstanding events to their guests.

Now, Miller has reunited with Chef Puka as Chief Operating Officer and Partner of DORO Restaurant group (Treva, Àvert, Artisanal Burger Company) in West Hartford.. In this position, Miller works hand-in-hand with all line employees and managers to ensure that each guest is provided with exceptional hospitality.

Miller resides in West Hartford with his wife and two children.

Will Sugrue

General Manager

A Connecticut native, Will, started his restaurant career in Middletown, CT where he developed a passion for the hospitality business.  After a short time in the Bay Area he turned his focus to the restaurant scene in West Hartford. Will's vision for Zohara is to put guests in a fun dining environment with authentic Mediterranean cuisine paired with elevated cocktails and excellent service.

Anthony Camilleri

Executive Chef

As Executive Chef, Anthony Camilleri leads the DORO Restaurant Groups' Zohara Mediterranean Kitchen. He brings two decades of culinary experience to his role. Camilleri has taken part in multiple restaurant openings in the Connecticut area, including Grants in West Hartford, Rizzutos in Stamford, and his own French American bistro in Simsbury, He also served as Executive Chef for Barcelona Wine Bar.

Chef Camilleri’s passion for cooking was realized early in his life, and after embarking on his culinary career, he was fortunate to have opportunities to work beside a number of influential chefs, including James Beard Award winner, Thomas Keller. Keller played a vital role in developing Camilleri’s craft, opening his eyes to the importance of technique, and the ability to create dishes without masking the ingredients’ natural flavors. Camilleri has also used his talent and experience to positively influence healthy eating for students. In collaboration with his colleague and nutritional author, Terry Walters, he helped transform the cafeteria programs at Thompson Brook School in Avon, CT and Aiken School in West Hartford, CT—completely redesigning the menu to utilize healthy, local, and sustainable products.