OUR CLIENTS

Consulting Clients include:

Benefit Street Partners is a wholly owned subsidiary of Franklin Resources, Inc. (Franklin Templeton) which is one of the world’s largest independent investment managers with $1.5 trillion in total assets under management.

Waldorf Astoria New York
Management and development of Le Chine and Peacock Alley Restaurant.

Plaza Hotel in New York City (Fairmont Hotels)
Reposition and upgrade all food and beverage outlets, including the famous Oak Bar and Oak Room. He worked with Adam Tihany to design and create a new signature restaurant; additionally, creating an off-premise catering business for the hotel.

Amsterdam Hospitality Group, Hotel Division
Completing a review of their financial position and food and beverage operations for their six boutique hotels in Manhattan.

Wyndham Hotels
The new "Women on their Way" room service program for a number of editors and magazines in the Manhattan market. He was also responsible for Wyndham Hotel resorts millennium reception gala.

The Philips Hotel Group
Developed the food and beverage operations for their two new boutique five star hotels in New York and South Beach.

Cushman and Wakefield 
Spaghetti Warehouse and Grill 
American Express
Price-Waterhouse Coopers
Chepp USA
The Peace Performing Arts Center

Catering clients have included:

Ernst & Young, Oppenheimer 
Sloan and Kettering 
The Glaucoma foundation.

Highlights:

The 75th Anniversary Party for Time Magazine, held at Radio City Music Hall in conjunction with the renowned Four Star chef Daniel Boulud. The New York Times reviewed it as the Party of the Decade.

With Four Star chef, Gray Kuntz, promoted a new business plan, establish site locations and operational systems for a new restaurant development group.

Consulted with the Food and Beverage Division at the Roosevelt Hotel implementing cost efficiency programs and revenue enhancement policies for restaurant outlets along with new concept development.

With Nick and Sam's Steakhouse in Dallas,TX to develop the pre-opening program along with training seminars and back of the house systems.

Was hired by the RAK Group, a real estate development company, to assist in the purchase of 100-year-old Mortimers' properties and restaurant, which is the legendary "watering hole" to Manhattan's upper-class society.

Chanel's 10th Anniversary Gala, held in Dallas, Texas, in association with highly regarded chef, Jean-Louis Palladin, then of the Watergate in Washington, DC.

Coordinated the gala openings of Chanel's Boutique stores in Dallas, Chicago and Boston.

Worked with Great Performance Catering Company, the largest off-premise catering company in the New York Metropolitan area. Developing new business alliances, creating operational overviews and coordinated the development of the Millennium 2000 programs.

Was responsible for reorganizing, refinancing, and selling Goodbody's, a health and aerobics fitness complex in Dallas, Texas.

Concept development along with operational and culinary enhancement for North American Lobster Restaurant and World Famous Grippa Calamari Seafood Company.

Hired by Liederman Sports and Entertainment Group, owners of Mickey Mantle's, to develop and coordinate the food and beverage operations at Ian Schrager's St. Moritz Hotel. Project consisted of conceptualizing a new Rumplemayer's Restaurant, lounge, bar, room service and multi-outlet catering.

Assisted in the establishment of Bouley International, a multi-concept complex featuring a Four Star signature restaurant, international café, private catering facility, international culinary school, wholesale and retail bakery with adjacent Three Star restaurant, as well as home replacement meals for the world-acclaimed Four Star chef, David Bouley.