THE SUMMIT

  • Developed the food and beverage facilities with SL Green for their 91st floor observation deck, The Summit at One Vanderbilt. Opened October 2021.

  • Created the RFP, interviewed potential operators, leveled the bids and negotiated with final selection, Union Square Events. Designed kitchen facilities and specified foodservice equipment in conjunction with kitchen designer. Coordinated design and construction issues for the F&B program with the interior designer, architect, consultants, and general contractor.

  • SL Green

    Snohetta

    Kohn, Pederson, Fox

    Union Square Events

LE PAVILLON & TENANT AMENITY SPACE

  • Negotiated a management agreement between The Dinex Group and SL Green. Oversaw design and development of the front and back of house facilities for Le Pavilion, Épicerie Boulud, and the building’s tenant amenity space on the third floor.

  • Spent over one year negotiating a master agreement to develop and operate a restaurant and QSR at One Vanderbilt, which was subsequently amended to include the third floor tenant amenity space. Assisted to hire the design consultants including interiors, kitchen, lighting, general contractor. Developed the kitchen design, bidding, and purchasing, as well as interiors and FF&E selection.

  • SL Green

    The Dinex Group

    Isay Weinfeld Design

    Gensler

  • Designed the food service facilities, provided project management and purchasing services for the renovation and reopening of this New York City landmark.

  • The project included a large F&B concessions area, full cooking facilities, custom designed rink-side bars and carts, and a branded food truck by Melba’s.

    Worked alongside Related, Harris Blitzer Sports, The Rockwell Group, Gensler, and Great Performances to redevelop the rink in just six months during the height of post-pandemic supply chain issues.

  • The Related Group

    Harris Blitzer Sports Entertainment

    Great Performances

    The Rockwell Group

    Gensler

  • Hired by Hartz Industries to solicit a world-class restaurant operator for their 13,000 square foot space. Successfully executed a management agreement with a renowned American chef.

  • Conducted feasibility study, prepared development and operating budgets, created a preliminary layout and test fit, and produced marketing materials to create a 13,000 square foot joint-venture restaurant on Madison. Identified, vetted, and interviewed operators. Negotiated and executed a management agreement before the project was abandoned.

  • Hartz Mountain Industries

    Michael Zenreich Architects

    Roman & Williams

  • Opened and operated Café Boulud and d|bar in the flagship Four Seasons Hotel in Toronto. Conducted all pre-opening and on-going training and enforcement of standards.

  • Together with the hotel’s General Manager, I negotiated with Ownership, local management, and Four Seasons corporate to renovate the restaurant for under $2 million and increasing revenues by 50%. d|bar, the lobby-level bar and lounge, is the highest grossing beverage outlet worldwide for Four Seasons Hotels. It underwent a soft renovation and menu refresh in 2018.

    Relocated two successful chefs to the property, as well as the beverage manager and several key members of the team.

  • Four Seasons

    Menkes Development

    Kingdom Hotel Investment Group

    Martin Brudnizki

    The Dinex Group

  • Concepted, branded, developed, and opened a 60-seat restaurant and adjacent coffee shop at the Hotel Flor. Opened May 2023

  • Concepted and renamed the ground floor restaurant during the renovation of the historic Floridan Hotel in downtown Tampa. Worked closely with the interior designer, designed coffee shop equipment in front and back of the house, evaluated and modified kitchen equipment throughout the hotel. Created a full branding package, designed, and laid out all menus and collateral. Wrote menus, hired chef, purchased all OS&E for both outlets, designed preopening materials, conducted training, participated in public relations efforts, opened restaurant to the public.

  • 1754 Properties

    Hilton Hotels

    Jackie Arena Interiors

  • Implemented an entire food and beverage program during the hotel’s renovation and rebranding as a Delta Marriott, including a restaurant, grab & go, banquets, and guest pantry. Opened December 2023.

  • Designed the food service facilities, provided project management, purchasing services, and all preopening training and implementation in connection with the renovation and rebranding of the Delta Marriott in Jacksonville, Florida. Worked closely with the interior designer, designed all foodservice areas and purchased kitchen equipment in front and back of the house, Created a full branding package, designed, and laid out all menus and collateral. Wrote menus, hired chef, purchased all OS&E entire department, designed preopening materials, conducted training, opened restaurant to the public.

  • 1754 Properties

    Marriott Hotels International

    Jackie Arena Interiors

  • Developed, opened, and operated Daniel Boulud’s renowned restaurant on the Bowery, DBGB.

  • Successfully negotiated a percentage rent lease on the heels of the 2008 recession. Wrangled a liquor license in a crowded and difficult jurisdiction. Developed and operated all facets of the restaurant from opening, including its expansion to Washington DC. Maximized seating with an open-kitchen concept where the restaurant’s inventory was also its decor.

  • The Dinex Group

    Avalon Development

    Design Bureaux

  • Curated multiple food and beverage concepts including feasibility analysis and infrastructure requirements for Banco Popular’s campus expansion in Hato Rey, Puerto Rico.

  • Developed a curated program of restaurant concepts for the expansion of Banco Popular’s corporate campus expansion. Provided consulting services Perkins Eastman, V Architecture, and JR Engineering regarding design challenges and infrastructure requirements, especially kitchen exhaust and drainage. Designed and specified foodservice equipment for their pool area and fitness center.

  • Banco Popular

    Perkins Eastman

    V Architecture

    Marriott Hotels International

    Chasan Group

  • Provided food and beverage menu branding, design, and consulting for a 200-seat diner at The American Dream Mall in East Rutherford, New Jersey. Opened January 2024

  • Collaborated with ownership to create an updated diner menu for a 200-seat restaurant with a takeout counter, private events, display donut fryer, adult milkshakes, and much more. Conducted menu research, wrote food menus, beverage menus, recipes, and ordering sheets, purchased uniforms and OS&E. Created a full branding package, designed, and laid out all menus and collateral. Hired the chef, assisted with pre-opening and public relations.

  • Around The Clock LLC

    Richard Bloch Architects

    ML Restaurant Solutions

  • Provided a feasibility study for ground floor restaurant and potential observation deck at the Bank of America Tower in Atlanta, Georgia.

  • Conducted a competitive analysis of restaurants in the midtown submarket of Atlanta. We evaluated the design documents, determined the ideal footprint for the restaurant, and identified infrastructure challenges at the site. We created revenue and income projections and weighed different uses for the 55th floor, including private dining, tenant amenity space, and as an observation deck.

  • The CP Group

    HPS Investment Partners

    Gensler

    SRS Real Estate Partners

HILTON ARUBA

Palm Beach, Aruba

  • Concepted, branded, developed, and opened a four outlets in Hilton Aruba. Laguna, Sunset Bar, Sunset Grille and Shore Club.

  • foBT led the renovation of three restaurants and a food truck during an expansion project where the resort added a new guest room tower. The restaurants included a steakhouse, central lobby bar, and large 3-meal restaurant with breakfast buffet. We designed and purchased the foodservice equipment in collaboration with Stuart Davis Design, specified all OS&E, and coordinated design features including FF&E and low voltage systems with JBI International. We were responsible for the branding, graphic identity, and signage. foBT collaborated with the on-site team to develop and test the food and beverage menus, provide pre- and post-opening training, and open each outlet.

  • Stuart Davis Design

    Hilton Hotels

    Jeffrey Beers International

    SB Architects