Two disciplines. One standard.
We have led kitchens, restaurants, hotels, clubs, banquets and high-pressure openings. Our recommendations are designed to work on a Saturday night, not only in a presentation.
Culinary Principal
Chef Jouvens brings more than two decades of culinary leadership across St. Regis, Conrad, W Hotels and Marriott, along with international openings and consulting. A Food Network champion, author, educator, U.S. Army veteran and advocate for Haitian cuisine, he leads culinary direction, menu development, sourcing, recipes and chef-led storytelling.
Hospitality & Operations Principal
Andrew brings 20+ years across Marriott hotels, destination resorts, private clubs and complex food-and-beverage operations. He leads restaurant strategy, financial performance, menu engineering, labor, standards, service design, wine and spirits, training and implementation, with a direct belief in inspecting what you expect.
Shared operating standard
Two disciplines. One recommendation.
Every engagement begins with the business outcome, the operating reality and the level of responsibility ownership needs.
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