⎯ Projects ⎯
I have created F&B experiences in many settings - each unique, but developed with the same thoughtfulness and rigor. Here are some example projects that I loved bringing to life.
∟ Santi
Italian fine dining, Midtown Manhattan
The Beginning: Tishman Speyer tapped BBianco Hospitality and Chef Michael White to bring an elevated Italian restaurant to a high-profile building in their portfolio.
The Middle: We developed a concept inspired by Chef Michael’s culinary and life journey from his career start in Chicago, to his years spent cooking in Italy, to his time as the “pasta king” of New York. Given the very personal narrative, we created a residential inspired design to support the feeling of welcoming guests into Michael’s home.
The Result: Santi opened with beautiful Michaelis Boyd-designed interiors to much buzz and fanfare. The pasta king has returned.
∟ Platform by the James Beard Foundation & Market 57
Cultural event center and food hall
The Beginning: The James Beard Foundation was considering a development project for a new event space and collaborating on the curation for a food hall, in which they would operate a kiosk.
The Middle: We created a business case to present to the board of trustees. Upon approval we were off to the races. We created programming for both spaces; selected food hall vendors; developed the kitchen design and interiors; and managed the critical path.
The Result: Both located at Pier 57 on Manhattan’s west side, Market 57 is open to the public with 16 incredible vendors - including Good to Go by JBF, and Platform by the James Beard Foundation is up and running with a variety of engaging events at different price points to share the Foundation’s Good Food For Good mission through experiential programming.
∟ Levant
Mediterranean Fine Dining, San Juan, Puerto Rico
The Beginning: On its journey to join the Marriott Autograph Collection, The Condado Collection embarked on a series of renovations on its historic property, La Concha Resort. An important part of this work was restoring the iconic restaurant space housed in an upside down clamshell built in 1958 and designed by Italian Architect Mario Salvatori.
The Middle: We concepted a pan Mediterranean dining experience with a bespoke decanting station featuring the largest wine by the glass program in Puerto Rico. Partnering with Celano Design Studio, we threaded the needle of refreshing the space while accentuating its original magnificence.
The Result: Levant opened with a joyous celebration of reintroducing this beloved landmark to Condado, headlined with a ribbon cutting by Puerto Rico Governor Jenniffer González-Colón.
∟ Vaucluse
10,000 sq ft French restaurant, gut renovation
The Beginning: The Altamarea Group was pursuing a storied Upper East Side location for a new French fine dining concept.
The Middle: The location had union issues, code challenges, and a very particular co-op board. We overcame those hurdles and set out to gut renovate the 10,000 sq. ft. Park Avenue space and create a concept inspired by the south of France.
The Result: Vaucluse came to life with Meyer Davis designed interiors including two beautiful dining rooms, an enchanting bar / lounge, and two perfectly appointed private dining rooms.
∟ 677 Washington Boulevard
Class A office tower foodservice
The Beginning: George Comfort & Sons tapped Gensler and Perkins Eastman to reimagine their office tower in Stamford, CT, and introduce food service for the first time.
The Middle: In collaboration with Arlene Spiegel & Associates, we did discovery about what was important to existing and incoming tenants, and based on that research recommended food & beverage programming for the building.
The Result: We conducted an RFP process which led us to identify the perfect fit operator for all the food service outlets in the building plus office catering and events.