Be a restaurateur

I help people open up restaurants; that’s my niche. From handling the real estate to conceptualizing a vision to navigating the logistics of getting it open from start to finish.

There’s a restaurant group called Zinque with locations on Abbot Kinney in Venice and on Melrose in West Hollywood.

I’ve been with them since the very beginning. Together we opened up West Hollywood, Newport Beach, Little Italy in San Diego, Scottsdale, downtown Los Angeles, and a new concept in Santa Monica called Massilia, which I have ownership in.

Plus, I am the owner of The Little Prince restaurant.

In addition, I have done quite a bit of work for Sprout LA. My brokerage work with them includes Bestia and Vespertine, amongst others.

I’ve worked with hospitality groups from New York, London, Berlin, Tokyo, Hong Kong, all over, in handling everything that needs to be done to see their restaurant visions come to fruition in Southern California and abroad.

My philosophy: love your community, love your neighbor, look for opportunities to help one another where others need help. From that, we will all succeed, prevail, and be happier.

My combined studies at UCLA and UC Santa Barbara serve as a strong foundation for my knowledge of global trends in lifestyle-driven consumer markets.

1. see what the restaurant structure looks like from the inside
2. learn how to design a concept and open a restaurant
3. learn how to get the concept right
4. how to keep smiling at all guests year after year
5. have a tasting session
6. feel like a restaurateur: find out what is that constant drive, eyes bright with what you do, the desire to always discover something new, and smile at all the guests around!

It is all about getting first-hand knowledge of the restaurant niche.