Michael Santoro - Founder, Render Hospitality

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Work Background

8Aprons - Specialized Hospitality Consulting & Advisory FirmFounder & CEO

Jun. 2022United StatesPlacemaking: Transforming spaces into vibrant destinations that foster community and drive economic growth. Holistic Hospitality Planning: Integrating design, operations, and guest experience to create seamless and engaging environments. Development Strategy: Navigating complex projects from feasibility studies to successful execution. F&B Operations: Optimizing restaurant and bar operations for efficiency, profitability, and guest satisfaction. Concept Development: Crafting unique and compelling concepts that capture market trends and guest preferences. Additional skills include: Licensing and permitting Financial modeling and analysis Kitchen design and consulting Menu item creation Recipe development & costing Construction administration Recruiting and team building Design collaboration

Mosaic Hospitality ManagementChief Culinary Officer - Partner

May. 2022Los Angeles Metropolitan AreaWe invigorate communities through the development of world-class hospitality concepts.

American Gonzo Food CorporationCulinary Director

Nov. 2021 - Jul. 2022California, United States

The Beverly Hills HotelExecutive Chef

Sep. 2018 - Sep. 2021Beverly Hills, CaliforniaIncreased total F&B revenue from 26 million to 32 million by driving margin, pricing, and marketing while maintaining an ultra luxury operating model in the 212 room historic hotel. ➢ Proven and demonstrated leader by increasing employee engagement to 9.4 from 8.8 through empowerment, accountability and succession planning, with 135 total reporting. ➢ Successfully restructured the entire department while adhering to core company values and CA Laws through awareness, buyin, rollout, and follow up. ➢ Revamped and updated the total hotel F&B program through menu engineering, consistency in production and recipe, ordering, vendor relations and extensive training. ➢ Demonstrate an expert knowledge across many cuisines.

The Watergate HotelExecutive Chef

May. 2015 - Oct. 2018Washington D.C. Metro AreaSuccessfully opened as the Executive Chef for the iconic relaunch of the historic 335 room Watergate Hotel while coming in under budget for both food cost and labor. ➢ Concepted and built the food and beverage programs while working with Elizabeth Blau to ensure deliverables to ownership. ➢ Built a strong connection within the community and grew lasting relationships which lead to a very strong local and transient customer base.

The MildredExecutive Chef / Owner

Aug. 2011 - Sep. 2014824 S 8th ST➢ Developed the business plan and raised capital for Philadelphia’s first, stove-to-table cast iron cooking concept. ➢ Grew business acumen exponentially through an entrepreneurial approach to accounting and tax law, HR procedures, among several other licensing and permitting filings.

The Blue Duck TavernChef de Cuisine

Feb. 2008 - Mar. 2011Park Hyatt, DC➢ Extensively sourced each food item from local and US Farmers. ➢ Increased brand profile for the Park Hyatt by making the BDT the new operating model for F&B throughout the global properties. ➢ Built a restaurant that is consistently voted at the top in D.C. by every account, and still is today.

BoqueriaChef de Cuisine

Feb. 2006 - Dec. 2008Training, Menu & Recipe Development, Food Cost and Labor Cost control tracking and managing

Restaurant GiltJr. Sous Chef

Jan. 2004 - Feb. 2006Greater New York City AreaOpened 2 Michelin Star restaurant under Paul Liebrandt. Worked all sections while maintaining a daily changing menu.