SpotOn Restaurant Advisory Council

Frohman is the Cofounder and Co-CEO of the EverWatch group of companies, which include wealth management, asset management, direct private investing, and philanthropic operations.

He also assists his family’s ESG and impact investment efforts in the food and energy sectors, with climate mitigation as a priority.

Before founding EverWatch in 2005, he worked in retail and capital industries leadership positions. However, he is considered a pioneer in internet services when in 1996, he founded Inergy Online, which he sold in 1998.

Kamal Azzouz is a Managing Partner at Azzouz Hospitality, which has established some of the most popular venues in the Washington D.C. area, including Urban Roast, District Eatz, and the group’s latest endeavor, Z O O Z, in partnership with his two brothers.

He began his career in the nightlife industry as well as the restaurant industry working at some of the area’s most popular establishments. Kamal took his knowledge and hard-working ethics from both industries to put together some of DC’s best experiences. He’s not your typical operator. You can find Kamal and his two brothers doing whatever it takes at their locations to run successfully and consistently.

Kamal and his brothers are always adjusting, adapting, and finding out the next best thing to give their customers that WOW experience every time. From table-side cocktails to a 24-carat gold ice cube for an old fashion, Kamal’s team will bring you something unforgettable every time.

As an Executive Chef & Operator with 15 years of experience in the food & beverage industry, JB has a lifetime of culinary heritage. After spending his childhood in the Philippines around his family-owned restaurants, he decided to break from family tradition and build a career around events and concert management.

Armed with enough experience, he moved back to the US in 2008 to try his luck. It didn’t take long to realize the hardships of the recession, and he found himself back where he felt most at home—around food and hospitality.

Since then, he’s held nearly every position in restaurants, from dishwasher and busser in national chains to Director of Culinary Operations for a multi-unit restaurant group. In 2015, JB opened his first restaurant—The Hideout Kitchen in Lafayette, California—with nothing but a menu and a dream. JB’s experiences in events and hospitality have helped him solidify The Hideout Kitchen’s reputation as a fun, energetic space with live music and entertainment.

In addition, JB also runs Morello Restaurant Solutions, a restaurant management company based in Lafayette, California, and consults numerous restaurant groups and concepts around the San Francisco Bay Area.

Mourad is the founder of Texican Café, a restaurant serving up El Paso-style Mexican cuisine for over 33 years. Over the years, Mourad has scaled the award-winning concept to four high volume locations throughout the Greater Austin region.

Mourad gained his expertise from the ground up, learning the industry hands-on as a pizza maker, a sous Chef in a Michelin-starred Paris institution, and as a franchise consultant to a large pizza chain. He also opened and operated a Sports Gastropub concept and a food court concept under one roof for dine-in and delivery.

As CEO of Texican Café, Mourad is a hands-on operator who oversees the day-to-day operations of his four restaurants. Deeply involved in the community, Mourad and Texican Café supports local schools and youth programs.

Matthew Blair is a University of California San Diego Graduate and has been in the restaurant business for over 25 years.

He is an original Founder of World Wrapps Restaurants, which started the Wrapp craze in San Francisco in 1995. He has recently taken back the brand and is innovating and growing the restaurant group yet again.

Matthew is an industry veteran with over 25 years in the restaurant business. He is part of a number of charitable organizations and lives in Marin County, California.

Brent Bolthouse is the founder of The Bungalow Hospitality Group, a collective with a deep history in Southern California.

The portfolio currently includes The Bungalow’s flagship location in Santa Monica and its sister property in Huntington Beach, in addition to The Bungalow Kitchen, a new social dining experience from Bolthouse and longstanding partner Chef Michael Mina.

As an entrepreneur and hospitality maven, Bolthouse virtually invented today’s nightlife scene by developing and opening some of the hottest nightclubs, supper clubs, restaurants, lounges, and bars across Southern California.

Born and raised in Montreal, Canada, Eric came to the United States in 1996 after signing a contract with the NHL’s Boston Bruins. After a series of injuries, Eric was sidelined from the NHL and spent four years playing for various minor league teams.

Not content with his hockey career, Eric decided to leave professional hockey and go into the hospitality industry, opening several successful establishments ranging from lounges to nightclubs, restaurants, and entertainment venues over the past 20 years.

His most recent success has been the 2015 opening of The Reserve in DTLA, with $4,000,000 gross in 2019 before COVID-19 closed the doors for 13 months. With the reopening in April 2021, Reserve is projected to mark $6,000,000 in gross revenue at a 40% profit margin.

Aimée Carolina Pumarejo Diaz is the Cofounder and Senior Vice President of Hector’s Restaurants, Inc., Modesto Trattoria, LLC., and Salsas on the Square LLC. Like many small business owners, her roles are as equally diverse as they are significant.

Aimée takes a long-term vision for each location, including branding, aesthetic, and structural up-fits, human resource-center, and technological upgrades. Her goal is to harmoniously lead coworkers and guests to a safe, memorable, and pleasurable experience.

Aimée’s greatest contribution to the Diaz Restaurant Group is her keen understanding of the strategic intersection between expectation and execution. She focuses on trends in hospitality—locally and globally—and is at the forefront of creating them as a reality.

Will Douillet is co-founder and managing partner of ILIS, a new restaurant concept in Greenpoint, Brooklyn. Chosen by Town & Country Magazine as one of the 13 best new NYC restaurants to visit in the Fall of 2023, ILIS is a wood-fired kitchen focusing on the plants, seafood, and game of North America. With renowned chef Mads Refslund at the helm, chefs serve and cook the entire meal from the central kitchen, creating a new service style coined “One House.”

Will is an innovative business leader with expertise in managing best-in-class teams at some of the biggest names in the culinary world, including Wine Meats Cheese, Planet Home, the Mina Groupo, The Wynn Las Vegas, Alinea, and Off the Grid.

As President and CEO of Mesero Restaurant Group, Trey oversees 7 locations with over 550 full time employees.

Prior to creating Mesero, Trey spent 11 years practicing law. In 2011, Trey followed his passion for the restaurant industry and opened the first Mesero Restaurant, an elevated Mexican dining concept with roots in Tex-Mex, traditional Mexican cuisine and American culture.

By definition, Mesero means ‘waiter’ which is the inspiration behind the concept, where a guest’s Mesero offers a guided experience throughout their meal. Guests often come to think of their experiences at Mesero like having a meal at home.

Today, Trey has no plans on stopping and looks to expand the culture of Mesero into the future one store, one guest and one team member at a time.

For more than a decade, Jonathan Gillespie has been behind the scenes of hospitality’s biggest national names. Combining his technology background with hospitality experience, Gillespie actively oversees project management, software and systems integration, and vendor relationships while maintaining day-to-day responsibilities that include financial operations, human resources, and ensuring the highest level of satisfaction for both clients and employees.

Gillespie applies his expertise and insight to all aspects of venue operations while still ensuring his primary focus is on streamlining venues’ electronic infrastructure and designing and implementing processes for operations that engage customers and promote quality of service.

Gillespie’s high energy and passion for the implementation of technology make him a valuable addition to the executive team and a sought-after consultant and advisor for many of the hospitality industries leading POS providers and venue management software firms.

Tony Greenberg is the founder of UPVentures LLC, a real estate development firm based in NYC and Brooklyn.

Tony partnered with Kyle and Katina Connaugthon to develop SingleThread and manage the large cast of designers, artisans, and unique collaborators who have brought the Connaughtons' vision of SingleThread to life.

Pat Hilton is Chief Operating Officer for Restaurant Partners Management and is responsible for company operations and finances. As an accomplished and visionary leader with more than 30 years of restaurant experience, he has held roles as an EVP, COO, and CEO.

He is an exceptional communicator and servant leader who builds high-performing teams. His ability to take multiple points of data and make decisions that improve operations and financials has been the key to his success.

Before joining Restaurant Partners Management, Pat was the CEO for Elysian Capital's restaurant division and led the team to improve operations and profitability, resulting in the growth and franchising of Beefaroo. He was able to implement a shared services model between Penguin Point and Beefaroo and built an infrastructure that allows for additional brands to be supported.

Amy Hom brings over 25 years of impactful leadership in the restaurant industry and technology innovation space, Amy is currently the COO at Barcelona Wine Bar. Previously, Amy served as the Chief Operating Officer and Chief People Officer for Bluestone Lane, where she played a pivotal role in shaping operational strategies and fostering a culture of excellence. Before her tenure at Bluestone Lane, she held the position of Executive Vice President of North American Retail and Kitchens at REEF Technology, where she led transformative initiatives to convert static neighborhood spaces into dynamic community hubs, including building a food safety team, training department, and an operational excellence strategy.

With a keen eye for operational efficiency and a passion for nurturing talent, Amy has contributed in key leadership positions at prominent restaurant brands. She served as the Vice President of Operations at sweetgreen, providing operational support to over 100 locations. In her role as VP of Operations for Red Robin saw her instrumental in the development of over 250 locations internationally. Amy's journey also includes significant contributions to Wolfgang Puck's Compass Group, where she served as the Senior Director of Operations.

Committed to fostering the next generation of industry leaders, Amy founded the LEAD program in 2019, providing education and mentorship to emerging talent. Her dedication to industry development extends to her involvement with the GLEAM Network, where she serves on the Board of Directors.

Amy's thought leadership and contributions to the industry have been recognized through numerous accolades, including the Top 30 in Tech award and being named one of the 30 Top Women in Food by Lunchbox. She is the Chair of the Lunchbox Advisory Council where she focuses on connecting tech with what the end users need in the hospitality space as well as sitting on the Fast Casual Industry Council. Amy's unique blend of industry expertise, strategic leadership, and dedication to excellence make her a valuable addition to the Barcelona Wine Bar team.

Chuck Imerson was appointed President and CEO of Asian Box in October 2019. Chuck oversees the organizational direction and development of the brand.

Chuck is an industry vet with over 25 years of experience holding many executive operations positions at high-profile organizations, such as Vice President of LYFE Kitchen and Senior Director of Operations at Marie Callender’s. He owned and operated his own restaurant.

Simon Kim is the proprietor of Gracious Hospitality Management, the brand behind Michelin-starred COTE Korean Steakhouse in Manhattan, COTE Miami, and bespoke cocktail lounge Undercote, with exciting new projects in the pipeline, including COQODAQ, a new fried chicken concept, COTE Singapore, the brand's first international outpost, and a multi-level project at 550 Madison Avenue in New York.

Kim was born in Seoul and began his hospitality career at MGM Grand Hotel and Casino in Las Vegas before going on to lead the front-of-house teams for notable chefs, including Jean-Georges Vongerichten and Thomas Keller, and open his first Michelin-starred restaurant, Piora, at the age of 31. Fulfilling a lifelong dream, Simon opened COTE in 2017, New York City's first Korean steakhouse and the only Michelin-starred Korean tabletop grill restaurant in the world, an honor now shared by COTE Miami.

An Associate Board Member of the National Restaurant Association, EY Entrepreneur of the Year New York 2022 winner, Crain's 40 under 40 honoree, and recipient of the Next Generation Award from the NYC Hospitality Alliance, Simon is not only a leader in the industry known for his creative and polished execution but one that is passionate about supporting local Asian American communities.

In 2021, Simon founded Taste of Asia, an annual tasting event celebrating New York City's AAPI communities. Featuring a curated selection of 40 restaurants serving Asian-inspired bites in Madison Square Park, this event honors the diversity and vitality of AAPI culture and cuisine in New York City and beyond, raising $1.2M in its inaugural year and $1.4M in 2022.

Johnathan Lanni grew up in Hamilton, OH, just outside of Cincinnati. John set his sights on the restaurant industry, working in his father’s restaurants from an early age.

John attended Badin High School and then studied at the School of Hotel Administration at Cornell University. Upon graduating in 2003, he worked for Lettuce Entertain You in Chicago. In 2005 he and his brother Joe decided to start their own restaurant business.

After creating Currito in 2005 and SoHi Grilled Sandwiches in 2010, Thunderdome Restaurant Group was officially formed in 2012 with the addition of the Bakersfield. John enjoys tennis, golf, skiing, and spending time with friends and family.

After 21 years as a genetic engineer, KwangHo Lee started his restaurant career running Momoya, a two-location Japanese restaurant in New York, formerly run by Lee’s sister. Lee was soon enamored with the fast pace of the restaurant industry.

He quickly got to work expanding Momoya’s footprint by opening a third location and updating Momoya’s tech stack.

Now, Lee is focused on developing new business models and building the Momoya brand in New York City.

Jeff Lobdell is the president and founder of Restaurant Partners Management, LLC, headquartered in Grand Rapids, Michigan. Jeff has 19 independent restaurant locations and 2 beachfront resorts and employs over 900 people.

He is passionate about the hospitality industry, his restaurant business, and the communities that they operate in. Jeff is currently serving as Vice Chair of the National Restaurant Association. He has been in the restaurant business for over 35 years.

Jeff is a graduate of Michigan State University’s School of Hospitality. He is married to Audrey Lobdell and has four sons, Dayne, Deacon, Mason, and Max, and three dogs. Besides his passion for serving the hospitality industry and spending time with his family, Jeff enjoys fishing, golfing, and ice hockey.

Michael Mina’s story is one of over two decades of influence, passion, and achievement. Michelin-starred MICHAEL MINA, his flagship restaurant, is located in the heart of San Francisco and represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character.

Some of his accolades are being inducted in 2013 in the James Beard Foundation “Who’s Who of Food & Beverage,” Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005.

Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country.

Mads Refslund is co-founder and chef of ILIS, a new restaurant concept in Greenpoint, Brooklyn. Chosen by Town & Country Magazine as one of the 13 best new NYC restaurants to visit in the Fall of 2023. ILIS is a wood-fired kitchen focusing on the plants, seafood, and game of North America. With managing partner Will Douillet, Mads conceptualized a restaurant where chefs serve and cook the entire meal from the central kitchen, creating a new service style coined "One House."

Originally from Copenhagen, Mads is a pioneer of New Nordic cuisine and has served as the executive chef of some of the most innovative restaurants, including Root Cellar Kitchen, Acme, Noma, and Mr. Restaurant. When he's not fine-tuning his garden-to-table recipes or launching a new pop-up, Mads can be found doing yoga or shopping for the latest fashions from Italian, French, and Japanese designers.

Francois Safieddine is a self-made entrepreneur who entered the hospitality industry by working within and advancing quickly at a major fast-casual concept. Continuing entrepreneurial success over the last decade, Safieddine went on to open several restaurants and lounges, leaving his footprint on Colorado’s nightlife and dining landscape.

Stryker Scales is the co-owner of multiple restaurant concepts and locations in the Bay Area, including The Tipsy Pig, Mamanoko, and Blue Barn. As a part of his credo, he avoids titles that might give off the wrong impression.

His main goal as a restaurant operator is to change the way people envision their food, especially when it comes to the guest experience. That’s why his concept restaurants aim to support the greater slow food movement by partnering with local, sustainable producers and by taking inspiration from seasonal produce harvests.

John Stockwell was raised on the East Coast and attended St Paul’s high school and Harvard University.

After a career as an actor and writer/director in the entertainment field highlighted by roles in movies like Top Gun and Christine and writing and directing movies as varied as “Blue Crush” and “Turistas” he transitioned into partnering with his wife Helene Henderson to help run and operate the Malibu Farm Restaurant Group which she founded as a catering company in 2007.

Alison grew up in Minnesota with a home garden and summer canning projects, but her love for food began in earnest at age 11 with a deceivingly light cheese soufflé.

Alison lived and worked (teaching English) in France after college, where she dove deep into regional French cuisine. Upon returning to the U.S., Alison began her career in the front of the house, managing service and beverage programs, in Austin, Manhattan, and Philadelphia, before landing the opening Pastry Chef gig at The Village Pub (1 Michelin Star). She then worked under Chef Laurent Gras at The Fifth Floor and Chef Ron Siegal at Masa’s

Alison returned to Paris to work at Pierre Hermé and Laurent Duchêne before finding a long-term home at Boulette’s Larder. After nearly 12 years with Boulette’s and a stint with Delfina, she expanded into the Savory kitchen with PRAIRIE restaurant, where, collaborating with Chef and Owner Anthony Strong, she worked as Business Manager and, ultimately, Chef de Cuisine.

With over 25 years of dedicated service as an international hotelier, Hans van der Reijden is recognized as a hospitality expert and a respected leader.

As founder and CEO, Hans leads Ithaka’s development initiatives and spearheads the company’s academic partnership with Auburn University’s Hospitality Management Program. A visionary leader in luxury hospitality, Hans has a record of successfully launching, turning around, and expanding organizations.

He was named “Hotelier of the Year” in 2007 and “Humanitarian of the Year” in 2019 by the Alabama Hospitality Association, “Tourism Executive of the Year” by the State of Alabama in 2014, and was awarded the Award of Excellence by the Alabama Travel Council in 2014. Hans is an active member and has served as Chairman of the Board for the Alabama Hospitality & Restaurant Association and the Alabama Travel Council. He also serves on the advisory board for the Alabama Tourism Department, an appointment by Governor Kay Ivey.

Dominic Vicari is the second-generation operator of the Joe Vicari Restaurant Group—the home of 25 restaurants and 10 different concepts, primarily in the Detroit Metro area. A family-owned business, Vicari concepts include Joe Muer and Andiamo.

For over 40 years, the Vicari Restaurant Group has provided authentic cuisine, impeccable service, and a warm, inviting atmosphere. Dominic has worked every role in the restaurant, from dishwasher to server to general manager. Now, he oversees operations at multiple locations and the group’s technology partnerships.

Chad Viggiano is the president and owner of High Tech Burrito, a successful 35-year-old chain located in the San Francisco Bay Area.

Over the past 30 years, Chad has been involved in the food manufacturing industry, supplying national retailers and local chain and retail stores with proprietary and branded solutions.

He is married with two children and resides in the Bay Area.

Ray Villaman is currently the President and owner of Tahoe Restaurant Group, including Base Camp Pizza, which was recently named one of the top 25 pizzerias in the country by USA Today.

Ray is a veteran restaurant executive with over 200 restaurant openings with multiple brands and a sought-after restaurant industry leader. In addition to being a board member of the California Restaurant Association, Ray is on the advisory board of four companies focused on the restaurant vertical.

Ray is a previous board member with United Enterprise Fund (NYC), specializing in restaurant franchise investments, and has assisted with deal flow, due diligence, and deal structure/financing for numerous investments. He has spoken to national audiences in major metropolitan areas nationwide, including as the keynote speaker at the Restaurant Leadership Conference in 2011.

Benson was born into a family of third-generation restaurateurs and distillers. In his home, the typical salutation is “Are you hungry?” Hospitality is in his blood and what he loves. As a child, Benson would sneak into the dining room and be mesmerized by the sights, sounds, and unadulterated emotions around each table. He saw firsthand how food fostered community and connection.

After earning his B.S. in Business Economics from UCLA, Benson worked for Moelis & Company in their investment banking and private equity group. He joined TPG Capital’s fundraising group, where he was responsible for the platform’s sales, marketing, and business development.

In 2013, Benson left finance and returned to his roots by partnering with Anderson Pugash to open Palm House. They opened The Dorian a year later and founded the parent company, PHH. As co-founder, Benson oversees day-to-day operations, recruitment, financial planning and reporting, purchasing, concept development, and best business practices to deliver transportive leisure.

Former Major League Baseball player who hated the short hops in baseball but loved the hops of craft beer, Kevin Youkilis’ vision to open Loma Brewing Company came from the perks of traveling across the country and exploring breweries while playing baseball.

If you ever saw him play, you can understand why he needed a beer after a game to taper the adrenaline. Once he stopped playing baseball professionally, he wanted to find business ventures that consumed his passion for working and being on a team.

He is busy chasing after his three kids when he is not hanging out at Loma.