Our Consultants

James is an accomplished hospitality professional specializing in culinary development, revenue strategy and food & beverage operational risk assessment.

Food & Beverage professional, focusing on operational design, service excellence and customer experience mapping. Senior Lecturer at Glion Institute of Higher Education + Essec Business School, Paris.

A very keen, detailed, comprehensive and result-driven business approach of hotel and restaurant operations, with only the best interests of our clients and industry in mind.

Expertise in hotel development consulting, market analysis & feasibility to communities & developers. Our focus on boutique hotels & soft brand affiliation with Marriott sets Grey Hospitality apart.

Helping hotels drive incremental exposure and revenue to their website and online channels through digital marketing / advertising. Specializing in new hotels and conversions.

Restaurant & Nightclub Founder & Operator; Areas of expertise include Operations Strategies, Communications, PR, Branding, Leadership Development & Growth Modeling.

An expert witness for the hospitality industry, providing consulting and testimony drawing from 32 years as a successful restaurant operator, full service consultant, food product developer & trainer.

Hospitality management and investment executive with experience in litigation support/expert witness, buyer/investor/lender/developer advisory services, and asset management.

Multicultural Hospitality Operations Specialist, Task Force General Manager, and Expert Witness. 25+ years’ experience in the U.S. and Caribbean-Latin American leading select, extended, and full-service hotels.

I help hotels develop guest-centric pricing of non-rooms services – parking, restaurant/bar, spa & ancillaries – to increase profit & guest satisfaction for the entire hotel.

Expert Revenue Management for branded and independent hotels. Offering both Total Portfolio and Task Force advisory services.

Asia-Pacific hospitality real estate expert - advising clients on critical decisions throughout the asset life-cycle. Combining a macro perspective with an attention for detail, strong analytical skills and strategic thinking.

F&B professional with specific expertise in concept development, beverage programming, and operations as they apply to hotels, resorts, restaurants, bars, and retail food markets.