Director of Operations for Union Square Hospitality Group, New York.
Romee De Goriainoff
A hotelier, restaurateur, and avid traveler. Founder of the hotel and restaurant group – Experimental Group. Co-author of The Beef Club and Experimental Cocktail Club books.
Chef, restaurateur (London, UK)
In the past, Gordon Ramsay’s restaurants top manager, and today he owns Smokestak’s meat restaurant and Manteca, which will open in November 2019. Holds the unofficial but convincing title of smoked meat and grilled meat in the British capital.
Chef *Michelin (Rome, Italy)
Cristina – is a restaurateur and chef с 1* Michelin, Best Female Chef of the year, Europe 2018, автор книг й спікер TEDx, winner of many chef awards, and she is one of the most interesting chefs in modern Europe.
British food critic and journalist, founder of the World’s 50 Best Restaurant Awards (2002).
This award is a true Oscar in the restaurant industry, an influential and prestigious award. Thanks to its rather liberal concept, the award has given birth to many little-known locations and aspiring gifted chefs.
Joe Warwick’s book “Where Chefs Eat” came out in 2013 and became a bestseller. It has found continuation in a successful mobile application that helps thousands of people navigate gastronomic leisure across the globe.
Leaving the post of President of the World’s 50 Best Restaurant Awards, in 2019 Joe founded a new one – The World Restaurant Awards. If the success of a restaurant is determined by its inclusion in ratings and guides, it is Joe Warwick who can determine whether Ukrainian establishments have a chance to succeed in this field.
Mark Maynard is a Director of Operations for Union Square Hospitality Group where he drives the strategic direction of Porchlight, Blue Smoke, and Jazz Standard.
Mark’s career at Union Square Hospitality Group began as a host/reservationist at Union Square Cafe, where he was personally trained by Danny Meyer to become its maître d’. He was ultimately named General Manager. It was there that he absorbed the company’s approach to hospitality, which he characterizes as honest, straightforward and caring.
Mark later moved on to co-found Blue Smoke and Jazz Standard in 2002. Under Mark’s leadership, both Blue Smoke and Jazz Standard emerged as destinations for well-curated spirits, vibrant cocktails and craft beer. Mark also led the strategic growth of Blue Smoke, which expanded to multiple locations, including New York’s Battery Park City and outposts of Blue Smoke at CitiField, home of the New York Mets, Washington Nationals ballpark and JFK Airport’s Delta Terminal Four. In 2015, Mark co-founded and conceptualized Porchlight, USHG’s first stand-alone bar located in the emerging West Chelsea neighborhood. Mark then went on to spearhead the opening of Cedric’s at The Shed in 2019. Shortly after, he published his first hospitality focused book titled, The Next Frontier of Restaurant Management: Harnessing Data to Improve Guest Service and Enhance The Employee Experience (Cornell University Press, 2019). Mark is currently developing a new bar concept with USHG, to be opened in 2020.
A graduate of Cornell University with a degree in Landscape Architecture, Mark sees both disciplines requiring patience, planning and vision. Most importantly, he believes that in both cases, simplicity matters most and a design’s effectiveness is only as good as the end-users’ experience and their connection to it. Mark, an avid cyclist, gardener and bakery aficionado, lives with his two children in South Orange, N.J.
Founder of Supersonic Inc. Ltd which is a Brand, Marketing, Digital, Social and Employee Engagement Consultancy based in London and Brighton.
Real world cases, digital trends, restaurant, hotel and retail chips – from the mouth of one of London’s most sought after pulsating marketers.
This charismatic speaker stands behind the marketing strategies of global brands in the restaurant industry: YO! Sushi, Pret A Manger, Costa Coffee, Bill’s, Busaba, Fuller’s Pubs and Hotels, Dark Star Brewery, Harviestoun Brewery, Chop’d, Gail’s Bakery, MOD Pizza, Small Batch Coffee, Iberica, Peach Pubs, ETM Group, SSP Brands (Upper Crust, Caffe Ritazza, Delice de France, Millie’s Cookies, James Martin Kitchen, Paul Hollywood Bakery), Jackson + Rye, Limeyard & Red’s True Barbecue. On the example of the cases of these companies, RestArt guests will learn from Mark about trends in restaurant marketing.
Cristina – restaurateur and chef with 1* Michelin, Best Female Chef of the year, Europe 2018, author of books and TEDx speaker, winner of many cookbook awards, and she is one of the most interesting chefs in modern Europe.
Cristina Bowerman was born in Apulia, Italy, in the small town of Cerignola. After receiving her law degree, Cristina left for the United States. While working at a coffee shop in San Francisco, she realized that the passion for gastronomy not only did not pass, but intensified and absorbed. She received a diploma in cooking – and went on an internship at restaurants around the world. Having headed the kitchen in 2005 at Glass Hostaria in the famous Rome district of Trastevere, Cristina showed her slightly refracted, relentless gaze on the gastronomic traditions of Rome and all of Italy.
Cristina was the only female boss to receive the Michelin Star in 2010 – but she never thought of resting on her laurels. In 2012, Cristina led a new restaurant project – the democratic and always fashionable Romeo Chef and Baker in Rome, occupying the premises of the former Alfa Romeo plant.
At RestArt, Cristina will host a Chef’s Lab Chef’s Lab professional chef workshop on Contemporary Cuisine in a variety of formats, from bakery and pizzeria to * Michelin Restaurant. And at Manager’s Lab, Christina will discuss with participants the topic of acute restaurant concepts, and learn how to reconcile and integrate global gastronomic trends with local ones.
In the past, Gordon Ramsay’s top manager of establishments, and today is the owner of Smokestak’s Democratic Meat Restaurant and higher-status Manteca, which will open in November 2019. Holds the unofficial but convincing title of smoked meat and grilled meat in the British capital. Following positive feedback from Fay Maschler, Grace Dent, Giles Coren and others, in October 2017, the restaurant received the Michelin Bib Gourmand guide award, with which Michelin inspectors highlight the best small establishments where price and quality of food are in perfect balance.
David Carter’s career has been quite a natural development: studying at the Canadian hospitality and tourism university Ryerson University. Then he moved to the US and a managerial position at Four Seasons in Los Angeles. After that – London, and work with Gordon Ramsay himself. For three years under his leadership, David has held leadership positions at Claridge’s, The Savoy Grill and titled Roka – and then suddenly quit for everyone.
In 2013, David left for Texas. There he bought a smoker weighing more than 4 tons, successfully tasted it at several local food festivals, and in 2016 returned to London to open Smokestak, a democratic meat restaurant specializing in smoked meats and barbecue. Smokestak appealed to Londoners, tourists, and food critics alike. In November 2019, David will open his new Manteca restaurant, where everything will, of course, be about meat.
And at RestArt, David will give a master class on the open fire kitchen.
Romee De Goriainoff
Founder of the hotel-restaurant group Experimental Group. Now the group has more than 15 establishments. Among them are restaurants – Balagan (Paris), Henrietta Bistro (London), Beef Club (Paris), Experimental Beach (Ibiza), bars – Experimental Cocktail Club (Paris, London, Venice), Prescription Cocktail Club and Le Ballroom Du Beef Club, Hotels – Grand Pigalle Hotel (Paris), Henrietta Hotel (London), Hotel Grands Boulevards (Paris), Experimental Chalet (Verbier, Switzerland).
In 2016, the Experimental Cocktail Club made it to the Time Out London list of the 50 best bars in London.
Together with partners Pierre-Charles Cros, Olivier Bonn and Xavier Padovani introduced a new category in the world of Hospitality – Bed & Beverages, opening a hotel in Paris, which was highly praised by Bloomberg.
Co-author of The Beef Club and Experimental Cocktail Club books.