Michael Bonadies is a founding partner in Drew Nieporent's Myriad Restaurant Group which owns and operates Tribeca Grill, Montrachet, Nobu, Next Door Nobu, Nobu Fifty Seven, Nobu London, Centrico and Rubicon (San Francisco), and manages the Food & Beverage operations at Sports Club LA/ NY, Proof on Main (Louisville) and Coach House (Martha's Vineyard). Consulting clients include Starwood Hotels and Resorts, Interstate Hotels, Host Marriott, Marriott International, Renaissance Hotels, Panther Holdings, The Crescent Beach Club, Fresco, Harley-Davidson Café, Millennium Broadway Hotel, Millennium Hilton, GE Capital, BrainReserve, Neiman Marcus, Joseph Phelps Vineyards and Jordan Vineyard and Winery. Michael is responsible for the start-up of new Myriad restaurants, management of Myriad's consulting and contract management services, new business development, personnel recruitment and all training and educational endeavors.

Additionally, Michael is author of Sip By Sip - An Insider's Guide to Learning All About Wine (Doubleday 1998) and a frequent contributor to Gourmet, Wine & Spirits, Food & Wine, Sante, Food Arts, and Restaurant Hospitality. Personal honors include winning the James Beard Foundation Journalism Award for Magazine Writing on Spirits, Beer and Wine (1996) and being chosen as one of Restaurant Hospitality's Rising Stars (1997).

Michael is a frequent featured speaker at industry conferences and conventions as well as food and wine festivals including the Food & Wine Magazine Aspen Classic. He is also a regular guest lecturer at Cornell University, New York University, The Institute for Culinary Education and is often asked to address the executives of such companies as Marriott International, Interstate Hotels, Neiman Marcus and Starwood Hotels and Resorts.

Michael received his B.A. from Georgetown University, Magna Cum Laude and Phi Beta Kappa.

Paul Cantieri is vice president, brand finance at GE Capital Solutions Franchise Finance. Based in Hoffman Estates, Ill., Paul is responsible for new business development and account management for emerging independent and franchised restaurant concepts. Paul joined GE Capital Solutions, Franchise Finance in 2005 after serving as senior business development manager for the American Commercial Capital division of Wells Fargo, where he was the top performing salesperson in both 2003 and 2004.

With more than 12 years of restaurant lending experience, Paul has held leadership roles within various sectors of the market. He served as vice president for Heller Financial Franchise Finance, principal and senior vice president of IFC Capital Corporation, and vice president of ChiCorp Financial Services. Paul received a bachelor's of science degree in finance from the University of Illinois in Urbana-Champaign.

Lane Cardwell has spent over 28 years in the restaurant industry and during this time has been associated with over 30 different restaurant concepts. He is a board member, advisor and coach to various restaurant and restaurant technology companies and individuals. He is on the board of directors of P. F. Chang's China Bistro and Famous Dave's of America, both publicly traded. He also serves on the boards of two privately held companies in the restaurant industry. In support of these activities he eats in approximately 600 restaurants a year.

He was the president of Eatzi's Market and Bakery from 1996 to 1999. Eatzi's was one of the world's most studied companies in the home meal replacement industry. Prior to joining Eatzi's in 1996 Mr. Cardwell was Executive Vice President, Chief Administrative Officer and a member of the board of directors of Brinker International. In this position he was responsible for all marketing, development (real estate, construction, design, and property development), purchasing, financial analysis, mergers and acquisitions, and was the company's liaison with creative consultant Phil Romano for new concept development. Mr. Romano and Brinker International were the co-owners of Eatzi's.

Prior to joining Brinker in 1988 Mr. Cardwell was Senior Vice President of Strategic Development for S & A Restaurant Corp., the owner of the Steak and Ale and Bennigan's chains. During his 10-year tenure with S & A he was responsible for determining which industry segments and concepts the company should target for its concept development and acquisition activity. In addition, he was responsible for marketing support, marketing research, and menu research and development activity for the company's concepts.

Mr. Cardwell is a past president of the North Texas Food Bank and serves on its board of directors. He has a BBA in marketing from Southern Methodist University and a MBA in Finance from the University of North Texas, where he was named a distinguished alumnus in 1998. He lives in Richardson, Texas.

Dwayne Chambers is responsible for leading Noodles & Company's brand strategy. He oversees field marketing, public relations and creative development, and provides franchise system brand guidance.

Chambers has 19 years of restaurant marketing and branding experience. Over the course of his career he has helped develop numerous brands; directing marketing strategy, creative development, menu evolution, and franchise marketing for each of them.

Chambers most recently hails from Red Robin as VP of marketing, where for two years, he was responsible for developing and executing brand vision for the 280-unit (160 company owned and 120 franchised), $900 million casual dining restaurant company. Prior to that, he worked for Sonic Drive-Ins (Nasdaq: SONC) as VP of marketing. While there, he led all aspects of marketing, advertising and branding for the 2,600-unit, $2.5 billion fast-food chain. Chambers began his career working for Moroch and Associates where he held positions of increasing responsibility for 11 years, handling the company's most significant account; McDonalds. Chambers earned his bachelors degree in mass communications, advertising and public relations from Oklahoma City University.

Heather is senior vice president, national markets, Harte-Hanks, and has represented the company for 15 years. In her position, Heather consults with senior marketers to offer advice in direct and data-based marketing programs regarding strategy, campaign management, loyalty and measurable return.

At Harte-Hanks, Heather has built ongoing relationships with several Fortune 500 companies, with a concentration of experience in retail, among other sectors. She has contributed columns to trade publications and been a featured speaker at various direct marketing industry conferences. Prior to joining Harte-Hanks, she was a customer of Harte-Hanks at one of the largest privately-owned retailers in the country, Boscov's Department Stores, based in Reading, PA. At Boscov's, Costello served as advertising media manager where her responsibilities included coordinating direct mail, radio and television media.

Costello attended Temple University in Philadelphia, PA, on a full academic scholarship and graduated magna cum laude with a bachelor of arts in journalism/advertising.

In November 2005, Andrew Freeman opened Andrew Freeman & Company and a dream was realized. Andrew's career in hospitality/restaurant marketing is extraordinary. He has worked with some of the finest restaurants, personalities and products in the world. He has loved almost every minute of it. (Ask him about the MTV story.)

Clients include Kimpton Hotels & Restaurants, the Multicultural Foodservice and Hospitality Alliance, étoile restaurant at Domaine Chandon, Blaze Public Relations, the Puccini Group, The Ritz-Carlton restaurants, Hotel Renew - Waikiki, and Joy of Life Chocolates.

Prior to opening AF&Co, Andrew was the Vice President, Public Relations and Strategic Partnerships for the prestigious Kimpton Hotel and Restaurants based in San Francisco. He was promoted to this position from his previous position as Vice President of Restaurant Sales and Marketing. He spent ten years with Kimpton and was responsible for all strategic development/execution of all public/media relations activities for the global brand, group of 40 hotels and restaurants as well as corporate headquarters. He was also responsible for strategic planning, outreach, relationship development and execution of programs with industry/community partners.

Before Kimpton, Andrew landed his first job in advertising right out of college. After four years, he felt dead ended. He was lucky enough to land a job as the Director of Admissions with the French Culinary Institute and a passion was born. At FCI, Andrew was responsible for launching L´Ecole, the student run restaurant and doing sales and marketing for the prestigious school. He also learned what it takes to promote Chefs. His success at FCI helped his score a position as Director of Marketing for the Russian Tea Room - another New York legend. At the RTR, Andrew launched a successful private dining sales effort and opened a Cabaret room that was the toast of the town within six months.

Then there was The Rainbow Room and Windows on The World, both located in New York. Andrew was Vice President of Public Relations and Marketing for these legendary restaurants and entertainment complexes in the sky. He oversaw all sales, marketing and press relations for the chefs, the cabaret performers and the restaurants themselves. Andrew was responsible for the launch of the New Windows on the World in 1997 after the Trade Center bombing in 1992. Nothing will compare with that opening night - or a New Year's Eve Salute to the great Italian Film Director Federico Fellini at the Rainbow Room. It was at these properties that Andrew learned about true guest service and the value of the words - show business.

MTV? You worked at MTV? Yes, Andrew did - but don't ask him about it - he hated it. What he did learn as Director of Special Events was how to plan and pull off a party for 4000 people for the launch of MTV Latino in Miami. What he also learned is that you can feel really old at 28 - when you are not cool enough to fit in.

Andrew knew he was a natural born salesman and promoter as early as his Bar Mitzvah. He grew up in New Jersey (exit 153A) and graduated from Montclair State University with a Marketing Degree. He paid his way through college working at a travel agency and performing in just about every community theater musical in the area. Name a show, he will sing the score for you. Making people happy and bringing enjoyment into their lives is what has always and will always make Andrew tick.

Now a days, Andrew fills his free time with his partner Mike at their Russian River Cabin with their two yorkies - Daisy and Tulip. His active community and charity involvement includes Board Seats with Anti-Defamation League, Dress for Success San Francisco, San Francisco's Red Tie Gala to Benefit the Little Sisters of the Poor and the Richmond Ermet AIDs Foundation. He is a former board member of the San Francisco Convention and Visitors Bureau and continues to sit on the marketing committee. He also maintains active involvement with the Public Relations Society of America and the International Association of Culinary Professionals. When he's not working - you can always find him on a Stairmaster, in a restaurant, at a show or spending time with close friends and family.

Rob has extensive experience in the consumer products and services and chain restaurant sectors, including corporate finance, general management, market expansion and franchising. He has held executive positions in corporate finance, mergers and acquisitions, and corporate development and general management at major fast food and casual dining chains as well as consumer product and service companies. His diverse background includes ownership of an independent restaurant chain in the southeast U.S. and development of an emerging market as a major chain franchisee. He also directed the national rollout of a major consumer services retail chain.

Mr. Hill was Vice President of Corporate Development at Burger King Corporation, where he also served as Regional Vice President and General Manager of a 500-unit Burger King operating division. In the consumer services sector, Mr. Hill led Nutri/System's expansion initiative and directed a successful nationwide rollout. He has held merger and acquisition positions at Pepsi Cola Company and treasury positions at PepsiCo, Inc. and was a commercial lending officer at Citibank.

Founded in 1982, J. H. Chapman, LLC is a unique investment banking firm offering a full range of merger and acquisition advisory services to the food and consumer products industries including the restaurant sector. The firm's Principals bring to their clients years of experience as company owners or senior officers of major corporations in the food industry.

Mr. Hill holds a B.A. in American Literature from Brown University and an M.B.A. in Finance, International Business and Marketing from the Kellogg School of Management, Northwestern University.

Steven has been serving the Food Industry for over 25 years. Prior to opening Flavor Solutions, Steven was President of Brand Builders International--A marketing and communications agency. Its clients included such international brands as Calavo, Chicken of the Sea, Dole Packaged Foods, Lawry's Foods, Heinz, Hunt-Wesson, Fishking Processors, Inland Valley, Thomas J. Lipton, Ruiz Foods and many more.

It was over this period of time that Steven developed his passion for food and marketing. The idea for Flavor Solutions was born out of the need in the Food Industry to marry the components of flavor and marketing so that the discipline is seamless from manufacturer to operator to consumer.

Steven has also developed The Flavor Pyramid™, a system of deconstructing flavor. The Flavor Pyramid is a visual form and system that defines flavor and all of its attributes. It provides a means for understanding how to build complex and satisfying flavors, how to encourage flavor exploration and new taste experiences and how to educate professionals and consumers on:

• How we taste and experience flavor.
• The science of flavor.
• The flavor components of various world cuisines
• The building blocks of complex flavor.
• How to evaluate flavor.
• How to create big, bold flavors.

Additionally, Steven has traveled to over 75 countries throughout the world and experienced a multitude of cuisines from street vendors to haute cuisine to multinational chains to independent restaurateurs. His culinary bent combined with his marketing skill has enabled him to be uniquely qualified to counsel clients who are looking for help in strategic marketing.

He has a restaurant management company. He speaks around the globe. He consults on strategic marketing, profitability and concept development. He writes monthly columns for trade magazines. He is Past President of the California Restaurant Association. He is even the father of eleven-year-old triplets! Whew!

Bill Main brings his expertise to Concepts of Tomorrow, sharing his outside-the-box, in-your-face, convention-challenging approach. His "Trade Secrets" for success have been used by thousands. His philosophy has been incorporated into audios, videos, books, computerized training programs, and a web site full of insider knowledge, proprietary shortcuts and gems of accumulated wisdom.

Bill has worked with over 400 clients in 37 states and Canada, is a member and former Director of the Foodservice Consultants Society International, and holds the prestigious Certified Speaking Professional designation. He served as a Director in the California Restaurant Association for ten years, was CRA President in 1997, and currently serves as a trustee in the association's Educational Foundation.

Richard Melman is Founder and Chairman of Lettuce Entertain You Enterprises, a Chicago-based corporation that owns over 70 restaurants nationwide.

The restaurant business has been Melman's life work, beginning with his early days in a family owned restaurant, and later as a teenager working in fast food eateries, at a soda fountain, and selling restaurant supplies. After realizing that he wasn't cut out to be a college student, and failing to convince his father that he should be made a partner in the family business, Melman met Jerry A. Orzoff, a man who immediately and unconditionally believed in Melman's ability to create and run restaurants. In 1971 the two opened R.J. Grunts, a hip burger joint that soon became one of the hottest restaurants in Chicago. Here Melman and Orzoff presented food differently and with a sense of humor, creating the youthful and fun restaurant which was a forerunner in the trend towards dining out as entertainment that swept this country in the early '70's.

Melman and Orzoff continued to develop restaurant concepts together until Orzoff's death in 1981. Through his relationship with Orzoff, Melman formulated a philosophy based on the importance of partners, of sharing responsibilities and profits with them, and of developing and growing together. Today, Melman has 37 working partners, most of whom have come up through the organization.

To operate so many restaurants well, Lettuce has needed to hire, train and develop people, and then keep them happy and focused on excellence. Melman's guiding philosophy is that he is not interested in being the biggest or the richest restaurateur, just in being the best he can be. He places enormous value on the over 5,000 people who work for Lettuce Entertain You Enterprises, and feels tremendous responsibility for their continued success.

Melman's personal life revolves around his family. He and his wife Martha have been married for thirty years and have three children.

Danny Meyer was born and raised in St. Louis, Missouri. He grew up loving to cook, remembering practically every meal he had ever eaten, adoring festive family get-togethers, longing to try new restaurants and return to old favorites. During his childhood, Danny's family often hosted French children of the Relais & Chateaux patrons with whom his father did business. As a result, many meals at his St. Louis home had a Gallic touch and always included a bottle of vin rouge.

During college Danny worked for his father as a tour guide in Rome and then returned to the Eternal City to study international politics. He minored in the study of trattorias, spending at least as much time at the table as he did in the classroom. After graduating from Trinity College in Hartford, Connecticut with a degree in Political Science, Danny landed in Chicago and took a job as Cook County Field Director for John Anderson's 1980 independent presidential campaign. At the conclusion of the campaign, Danny found his ticket to New York City when he joined Checkpoint Systems, a company in the business of selling electronic anti-shoplifting devices. He was the company's leading national salesperson during his three years there.

Pursuing his true passions for food and wine, Danny gained his first restaurant experience in 1984 as an assistant manager at Pesca, an Italian seafood restaurant in the newly named "Flatiron District" of New York City. He then returned to Europe to study cooking as a culinary stagière in both Italy and Bordeaux. In 1985, at age 27, Danny created and launched Union Square Cafe, pioneering a new breed of American eatery pairing imaginative food and wine with caring hospitality, comfortable surroundings and outstanding value.

A critical success from the outset, Union Square Cafe has twice garnered The New York Times' coveted three-star rating. The restaurant is widely noted as having sparked the dramatic resurgence of the Union Square neighborhood over the past decade. In July 1994, Danny opened Gramercy Tavern with Chef/Partner Tom Colicchio. Gramercy Tavern is a renewal of the classic American tavern, offering refined American cuisine and warm hospitality in an historic landmark building. The restaurant was quickly awarded three stars in The New York Times.

Union Square Cafe earned the Zagat Survey's #1 ranking as New York's Most Popular Restaurant for an unprecedented six consecutive years from 1997 through 2002. Gramercy Tavern was ranked #2 Most Popular in Zagat, from 1999 - 2002. In 2003, Gramercy Tavern overtook its sibling restaurant Union Square Cafe (now ranked #2) to become rated New York's Most Popular restaurant.

In late 1998, Danny began welcoming guests to yet two more restaurants - Eleven Madison Park and Tabla, each situated in a stunning art deco building which overlooks 150-year-old Madison Square Park in the heart of "Silicon Alley." Eleven Madison Park is a breathtaking, grand restaurant featuring Chef Daniel Humm's pure, market-driven cuisine rooted in Provence. Its ground-breaking neighbor Tabla serves Chef Floyd Cardoz's exquisite cuisine which spices outstanding American seasonal products with the sensual flavors of India. Each has already enjoyed widespread critical acclaim and both made Zagat's Top 40 list in their debut year. Eleven Madison Park was nominated as Best New Restaurant in America by the James Beard Foundation and notched a coveted spot in Esquire Magazine's annual list of America's Best New Restaurants. Tabla immediately earned 3 stars from the New York Times and has been credited with introducing American cuisine infused with the flavors of India to American diners in a user-friendly context. Remarkably, both Eleven Madison Park (14) and Tabla (20) leaped into the Zagat Top 20 before their fourth birthdays

In Spring 2002, Danny and his Union Square Hospitality Group partners opened Blue Smoke and Jazz Standard at 116 East 27th Street, offering New York mouthwatering real pit barbecue and soulful live jazz. Blue Smoke and Jazz Standard have been packed to the rafters since the day they opened, and were named "Best Barbecue" and "Best Jazz Club" respectively in 2003 by the editors of Citysearch.com. Blue Smoke led the list of New York Magazine's "Where to Eat in 2003" issue.

In July 2004 USHG opened the Shake Shack, a food kiosk in Madison Square Park, serving hot dogs, burgers, frozen custards, wine and beer.

USHG was incredibly honored to be selected by the Museum of Modern Art to create and manage the dining facilities at the newly renovated and expanded MoMA, which opened in winter 2004/2005. The facilities are comprised of a fine dining restaurant called The Modern which has a seasonal outdoor terrace and two private dining rooms and visitors' cafes on the second and fifth floors. The fifth floor cafe also has an outdoor terrace with a striking view of the Sculpture Garden. In its opening year The Modern won Best New Restaurant by the James Beard Foundation. USHG will also provide catering for many of the Museum's special events, as well as food service for MoMA staff.

USHG's most recent project includes the launch of a new off-premise, fine dining catering business called Hudson Yards Catering (HYC). Hudson Yards Catering intends to bring a fresh culinary and hospitality point-of-view to the catering field.

An active national leader in the fight against hunger, Danny serves on the boards of Share Our Strength and City Harvest. He is equally active in civic affairs, serving on the executive committee of NYC & Co, where he also chairs the Restaurant Committee. He is co-chair of the Union Square Local Development Corporation, and is chair of the Madison Square Park Conservancy.

Danny is also active as a public speaker and educator. He has appeared at Food & Wine's Aspen Classic, Saveur's Texas Hill Country Festival, Culinary Institute of America, Cornell University, National Restaurant Association, and many others. He has also made scores of national and local television and radio appearances, including Good Morning America, CBS Evening News, Martha Stewart, the Food Network, NPR with Scott Simon, and The Splendid Table. Danny was featured in a ground breaking cause-related American Express national TV ad campaign and has been the subject of profiles by Town & Country, People Magazine, and CBS Sunday Morning.

Danny, his restaurants and chefs have earned an unprecedented 16 James Beard Awards, including: the first-ever Outstanding Restaurateur; Restaurant of the Year; Outstanding Wine Service, Humanitarian of the Year; Who's Who of Food & Beverage; Outstanding Service; and Best Restaurant Graphic Design.

Danny co-authored the Union Square Cafe Cookbook (HarperCollins, 1994) with his partner, chef Michael Romano. The book earned the IACP Julia Child Award for the best new cookbook by a first-time author and is now in its thirteenth printing. Danny and Michael's most recent cookbook, Second Helpings from Union Square Cafe (HarperCollins, 2001) has also received rave reviews. In October, 2006, HarperCollins will release Danny's latest book, Setting the Table, examining the power of hospitality in restaurants, business, and life.

Danny manages Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke, Jazz Standard, Shake Shack, our latest additions at MoMA, The Modern, Cafe 2 & Terrace 5, and Hudson Yards Catering. Each USHG restaurant is lovingly hand crafted and distinctive, and each strives to distinguish itself for warm hospitality and consistent excellence.

Danny lives in New York where he spends any free time he has with his wife, Audrey, and their four children, Hallie, Charles, Gretchen and Peyton.

• 2005 - James Beard Foundation Restaurateur of the Year Award
• 2005 Readers Digest - America's 100 Best, Best Restaurateur
• 2004 6th Annual C-CAP Benefit - Honoree
• 2004 Careers Through Culinary Arts Program - Honoree
• 2002 Kansas City Barbecue Society - Certified Judge
• 2002 Nation's Restaurant News - Innovator of the Year (MUFSO)
• 2001 Las Vegas Int'l Hotel & Restaurant Show - Hero Award
• 2001 Restaurant Hospitality - Vanguard Award for Service (USHG)
• 2000 Distinguished Restaurants of North America - Distinguished Dining Ambassador
• 2000 International Foodservice Manufacturers Association - Gold and Silver Plate Award
• 2000 Saveur -The Saveur 100
• 1999 New York Magazine - New Yorkers of 1999
• 1999 Bon Appetit - Best Restaurateur in America
• 1999 Food Arts - Silver Spoon Award
• 1999 From Mind to Menu "Menu Visionary Award"
• 1998 23rd Street Association - Distinguished Citizen Award
• 1998 Food and Beverage Association Hospitality Professional of the Year
• 1997 Food and Wine Magazine - Golden Grape Award
• 1997 New York City Partnership & Chamber of Commerce - Small Business Award
• 1996 James Beard Foundation Humanitarian of the Year Award
• 1996 James Beard Foundation "Who's Who of Food & Beverage"
• 1996 IACP Restaurateur Award of Excellence
• 1996 14th Street BID Cus D'Amato Community Service Award
• 1994 Share our Strength Humanitarian of the Year
• 1994 New York State Restaurant Association Restaurateur of the Year
• 1993 Restaurant Business Leadership Award

Larry Reinstein is President and CEO of Fresh City, a successful and fast growing multi-concept restaurant company featuring unique menu offerings and environments where the freshness of the food takes center stage.

Founded in 1997 and under Mr. Reinstein's leadership, Fresh City has successfully become an award winning, favorite fast-casual destination that is poised for national expansion. With numerous acclaims Fresh City has evolved through strategic branding including the institution of a new community-centered marketing campaigns, the implementation of cutting-edge training programs, and the development of over 70 unique fusion-based menu items. Today, Fresh City offers a wide assortment of freshly made-to-order menu items, including salads, wraps, Asian noodle and stir-fry dishes and smoothies in a comfortably sophisticated, yet energized atmosphere.

Under Mr. Reinstein's guidance, Fresh City has embarked on an aggressive growth plan calling for the opening of 30 corporate owned restaurants over the next five years with plans of an additional 250 franchised locations to be concurrently developed. In 2002, McDonald's licensed six Fresh City locations along the Massachusetts Turnpike. More recently, Fresh City franchise development agreements include 22 restaurants to be developed throughout the Chicago area with its first opened in late 2005, 20 locations destined for New Jersey with its first debuting in March of 2006 and an agreement with Creative Host Services for expansion at Boston's Logan International Airport which opened in spring of 2005.

In 1977, upon graduating from the School of Hotel Administration at Cornell University, Mr. Reinstein began his hospitality industry career with the Marriott Corporation and was involved in managing and opening restaurants for Marriott in Washington & Chicago.

Driven by an entrepreneurial spirit, Mr. Reinstein left Marriott in 1979 to join Souper Salad, a family owned business. As Vice President of Operations and later President, he developed and directed the company's business and real estate development plans, developed company guidelines for all aspects of restaurant operations, guided all financial planning efforts and directed company-marketing endeavors to both expand the Souper Salad restaurant chain and launch his Fresh Concepts breakout restaurant model, Fresh City. Currently, there are five Souper Salads operating in the greater Boston area, and eighteen Fresh City's located throughout Massachusetts, Connecticut, Rhode Island, New Hampshire, Illinois and New Jersey.

With his extensive background in the restaurant industry, Mr. Reinstein sits on many panels and speaks in front of wide audiences throughout the country. He currently serves as an executive member of The Young Presidents Organization and is a regular guest lecturer for various Cornell University curriculums including Restaurant Management and Young Entrepreneurship Development. He is a proud and active alumnus of Cornell University.

Mr. Reinstein resides in Needham, MA with his wife Vera and their sons Steven and Jeffrey.

As Vice President of Shawmut's Restaurant Group, Brain Stys draws on years of experience building fine dining, themed, and national concept restaurants. Based in Boston, Brian manages and supports Shawmut's restaurant construction activities throughout the country, overseeing the $175 million restaurant group within a $600 million company.

With an understanding of the unique demands and priorities of the restaurant industry, Brian focuses on the management of Shawmut's clients from the business development stage through pre-construction, construction, and through the warranty phase.

Throughout his career, he has cultivated relationships with prestigious restaurant clients including The Cheesecake Factory, P.F. Chang's China Bistro, McCormick & Schmick's Seafood Restaurant, Foxwoods Resort Casino, Nobu, Masa & Bar Masa, Ruth's Chris Steakhouse, Dave and Buster's, Yard House and Hard Rock Café.

Prior to joining Shawmut, Brian worked as a project manager for William A. Berry & Son, Inc.

Brian earned a B.S. in Civil Engineering from the University of Rhode Island in Kingston, Rhode Island and received a Certificate of Special Studies in Business Administration from the Harvard Extension School.