Seasoned Hospitality worked with a leading boutique luxury hotel brand – Halekulani Hotels & Resorts, to redevelop the food and beverage at the former Waikiki Parc property including concepting a lobby bakery, chocolate shop and contemporary all-day café along with in-room dining and bespoke hotel amenities.
The Ram’s Head Inn
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Lauren brings over a decade of industry expertise to the team having worked for major groups such as Kimpton Hotels, W Hotels and Schulson Collective. Lauren has consulted for Hotels across the US including Philadelphia, Miami, San Antonio, Los Angeles and Washington DC. Most recently, Lauren was the Executive Business Manager & Director of Operations for Dock Street Brewing Co. where she led the team through the turbulent pandemic years. Under the direction of Stephen and Tora, she will continue to develop our Seasoned Hospitality consulting division.
Mike has spent his career investing in and operating innovative business in the food and beverage sector. He helped launch Pizza Hut in Sub-Saharan Africa (Marathon Restaurant Group) and was responsible for setting up the company’s corporate infrastructure for the first eight stores. He oversaw the company’s strategy, supply chain, finance while executing strategic acquisition due to diligence. Mike was also a research analyst covering restaurant and food verticals for Stifel Nicolaus & Cowen. Mike is a CFA Charter holder and received his MBA from Columbia Business School, and his B.S. from Columbia University’s School of Engineering and Applied Science.
This hospitality professional brings a wealth of hotel and financial experience to the team. In addition to working directly with Stephen Loffredo for over ten years, Gene previously worked as controller of NY’s Novotel near Times Square, for Marcus Samuelsson’s Townhouse Restaurant Group, and for the Food Network’s celebrity chef Marc Murphy’s Benchmarc Restaurant Group. Gene is also the Financial Director for GAM Hospitality which oversees hotel operations representing asset holders.
Founder and President of Seasoned Hospitality, Stephen spent the first 13 years of his diverse career in the luxury hotel sector before moving into the restaurant world. He created such Manhattan success stories a s Zoë in Soho, Cena (three stars NYT) and Jovia (a NY Magazine top 50 restaurant). Since 2009, Seasoned Hospitality has provided consulting and management oversight in numerous projects locally and nationally.
Founder and CEO of F. Becker Hospitality, Culinary Institute of America alum and Top Chef Master Franklin Becker brings 30 years of diverse experience to the team. Franklin has been responsible for iconic restaurants including Catch, Local and Capitale in Manhattan. His most recent success includes The Manhattanville Market food hall and Oliva Tapas, at Columbia University’s Manhattanville campus. These are the first of such venues to be located at any Ivy League University.
