• About Us

    F&B Concept Development specializes in planning, developing, and guiding new restaurants toward long-term success, and in providing sound solutions for existing restaurants to help them reach higher returns.


    Our expertise lies in bringing to our clients the mechanisms, and strategies necessary for their management team, chefs, and all ground staff, to deliver a memorable experience while keeping a healthy profit.


    These tools include efficient marketing, value perception, attention to details, basic functionality, working in harmony, style, and most importantly how to anticipate at every level of the business in order to deliver more than the competition, control costs, and stay ahead of the industry.

  • Our Team

    We have decades of experience in the industry, having experience with both small businesses and large corporations.

    Christophe Chatron-Michaud

    Founder, Food & Beverage Professional & Consultant

    Christophe Chatron-Michaud spans his multi-decade career in the high-end food and beverage industry around the world.


    He has experience working with numerous 3 Michelin star chefs in France, New York City, Las Vegas, Manila, Hong Kong, Singapore, and Malaysia, and has a portfolio that includes countless successful businesses (see past projects below). He is currently on the Adelphi Hospitality Group's executive committee as the head of F&B development and operations.

    For more details on Christophe, see his full professional experience on his LinkedIn profile

    Lissan Teh

    Partner & Consultant, President at JTL Direct LLC

    Lissan draws her experience in business management from her years of experience in Hotel & Restaurant management and expertise in sales.


    She has experience working at all levels of management, and brings to the table 25 years of experience in operations ranging from human resources and administration to financial & account management. She is currently the president of JTL Direct, providing distribution of custom high end materials to restaurant businesses.


    For more details on Lissan, see her full professional experience on her LinkedIn profile


  • Experience

    Christophe and Lissan have come together to form F&B Concept Development after having dedicated their careers to some of the finest Food & Beverage establishments in the world. Here are some we've worked with.

    Past Experience

    • L’ Amandier de Mougins (2 Michelin Stars)
      Mougins, Alpes Maritimes, France
    • L’ Oasis (3 Michelin Stars)
      La Napoule, Alpes Maritimes, France
    • La Panetiere (3 Stars, NY Times)
      Rye, NY
    • La Cremaillere (3 Stars, NY Times)
      Banksville, NY
    • Bouley (4 Stars, NY Times; #1 in Zagat Guide)
      NYC, NY
    • Vong (3 Stars, NY Times)
      NYC, NY
    • Jean-Georges (4 Stars, NY Times, 3 Michelin Stars)
      NYC, NY
    • LOT 61 Bar & Lounge (“The Four Stars Tapas Bar” The New York Times)
      NYC, NY
    • Daniel (4 Stars, NY Times; 3 Michelin Stars)
      NYC, NY
    • The Estate Dining Room, MGM-Mirage/The Mansion at MGM Grand
      Las Vegas

    Past Experience (cont.)

    • Aureole Las Vegas (4 star Exxon-Mobil guide/4 Diamond Award Triple AAA, Wine Spectator “Grand Award”)
      Mandalay Bay Resort and Casino, Las Vegas
    • Charlie Palmer Steak, Four Seasons Hotel
      Las Vegas
    • Japonais
      Chicago / New York / Las Vegas
    • Regent Four Seasons Hotel
    • The Pierre Four Seasons Hotel
      NYC, NY
    • Shibuya, MGM Grand
      Las Vegas
    • Nobu, Hard Rock
      Las Vegas
    • Shintaro, Bellagio
      Las Vegas
    • Tao, The Venetian
      Las Vegas
    • Okada, Wynn Resort
      Las Vegas
    • Social House, Treasure Island
      Las Vegas
    • Yeast Enterprise & Yeast Bistronomy (founders)
      Kuala Lumpur

    Clients of F&B Concept Development

    • Yeast Bistronomy - Yeast Atelier - Fatto a Mano- Yeast Café
      Kuala Lumpur, Malaysia
    • Japonais
      New York
    • Bar Veloce
      New York
    • Bar Carrera
      New York
    • Solex Wine Bar
      New York
    • The Monkey Bar & Restaurant
      New York
    • PB Boulangerie Bistro
    • Gray Kunz Management
      New York
      Hong Kong
  • What We Do

    F&B Concept Development is a full service-consulting firm, which provides a wide spectrum of hospitality venues all the solutions needed to improve and achieve great success. Below is a standard outline of “what we do” but we can always do more, and tailor to more specific needs.


    We cater to:

    • Restaurant start ups, concept feasibility and new business planning.
    • Troubleshooting services for existing restaurants.
    • Assistance with specialized Architect-Designer firms.
    • Equipment research, sourcing, and initial orders/inventory set up.


    • Marketing strategies 
    • Profitability and cost control
    • Inventory management
    • Human Relations
    • Maintenance – Equipment handling- Sanitation
    • Management training – Operating Manuals
    • Sales & Marketing

    Concept development

    • Original concepts
    • Restaurant design
    • Business strategy
    • Menu development
    • Wine & Spirits menu development

    Employee Training

    • Front-of-the-House training
    • Organization and set up
    • Communication
    • Thinking a step ahead
    • Respect & team work
  • Contact Us

    We are always open to inquiries, please feel free to reach out. Contact us directly via email using the form provided or feel free to contact us using our information listed below.

    Christophe Chatron-Michaud
    F&B Concept Development, LLC
    PO Box 1691
    New York, NY