F&B Concept Development specializes in planning, developing, and guiding new restaurants on how to achieve long-term success, and also 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, work in harmony, style, and most importantly how to anticipate at every level of the business in order to deliver more than the competition, keep control of costs, and stay ahead of the industry.

Christophe Chatron-Michaud
Christophe brings a wealth of work experience as he headed many award-winning restaurants, and has the ability to effectively take F&B operations to their next level, or fully conceptualize new ventures. Before going to the consulting business, Christophe was developing, and operating prestigious restaurants in France, New York City, and Las Vegas for 20 years, and his résumé reads like a who’s who within the high-end restaurant industry. He started at L’Amandier de Mougins (Roger Verge), then went to L’ Oasis in La Napoule (Louis Outhier) which both earned respectively 2 and 3 Michelin Stars during his tenure. In the late 80’s he moves to New York to start in Westchester at the award winning restaurant La Cremaillere in Banksville then to New York City, where he was the Restaurant Manager for world famous Chef David Bouley. After two years at Bouley, Chef Jean-Georges Vongerichten, tapped him in early 1992, to help develop his outstanding restaurant collection including the renowned 3 Michelin stars “Jean Georges”. Five years later he consulted and helped develop the trendy restaurant Bar Lounge Lot 61 in West Chelsea, before moving back to fine dining to open Daniel where he worked closely with Chef Daniel Boulud and helped him garner his 3 Michelin stars.

Seeking experience with larger corporations and hotels; he was approached to run the ultra exclusive, The Mansion at the MGM Grand Hotel & Casino in Las Vegas. Two years later, and after great success at The Mansion, he was approached by renowned Chef Charlie Palmer to take over Aureole in Mandalay Bay, and Charlie Palmer Steak at the Four Seasons, both in Las Vegas which respectively received 4 stars from the Mobil-Exxon guide, and a 4 diamonds rating from the famed AAA guide.

Lissan Teh
Lissan completed an intensive F&B management course from the International Hotel Management Institute in Lucerne, Switzerland, and later followed her studies to hold a BTEC Higher National Diploma in Hotel Catering and Institutional Management from Westminster College in London, England. She started her career in Singapore as a restaurant manager at the famous Regent Four Seasons Hotel on Orchard Road and then moved to New York in 1995 to start at The Pierre Four Seasons Hotel as a front office management trainee. Two years later she took a position within the special event department at the acclaimed Restaurant Daniel where she stayed for several years until she moved to Las Vegas in 2000 to help develop Korin Japanese Trading, the famed Japanese knife and high-end chinaware importer. While in Las Vegas, she successfully expanded the company taking on the Asian “boom” within the top Hotel-Casinos by consulting on the opening of some major top Japanese Restaurants including to name a few: Shibuya at the MGM Grand, Nobu at the Hard Rock, Shintaro at the Bellagio, Tao at The Venetian, Okada at Wynn Resort, and Social House at Treasure Island.

Lissan brings to F&B Concept Development 15 years of experience in the Food & Beverage Industry. Part of her focus with us will be to consult for the popular Asian oriented concepts, as well as the sourcing, selecting, organizing and procuring of the entire tabletop, and kitchenware for our clients. She will also be instrumental in tailoring service manuals, job description manuals, essentials for human resources, and all aspects of administrative management to include cost control, and finance. Additionally, her culinary experience, and exposure in classic European and South East Asian cuisines will bring refined ideas, unique recipes and simple solutions to guaranteed success, tighter controls, and more profitability.