At the core, we are restaurant operators, entrepreneurs, and it has been our passion for the largest part of our lives.
Over the many years spent programming, opening, and operating restaurants worldwide, we had a lot of fun and learned a few lessons along the way.
We are looking forward to sharing our experiences, form new partnerships, and guide you through your project.
Please contact us with your idea, and requirements to begin the proposal process.
About F&B Concept Development
We are a boutique restaurant consulting firm offering expertise to investors, developers, restauranteurs and hoteliers for a wide spectrum of food & beverage venues or their conception and application in the market place.
Our commitment is to implement innovative concepts, culinary distinction, and tailored hospitality, while promoting environmental awareness, ensuring financial growth, and delivering meaningful partnerships.
From the concept creation, to master planning, project management, and operational implementation, we provide a global, comprehensive, and strategic approach to what brings a restaurant to international fame, through a focused, personalized, and prosperous management style.
Christophe Chatron-Michaud spans a multi-decade career in the high-end restaurant industry around the world and managed numerous Michelin star restaurants in New York City, Las Vegas, and South East Asia.
His portfolio includes countless successful and renowned restaurants where he collaborated with famous Chefs, such as Jean-Georges Vongerichten, Daniel Boulud, Gray Kunz, Charlie Palmer, David Bouley, Philippe Rispoli, Fabio Trabocchi, Andrew Carmellini, and Alain Verzeroli.
After graduating in Hospitality Management from London's Westminster College, and Lucerne's IMI in Switzerland, Lissan started her career at The Regent-Four Seasons Hotel in Singapore where she held various management positions, and later moved to The Pierre Hotel, in New York City.
Lissan is also the founder of JTL Direct, a wholesale tableware company, specializing in chopsticks and other tabletop products imported from Asia.
She brings 28 years of experience in the hospitality industry ranging from supply chain to operations and finance.
Design & Concept Development
Programming & Strategy
Systems & Launch
Clients & Partners
Silver Street Hospitality, New York
Fabio Trabocchi Restaurants, Washington DC
Yeast Bistronomy Group, Malaysia
Gray Kunz Management, New York & Hong Kong
Solex Wine Bar, New York
Bar Veloce Group, New York
PB Boulangerie Bistro, Massachussets
Japonais, Chicago & New York
The Monkey Bar & Restaurant, New York