• 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.

     

  • People

    Christophe Chatron-Michaud

     

    Founder

     

    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.

    Lissan Teh

     

    Partner

     

    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.
  • Services

    Design & Concept Development

    • Concept idea & review
    • Site assessment
    • Competitive set analysis & feasibility
    • Interior design assistance & Operation flow
    • Kitchen layout & functionality
    • Dining Room & Bar layout functionality
    • Financial forecasting 

     

    Programming & Strategy

    • Under-performing operation evaluations
    • Time line & detailed critical path
    • Food & Beverage menus analysis & design
    • IT Systems advisement
    • Purchasing and sourcing advisement
    • Recruiting & Leadership development
    • Positioning & formalizing operational standards
    • Marketing - PR strategy & Brand book collaboration

     

    Systems & Teams Formation

    • Systems building for operational efficiency
    • Training materials & Service manuals
    • Plant & Maintenance reference book
    • Food, Beverages & Interior design photography
    • Team Building & Coaching
    • Interviewing & On-boarding assistance

     

     

     

     

    Launch & On Going Operations

    • Pre & Post opening onsite training and management support
    • Management Partnerships to maintain the original concept, ensure quality standards, and financial performance 

     

     

     

     

  • Portfolio

    Silver Street Hospitality, New York

    silverstreethospitality.com

     

    The Bastion Collection, New York, Miami, & Houston

    thebastioncollection.com

     

    Fabio Trabocchi Restaurants, Washington DC

    fabiotrabocchi.com

     

    NoHo Hospitality Group, New York

    nhgnyc.com

     

    Gray Kunz Management, New York - Hong Kong

    Salt & Char by Gray Kunz, & The Adelphi Hotel, New York

    https://www.thehousecollective.com/en/the-upper-house/

    saltandcharsaratoga.com

    theadelphihotel.com

     

    PB Boulangerie Bistro, Massachussets

    pbboulangeriebistro.com

     

    Yeast Bistronomy Group, Kuala Lumpur, Malaysia

    yeastbistronomy.com

     

    SM Hotels, Manilla, Philippines

    smhotels.com

     

    Bar Veloce Group, New York

    winebarveloce.com

     

    Aureole, Mandalay Bay, Las Vegas

    mandalaybay.mgmresorts.com/en/restaurants/aureole

     

    Charlie Palmer Steak, Las Vegas

    charliepalmersteak.com/location/las-vegas

     

    The Mansion & MGM Grand Hotel & Casino, Las Vegas

    mgmgrand.mgmresorts.com/en/hotel/the-mansion
     

    Daniel, New York

    danielnyc.com

     

    Jean Georges, New York

    jean-georgesrestaurant.com

     

    Bouley, New York

    davidbouley.com

     

     

  • Contact Us

    We look forward to getting started

    Christophe Chatron-Michaud
    F&B Concept Development, LLC
    PO Box, 1691
    New York, NY
    10159
    Mon-Fri 9am to 6pm