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    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.



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    About F&B Concept Development

    We are a boutique restaurant consulting firm offering expertise for a wide spectrum of food & beverage venues to investors, developers, restauranteurs and hoteliers, in respect to their conception and sustainability 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




    Christophe Chatron-Michaud spans a multi-decade career in the high-end restaurant industry programming and managing numerous Michelin star restaurants around the world.
    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, Mitsunobu Nagae, Christophe Bellanca, and Alain Verzeroli.

    Lissan Teh




    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 branded 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
    • 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 





  • Covid-19

    With all new contracts signed, we will put a strong emphasis on Covid-19 guide lines we have adopted below:



    We take steps to reduce exposure by implementing daily wellness checks through Covid-19 Health questionnaires and temperature checks.



    We will advise all team members with recommended PPE, train them in the proper use and care of it and ensure compliance. We require as well that all guests follow guidelines and utilize appropriate PPE.



    We currently recommend a reduced capacity to ensured physical distance is maintained across all areas with a specific approaches for higher risk areas.



    We will develop, train, and implement enhanced sanitation procedures across all areas of the restaurant project in addition to constant monitoring via checklists.



    In a rapidly changing environment with heightened concern from both team members and guests, we are committed to consistently communicate and educate everyone participating to our projects.



    Despite the steps we will take to reduce the risk of exposure, we have developed specific action plans should a guest or team member confirm exposure to the virus.

  • Portfolio & Collaborations

    Essential By Christophe Bellanca






    Silver Street Hospitality, New York



    Fabio Trabocchi Restaurants, Washington DC



    Gray Kunz Management, New York - Hong Kong


    PB Boulangerie Bistro, Massachussets



    Yeast Bistronomy Group, Kuala Lumpur, Malaysia



    Bar Veloce Group, New York















  • Contact Us

    We look forward to getting started

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