Hello & Welcome!
At the core, we are experienced Michelin restaurants operators, entrepreneurs, and it has been our passion for the largest part of our lives. Over the many years spent programming, opening, and managing high-end restaurants worldwide, we've had fun in this hospitality space, and learned a few good 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
F&B Concept Development is a restaurant consulting firm offering services to investors, developers, and restaurateurs aspiring to either elevate their restaurant efficiencies and standards of operations, or to create a new concept with a focus on garnering accolades from the Michelin Guide.
Our commitment is to implement innovative concepts with 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 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
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 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
