• 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.



    At this time, and due to travel restrictions, we are only accepting projects within the United States.

  • 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




    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




    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

    Consultation Process

    Design & Concept Development

    • Concept idea & review
    • Site assessment
    • Competitive set analysis & feasibility
    • Interior design assistance & direction
    • Kitchen layout & functionality
    • Dining Room & Bar layout functionality
    • Financial forecasting & pre-opening budget


    Programming & Strategy

    • Evaluation of under-performing restaurants
    • Management performance evaluation for existing restaurants
    • Time line & detailed critical path
    • Food & beverage menus analysis & design
    • IT Systems
    • Purchasing and sourcing advisement
    • Recruiting & Leadership development
    • Positioning & formalizing operational standards
    • Marketing - PR strategy & Brand book collaboration


    Systems & Launch

    • Training materials & Service manuals
    • Plant & Maintenance reference book
    • Food & Interior design photography
    • Pre & post opening onsite training and management support





  • 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

  • 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