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Culintro Board of Advisors

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AvroKO is an award-winning, New York-headquartered design and concept firm headed by four partners: Greg Bradshaw, Adam Farmerie, William Harris, and Kristina O'Neal. Founded in 2000, AvroKO has specialized in a variety of disciplines, including interiors, architecture, furniture, fashion, and graphic design. They also own and operate their own restaurants, including Double Crown, Madam Geneva, PUBLIC, and The Monday Room. AvroKO is currently at work on restaurants, lounges, hotels, residential developments and retail spaces worldwide.


Cynthia Billeaud, Dinex Group

Cynthia Billeaud

Cynthia Billeaud joined The Dinex Group in 2005 with five years as a human resources professional to her credit. She is a graduate of the Institut Supérieure de Commerce de Paris business school with an MBA in human resources management. Her prior experience includes work with The Expectra Group, a recruiting and consulting firm and several years with other leaders in the hospitality industry. The latter include Carlson Wagonlit Travel (The Accor Group) and the prestigious Group Alain Ducasse. At The Dinex Group, Cynthia’s responsibilities encompass strategic management, employee and labor relations, human resources management, occupational health, safety and security, and workforce planning and employment to support the growing business needs of the company


Mark Buonagurio, Retail Automation Products (RAP PoS)/Aloha


In 1988, Mark founded Dataworks, a technology-centric business designed to assist small businesses with their general computing needs. The story changed in 1991, when a request for hospitality technology was made, and subsequently became the catalyst by which Retail Automation Products (RAP PoS) was created. At the time, most hospitality related technology companies had their roots in cash register sales, but Mark quickly realized that his robust experience in MIS and Finance was an excellent foundation on which to build a business in an industry that was quickly transforming from a commodity based industry, to a more sophisticated, consultative based industry. The focus of the business has always stayed on the customer, and today RAP PoS is a trusted name in hospitality technology, currently supplying the Aloha POS solution to a wide variety of concepts for over 1,200 customers in more than 8 states.

Mark serves on the advisory boards of several startups, and has been a guest lecturer for the Society of Food Service Managers and the Institute for Culinary Education (ICE). He is often sought out by investment groups for opinions related to the state of the hospitality industry. He continually seeks out new opportunities for growth, and remains a creative force at RAP PoS. Mark believes New York City offers a wonderful balance of both business and pleasure, where he now resides with his wife Debbie, and two young sons Evan and Dean.


Glen Coben, Glen & Company

Coben graduated from Cornell in 1985 after exciting stints as a teaching assistant in the College of Hotel Management, surveying architectural ruins in Rome, working as a field architect in Sardis, Turkey, and then discovering the realities of on-site building construction in New York.

In April 2000, Coben opened Glen & Company in order to provide customized designs that realize a client's vision while also engaging their customers. Glen & Company projects have been published in Hospitality Design, Metropolis, Interior Design and have been cited in The New York Times. In 2002 the firm was a Gold Key Award Finalist for Guest Room Design (Flatotel) in the competition sponsored by Hospitality Design magazine and was recognized by Hospitality Design magazine as one The New Breed in 2003.

Glen Coben has recently become an Assistant Visiting Professor of Interior Design at Pratt Institute.


Maureen Drum, Institute of Culinary Education

Maureen Drum

Maureen Drum Fagin is the Director of Career Services at The Institute of Culinary Education in New York City. She sits on the Board for the New York Chapter of the American Institute of Wine and Food, and counts the International Association of Culinary Professionals, New York Women's Culinary Alliance, and Women Chefs and Restaurateurs among her active affiliations. Maureen holds a BA in English from Cornell University, with a concentration in Nutritional Sciences, as well as a Culinary Arts Diploma from The Institute of Culinary Education. She is also a cookbook copyeditor, drawing upon years of prior editorial experience with such companies as St. Martin's Press, Smithmark Publishing, and HarperCollins.


Mark Dunau, Mountain Dell Farm

Over the past nineteen years, Mark has grown vegetables organically in Delaware County with his wife, Lisa Wujnovich, at Mountain Dell Farm. Mark raised his two children on Mountain Dell. His income is derived from direct sales to restaurants in New York City, as well as through a small local business and a CSA (Community Supported Agriculture, where members pay up front a fee for twenty weeks of vegetables).

In 1998, Mark became a New York Farm Bureau member, joined the Board of Directors of Delaware County Farm Bureau, and began representing Delaware County at all the NYFB Annual Meetings as a Voting Delegate. During this period, Delaware County has had more resolutions become NYFB policy than any other County. Mark's desire to become NYFB president is grounded in a belief that NYFB needs to broaden and deepen the work Delaware County resolutions initiated for the past ten years.


Karl Guggenmos, Johnson & Wales

Glen Coben

Karl J. Guggenmos, university dean of culinary education, is responsible for creating a vision, providing strategy and leadership and exploring growth initiatives for JWU's College of Culinary Arts. He also oversees the university's culinary procurement program. Prior to assuming his current position in 2004, Guggenmos was dean of the College of Culinary Arts in Providence, and a faculty member and director of culinary education at JWU’s Charleston Campus. During his tenure, he was voted Chef of the Year twice and featured on the PBS series, "Master Class at Johnson & Wales."

In 2008 Guggenmos earned the distinction of Global Master Chef, the highest level to be awarded to a chef, from the World Association of Chefs Societies (WACS). He earned his Master Chef status in Germany in 1981 and is a member of the American Academy of Chefs.


Steven Hall, Hall PR

Steven's connections and friendships with the press, music industry, and culinary community make Hall PR one of the most heralded and respected restaurant PR firms in New York.

In 1996, Steven created The Hall Company. The chef and restaurant clients that supported Steven to establish Hall PR, soon developed into acclaimed, established talent, making Hall PR a destination for aspiring restaurant professionals. In 2006, Steven traveled to Japan where he established strong relations in Tokyo's restaurant scene.  Hall joined forces with a local PR company to create global PR campaigns and license Western concepts to Japanese restauranteurs. 

Steven produces music charity events such as New York's jazz AIDS benefit, For Classical Action. Steven continues to work with multiple charities, helping to conceptualize and execute their events. 


Michael Jacobs, Corner Table Restaurants

Michael Jacobs

Michael is a Principal with Corner Table Restaurants having partnered with restaurateurs Jeffrey Lefcourt and Glenn Harris to grow the successful casual American Brasserie, The Smith into a national brand.Prior to joining Corner Table Restaurants, Michael was the Managing Partner of J3 Consulting Group, a firm focused on growth strategies, business improvement and systems optimization within the hospitality and retail industries. Michael’s clients included many well-known restaurant and hotel operators. Michael previously served as Chief Financial Officer and Chief Operating Officer with B.R. Guest Restaurants and founder Stephen Hanson for nearly ten years and helped grow their collection of well-known restaurants into one of the premier multi concept operators in the country. Michael was instrumental in positioning the company for sale to Starwood Capital.Michael served as President of Starr Restaurant Group, leading all strategic development for STARR restaurants in New York, Philadelphia, Atlantic City and Florida. Michael also served as President of Crunch, a leading national fitness company within the portfolio of Angelo Gordon and Co. whose brand focused on the intersection of where entertainment meets fitness.Michael is active as an advisory and/or Board role to several hospitality and technology companies as well as a business advisor for private equity transactions.


James Meehan, PDT

James Meehan

Jim Meehan is a New York City based bar operator, consultant and writer whose passion for beverage service has helped him become one of the most celebrated bartenders in the industry.

Meehan is currently a managing partner of PDT: a hidden cocktail lounge attached to a legendary East Village hot dog stand where he serves local beer and wine and features classically inspired seasonal cocktails he develops with his bartenders. PDT and it's staff have received numerous awards and accolades including a 2009 spirit award for "World's Best Cocktail Bar" at Tales of the Cocktail. The ongoing success of the bar has earned Meehan a second rising star award from Cheers Magazine and a spirit award for "American Bartender of the Year".


Marc Murphy, Anvil Restaurant Group

Marc Murphy is Executive Chef and Owner of Landmarc Tribeca, Ditch Plains, and Landmarc at the Time Warner Center, where he turns casual rustic French and Italian dishes, accompanied by great wines, into memorable occasions. Prior to opening his first restaurant, Landmarc Tribeca, with his wife, Pamela Schein Murphy in 2004, Marc served as executive chef at two-star restaurants Cellar in the Sky and La Fourchette, and as sous-chef at Layla. His career as a chef began at Terrance Brennan's Prix Fixe in New York, with experiences working at Le Miraville in Paris and staging at Louis XV in Monte Carlo under Alain Ducasse. Ducasse personally arranged for Murphy to work with Le Cirque's Sylvain Portay, whom Murphy credits with teaching him to coax out an ingredient's the most vibrant flavors with minimal manipulation.


Tracy Nieporent, Myriad Restaurant Group

Tracy Nieporent is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the ever-expanding Myriad Restaurant Group. Its members now include Tribeca Grill, Corton, Nobu, Nobu London, Nobu Next Door, Nobu 57, Centrico, Acela Club at Citi Field and Crush Wine & Spirits.

Tracy also plays a prominent role in hundreds of charitable events, serving on the Board of Table To Table, as an Honorary Chair on the City Harvest Food Council, as well as co-chair for YAI/National Institute for People with Disabilities, Share Our Strength, The Food Allergy Initiative and Tuesdays Children.


Josh Ozersky, Ozersky.TV

Josh Ozersky

Josh Ozersky writes the "Taste of America" column for Time Magazine and is the author of The Hamburger: A History (2008) and Meet Me In Manhattan: A Carnivore's Guide to New York City (2003). A winner of the James Beard Award for food writing, he was formerly the editor of New York Magazine's food blog, Grub Street, and the National Restaurant Editor of Citysearch. His videos about food and restaurants can also be seen every day on Ozersky.TV. He lives in New York City.


David Rabin, 3sixty Hospitality

David Rabin

David Rabin is a principal in 3sixty Hospitality, a company which owns and operates its own brands and also performs Back-of-House services for restaurant/bar/nightlife clients ( David, along with his partners, has developed and operated Los Dados, The Double Seven, Lotus, Union Bar, Rex and other venues in NY and in other cities and countries. 3sixty handles BOH for over a dozen properties and focuses on reducing costs and increasing efficiencies while providing the owner/operator with transparency and instant access to his or her numbers. While continuing to grow their BOH operations, Rabin and his partners are also developing several restaurant/bar projects for hotels currently under construction and due to open within the next 6 to 12 months. David also serves as President of the NY Nightlife Association, a chapter of the NYSRA, and as President and Founder of the Meatpacking District Initiative.


Carolyn Richmond, Fox Rothschild’s Hospitality Group

Carolyn Richmond

Carolyn serves as Co-Chair of Fox Rothschild’s Hospitality Group. Based in the firm's New York office, her practice consists of representing and counseling employers in the hospitality industry, specifically restaurants, hotels, night clubs, lounges and gyms. In particular, Carolyn has extensive experience litigating wage and hour class actions, and restrictive covenants and employment discrimination cases. She also counsels clients extensively with respect to workplace issues such as the hiring process, diversity awareness training, employee handbooks and other policy initiatives. Most recently, Carolyn has worked closely with a number of clients to develop practices and procedures to incorporate social networks into the workplace.

In 2009 Carolyn was acknowledged as a Crain's New York Rising Star in its annual 40 Under Forty issue. A prolific writer, she is a frequent contributor to a number of publications and is a member of the Board of Editorial Advisors for Hospitality Law. Carolyn is frequently quoted in publications including the New York Times, Forbes and Nation’s Restaurant News. Previously, Carolyn served as General Counsel, Business & Legal Affairs to BR Guest Restaurants - JAMES Hotels. Carolyn is also a board member and counsel to the New York City chapter of the New State Restaurant Association. Outside of the workplace Carolyn is involved with the PENCIL Partnership, and is teamed with a New York City charter school to help link the business community with the students. She is also a member of the Advisory Board of the Center for Hospitality Research at Cornell University and a member of the Alumni Association's Board of Directors at Cornell's ILR School.


Andrew Rigie, New York State Restaurant Association

Andrew Rigie

Andrew Rigie is the Director of Operations of the New York State Restaurant Association (Greater NYC Chapters). NYSRA is a not-for-profit trade association representing the restaurant industry in New York State.

In addition to his operational duties, he serves on multiple committees relating to the restaurant, foodservice and nightlife industries. He is also the author of a several columns, which are featured in industry publications.

Andrew Rigie is a graduate of the Institute of Culinary Education, New York, NY.


Michael Romano, Union Square Hospitality Group

Michael Romano

Michael Romano is President of Culinary Development for Union Square Hospitality Group, which includes some of the most highly acclaimed restaurants in NYC: Union Square Cafe, Gramercy Tavern, Eleven Madison Park, Tabla, Blue Smoke and Jazz Standard, Shake Shack, The Modern, and Cafe 2 and Terrace 5 at MoMA, as well as Hudson Yards (fine dining catering and large-scale sports and entertainment events). He is responsible for the development of culinary programs and kitchen design across all of USHG, and he helps select and serve as a mentor to USHG's peerless team of award-winning chefs. Michael is also directly responsible for USHG's role in Union Square Tokyo.

In addition to his role at USHG, Michael is Chef-Partner of Union Square Cafe where he collaborates closely with USC's Executive Chef, Carmen Quagliata. Michael joined Union Square Cafe as Executive Chef in 1988, and six months later The New York Times elevated the restaurant to three stars. Since then, Michael has earned numerous accolades, including James Beard awards for "Who's Who of Food and Beverage in America" and "Best Chef New York", as well as Food & Wine magazine's "Best New Chef in America." Under his leadership, Union Square Cafe has been ranked #1 or #2 Most Popular in the New York City Zagat Survey since 1996. Michael has co-authored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings (both HarperCollins).


David Westover, Bulthaup Corporation

David Westover

David Westover is acting CEO to Bulthaup Corporation in the US markets. He brings over twenty years of experience in sales and marketing of building products with various American and European companies. In the last twelve years he worked for a major American cabinet manufacturer. He offers extensive experience working in the kitchen industry, developing new markets, and managing premium brands.

Bulthaup, founded in 1949 in Germany, has earned a worldwide reputation for excellence in design, engineering and functionality. Beautiful craftsmanship, emphasizing perfection in details, is combined with the highest quality materials in a reductive esthetic of lasting value.