Concentrated at work. Portrait of handsome professional chef in black apron garnishing his

Excel.
Under.
Pressure.

We are working hospitality leaders with a direct stake in the industry that we’re committed to impacting. With expertise in each phase of hospitality leadership from opening and operating, to growing and expanding, we offer real world, first-hand knowledge on a multitude of practical operational solutions from top to bottom that actually work.

FINANCIALS

Gain a deeper understanding of business metrics, food costs, labor, and P&L statements.

LEADERSHIP

Improve skills in hiring, training, retaining staff, and fostering a positive kitchen culture.

WORK-LIFE BALANCE

Create strategies to manage stress and prevent burnout from the demands of the job.

Career progression

Strategize for a higher-level role, such as Executive Chef or Director of Culinary Operations.

Meet. The. Team.

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TYLER KINNETT

Tyler Kinnett is a distinguished hospitality leader with 20 years of experience, ranging from long time Executive Chef at the iconic Harvest and Trillium Brewing Company, to Culinary Director for the James Beard-nominated MIDA group. Tyler has been featured in national publications like NBC Boston, Boston Globe and Boston Magazine, and high-profile events, including being featured at the James Beard House, Nantucket Wine Festival and the James Beard Foundation’s ‘Chefs & Champagne’.

Tyler has a proven track record of leading multi-unit operations, scaling businesses, and launching innovative programs. With technical roots from the New England Culinary Institute and Sabbaticals at New York’s three Michelin starred Per Se and Chicago’s Publican, he blends world-class technique with a mastery of hospitality operations and team building.

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BRENDEN HOCKING

A native New Englander, Brenden grew up spending summers clam digging with his family on the coast of Maine. Upon graduating from New England Culinary Institute in 2010, Brenden quickly ascended the ladder in the best hotels and restaurants in Colorado and Boston, spending years leading teams at the highest level.

Brenden is a people focused culinary leader. He brings demonstrated experience managing complex operations, building cohesive teams and managing pressure to the table for developing young cooks and mentoring the next generation of chefs.

JULIE ATOL

Born in the Philippines, Julie Rose was raised by a mother who owned a restaurant and caught the hospitality bug early. When she moved to the United States as a little girl, she found her calling in the café industry utilizing her passion for service and natural ability to create genuine connections with her guests and team members.

Julie Rose is an expert at leading high volume, premium restaurant cafes and managing daily operations. Her proven ability to maximize sales, maintain the highest standards, impact guest relations and create happy, well-trained teams is a testament to her dedication and passion for hospitality.