Ryan Scott is more than just a chef persoanlity... He has owned and operated his own restaurants for nearly a decade and knows how to build concepts and menus that are practical and profitable.

He is a nationally recoginzed for his culinary expertise and is very in tuned with the millenial trends when it comes to eating. His background is unique in that he has expertise in grab n go to fine dining and clubbing... From food truck 3-Sum Eats, to Finn Town, to Gary Danko

Michael Ploetz rose through the ranks of internationally acclaimed Chef José Andrés’ Think Food Group, where he held several titles with the company at Tres, The Bazaar at the SLS and as opening General Manager of Jaleo at The Cosmopolitan in Las Vegas. Additionally he has worked with Four Seasons Hotels and Auberge Resorts, with Chef Michael Voltaggio, and oversaw all operations at the iconic Peninsula Hotel in Beverly Hills.

David Dodson has over 30 years of restaurant development and operations experience. He started out at a chef, graduating from The Culinary Institued of America. After finishing his MBA he moved to San Francisco where he has advised dozens of hotel brands (Rosewood, Fairmont, Docle, etc...) on thier F&B concept and operations development. Author of Branding Tree for Restaurants and a leading expert in the restaurant development industry. He a development partner in M.Y. China with Chef Martin Yan.

Rob Floyd is one of the most recognized names in the cocktail industry. With over 25 years experience, he is largely hailed as one of the best mixologists in the world. As a notable cocktail guru, he is featured in the hit show Bar Rescue. He has developed cocktail programs for The Oscars, Emmys and Grammys and creating as well as developing the beverage program for Jose Andres’ famed Bazaar and the Library Bar.