The Restaurant Industry Uncovered

 

Chef Shalom Yehudiel has a vast experience in the culinary world working for restaurant concepts around the nation including the Patina Restaurant Group, Fox Restaurant Concepts, and Downtown Disney. While working his way up the food chain as a sous chef at The Biltmore’s “Frank and Albert’s” in Phoenix Arizona, Chef Shalom had the opportunity to cook for President Elect Joe Biden. Biden told him that the steak Chef Shalom cooked was the best he’s ever had. After ten years, Chef Shalom moved back to the east coast needing a change. After consulting for two years flipping restaurants, Chef Shalom is proud to have opened The Humble Toast; A Modern Delicatessen & Burger Bistro in 2018. Before the years end, Chef Shalom’s second concept, La Cucina Di Nava, will open in Bergen County NJ.

Restaurant Website

Chopped Episode

 

 

 

Gary Heller is the Chief Financial Officer of Laundry Capital Companies, the largest privately held operator of retail laundromats in the U.S. Gary has over 30 years of operational, financial management and investment banking experience. Prior to joining Laundry Capital, Gary served as Chief Financial of Craveable Hospitality Group, which operated, managed and licensed restaurants and lounges across the U.S. including such prominent concepts as David Burke Prime at Foxwoods Casino, David Burke Kitchen and Jimmy Rooftop Lounge at the James Hotel in New York City, and Woodwind in Chicago. Previously, Gary served as a member of the Board of Directors and Interim CFO of Good Times Restaurants Inc. [Nasdaq: GTIM], as well as a senior executive with several other restaurant groups. Prior to his involvement in the hospitality industry, Mr. Heller was an investment banker and restructuring advisor for over 15 years, serving as a Managing Director of FTI Consulting, Inc. and a Director of Arthur Andersen LLP.