ABOUT US
WE ARE MOOTZ CONSULTING
Our mission is to transform food and beverage operations into profitable and thriving centers,
saving time and resources for our clients.
We are a full-service restaurant and hospitality consulting firm made up of sommeliers, cicerones, operators, market researchers, financial analysts & hospitality & restaurant experts dedicated to providing tangible solutions to enhance your Food and Beverage operations.
Our areas of focus are Food and Beverage Operations,
Task Force and Concept Support and Asset Management.
IN SHORT
WE BRING IT ALL TO THE TABLE
WHO WE ARE
JOHN MOOTZ
Principal
As a third-generation restaurant and hospitality executive, John’s passion lies in delivering exceptional value to both clients and their valued patrons. With over two decades of executive experience, John specializes in working with restaurant and hospitality companies, where he leverages his expertise to enhance processes and drive substantial improvements in operational performance.
John thrives on embracing challenges, as the restaurant and hospitality industry is a dynamic environment where change is constant. His career is dedicated to navigating these challenges with determination and innovation. Additionally, John has initiated, revitalized, and expanded multiple business operations through visionary leadership and innovative strategies.
Email: jmootz@mootzconsulting.net
RAFE GABEL
Principal
Rafe is a seasoned sommelier, specializing in Italian and California wines, and possesses extensive training in beer and spirits. With a career that has spanned numerous establishments across the United States, he has not only developed but also overseen world class beverage programs. Rafe’s expertise extends to a profound understanding of the intricacies of the hospitality industry.
His background is rich and diverse, encompassing everything from Michelin-starred restaurants to casinos and Forbes 5-Star establishments. Rafe’s skill set includes exceptional relationship-building, training, and presentation capabilities. He is a results-driven business professional with a track record of success in strategic planning, critical path management, and the enhancement of operational efficiency. Throughout his career, he has consistently optimized productivity and improved the bottom line, from inception to completion.
Email: rgabel@mootzconsulting.net
CHEF RICKY SUDBERRY
Director of Culinary │ Executive Chef
Chef Ricky Sudberry is an accomplished Executive Chef with an impressive history of making a mark in the nationwide hospitality industry. With a creative culinary flair and strong analytical skills in Menu Costing, Menu Engineering, and Food & Beverage operations, Chef Ricky brings a unique blend of innovation and precision to his culinary endeavors.
Ricky Sudberry’s journey in the culinary world has been nothing short of exceptional. He obtained an Associate of Arts and Sciences degree in Culinary Arts from J. Sargeant Reynolds Community College and a Bachelor of Science degree in Hospitality Management from Johnson and Wales University College of Professional Studies.
With a strong educational foundation and extensive hands-on experience, Chef Ricky Sudberry is known for his ability to craft exceptional menus, manage food and beverage operations, and deliver unique culinary experiences. His passion for the culinary arts shines through in every dish, and his commitment to precision and innovation sets him apart in the hospitality industry. Chef Ricky Sudberry’s culinary journey is marked by excellence, creativity, and a commitment to delivering extraordinary dining experiences, making him a standout professional in the hospitality industry.
YALILE FAJER
Hospitality & Marketing Consultant
Yalile, originally from Mexico Cityand a Puccini Group alumni,possesses over fourteen years ofexperience in food beverage, andcatering fields; including eight ofthose years managing weddingsand events in Las Vegas. Her passionfor marketing helps her identify herclients needs and implement thebest digital marketing strategies.
Email: yfajer@mootzconsulting.net
CHRIS WALLER
Executive Chef
Graduated from the Culinary Institute of America in 2010. Chris worked at the Williamsburg Inn, a Forbes Five Star, AAA Five Diamond resort. Chris moved to San Diego, California where he has worked at some of the best restaurants including Island Prime and C Level, Herb and Wood, Herb and Sea, and Farmer and the Seahorse as a Sous Chef. He opened California Native, an Empress Restaurant, as Executive Chef, until beginning his career with Mootz Consulting, as a Culinary Consultant.
Email: cwaller@mootzconsulting.net
SHELIA TURNER
Hospitality & Marketing Expert
Shelia brings insights gained from many years of diverse hospitality experience in projects ranging from mixed-use privately-owned businesses, large corporations, hotels and independent restaurants. She is attuned to the intricacies of balancing the rigorous demands of a team. Shelia is passionate about the challenge of integrating the various requirements and limitations of a project into a cohesive and successful solution focused on achieving the client’s business goals and project vision.
Email: sturner@mootzconsulting.net
PRISCILLA RAMIREZ
Hospitality Management Expert │
Food and Beverage Consultant
Meet Priscilla Ramirez, a proud native of San Diego, who has dedicated 17 years of her life to the dynamic world of the restaurant industry. Priscilla has honed her craft and established herself as a respected figure in the hospitality field, working with esteemed organizations including Puffer Malarkey Collective, Urban Kitchen Group, Buona Forchetta, and the Busalacchi Restaurant Group.
Throughout her career, Priscilla has been entrusted with positions in high-level hospitality groups, where she has consistently delivered outstanding experiences to patrons. Her journey in the industry has allowed her to develop a keen understanding of what it takes to excel in the world of hospitality.
But Priscilla’s passion doesn’t stop at restaurant and hospitality consulting. She is also the co-founder of CampestreMag, an indie wine publication project that came to life in 2019. CampestreMag’s mission extends to pop-up events and tastings featuring local chefs, winemakers, sommeliers, and small business owners, fostering a vibrant culinary and wine community.
For Priscilla Ramirez, hospitality is more than just a profession; it’s a vocation. Her unwavering dedication centers on creating seamless yet meaningful experiences for guests, leaving them with indelible memories to cherish forever.
Priscilla Ramirez’s career and endeavors in the hospitality industry exemplify her commitment to excellence, and her multifaceted approach to creating unforgettable experiences leaves an enduring mark on the world of hospitality.
Email: pramirez@mootzconsulting.net
RON STAFFIERI
Hospitality Management Expert │
Food and Beverage Consultant
With over 35 years of invaluable experience in the restaurant and hospitality industry, Ron has carved a distinguished path that spans multiple states and diverse fine-dining establishments. Since ascending to the role of General Manager in 1994, Ron has consistently delivered excellence through oversight and unwavering support for food and beverage operations.
Throughout his illustrious career, Ron has lent his expertise to upscale and fine-dining restaurants across a wide array of locations, including California, Oregon, Washington, Hawaii, New York City, and Colorado. His leadership has left an indelible mark, elevating the standard of service and quality in each establishment he’s overseen. Ron’s commitment to excellence is not confined to the front of the house but extends to the intricacies of quality assurance programs and their computer-based systems. He has honed his proficiency in safeguarding brand integrity, elevating guest satisfaction, and consistently achieving remarkable customer reviews. With a strong business aptitude and an unwavering service orientation, Ron, a Level One Sommelier, delights in sharing his passion for food and wine with others. His desire to serve guests shines through in every dining experience he curates.
Ron possesses an impressive depth of experience in implementing standard operating procedures to enhance service and elevate the quality of food. His approach ensures that every aspect of the dining experience is finely tuned for the enjoyment of guests. Ron’s career stands as a testament to his unwavering dedication to the hospitality industry, consistently exceeding expectations and enriching the dining experience for patrons.
CHEF ELIAS GONZALES
Executive Chef
Chef Elias Gonzales is a culinary professional with an unwavering dedication to his craft. Elias’s culinary journey has been marked by the guidance and mentorship of great chefs who have played a pivotal role in shaping him into the strong leader he is today. In the spirit of paying it forward, Chef Elias has made it a mission to mentor and inspire the next generation of culinarians.
Creativity and innovative design are at the core of Chef Elias’s culinary philosophy. He channels his passion for cooking and creating new dishes into every aspect of his work. With over two decades of experience in the food and beverage industry, Elias is well-prepared to lead teams and spearhead projects in diverse culinary environments. His extensive experience and unwavering commitment to his craft make him a valuable asset in the world of food and beverage.
BRANDON CAVAZOS
Executive Chef
Brandon Cavazos was introduced to the restaurant business at a very young age being raised in his family’s Mexican restaurant. Cavazos spent countless hours in the restaurant. This fueled Brandon’s interest and passion for cooking. After relocating to the Bay Area, Brandon began cooking under the tutelage of Chef Paul Canales at critically acclaimed Revival and Duende. Working a number of years at Duende, Brandon left to continue his development at Corso, Tank 18 and eventually reconnect with Chef Canales to open Occitania. Chef Cavazos is experienced in fine tuning kitchen operations, menu development and staff training.
Email: bcavazos@mootzconsulting.net
CHEF ROBIN CROSSMAN
Executive Chef
Chef Robin Crossman is a culinary maven who has left an indelible mark on the vibrant culinary scene of the Bay Area for over 15 years. He has had the privilege of being mentored by acclaimed culinary luminaries, including Chefs Chris Lee and Samin Nosrat at Eccolo, Chef Russell Moore at Camino, and Chef Paul Canales at Duende. Robin’s culinary journey has been shaped by the guidance of these influential chefs, affording him an unparalleled depth of knowledge in multiple food concepts. His culinary expertise spans across Mediterranean, Spanish, Mexican and French cooking, all interpreted through the unique and diverse lens of California.
As a lifelong culinary professional, Robin’s passion for food extends beyond sustenance. He views culinary exploration as an art form, where every dish is a canvas and every ingredient a stroke of inspiration. This artistic approach to cuisine is the driving force behind his culinary creations. Robin is not just a skillful culinarian; he is also an accomplished leader and mentor. His passion for the business side of the culinary world is evident in his ability to drive results, maintain excellence, and inspire those around him to reach new culinary heights.
Chef Robin Crossman’s career is a testament to his dedication to the culinary arts, his passion for exploration, and his unwavering commitment to excellence. He continues to inspire and innovate in the culinary world, leaving an inspired imprint on the Bay Area’s culinary landscape.
OONA WONG-DANDERS
Hospitality Management Expert │
Food and Beverage Consultant
Oona is a true Bay Area native, born in San Francisco and raised in the vibrant surroundings of Oakland. Her heart has always been divided between two passions: the world of art and the world of food. Oona, a professional dancer and ardent food lover, holds a deep appreciation for both art forms. Her unique journey combines these two passions by dedicating her days to professional dance and her nights to working in renowned restaurants.
Oona’s career in the food and beverage industry has been a fascinating journey, marked by determination and perseverance. She has steadily climbed the ranks in some of the most distinguished restaurants in the Bay Area. Her commitment to excellence and hospitality has been a driving force in her career.
Oona’s path has led her to Mootz Consulting, where her appreciation for hospitality and her desire to create positive change for clients have found a home. Her management style is founded on principles of inclusivity and diversity in workplace culture, providing essential operational training and tools for both employees and clients’ success. She sets a high standard for hard work through her own dedication.
While Oona’s heart belongs to California, she harbors dreams of living in Tokyo, where she could combine her two passions by owning and operating a performance event space that doubles as a local watering hole. Her aspirations extend to becoming a fashion icon, embodying the essence of creativity and expression.
Whether you’re looking to explore opportunities in the culinary and hospitality industry, seeking guidance on workplace culture and management, or simply sharing in her love for art and food, you can connect with Oona. Her unique blend of creativity, commitment, and inclusivity make her a valuable asset to any venture.
Oona’s journey is a testament to her unwavering dedication to both the art of dance and the art of culinary hospitality. Her unique path continues to inspire and bring positive change to the Bay Area and beyond
Email: oona@mootzconsulting.net
WHAT WE DO
We look at the world around you and determine how your business
and brand can make the most impact in the marketplace
We’ll help you fine-tune the details of your food service model. We are a team of industry experts who ensure your restaurant thrives as a profit center. From consulting on the details of your food and beverage program, to managing recruitment, training, and organization, we’re with you every step of the way.
NEW CONCEPT
FROM THE GROUND UP
Through decades of experience, data analysis, and management guidance, we assemble all of the ingredients for developing a successful hospitality business.
CONCEPT LAUNCH
OPENING SUPPORT
We roll up our sleeves and dig in. You only get one chance to make a first impression. Whether you need some expert advice and review of your already developed concept, or are in need of some extra hands, we have the resources to ensure a successful launch.
EXISTING CONCEPT
IN NEED OF OPTIMIZATION
Our team conducts an audit and identifies opportunities for turning an
underperforming operation into a profit center.
OPERATIONAL SUPPORT
PUT OUR TEAM OF EXPERTS TO WORK
We provide exceptional solutions to your leadership needs. Our team of professional F&B operators can assist your property both for long term and short term needs.
ASSET MANAGEMENT
LET US DO THE PLANNING
We work directly with our clients to understand their objectives. In doing so, we plan and manage F&B assets, budgets, and capital projects. In short, we save our clients time and drive value to your F&B operations.
PROJECTS
With varied experience in hospitality and restaurants, all members of our team have worked closely together for a number of years. We work in lock-step together, pairing right brain pragmatism with left brain creative genius, to deliver holistic and sound solutions vetted across all aspects of the operation. Through our work and world travels, we have gained a deep understanding of the mindset and motivations of modern travelers, as reflected in our portfolio of truly unique projects.
Some of our projects include:
- Colonial Williamsburg Taverns | Williamsburg, Virginia
- Curio Omaha | Omaha, Nebraska
- Conrad Chicago | Chicago Illinois
- Doubletree Hotel Park City – The Yarrow | Park City, Utah
- Fairmont Calgary | Calgary, Alberta
- Fairmont Empress | Victoria, British Columbia
- Four Seasons Aviara | Carlsbad, California
- Four Seasons Orlando | Orlando, Florida
- Hotel Indigo | Chattanooga, Tennessee
- Hotel Indigo | St. Louis, Missouri
- Hotel Sorella | Kansas City, Missouri
- Hyatt Grand SFO | San Francisco, California
- Hotel Winters | Sacramento Area, California
- Kimpton Monaco | Salt Lake City, Utah
- Kimpton Palomar | San Diego, California
- Kimpton Palomar | Phoenix, Arizona
- Kimpton Taconic Hotel | Manchester Village, Vermont
- Kimpton The Rowan Hotel | Palm Springs, CA
- Kimpton The Sawyer Hotel | Sacramento, California
- Kimpton The Everly Hotel | Hollywood, California
- Presidio Social Club | San Francisco, California
- San Francisco Redevelopment Agency | San Francisco, California
- Sofitel Washington, DC | Washington, DC
- Marriott Proprietary Concepts | Worldwide
- The Phoenician, A Luxury Collection Resort | Scottsdale, Arizona
- The Ritz Carlton | Lake Tahoe, California
- The Virgin Hotel | San Francisco, California
- The Williamsburg Inn | Williamsburg, Virginia
- The Williamsburg Lodge Marriott
Autograph Collection | Williamsburg, Virginia - Tratto | San Francisco, California
- W Downtown Atlanta | Atlanta, Georgia
- W Washington DC | Washington, D.C.
- Westin Alexandria | Alexandria, Virginia
Tratto At
The Marker
Launched programs that are on-concept and priced to reflect perceived value and cost of goods. Introduced seasonal variation and lighter fare and vegetarian options, which are necessary for competing in the San Francisco market. Expanded hours of operations and offerings to include happy hour, lunch, and brunch.
The Inn At Colonial Williamsburg
We conducted an audit and delivered a comprehensive strategic plan to outline the key opportunities and initiatives for transforming the F&B operations not only at The Inn, but all of Colonial Williamsburg, inclusive of the Historic Taverns.
CONTACT US
Main Office
3418 154th St NW
Gig Harbor, WA 98332
831-238-4676
contact@mootzconsulting.net
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