Welcome

John Nye began his consulting career after working as a corporate chef for many years in in Seattle.  He grew to "Brand Development Consultant", with Schwarz Brothers and Cucina Cucina as  in 1997.  He worked to revamp and refresh the Cucina Cucina Brand as well as their Chandler's Crab House and Daniel's Broiler Concepts.  He worked on the beginnings of the Starbucks launch of sandwiches in the state of Washington.  He even developed the " Courtside Club" for the Seattle Sonics at the Key Arena Stadium.  The Cucina Cucina brand under the guidance of Howard Schultz as CEO grew quickly.  John worked to open most of these 35 locations across the Western United States.  He returned to California to develop a large restaurant and hospitality project for the Robert Mondavi Winery at the new Disney Park, California Adventure in 1999.  Upon completion of this he worked with Kings Seafood to grow the company from 5 to 13 locations, streamlining efficiencies and developing certainty and consistency in operations and execution of all of their concepts.  He then worked with David Cohn at The Cohn Group in San Diego and designed and opened the 333 Pacific location in Oceanside as well as the Corvette Diner.  He worked with all of the Cohn properties on purchasing and operations including the properties in Maui.  He was then contracted to open a unique spot at the University of California San Diego, called, "The Loft" for Zanzibar Cafe's.  After this he worked with Tim Goodell to open and operate Public Kitchen and Bar at the Hollywood Roosevelt Hotel.  Following this he started his own partnership to open and operated 4 locations in Orange County.  The Deck, Driftwood Kitchen, The Bungalows, and Hendrix.  During this time his team expanded and he took on several other projects; Tru Grits at the Menage Hotel, Lucrezia and Alma with Grupo Hunan out of Mexico City, The Waterline in Everett Washington, Fireside Tavern in Costa Mesa, The Mar de Cortez Hotel in Baja with Toby Keith, Punta Brava in Ensenada with Crede Development, 

We built a team that can assess each and every aspect of

your operation, from front of the house to back of the

house restaurant services, from personnel to purchasing

and menu design, and everything in between. We can pro-

vide this at a level that matches your needs and reviews

your business from subjective, objective and critical per-

spectives to create the most efficient, effective and direct

plan.