Our Services


Culinaria Group sees every client’s project through
from start to finish.

Our dynamic team creates well-rounded and exciting concepts that stand on their own in today’s competitive restaurant landscape. We implement unique differentiators in our concepts, maximizing potential for success.

Specializing in maximizing resources and working in tandem with other in-house capabilities, this unique service oversees coordination of trades to ensure our clients open efficiently and successfully.

With a background in hospitality design and implementing anything from custom seating to service flow optimization, our team maximizes the use of space to create the largest earning potential and ROI.

Our leasing team is well-versed in the unique pulse of New York City and have established networks branching to every major market, both international and domestic. We understand the needs of an operator because we are one.

With experience in designing some of the most creatively acclaimed restaurants in the country, our team works with clients to develop big picture design schemes as well as the curation of important details. From From initial sketch to renderings, fabrics to fixtures, we can ensure that your space is able to become a timeless fixture of the restaurant landscape.

Our industry-seasoned team works to optimize this experience for our clients, seamlessly integrating all phases of architectural and design services, FF&E procurement, and construction. From permitting to compliance, we have you covered.

Our designers and MEP contractors collaborate to lay out kitchen spaces that maximize efficiency. Working as an equipment procurement partner with our national distributors, we are able to handle any project from budget to quote to installation.

Alongside our team of food and beverage recruiters, we are able to staff and hire in any market in the country, pairing the right person with the right job.

Our operational consultants assist clients in maximizing the efforts of their team, ensuring that productivity matches payroll. Our legal partners and HR experts ensure our clients make the right decisions when it comes to their business and their staff.

When it comes to making smart decisions regarding finances and operations, working with professionals that understand the nuances in this business is key. We help our clients optimize operations and stay one step ahead in today’s market.

Our public relations and marketing partners are the best in the business, and assist our clients in developing strategies to communicate positively with the masses. From social media, to SEO and SEM coordination, we can make sure you get noticed.

Our Team


Sourcing the individual and group efforts of both our core team as well as our consults and partners allows us to maximize efforts and provide stable and lucrative solutions to business establishment. We are chefs, designers, real estate specialists, architects and engineers, legal and HR experts and together, we contribute to the uniquely superior experience Culinaria provides its clientele.

Greg Grossman

Principal & CEO

Greg Grossman is the Founder of Culinaria Group, as well as the owner/operator of Kettlebell Kitchen, the North-east’s Premier healthy meal delivery company.  Greg has opened and launched many restaurants and brands in NYC and beyond, and is currently working on a large array of restaurant and foodservice projects. As a Chef; Greg has worked with some of the best chefs in the world and has been mentored by some of the best in the Hospitality business. Greg founded Culinaria Group in 2012 and has since opened over 30 Restaurants and Hospitality projects, and has advised on and consulted for many more.

Elissa Sykes

Director of Operations

Bringing 22 years of diverse experience in fine dining, hotels, cafés, bars and nightclubs, her areas of expertise includes restaurant openings & project management, concept development, interior design, service, and menu & recipe development. Elissa’s career highlights include the Opening Project Manager for The Plaza Food Hall-New York City, Menu and Recipe Development for the St. Regis-New York City, Concept Development and Project Management for The Happiest Hour-New York City and Interior Design for The Hollywood Roosevelt, Los Angeles.

Jennifer Oz LeRoy

Director of Events and Experience

Jennifer Oz LeRoy carries on the legacy of her late father, Warner LeRoy, who is credited with creating the concept of dining-as-theater, blurring the line between restaurant and entertainment venue. As the CEO of 2 of New York’s most iconic restaurants, Tavern on the Green and The Russian Tea Room, Jenny became a fixture of the social and hospitality worlds, alike. In 2015, Jenny reimagined and re-developed the Food and Beverage at the historic Gurneys Hotel and Seawater Spa in Montauk, NY, producing record revenue for Hotel Ownership, before joining Culinaria Group to Operate Beautique Southampton at the Capri Hotel, prior to launching Oreya.

Max Friedrich

Operating Partner

Having grown up in Southampton and the South of France with a passion for Food and Beverage, Max has more recently worked in some of the Top venues in the world, including The Dorchester Hotel (London), The Island Shangri-La Hotel (HK), 45 Park Lane Hotel (London), CUT Restaurant (London), and Alain Ducasse (London). Max studied Hospitality Management at the world’s best hospitality school École Hôteliére de Lausanne, Switzerland. Max’s impeccably high standards, and knowledge of the business make him a perfect addition to the team.

Shannon Stiggins

Mixologist

Shannon is a renown Mixologist based in New York City. She has spent 10+ years tending bar at such establishments as Vero Uptown, STK for the One Group, and American Whiskey. She then landed the Head Bartender position at Einrique Olvera’s (Pujol, Mexico City, 3 Michelin Stars) first New York Restaurant, Cosme, and recently consulted for the expansion of Dylan Lauren’s Dylans Candy Bar, having developed their cocktail program and launched their newest location in Chicago. Shannon then moved to Ian Schrager’s New York EDITION Hotel, where she launched their new cocktail menu and served as Head bartender for the Hotel’s cocktail bar. In April of 2016, she joined Culinaria Group to launch the V Palm Springs’ first concept, Elixir before returning to NY to open Oreya Hamptons at the Capri Hotel. She is currently the head bartender at Chef Floyd Cardoz’ newest restaurant, Paowalla, in SoHo.

Chris Kofitsas

Designer and Architect

With a unique Design / Build approach, New World has advanced the Hospitality industry by creating and building endlessly captivating spaces for our extraordinary clients. During the construction process the attention to detail does not end. In fact, it improves as the designer becomes the “Master Builder” and manages all aspects of the project to its completion. Mr. Kofitsas has designed and built some of the impressive restaurants in the United States, including CATCH (Los Angeles), ABC Kitchen and Cocina for Chef Jean-George Vongerichten (NYC), Ed’s Chowder House, Kobe Club, Tanuki Tavern, TORO (NYC), Willow Road, and NY hot spots Provocateur, backbar, Red Room at the Gansevoort Hotel, the Brickwood, and the Gansevoort Park Hotel.

Jake Geragos

Assistant Food and Beverage Manager

With a passion for Hospitality, Jake is our newest team member, joining after working in Management of the Capri Hotel in Southampton for 2 Seasons. After a change of focus from Operations to Culinary Arts, Jake enrolled in Culinary School at the Institute of Culinary Education in New York City, after receiving a degree in Marketing and Business management from Loyola Marymount University in Los Angeles. Jake’s growing knowledge of Food and Beverage along with his passion for the industry result in an unparalleled drive and motivation.

Cosmo Montermurro

Director of Real Estate

Mr. Montemurro is engaged in expansion and business development for Culinaria Group and is the CEO of Murro Realty. Mr. Montemurro facilitates synergies through business partners and high-level contacts to promote growth. With a focus on expansion and maximization, Mr. Montemurro plays a key role in business development.
After a long tenure at NY Real Estate Brokerage institution Winick Realty as a Director of Retail Leasing, Cosmo started his real estate brokerage firm Murro Realty. He has over twelve years experience in the business and a broad base of contacts and industry knowledge. Formerly, Mr. Montemurro worked for a privately owned real estate company where he oversaw the day to day operations and took the lead in acquisitions and development.

Paul Gerben

Artistic Director

Paul is the Founder of Studio7 and Owner of GerbenFineArt. Paul Gerben’s work has appeared in People, Time Out NY, Elle, In Style, Details and many other national magazines. As the former art & creative director for Ford Models, Paul now owns and operates Studio7, an artistic design company in NYC. As a Creative Director and photographer he has worked on numerous national advertising & marketing campaigns in fashion, corporate, and entertainment. With his recent return to art, he has created custom works for over 100 celebrities, and has shown nationally in New York, Miami, and LA.

Rachel Zemser

Food Scientist

Rachel Zemser M.S; CSS, is an food scientist, microbiologist and product development specialist. She has a BS in Food Science from the University of Massachusetts, an MS in Food Science from the University of Illinois and a culinary degree from the New York City Art Institute. Before consulting, Rachel spent 19 years working in both the industrial manufacturing and restaurant world. Rachel has worked with a wide variety of products over her time in the industry, and has held positions at some of the largest food manufacturing companies in the world.

Paul Michael Weiner

Director of Guest Relations

Paul has over 20 years in the hospitality industry, having worked for Marriott Hotels and Resorts, Sushi Samba, Tom Colicchio’s Crafted Hospitality Group and most recently Culinaria Group.  Additionally, Paul conceived the idea to bring the French Riviera to the Hamptons with Beaumarchais a la Plage and worked along the likes of restaurateur Tony Fortuna and celebrity chef Donatella Arpaia at Sienna Restaurant and Ultralounge. Also a financial professional formerly with Goldman Sachs and Marsh & McLennan Companies, Paul understands the needs of discerning guests and delivers this expertise to the table.

Portfolio


Collectively, our work can be seen in a number of different locations across the country and represents a variety of different creative concepts.

Each of the projects Culinaria Group takes on taps into a specialized and distinct aspect of the user experience involved in a food service and hospitality establishment. Though primarily focusing on restaurant development, many of our projects have involved hotel food and beverage management, consumer branding, staff recruitment and training, food manufacturing, cocktail program development, event production, fast casual and QSR operation.

Our Partners


Murro Realty

New York, New York

Consisting of an eclectic group of 15 Brokers with varying experiences in the Real Estate Field, Murro Realty is the preeminent full-service retail leasing brokerage go-to for the Hospitality Industry in Manhattan and beyond. They bring together high-profile landlords and successful retail tenants— including celebrity chefs, international restaurant groups, and retail brands. As native New Yorkers, they know the streets, they know the people, and they put all the pieces together to get the job done right, always.

VMG Creative

New York, New York

Whether working for an entrepreneur in bringing a new product to life or for a Fortune 100 Company experiencing a rebirth of spirit and process, VMG Creative works with brands large and small at critical points of transformation. Focusing on Launch, Extension, and Re-imagination, their integrated team and multidisciplinary approach builds products, businesses and brands that connect with consumers. Their purposeful application of strategy, design and technology empowers brands to achieve their expressed and implicit objectives.

New World Design Builders

New York, New York

For over 25 Years, New World has proven to be a single source of responsibility for Design, Construction and Architectural Services, providing seamless integration of all aspects of design and construction. New World has advanced the Hospitality industry by creating and building endlessly captivating spaces for their extraordinary clients, focusing on all aspects of the Design/Build process.

One Haus

New York, New York

One Haus provides food & beverage operators with a highly tailored and confidential talent sourcing experience encompassing salaried dining room, kitchen and corporate professionals at all levels of experience. Focusing on Restaurant and Hotel Opening Teams, Top-Level and Corporate Staffing, Company Structure Repositioning, Unit-Level Head Hunting and Human Resources Consulting, One Haus is able to find you the right team, at the right time.

The V Palm Springs

Palm Springs, California

Opening its doors in March 2016, following a bold $15 million dollar re-imagination of the former Curve Hotel, V Palm Springs is a 140-room hotel located in South Palm Springs, CA. The hotel is owned by celebrity lawyers Mark Geragos and Brian Kabateck. Set against the backdrop of the San Jacinto Mountains and close to Downtown, V Palm Springs boasts two swimming pools, hot tubs, event space, and a fitness facility. Also onsite is the Modern-Tropical Cocktail bar, Elixir, and cosmopolitan 70-seat restaurant, Solstice, created by Culinaria Group, operating room service and catering for the hotels venues.

The Capri

Southampton, New York

Capri Southampton is a chic Hotel, Restaurant and Bathing Club in Southampton, NY. Comprising of 27 Rooms and 3 Suites, The Capri has remained one of the most iconic landmarks in the Hamptons, since its Nightclub, Pink Elephant, departed years ago. The Hotel has had several restaurants, ranging from NOBU, to BLT Steak, to Beautique Southampton. The Capri now is home to Culinaria Groups’ Oreya Hamptons, and has undergone significant improvements in recent years, and has remained the place to stay on the East End.

Press


“OREYA is the most sophisticated, enjoyable and inventive new restaurant to open on the East End in some time.”  Excellent; ***

The New York Times

"(OREYA) was the hottest dinner ticket in the Hamptons, selling out solely by word of mouth.”

Hamptons Magazine

"(Elixir at The V Palm Springs) is shaking up the look and taste of Southern California cocktails with an appealing blend of old favorites and new flavors.”

The Los Angeles Times

Contact


347.470.0328
info@culinariagroup.com