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Food • Beverage • Hospitality

We’re innovative hospitality professionals that attract collaborative and creative craftspeople by cultivating passion-projects and positive vibes that generate food and beverage experiences worth sharing.

Concept and menu development, sourcing, staffing, marketing

Concept developement, hospitality operations management

Menu curation, logistics, concept collaboration 

Catering, festivals, large and small special events

Collaborative menus, private events, concept dinners

Leadership

Managing Partner

Johnny Hoang

Business Development, Growth Strategies, Finance

Managing Partner, Executive Chef

Paul Qui

James Beard Award Best Chef Southwest, Food & Wine Best New Chef, San Pellegrino Cup Winner, Bravo TV Top Chef Winner

Director of Operations, CO/CA

David Grossman

Management and leadership at Eureka! Hospitality, Husk Nashville, Tavernetta

Director of Operations, TX

David Phan

Director-level management and leadership at Enterprise and Waste MGMT

Culinary Director

Duane Shand

Lead teams at the Royal Mail Hotel, Saison in San Francisco, and Asador Etxebarri in Spain

Sommelier / Buyer

Lila Salib

FOH leadership for widely acclaimed restaurants from Seattle, to Washington DC, to Chicago

Human Resources

Hillary Goldrick

Chef-wrangler, resource manager, and lady-boss of FAM

Executive Chef / OG Thai Spice

Thai Changthong

Bon Appetit Magazine Best New Restaurant in US 2014.

Executive Chef

Tom Cunanan

James Beard Foundation Best Chef Mid Atlantic 2019, Esquire/Food&Wine Important Resto of the Decade 2019, StarChefs 2018, BonAppetit Best New Resto 2016

Executive Chef

Christopher Haatuft

Globally recognized chef and Norwegian Seafood Ambassador
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