MADE IN NEW YORK SERIES”: INVESTING IN GLOBAL CUISINE
BGS-NYC invited to CBSAC/NY Venture Committee’s ongoing “Made in New York” series brings together restaurant investors and entrepreneurs to discuss how to invest in New York’s global cuisine.
A range of innovative and profitable restaurant concepts cater to New York’s dining denizens. As “global cuisine” has taken root, so has experimentation with novel presentations of authentic world cuisines. An illustrious panel of Columbia Business School graduate restaurateurs and industry experts will talk trends and opportunities in global cuisine and provide guidance for prospective restaurant entrepreneurs and investors. After the Panel, the attendees will have a chance to hear about a new Peruvian restaurant concept and to taste cutting-edge Peruvian cuisine at a networking session. You should not miss this event if you are a: Private investor considering potential investments in new restaurants Entrepreneur looking to launch a restaurant VC who is considering investments in restaurants Attorney who advises on deals in the restaurant industry Foodie who wants to learn more about the restaurant business MODERATOR
Arlene Spiegel, the founder and president of Arlene Spiegel & Associates, a food and beverage consultant. She is the former Director of the Global Food and Beverage Practice at Pricewaterhouse Coopers, contributing editor to several national trade publications and often appears on the pages of The Wall Street Journal, NYTimes and Crain's NY Business. PANELISTS
Jeremy Merrin, CBS MBA and owner, Havana Central (formerly “The West End”). First bringing old Cuban traditions to Union Square in 2002, it now has locations in Times Square and Morningside Heights Cecilia Feret, CBS MBA and owner of Brasserie Julien and Allure Catering. The brainchild of owner Cecilia and chef /owner Philippe Feret, Brasserie Julien has been bringing subtle French cuisine and live Jazz to the Upper East Side since 1999.
Marc Glosserman, CBS MBA and owner, Hill Country. Memories of his four-generation Texan family inspired Marc to open this year a New York City restaurant early 2007 to honor the barbecue and live music capital of Texas. Jorge Sun, CBS MBA and investor, Ginger. Open since 2005, Ginger is an organic Chinese restaurant inspired by the cuisines of Shanghai and Hong Kong, uptown in Harlem. Marco Moretti, CBS MBA and owner, Piola. Pizzeria Piola was born 20 years ago in Treviso, Italy. Since then, it expanded into 19 Pizzerie Piola in Italy, Brazil, Argentina, Chile, Mexico and USA Jon Bloostein, owner, Heartland Brewery. First opened on Union Square in 1995, it’s now the largest group of brewpubs in the region, with locations in Times Square, Radio City, Empire State Building and South St. Seaport.
Francine Cohen, hospitality and food freelance writer, who lives in New York City. She contributes to NY Restaurant Insider, monthly culinary magazine that features restaurants, top chefs and restaurant owners. PRESENTER Edgar Perez, CBS MBA and former McKinsey and IBM consultant. According to The Economist, Peru can lay claim to one of the world’s dozen or so great cuisines. Mr. Perez is now introducing a new Peruvian upscale restaurant concept in New York City, the first of its kind. DATE & TIME
Tuesday, December 11th, 2007
6:00 pm - 8:00pm
PLACE
McKinsey & Company (21st Floor)
55 East 52nd Street
New York, NY AGENDA 6:00 - 6:30 p.m. Registration & Reception
6:30 - 7:30 p.m. Panel Discussion 7:30 - 7:40 p.m. Peruvian Restaurant Concept Presentation 7:40 - 8:00 p.m. Peruvian Cuisine Tasting, Refreshments and Networking REGISTRATION CBSAC/NY Members $25 Non-Members $40
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