Project Specialist: Operations, Training & Development
Project Specialist: Beverage Programming
Jabriel Donohue has been working in the bar and restaurant industry for fourteen years. He has served as President of the Oregon chapter of the United States Bartenders Guild and has opened two separate concepts in the last year as well as having worked in some of Portland's most esteemed establishments over the last five years. He additionally spent over a year as a spirits ambassador for Drambuie Liqueur, developing strong working relationships with various vendors, brands and other portfolios, which often translates into great value for his clients.
Every bar and restaurant is different, bringing its own needs, and Jabriel's broad experience has informed his ability to customize his approach to suit your needs and the needs of your establishment.
Project Specialist: Executive Pastry Chef
Project Specialist: Sales, Marketing & Event Management
Jody Grossman is an industry insider and Rock Star with over fifteen years of experience in hotels, entertainment venues and conference management facilities. She combines high-level sales, marketing, press junket and private event knowledge with deep operational experience, technical savvy and cross functional communication abilities. She launched her career by earning a BS in Hotel Administration at The University of Nevada - Las Vegas where she was the President of the Student Chapter of International Food Service Executive Association. Jody has extensive experience driving sales, leading and creating marketing plans, developing and directing event execution, expanding profit margins, managing teams, controlling costs, and maximizing profitability. Companies and organizations that Jody has worked with include Starwood Hotels & Resorts, House of Blues / Live Nation, Portland Women’s Expo, AT&T Pro Am Pebble Beach, 1996 Summer Olympics Atlanta and Vail Resorts.
Founder, Andrew Parr, is a restaurant and hospitality industry veteran with over 25 years of experience including consulting, concept restaurants, casual dining, steak house, hotel F&B operations as well as talent acquisition. His education includes a BA in Psychology and History from the University of Wisconsin along with a JD from Hamline University School of Law.
Andrew’s professional experiences include work across multiple national markets, counting among them Denver (including Fort Collins, Colorado Springs & Longmont), Portland, Seattle, Chicago, Minneapolis, Phoenix, Hartford and Tampa / Clearwater. He has significant new unit opening experience, delivering over 20 different properties from design through certificate of occupancy and opening. He is adept at developing and implementing systems and tools designed to increase efficiency, eliminate waste and reduce costs.
Andrew’s areas of focus include professional mentorship, project management, training and development for management and hourly team members, guest frequency, feedback and intelligence programs, employee incentives, sales & profit planning, budget and P&L construction in addition to product launch & roll-out, purchasing, scheduling, and management methods & philosophy. Human Resources programs include employee handbooks, team evaluations, and staff & management accountability and documentation.
Originally from SanDiego, Jessica started her career before studying at the Art Institute by using tenacity to earn her first job at one of the top rated restaurants in the city. After graduating and being awarded the Jeune Professional Award from L’Academie de Gastronomie Brilllat-Savarin, she continued her career gaining experience in restaurants, bakeries, and catering kitchens. Jessica made the move to Denver, where she landed at the TAG Restaurant Group, and her desserts won accolades in 5280 Magazine, Westword and Details magazine. From there Jessica moved on to be the Executive Chef of CRAVE Dessert Bar and Lounge, where various food writers took notice to the young chef’s work. It was then that she was invited to show her skill at the Aspen Food and Wine Festival, and the James Beard Foundation. Currently, Jessica is directing the National pastry program for Barton G Restaurant Group in Miami, while competing on Food Network shows such as Halloween Baking Championship and Dessert Games.
Project Specialist: Executive Chef
Matthew White had dreams of becoming a Chef and pursued those dreams with passion and dedication; realizing his dreams with dishes that are both original and innovative. Matthew graduated from the Johnson & Wales University culinary program with honors in 2005. Being a Colorado native, Matthew proudly focuses on utilizing locally produced foods and products, and is highly committed to our community. He constantly pursues methods to make foods fresher, healthier and move alive without sacrificing the intensity and excitement that the flavors bring. Matthew has over fifteen years of experience in the industry, in banquet, catering and restaurants including Casino and Hotel operations with an aptitude in menu design and development, promotional events, costs controls and budget performance.
Matthew proudly serves the American Culinary Federation Colorado Chef’s Association (ACFCCA) through which he is dedicated to developing young chefs utilizing the apprenticeship program and participating in Multiple ACF sanctioned functions and philanthropic work.
Restaurant & Hospitality Experience
Tim Henderson, an Angry Olive Consulting Project Specialist & Operations Consultant, has over 20 years of experience leading food & beverage teams across multiple concepts and markets, including hotel properties, free-standing restaurants, multi-use entertainment venues, and beverage distribution. Prior to launching his career in the industry, Tim earned a B.A. from Northern Arizona University in Broadcast Journalism with a minor in Economics.
Tim’s expertise in restaurant & hospitality operations includes both front of the house and back of the house leadership roles as well as having been General Manager for major national brands. He has produced consistently significant results regarding operational efficiencies, financial performance, and staff training through development and implementation of best practices to increase employee output, communication and implementation of corporate objectives and to reward and retain high performing individuals.