Andrew has assembled a team of exceptionally talented and creative thought leaders whose collective mission is to support Andrew while bringing your dream to life.
& 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 her knowledge of high-level sales, marketing, press junket and private event knowledge with deep operational experience, technical savvy and cross functional communication abilities. Jody uses this extensive experience driving sales, leading and creating marketing plans, developing and directing event execution, expanding profit margins, managing teams, controlling costs, and maximizing profitability. 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. 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.
Jabriel Donohue has been working in the bar and restaurant industry for almost two decades. Over the last five years, he has worked in some of Seattle and Portland's most esteemed establishments, and has opened multiple new concepts over that time. Jabriel has served as President of the Oregon chapter of the United States Bartenders Guild and 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.
Tim Henderson has over 25 years of experience leading food & beverage teams across multiple concepts and markets. These include hotel properties, free-standing restaurants, multi-use entertainment venues, and beverage distribution. He earned a B.A. from Northern Arizona University in Broadcast Journalism with a minor in Economics, giving him a unique perspective on restaurant and hospitality operations. Tim’s expertise includes both front of the house and back of the house leadership roles as well as having been General Manager for major national brands. Through his use of best practices, Tim has consistently produced significant results regarding operational efficiencies, financial performance, and staff training His ability to effectively communicate and implement corporate objectives increases employee output, and leads to rewarding and retaining high performing individuals.
Writing + Media
Katie O’Hara has been working with clients for the last 10 years offering services in professional writing (from copyediting to ghost writing entire novels and everything in-between), social media marketing, and website + content management. Katie works with her clients to connect with their customers and guests in authentic, unique and memorable ways. She helps them identify their brand and showcase just who they are to the world.
Katie considers herself a "life cobbler." Her expansive diversity of expertise and know-how range from teaching preschool to painting houses, retail to management and sales; and she has over 10 years of service working in fine dining and dive bars alike. Katie’s eclectic work history provides a vast knowledge of client and consumer trends and desires, and she is exceptional at curating one of a kind relationships with her clients while simultaneously helping them create distinctive relationships with their guests. Like all great success stories, Katie’s began with a book… well, seven, actually. While attending college to obtain a BA in Film Studies from the University of Colorado at Boulder, she completed a marketing internship at Boulder Bookstore where she executed a social media marketing campaign around the Harry Potter series. Upon seeing her hard work united with her favorite books yield such incredible results, Katie realized that she has a knack for working with people to build and expand their cliental in truly original and fun ways; and the rest, as they say, is history.
Executive Pastry Chef
Originally from San Diego, Jessica started her career by using tenacity to earn her first job at one of the top rated restaurants in the city before studying at the Art Institute. After graduating and being awarded the Jeune Professional Award from L’Academie de Gastronomie Brilllat-Savarin, Jessica furthered her career gaining experience in restaurants, bakeries, and catering kitchens. She made the move to Denver, where she landed at the TAG Restaurant Group. Here her desserts won accolades in 5280 Magazine, Westword and Details magazine. From there Jessica moved on to become the Executive Chef of CRAVE Dessert Bar and Lounge, where various food writers took notice to the young chef’s work. She was then invited to show her skills at the Aspen Food and Wine Festival, and the James Beard Foundation. Currently, Jessica is directing the national pastry program for 50 Eggs Restaurant Group in Miami, while competing on Food Network shows such as Halloween Baking Championship, Beat Bobby Flay, and Guy's Dessert Games.
Matthew White graduated from the Johnson & Wales University culinary program with honors in 2005. Matthew combined his degree with his passion and dedication; pursuing his dream of becoming a Chef and creating dishes that are both original and innovative. As a Colorado native, Matthew shows his commitment to the community by promoting locally produced foods and products. He consistently creates methods of making foods fresher, healthier and more alive without sacrificing the intensity and excitement of the flavors. Matthew has over fifteen years of experience in banquet, catering and restaurants including Casino and Hotel operations. With an aptitude in menu design & development, promotional events, cost controls and budget performance, he's impact is well beyond the food he puts on the plate. 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.