ANDRÉS JIMÉNEZ
Principal &
Studio Lead
Three decades taught me one thing above all else.
The details are never small.
30+
Years Global leadership
40+
Concepts Created
135M
F&B Revenue
Managed
32
Doors opened
21+
Countries & Territories
I have built concepts from the first market study to opening day and lived with every decision in between.
That is not a credential. It is the only reason L'Estrata exists.
My foundation is classical. Trained at Le Cordon Bleu in Paris, my early career took me through three-star Michelin kitchens in France, a Gault-Millau 19/20 in Switzerland, the Hotel Bristol Paris, and time spent as pastry chef aboard the private yacht of H.R.H. Prince Alwaleed Bin Talal.
That foundation deepened through senior food and beverage leadership at Marriott International and Ritz-Carlton properties across the Caribbean, United States, the Americas, and Asia Pacific. I was part of over 32 hotel and restaurant openings and renovations across all continents, in markets where luxury service standards are uncompromising and the bar for full-spectrum F&B performance is set at the highest level.
At Pure Grey, the elite F&B development studio within Marriott International in New York, I stepped into concept development at global scale. I led engagements from market research through culinary and beverage direction, operations, and pre-opening, building a portfolio of 40+ concepts spanning the Americas, Europe, the Middle East, and Africa. The work was as much about owners and operators as it was about the food, translating creative vision into programs that could perform in the real world.
At Makeready as SVP Food and Beverage, I ran the full operation. A 12-hotel, 30+ outlet portfolio generating $135M in annual revenue. Lifestyle concepts built to belong to their neighborhoods, where the most successful restaurants filled their dining rooms from the street, not the lobby. I worked directly with private equity owners and public REITs on F&B strategy, brand, and financial performance.
I have built concepts from the first market study to opening day and lived with every decision in between.
That is not a credential. It is the only reason L'Estrata exists.
My foundation is classical. Trained at Le Cordon Bleu in Paris, my early career took me through three-star Michelin kitchens in France, a Gault-Millau 19/20 in Switzerland, the Hotel Bristol Paris, and time spent as pastry chef aboard the private yacht of H.R.H. Prince Alwaleed Bin Talal.
That foundation deepened through senior food and beverage leadership at Marriott International and Ritz-Carlton properties across the Caribbean, United States, the Americas, and Asia Pacific. I was part of over 32 hotel and restaurant openings and renovations across all continents, in markets where luxury service standards are uncompromising and the bar for full-spectrum F&B performance is set at the highest level.
At Pure Grey, the elite F&B development studio within Marriott International in New York, I stepped into concept development at global scale. I led engagements from market research through culinary and beverage direction, operations, and pre-opening, building a portfolio of 40+ concepts spanning the Americas, Europe, the Middle East, and Africa. The work was as much about owners and operators as it was about the food, translating creative vision into programs that could perform in the real world.
At Makeready as SVP Food and Beverage, I ran the full operation. A 12-hotel, 30+ outlet portfolio generating $135M in annual revenue. Lifestyle concepts built to belong to their neighborhoods, where the most successful restaurants filled their dining rooms from the street, not the lobby. I worked directly with private equity owners and public REITs on F&B strategy, brand, and financial performance.
ANDRÉS JIMÉNEZ
Principal &
Studio Lead
Three decades taught me one thing above all else.
The details are never small.
30+
Years Global leadership
40+
Concepts Created
135M
F&B Revenue
Managed
32
Doors opened
21+
Countries & Territories
I have built concepts from the first market study to opening day and lived with every decision in between.
That is not a credential. It is the only reason L'Estrata exists.
My foundation is classical. Trained at Le Cordon Bleu in Paris, my early career took me through three-star Michelin kitchens in France, a Gault-Millau 19/20 in Switzerland, the Hotel Bristol Paris, and time spent as pastry chef aboard the private yacht of H.R.H. Prince Alwaleed Bin Talal.
That foundation deepened through senior food and beverage leadership at Marriott International and Ritz-Carlton properties across the Caribbean, United States, the Americas, and Asia Pacific. I was part of over 32 hotel and restaurant openings and renovations across all continents, in markets where luxury service standards are uncompromising and the bar for full-spectrum F&B performance is set at the highest level.
At Pure Grey, the elite F&B development studio within Marriott International in New York, I stepped into concept development at global scale. I led engagements from market research through culinary and beverage direction, operations, and pre-opening, building a portfolio of 40+ concepts spanning the Americas, Europe, the Middle East, and Africa. The work was as much about owners and operators as it was about the food, translating creative vision into programs that could perform in the real world.
At Makeready as SVP Food and Beverage, I ran the full operation. A 12-hotel, 30+ outlet portfolio generating $135M in annual revenue. Lifestyle concepts built to belong to their neighborhoods, where the most successful restaurants filled their dining rooms from the street, not the lobby. I worked directly with private equity owners and public REITs on F&B strategy, brand, and financial performance.
I have built concepts from the first market study to opening day and lived with every decision in between.
That is not a credential. It is the only reason L'Estrata exists.
My foundation is classical. Trained at Le Cordon Bleu in Paris, my early career took me through three-star Michelin kitchens in France, a Gault-Millau 19/20 in Switzerland, the Hotel Bristol Paris, and time spent as pastry chef aboard the private yacht of H.R.H. Prince Alwaleed Bin Talal.
That foundation deepened through senior food and beverage leadership at Marriott International and Ritz-Carlton properties across the Caribbean, United States, the Americas, and Asia Pacific. I was part of over 32 hotel and restaurant openings and renovations across all continents, in markets where luxury service standards are uncompromising and the bar for full-spectrum F&B performance is set at the highest level.
At Pure Grey, the elite F&B development studio within Marriott International in New York, I stepped into concept development at global scale. I led engagements from market research through culinary and beverage direction, operations, and pre-opening, building a portfolio of 40+ concepts spanning the Americas, Europe, the Middle East, and Africa. The work was as much about owners and operators as it was about the food, translating creative vision into programs that could perform in the real world.
At Makeready as SVP Food and Beverage, I ran the full operation. A 12-hotel, 30+ outlet portfolio generating $135M in annual revenue. Lifestyle concepts built to belong to their neighborhoods, where the most successful restaurants filled their dining rooms from the street, not the lobby. I worked directly with private equity owners and public REITs on F&B strategy, brand, and financial performance.
ANDRÉS JIMÉNEZ
Principal &
Studio Lead
Three decades taught me one thing above all else.
The details are never small.
30+
Years Global leadership
40+
Concepts Created
135M
F&B Revenue
Managed
32
Doors opened
21+
Countries & Territories
I have built concepts from the first market study to opening day and lived with every decision in between.
That is not a credential. It is the only reason L'Estrata exists.
My foundation is classical. Trained at Le Cordon Bleu in Paris, my early career took me through three-star Michelin kitchens in France, a Gault-Millau 19/20 in Switzerland, the Hotel Bristol Paris, and time spent as pastry chef aboard the private yacht of H.R.H. Prince Alwaleed Bin Talal.
That foundation deepened through senior food and beverage leadership at Marriott International and Ritz-Carlton properties across the Caribbean, United States, the Americas, and Asia Pacific. I was part of over 32 hotel and restaurant openings and renovations across all continents, in markets where luxury service standards are uncompromising and the bar for full-spectrum F&B performance is set at the highest level.
At Pure Grey, the elite F&B development studio within Marriott International in New York, I stepped into concept development at global scale. I led engagements from market research through culinary and beverage direction, operations, and pre-opening, building a portfolio of 40+ concepts spanning the Americas, Europe, the Middle East, and Africa. The work was as much about owners and operators as it was about the food, translating creative vision into programs that could perform in the real world.
At Makeready as SVP Food and Beverage, I ran the full operation. A 12-hotel, 30+ outlet portfolio generating $135M in annual revenue. Lifestyle concepts built to belong to their neighborhoods, where the most successful restaurants filled their dining rooms from the street, not the lobby. I worked directly with private equity owners and public REITs on F&B strategy, brand, and financial performance.
I have built concepts from the first market study to opening day and lived with every decision in between.
That is not a credential. It is the only reason L'Estrata exists.
My foundation is classical. Trained at Le Cordon Bleu in Paris, my early career took me through three-star Michelin kitchens in France, a Gault-Millau 19/20 in Switzerland, the Hotel Bristol Paris, and time spent as pastry chef aboard the private yacht of H.R.H. Prince Alwaleed Bin Talal.
That foundation deepened through senior food and beverage leadership at Marriott International and Ritz-Carlton properties across the Caribbean, United States, the Americas, and Asia Pacific. I was part of over 32 hotel and restaurant openings and renovations across all continents, in markets where luxury service standards are uncompromising and the bar for full-spectrum F&B performance is set at the highest level.
At Pure Grey, the elite F&B development studio within Marriott International in New York, I stepped into concept development at global scale. I led engagements from market research through culinary and beverage direction, operations, and pre-opening, building a portfolio of 40+ concepts spanning the Americas, Europe, the Middle East, and Africa. The work was as much about owners and operators as it was about the food, translating creative vision into programs that could perform in the real world.
At Makeready as SVP Food and Beverage, I ran the full operation. A 12-hotel, 30+ outlet portfolio generating $135M in annual revenue. Lifestyle concepts built to belong to their neighborhoods, where the most successful restaurants filled their dining rooms from the street, not the lobby. I worked directly with private equity owners and public REITs on F&B strategy, brand, and financial performance.
L'Estrata brings in specialists where their expertise shapes the outcome.
The studio model means you get curated depth, not generic coverage.
JASON HEDGES
Beverage Director
& Author
Jason Hedges bring over two decades of experience building and running beverage programs across Michelin-starred properties in the US and globally.
He brings a systems-based approach to beverage strategy, designing programs that perform both creatively and financially.
He is author of The Seasonal Cocktail, a guide to creative drink-making.
Jason Hedges bring over two decades of experience building and running beverage programs across Michelin-starred properties in the US and globally.
He brings a systems-based approach to beverage strategy, designing programs that perform both creatively and financially.
He is author of The Seasonal Cocktail, a guide to creative drink-making.
OUR PHILOSOPHY
OUR PHILOSOPHY
Exceptional hospitality requires thoughtful strategy, creative vision, and disciplined operations.
A beautiful concept must also be a high-performing business.
Layer work over time; each phase shapes the next.
At its best, hospitality creates places where guests feel instantly welcome, connected, and cared for. Restaurants and bars become more than businesses. They become the heart of a hotel and city, shaping its identity and defining the memories of everyone who steps inside.
But exceptional hospitality does not happen by accident. It is the deliberate result of thoughtful strategy, creative vision, disciplined operations, and thousands of small decisions made long before the doors open.
We have lived with the consequences of every decision made before opening day, from the menu and the beverage program to the service model, the brand, and the guest experience. We know exactly what it costs when those decisions are wrong. We believe a beautiful concept must be a high-performing business. That reality is woven into everything we create.
L'Estrata takes its name from strata. The organic layers of material and time that build something truly enduring. This is precisely how we work. We do not deliver isolated concepts; we build layers of creative and operational thinking over time, ensuring each phase shapes the next.
That is why every engagement carries our name. The studio's, and mine.
Exceptional hospitality requires thoughtful strategy, creative vision, and disciplined operations.
A beautiful concept must also be a high-performing business.
Layer work over time; each phase shapes the next.
At its best, hospitality creates places where guests feel instantly welcome, connected, and cared for. Restaurants and bars become more than businesses. They become the heart of a hotel and city, shaping its identity and defining the memories of everyone who steps inside.
But exceptional hospitality does not happen by accident. It is the deliberate result of thoughtful strategy, creative vision, disciplined operations, and thousands of small decisions made long before the doors open.
We have lived with the consequences of every decision made before opening day, from the menu and the beverage program to the service model, the brand, and the guest experience. We know exactly what it costs when those decisions are wrong. We believe a beautiful concept must be a high-performing business. That reality is woven into everything we create.
L'Estrata takes its name from strata. The organic layers of material and time that build something truly enduring. This is precisely how we work. We do not deliver isolated concepts; we build layers of creative and operational thinking over time, ensuring each phase shapes the next.
That is why every engagement carries our name. The studio's, and mine.
Exceptional hospitality requires thoughtful strategy, creative vision, and disciplined operations.
A beautiful concept must also be a high-performing business.
Layer work over time; each phase shapes the next.
At its best, hospitality creates places where guests feel instantly welcome, connected, and cared for. Restaurants and bars become more than businesses. They become the heart of a hotel and city, shaping its identity and defining the memories of everyone who steps inside.
But exceptional hospitality does not happen by accident. It is the deliberate result of thoughtful strategy, creative vision, disciplined operations, and thousands of small decisions made long before the doors open.
We have lived with the consequences of every decision made before opening day, from the menu and the beverage program to the service model, the brand, and the guest experience. We know exactly what it costs when those decisions are wrong. We believe a beautiful concept must be a high-performing business. That reality is woven into everything we create.
L'Estrata takes its name from strata. The organic layers of material and time that build something truly enduring. This is precisely how we work. We do not deliver isolated concepts; we build layers of creative and operational thinking over time, ensuring each phase shapes the next.
That is why every engagement carries our name. The studio's, and mine.
Exceptional hospitality requires thoughtful strategy, creative vision, and disciplined operations.
A beautiful concept must also be a high-performing business.
Layer work over time; each phase shapes the next.
At its best, hospitality creates places where guests feel instantly welcome, connected, and cared for. Restaurants and bars become more than businesses. They become the heart of a hotel and city, shaping its identity and defining the memories of everyone who steps inside.
But exceptional hospitality does not happen by accident. It is the deliberate result of thoughtful strategy, creative vision, disciplined operations, and thousands of small decisions made long before the doors open.
We have lived with the consequences of every decision made before opening day, from the menu and the beverage program to the service model, the brand, and the guest experience. We know exactly what it costs when those decisions are wrong. We believe a beautiful concept must be a high-performing business. That reality is woven into everything we create.
L'Estrata takes its name from strata. The organic layers of material and time that build something truly enduring. This is precisely how we work. We do not deliver isolated concepts; we build layers of creative and operational thinking over time, ensuring each phase shapes the next.
That is why every engagement carries our name. The studio's, and mine.
Thirty years of decisions. A few worth sharing.
Thirty years of decisions. A few worth sharing.
Thirty years of decisions. A few worth sharing.
Planning a new hotel, repositioning an asset, or evaluating an F&B opportunity?
Planning a new hotel, repositioning an asset, or evaluating an F&B opportunity?
www.l-estrata.com
+1(646)750-5534
Hello@l-estrata