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
26+
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
26+
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
26+
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.
L'Estrata brings in specialists where their expertise shapes the outcome.
The studio model means you get curated depth, not generic coverage.
JASON HEDGES
Executive Beverage Strategist
& Published Author
Jason builds beverage programs that balance creativity and profitability with over 20 years of experience.
In his career as a luxury hospitality strategist, Jason serves as the Corporate Beverage Director for LT Hospitality, where he oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
As the Corporate Beverage Director for LT Hospitality, Jason oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
A Certified Sommelier and author of The Seasonal Cocktail, his insights have been featured in publications including The New York Times, Forbes, and Wine Enthusiast.
Jason builds beverage programs that balance creativity and profitability with over 20 years of experience.
In his career as a luxury hospitality strategist, Jason serves as the Corporate Beverage Director for LT Hospitality, where he oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
As the Corporate Beverage Director for LT Hospitality, Jason oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
A Certified Sommelier and author of The Seasonal Cocktail, his insights have been featured in publications including The New York Times, Forbes, and Wine Enthusiast.
Jason builds beverage programs that balance creativity and profitability with over 20 years of experience.
He specializes in developing programs that drive revenue while elevating the guest experience across Michelin-recognized restaurants, luxury hotels, and multi-unit hospitality groups.
As the Corporate Beverage Director for LT Hospitality, Jason oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
A Certified Sommelier and author of The Seasonal Cocktail, his insights have been featured in publications including The New York Times, Forbes, and Wine Enthusiast.
Jason builds beverage programs that balance creativity and profitability with over 20 years of experience.
He specializes in developing programs that drive revenue while elevating the guest experience across Michelin-recognized restaurants, luxury hotels, and multi-unit hospitality groups.
As the Corporate Beverage Director for LT Hospitality, Jason oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
A Certified Sommelier and author of The Seasonal Cocktail, his insights have been featured in publications including The New York Times, Forbes, and Wine Enthusiast.
BENJI PECK
Creative Director &
Graphic Designer
Benji Peck translates central ideas into cohesive brand identities, bringing over 20 years of experience shaping the ideas, names, and visual systems that define hospitality and lifestyle brands.
His work connects strategy, narrative, and design into a unified whole, ensuring a brand is felt as much as it is seen. As the Founder and Creative Director of Peck Design Associates ™ Benji has helped create distinctive identities for clients across the country, including developing the name and visual identity for L'Estrata.
Based in Nashville, he believes the strongest brands emerge from a place's essential character, not from an imposed story.
Benji Peck translates central ideas into cohesive brand identities, bringing over 20 years of experience shaping the ideas, names, and visual systems that define hospitality and lifestyle brands.
His work connects strategy, narrative, and design into a unified whole, ensuring a brand is felt as much as it is seen. As the Founder and Creative Director of Peck Design Associates ™ Benji has helped create distinctive identities for clients across the country, including developing the name and visual identity for L'Estrata.
Based in Nashville, he believes the strongest brands emerge from a place's essential character, not from an imposed story.
Benji Peck translates central ideas into cohesive brand identities, bringing over 20 years of experience shaping the ideas, names, and visual systems that define hospitality and lifestyle brands.
His work connects strategy, narrative, and design into a unified whole, ensuring a brand is felt as much as it is seen. As the Founder and Creative Director of Peck Design Associates, Benji has helped create distinctive identities for clients across the country, including developing the name and visual identity for L'Estrata.
Based in Nashville, he believes the strongest brands emerge from a place's essential character, not from an imposed story.
Benji Peck translates central ideas into cohesive brand identities, bringing over 20 years of experience shaping the ideas, names, and visual systems that define hospitality and lifestyle brands.
His work connects strategy, narrative, and design into a unified whole, ensuring a brand is felt as much as it is seen. As the Founder and Creative Director of Peck Design Associates, Benji has helped create distinctive identities for clients across the country, including developing the name and visual identity for L'Estrata.
Based in Nashville, he believes the strongest brands emerge from a place's essential character, not from an imposed story.
ANDREA PATON-ASH
Interior Designer &
Hospitality Strategist
Andrea Paton-Ash translates brand vision into cohesive guest experiences, bringing over 20 years of multidisciplinary experience across hospitality strategy and interior design.
Her work spans F&B concepting, market analysis, and design implementation for a diverse portfolio ranging from independent concepts to global luxury brands. With a Master of Arts in Interior Architecture and Design and a foundation in communications, she specializes in creating environments where every detail supports the broader strategic intent.
The founder of Only Daughter Workshop LLC, Andrea brings both creative thinking and practical execution to each L'Estrata engagement, ensuring projects are distinctive, relevant, and enduring.
Andrea Paton-Ash translates brand vision into cohesive guest experiences, bringing over 20 years of multidisciplinary experience across hospitality strategy and interior design.
Her work spans F&B concepting, market analysis, and design implementation for a diverse portfolio ranging from independent concepts to global luxury brands. With a Master of Arts in Interior Architecture and Design and a foundation in communications, she specializes in creating environments where every detail supports the broader strategic intent.
The founder of Only Daughter Workshop LLC, Andrea brings both creative thinking and practical execution to each L'Estrata engagement, ensuring projects are distinctive, relevant, and enduring.
Andrea Paton-Ash translates brand vision into cohesive guest experiences, bringing over 20 years of multidisciplinary experience across hospitality strategy and interior design.
Her work spans F&B concepting, market analysis, and design implementation for a diverse portfolio ranging from independent concepts to global luxury brands. With a Master of Arts in Interior Architecture and Design and a foundation in communications, she specializes in creating environments where every detail supports the broader strategic intent.
The founder of Only Daughter Workshop, Andrea brings both creative thinking and practical execution to each L\'Estrata engagement, ensuring projects are distinctive, relevant, and enduring.
Andrea Paton-Ash translates brand vision into cohesive guest experiences, bringing over 20 years of multidisciplinary experience across hospitality strategy and interior design.
Her work spans F&B concepting, market analysis, and design implementation for a diverse portfolio ranging from independent concepts to global luxury brands. With a Master of Arts in Interior Architecture and Design and a foundation in communications, she specializes in creating environments where every detail supports the broader strategic intent.
The founder of Only Daughter Workshop, Andrea brings both creative thinking and practical execution to each L\'Estrata engagement, ensuring projects are distinctive, relevant, and enduring.
BRADFORD THOMPSON
Culinary Strategist &
Chef
Bradford is a James Beard Award winning chef, bringing over 20 years of experience developing acclaimed food and beverage programs for luxury hotels and independent restaurants.
Also honored as a Food and Wine Best New Chef, Bradford specializes in creating culinary experiences that elevate guest satisfaction and drive revenue. As the founder of Bellyfull Hospitality in New York City, he collaborates with owners and leadership teams to build scalable systems that deliver consistent quality across multiple outlets.
With a rare combination of operational expertise and strategic vision, Bradford has guided the culinary direction for more than 50 properties, ensuring each concept is distinctive, memorable, and precisely executed.
Bradford is a James Beard Award winning chef, bringing over 20 years of experience developing acclaimed food and beverage programs for luxury hotels and independent restaurants.
Also honored as a Food and Wine Best New Chef, Bradford specializes in creating culinary experiences that elevate guest satisfaction and drive revenue. As the founder of Bellyfull Hospitality in New York City, he collaborates with owners and leadership teams to build scalable systems that deliver consistent quality across multiple outlets.
With a rare combination of operational expertise and strategic vision, Bradford has guided the culinary direction for more than 50 properties, ensuring each concept is distinctive, memorable, and precisely executed.
JASON HEDGES
Executive Beverage Strategist
& Published Author
Jason builds beverage programs that balance creativity and profitability with over 20 years of experience.
He specializes in developing programs that drive revenue while elevating the guest experience across Michelin-recognized restaurants, luxury hotels, and multi-unit hospitality groups.
As the Corporate Beverage Director for LT Hospitality, Jason oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
A Certified Sommelier and author of The Seasonal Cocktail, his insights have been featured in publications including The New York Times, Forbes, and Wine Enthusiast.
Jason builds beverage programs that balance creativity and profitability with over 20 years of experience.
He specializes in developing programs that drive revenue while elevating the guest experience across Michelin-recognized restaurants, luxury hotels, and multi-unit hospitality groups.
As the Corporate Beverage Director for LT Hospitality, Jason oversees strategy for a $25M+ portfolio, leading menu development, operational systems, staff education, and partnerships.
A Certified Sommelier and author of The Seasonal Cocktail, his insights have been featured in publications including The New York Times, Forbes, and Wine Enthusiast.
OUR PHILOSOPHY
OUR PHILOSOPHY
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.
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. That is why every engagement carries our name. The studio's, and ours.
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.
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. That is why every engagement carries our name. The studio's, and ours.
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.
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. That is why every engagement carries our name. The studio's, and ours.
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.
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. That is why every engagement carries our name. The studio's, and ours.
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.
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. That is why every engagement carries our name. The studio's, and ours.
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.
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. That is why every engagement carries our name. The studio's, and ours.
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?
BENJI PECK
Creative Director & Graphic Designer
Benji Peck translates central ideas into cohesive brand identities, bringing over 20 years of experience shaping the ideas, names, and visual systems that define hospitality and lifestyle brands.
His work connects strategy, narrative, and design into a unified whole, ensuring a brand is felt as much as it is seen. As the Founder and Creative Director of Peck Design Associates, Benji has helped create distinctive identities for clients across the country, including developing the name and visual identity for L'Estrata.
Based in Nashville, he believes the strongest brands emerge from a place's essential character, not from an imposed story.
Benji Peck translates central ideas into cohesive brand identities, bringing over 20 years of experience shaping the ideas, names, and visual systems that define hospitality and lifestyle brands.
His work connects strategy, narrative, and design into a unified whole, ensuring a brand is felt as much as it is seen. As the Founder and Creative Director of Peck Design Associates, Benji has helped create distinctive identities for clients across the country, including developing the name and visual identity for L'Estrata.
Based in Nashville, he believes the strongest brands emerge from a place's essential character, not from an imposed story.
ANDREA PATON-ASH
Interior Designer &
Hospitality Strategist
Andrea Paton-Ash translates brand vision into cohesive guest experiences, bringing over 20 years of multidisciplinary experience across hospitality strategy and interior design.
Her work spans F&B concepting, market analysis, and design implementation for a diverse portfolio ranging from independent concepts to global luxury brands. With a Master of Arts in Interior Architecture and Design and a foundation in communications, she specializes in creating environments where every detail supports the broader strategic intent.
The founder of Only Daughter Workshop, Andrea brings both creative thinking and practical execution to each L\'Estrata engagement, ensuring projects are distinctive, relevant, and enduring.
Andrea Paton-Ash translates brand vision into cohesive guest experiences, bringing over 20 years of multidisciplinary experience across hospitality strategy and interior design.
Her work spans F&B concepting, market analysis, and design implementation for a diverse portfolio ranging from independent concepts to global luxury brands. With a Master of Arts in Interior Architecture and Design and a foundation in communications, she specializes in creating environments where every detail supports the broader strategic intent.
The founder of Only Daughter Workshop, Andrea brings both creative thinking and practical execution to each L\'Estrata engagement, ensuring projects are distinctive, relevant, and enduring.
BRADFORD THOMPSON Culinary Strategist & Chef
Bradford is a James Beard Award winning chef, bringing over 20 years of experience developing acclaimed food and beverage programs for luxury hotels and independent restaurants.
Also honored as a Food and Wine Best New Chef, Bradford specializes in creating culinary experiences that elevate guest satisfaction and drive revenue. As the founder of Bellyfull Hospitality in New York City, he collaborates with owners and leadership teams to build scalable systems that deliver consistent quality across multiple outlets.
With a rare combination of operational expertise and strategic vision, Bradford has guided the culinary direction for more than 50 properties, ensuring each concept is distinctive, memorable, and precisely executed.
Bradford is a James Beard Award winning chef, bringing over 20 years of experience developing acclaimed food and beverage programs for luxury hotels and independent restaurants.
Also honored as a Food and Wine Best New Chef, Bradford specializes in creating culinary experiences that elevate guest satisfaction and drive revenue. As the founder of Bellyfull Hospitality in New York City, he collaborates with owners and leadership teams to build scalable systems that deliver consistent quality across multiple outlets.
With a rare combination of operational expertise and strategic vision, Bradford has guided the culinary direction for more than 50 properties, ensuring each concept is distinctive, memorable, and precisely executed.
