Hospitality Consulting

Luke Boland
Corporate Beverage Director
Luke Boland began his career in hospitality after graduating from the Culinary Institute of America with a degree in Hotel and Restaurant Management. He transitioned from the kitchen to wine service, eventually becoming Head Sommelier at Del Posto in New York, where he also passed the Advanced Sommelier exam. Boland has since helped open several Michelin-starred restaurants, including La Sirena, The Grill, and Crown Shy. Today, he brings his deep industry expertise to Hospitality Department, where he curates a dynamic, globally inspired wine program.

Franklin Becker
Proprietor
Founder and CEO of Hospitality Department, Culinary Institute of America alum and Top Chef Master Franklin Becker brings 35+ years of diverse experience to the team. Franklin has been responsible for iconic full-service restaurants including Catch, Local and Capitale in Manhattan, as well as the national fast-casual concept Little Beet and CPG company Hungryroot. His most recent successes include Point Seven and Coral Omakase in the iconic MetLife building as well as The Bronze Owl and Sweet Graffiti, located in the historic Martinique Hotel.

Scott Forgit
Culinary DirectorScott has managed operations for restaurants and hotels featuring a wide range of cuisines and service styles. Scott got his start at the 1 Michelin Starred Junoon (NYC) where he worked as Sommelier and Service Manager. While serving as Restaurant Manager at Benoit by Alain Ducasse (NYC), he worked Task Force at Rivea (Delano Hotel, Las Vegas) where he oversaw private events for over 1000 guests. Most recently, Scott worked at Soho House & Cecconi’s (NYC & Brooklyn) and oversaw multiple outlets as Assistant GM at the 1 Hotel Central Park / Jam’s Restaurant (NYC).

Melissa Becker
VP Business DevelopmentPrior to taking on this role with F. Becker Hospitality, Melissa spent over 20 years in Business Development, Marketing and Public Relations. An expert is repositioning iconic brands and creating platforms that accelerate revenue and profitability. A Turnaround strategist, negotiator, and creative marketer, able to forge solid relationships with strategic partners to elevate brands and win business makes her an asset to the organization.

Kevin Garcia
Culinary Director
Kevin has worked for world renowned chefs at their restaurants all around the country including Jean Georges Vongerichten and Drew Neiporent. In 2003 he finally settled back in New York to work at Mario Batali’s Del Posto under Chef Mark Ladner. Later, Chef Garcia served as executive chef at ‘Cesca and opened Accademia di Vino as Chef and co- owner. His next projects included A Voce and Rana Pastaficio e Cucina in Chelsea Market. In 2019 Chef Garcia joined F. Becker Hospitality Group as Culinary Director and has maintained this position since the merger into Hospitality Department.

Sam Mason
Corporate Pastry Chef
Sam is a James Beard Award nominee and a Star Chefs Rising Star winner who has honed his craft at some of the most prestigious restaurants in the country, such as Wylie Dufresne’s wd~50 and the contemporary dining and cocktail parlor, Tailor. He is also the chef and owner behind the beloved Brooklyn-based OddFellows Ice Cream Co. where he has created bold, high-definition flavors out of unexpected combinations, often incorporating savory ingredients into his creations. Chef Mason oversees the pastry program at Point Seven, bringing his inventive touch to desserts inspired by cuisines from around the world.

Alyssa Ali
F&B Operations Manager
Alyssa born and raised in Queens, New York, and started her career in hospitality as a customer service representative. She quickly climbed the ladder to become an Office Manager followed by an Executive Assistant. Her love for the industry is unwavering, and she has proven to keep the “behind the scenes” pieces that are often missed, tight knit. Alyssa is here to assure all administrative duties are always taken care of, and communication remains clear and thorough.

Max Green
Spirits and Bar Director
Max is a New York City Native. He has honed his skills at the renowned cocktail den Death & Co. before becoming head bartender at Amor y Amargo, where he aided the team in making its way into the ranks of the 50 best bars. In 2018, Max realized a lifelong dream when he opened his own speakeasy style cocktail bar, Blue Quarter, in the East Village. Most recently Max worked as part of the internal consulting firm for Marriott International, training beverage teams in luxury hotels all over the world, including Caribbean/Latin America, Middle East/Asia, North America and Europe.

Tim Rucker
Director of OperationsTimothy brings 25 years of operational excellence in the hospitality industry having cut his teeth at the iconic New York Palace Hotel. From there he held senior leadership roles in notable chef-driven and fine dining establishments, including such New York institutions as Chef Michael White’s Ai Fiori (3 Stars NYT), Major Food Group’s Carbone (3 Stars NYT), and Geoffrey Zakarian’s The Lambs Club in the Chatwal Hotel. Most recently, he spent the last four years and running Great Jones Distilling Co.

Lauren Wash
Consulting Director

Lauren brings over a decade of industry expertise to the team having worked for major groups such as Kimpton Hotels, W Hotels and Schulson Collective. Lauren has consulted for Hotels across the US including Philadelphia, Miami, San Antonio, Los Angeles and Washington DC. Most recently, Lauren was the Executive Business Manager & Director of Operations for Dock Street Brewing Co. where she led the team through the turbulent pandemic years. Under the direction of Stephen and Tora, she will continue to develop our Seasoned Hospitality consulting division.

Mike Vieten
Chief Financial Officer

Mike has spent his career investing in and operating innovative business in the food and beverage sector. He helped launch Pizza Hut in Sub-Saharan Africa (Marathon Restaurant Group) and was responsible for setting up the company’s corporate infrastructure for the first eight stores. He oversaw the company’s strategy, supply chain, finance while executing strategic acquisition due to diligence. Mike was also a research analyst covering restaurant and food verticals for Stifel Nicolaus & Cowen. Mike is a CFA Charter holder and received his MBA from Columbia Business School, and his B.S. from Columbia University’s School of Engineering and Applied Science.

Gene Sturtz
Director of Financial Operations

This hospitality professional brings a wealth of hotel and financial experience to the team. In addition to working directly with Stephen Loffredo for over ten years, Gene previously worked as controller of NY’s Novotel near Times Square, for Marcus Samuelsson’s Townhouse Restaurant Group, and for the Food Network’s celebrity chef Marc Murphy’s Benchmarc Restaurant Group. Gene is also the Financial Director for GAM Hospitality which oversees hotel operations representing asset holders.