Andrew Fallen
Andrew is the newest member of the Restaurant Solutions team. With
over 25 years of restaurant experience, Fallen has held virtually
every job in the industry. Starting as a waiter, bartender and
manager at Washington D.C.'s The Palm Restaurant (The Palm’s
first satellite location) Fallen made his ultimate goal restaurant
ownership.
His move to New York City brought management
job’ for well known restauranteur Michael O’Keeffe at Peartrees
and The River Café. In 1987 he moved to Vermont to start his
own restaurant in Killington, Vt., the well-known ski resort.
Fallen sold
his Business to work with world renowned Irish glassblower Simon
Pearce. Simon Pearce Restaurant allowed him remain in Vermont
and to pursue his interest in wines by creating a wine list with 925
selections (an inventory of over $330,000.00) that won the
restaurant a “Best of Award of Excellence” from Wine
Spectator Magazine.
Moving on from
there to South Carolina (where his wife is a native) he became the
managing partner at Peninsula Grill . Peninsula Grill was
named one of Esquire Magazine’s Best New Restaurants in
America for 1997.
Fallen then
had the opportunity to open Hank’s Seafood Restaurant for the same
restaurant group, and again it was named one of Esquire Magazine’s
Best New Restaurants in America for 1999.
39 Rue de Jean
followed these as it was once again the opportunity for ownership.
It was the “Classic French Brasserie”, and with a background of
growing up in France it was a natural fit. The Restaurant was
featured in several national publications.
Again, acting
as an owner/partner for the same corporation, he helped opened a
second restaurant, Coast, a casual “fish shack” seafood
restaurant.
Over the last
two years, Fallen has concentrated on Restaurant Consulting as the
means to forward his passion for the restaurant business.
With extensive
experience in concept development, execution, staffing, marketing,
sales and service training, he also brings strength in menu and wine
list development. “This is where I feel I can do my best work…being
able to bring a client’s vision of a restaurant to life!” |
