HWH is a hospitality advisory and venture firm.

It's about connecting vision with opportunity. Seeing the big idea when others cannot. Believing in something inspiring that is yet to exist. And finding real solutions to the challenges of getting there.




Howard Wein Hospitality is an advisory and venture firm serving both the local and global hospitality communities. This creative business model is driven by five key components that all work in tandem to drive change and uncover the next great idea:

HWH is designed to leverage years of successful leadership on a large corporate scale through a model that allows for a more intimate, personalized and impactful result.



The ability to exploit white space and uncover the next new thing is driven by experience. There are lots of intriguing concepts being tested in the world right now, many of them changing the way we think about the paradigms under which we have operated in the past. Creativity paired with real life expertise fuel the ability to take what appear to be shades of grey and clearly define them in black and white. The skill to determine what ideas can be executed and with what resources, makes the vision of creating new opportunities for entrepreneurs, leaders, teachers, students and their communities a new reality for HWH.

HWH partners with:

  • Visionaries to drive change
  • Entrepreneurs to launch new brands
  • Owners to define strategic direction 
  • Leaders to improve performance

HWH projects:

  • Perform CEO or COO functions for restaurant group
  • Launch a new hotel brand
  • Design and develop new restaurant brands
  • Increase profitability through providing corporate oversight
  • Define and implement sustainable food service solutions
  • Incubate a mobile hospitality company
  • Launch a new POS platform for restaurants
  • Grow a social media business intelligence tool for hospitality sector



Howard Wein is an experienced hospitality developer and operator, with unparalleled leadership success in the cutting edge culinary, restaurant and entertainment industries. He has extensive experience in the most competitive markets having designed, developed, opened and operated in New York, Miami, San Francisco, Boston, Philadelphia, Atlantic City, Phoenix, Los Angeles, London and Las Vegas.

Prior to launching his newest venture, Howard Wein Hospitality, LLC, Howard was working with Morgans Hotel Group where he directed over $150 million in revenues as Senior Vice President of Food and Beverage. The first to hold such a position since Ian Schrager started the company in 1984; Wein oversaw all restaurant, nightlife and entertainment throughout the company’s global portfolio of lifestyle hotels. Howard directed all new concept development for all of the new and existing Morgans’ properties. Wein also oversaw the operational performance for all existing restaurants, bars and private events at such properties as Delano in Miami, Royalton in New York City, Sanderson in London and the Hard Rock in Las Vegas.

Howard served as Starr Restaurants’ chief operating officer from 2004 through 2008, and as president of Starr’s hotel food and beverage management division beginning in 2007. Under Howard’s leadership the company grew from 8 restaurants to 16; expanded successfully from Philadelphia into New York and Atlantic City; and nearly tripled its annual revenue to over $100 million. He opened Buddakan and Morimoto in New York City, Buddakan and Continental in Atlantic City, and Striped Bass, Continental Midtown, and Barclay Prime in Philadelphia. He led over 2,000 employees, 11 different concepts ranging from Modern Asian, Japanese, Sushi, Luxury Boutique Steakhouse, American Comfort, Global Tapas, and Nuevo Latino - with the full range of check averages from $15 up to $115. He spearheaded the company’s organizational and infrastructure growth as well as relationships with celebrity chefs such as Iron Chef Masaharu Morimoto, Iron Chef Jose Garces, Douglas Rodriquez, Angelo Sosa, Sam Talbot and Marcus Samuelson. Wein led the financial growth of the organization through the development of fully owned concepts and the negotiation of strategic management partnerships with leading hotel and casino operators including W Hotels and Boyd Gaming.

Prior to his role at Starr Restaurants, Wein was the corporate director of food and beverage at Starwood Hotels and Resorts Worldwide Inc., where he helped launch and develop the food and beverage outlets for W Hotels and created restaurant concepts and development strategies for a portfolio of 400 hotels. During his five-year tenure, Wein developed and opened over 15 hotels and resorts, substantially grew food-and-beverage department profitability, launched international branded programs and developed several acclaimed restaurant concepts and management partnerships. Two of his concepts were awarded Five Diamonds by AAA —Hollywood Prime at the Westin Diplomat and Kai at the Sheraton Wild Horse Pass. Wein also developed strategic partnerships for hotel ownership groups with James Beard award winner chefs and restaurateurs such as Todd English, Michael Mina, Janos Wilder, Myriad Restaurant Group, B.R. Guest Restaurants and casual operators such as Daily Grill and Starbucks.

Wein’s long-standing commitment to organic farming and focus on community and sustainability has long guided his work, leading him to forge a strong relationship with the schools and farms of the Pima and Maricopa tribes of Arizona, the Food Project in Boston, as well as Kibbutz Lahav in Israel. He continues to espouse the farm-to-table philosophy, supporting food cooperatives and sustainable agriculture wherever he has lived.

Wein has received a master’s degree from the Cornell University School of Hotel Administration and stays actively involved in the school and its alumni network. He also holds a BA from Hampshire College, where he designed his own curriculum around culinary arts and business. His various industry exploits include cooking at Bouley Restaurant, development consulting for Myriad Restaurant Group, and VIP rock-and-roll catering for Woodstock ’94 and the Beastie Boys’ 1995 North American tour.

His work has been featured in Philadelphia Magazine, Philadelphia Business Journal, Nation’s Restaurant News, the New York Times, Hospitality Design Magazine, Hotel F & B Magazine, Lodging F & B Magazine, USA Today, and the Food Network’s Unwrapped.