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.
Howard Wein Hospitality (HWH) is an advisory and venture firm that was founded in 2011. On the retained advisory side, HWH has worked with a wide array of organizations including Brookfield Hotel Properties/Thayer Lodging, Virgin Hotels, Hay Creek Hospitality, Wheelock Capital, Salido, newbrandanalytics, Hampshire College and Wellesley College. HWH has also worked with celebrity chefs Jose Garces, Scott Conant and Geoffrey Zakarian.
Most recently on the venture side of HWH, Howard opened The Alvah Stone, an authentic American restaurant and bar in Western Massachusetts. The Alvah Stone is 18-months new and thriving as the region’s best restaurant and bar. The restaurant serves as a base for HWH where Howard keeps his hands in day-to-day operations, tests culinary and cocktail concepts and works with his team of chefs, bartenders and hospitality professionals. The press and accolades for The Alvah Stone have been extensive and can be read at www.thealvahstone.com.
Prior to founding HWH, 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 also 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 eight 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 and 11 different concepts ranging from Modern Asian, Japanese, Sushi, Boutique Steakhouse, American Comfort, Global Tapas and Nuevo Latino — with the full range of check averages from $15 to $115.
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.
In addition to the recent press on The Alvah Stone (www.thealvahstone.com), Howard’s 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, Food Network’s Unwrapped and featured in the New York Times bestseller “Contagious” by Jonah Berger. Please visit www.weinhospitality.com to learn and read more about Howard and HWH.