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.
Learn more about our creative and operations team below.
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 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.
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.
Chief Development Officer
Joe Wein is currently the Chief Development Officer for Howard Wein Hospitality (2011- present) a full service advisory and venture firm founded in 2011. Joe manages all new business and growth opportunities for future large-scale partnerships including architects, designers, chefs and PR & marketing partners. Prior to HWH Joe founded JR Partners in 2001 a full service executive search firm specializing in Global Capital Markets, Hospitality, and Emerging lifestyle brand sectors. Joe received his degree from University of Denver in 1992.
Chief Operating Officer
John Rothstein has been working in the restaurant/bar/hotel industry for the last twenty one years. He has fine-tuned his experience from casual burger concept in Hong Kong to the 16,000 sq. ft. Asian inspiration of Buddakan, in the Meatpacking District of New York City. He has combined a balance of hotel operations to bar volume and freestanding restaurant experience throughout his career, which has made him extremely comfortable in any setting of creation that could exist. Upon graduating from the Eller College of Business, University of Arizona, he was with Starwood Hotels as a Corporate Pre-Opening Assistant on some of the largest ventures Starwood had done at that time: Westin Diplomat (Hollywood, FL), Sheraton Wild Horse Pass, Kai Restaurant (Phoenix, AZ). From 2004 – 2007, John worked at Starr Restaurant Group’s Barclay Prime, in Philadelphia as the beverage manager and sommelier where he created a wine list that was given and “Award of Excellence” by Wine Spectator on their first year and voted “Best New Restaurant” in 2005 by Philly Magazine. In 2005, John was named one of “29 and Under, Up and Coming Sommeliers” by Food & Wine magazine. He went on to open 6 more units for Starr Restaurants including the company’s first boutique hotel, The Chelsea, in Atlantic City. Following Starr Restaurants, John joined Chef Laurent Tourondel as Global Corporate Beverage Director to oversee 17 units from Hong Kong, Hawaii, California, Atlanta, Miami, Puerto Rico and New York. After an amazing opportunity to work with one of the most talented chefs around the world, he moved to Montauk, NY in order to open and operate Surf Lodge and Ruschmeyer’s with some of the most successful club operators in the market.
Chief Culinary Officer
Michael Fiorello is the executive chef of Tom Colicchio’s Crafted Hospitality Operations at 1 Hotel &Homes South Beach. Fiorello works alongside chef Tom Colicchio to create inspired menus that highlightlocal ingredients and serve as a welcome addition to Miami’s vibrant culinary landscape. Fiorello will helmCrafted Hospitality’s three venues at this stunning oceanfront hotel & residences: Beachcraft, a beautifulrestaurant rooted in the sea; Sandbox, a poolside taqueria and tequila bar; and Tom on Collins, the beachchic lobby bar. In 2007, Fiorello teamed up with chef José Garces as the executive chef at Garces’ Mercat a la Planxa, aSpanish tapas restaurant in Chicago’s Blackstone Hotel (an Esquire Best New Restaurant 2008). There, he spent four years fine-tuning his leadership skills in the kitchen and gaining an invaluable education in allaspects of hotel operations and management. In 2011, he was promoted to director of culinary operationsfor the Garces Group, overseeing 18 restaurants across the United States while working closely with chefJosé Garces.Fiorello was introduced to the Crafted Hospitality family by mutual friends and, in 2015, his admiration forchef Tom Colicchio and their mutual commitment to supporting local farmers and showcasing the superior ingredients propelled him to join the organization. In this role, Fiorello will draw from his years harnessing Latin American and Mediterranean flavors combined with his classical training to create simple, thoughtful, imaginative cuisine that feels perfectly suited for this beachfront Miami setting.