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Quality Branded ** QUALITY BRANDED THREE OF THE QUALITY MEATS NEW YORK / MIAMI BEACH SIX CONCEPTS WERE INCLUDED IN QUALITY ITALIAN NEW YORK / DENVER RESTAURANT BUSINESS’ 2017 LISTING OF THE QUALITY EATS WEST VILLAGE / UPPER EAST SIDE / NOMAD TOP 100 HIGHEST PARK AVENUE GROSSING INDEPENDENT DON ANGIE RESTAURANTS SMITH & WOLLENSKY IN THE COUNTRY MALONEY & PORCELLI A CHRONICLE The Quality brand is based upon our contemporary take on classic American dining, rooted in history, in style of cuisine, service, and décor. Whether referencing turn of the century butcher shops, 1950s Italian-American feasts, or the quotidian diners that dot the American landscape, our restaurants reinterpret the quintessential American culinary experience through a modern lens. The Quality Branded team has a proven track record of conceiving, opening, and managing restaurants for profitability. There are over 160 employees in the current Quality Branded group that have been working together for over ten years. All aspects of the restaurants, from operations to marketing to finance, benefit from the invaluable knowledge these people have gained over their long tenures in the restaurant industry. Quality Branded was founded by acclaimed father-son restaurateurs Alan and Michael Stillman in 2007 as Fourth Wall Restaurants and rebranded in 2016 to more closely align the group identity with its future growth plans. The group is comprised of upscale restaurants in New York City, Miami Beach and Denver, which are owned or managed by the group, including the flagship Smith & Wollensky location, Maloney & Porcelli, Quality Meats, Quality Italian, Park Avenue, Quality Eats and Don Angie. Their extraordinary depth of experience, combined with a fresh new vision for design, hospitality and cuisine, uniquely positions these concepts from Quality Branded for success. MICHAEL STILLMAN’S EXTR AVAGA NT PRODUCTION IS ULTIMATE PROOF OF THAT AGED MAXIM: IN THE BIG CITY, FINE DINING IS A PERFORMANCE ART ** - NEW YORK MAGAZINE SMITH & WOLLENSKY NYC CONSISTENTLY PLACES IN THE TOP TEN WITH NEARLY $26 MILLION IN SALES ** - RESTAURANTS & INSTITUTIONS TOP INDEPENDENT RESTAURANTS IN THE US ** MICHAEL STILLMAN PRESIDENT AND FOUNDER, QUALITY BRANDED PARTNER As the son of one of the country’s leading in the opening of the Smith & Wollensky contractors to keep the job on budget and restaurateurs, Michael Stillman grew up with restaurants in Houston, Dallas, and Boston. schedule. After closing the sale of The Smith a special vantage point on the inner workings During openings, Michael participated in staff & Wollensky Restaurant Group and founding of the industry. Michael learned from a young recruitment and training, menu development, Quality Branded in 2007, Michael created a age how artful design, quality ingredients, and operations. succession of restaurants that achieved both and creative marketing all play a critical role Michael channeled his creative vision and critical and popular acclaim, Park Avenue in attracting and retaining a loyal clientele. business sense into the concept creation of Summer (Autumn, Winter, Spring), Quality AND YET AGAIN, Michael worked for the acclaimed Union Quality Meats, which opened in New York City Italian, Quality Meats Miami Beach, and Square Hospitality Group before learning the in 2006 and Miami Beach in 2015. Michael Quality Eats with the same creative design business of The Smith & Wollensky Restaurant led the execution of every aspect of the new and culinary teams. Michael’s focus is the AS WITH SINGLES BARS IN THE ‘60S AND ‘70S, Group from the ground up. After stints in restaurant, from recruiting acclaimed designers smart, effective expansion of the Quality brand. the restaurants’ kitchens and purchasing AvroKO and talented young chef Craig Koketsu THE STILLMAN FAMILY SHOWS departments, Michael played a critical role to negotiating lease terms and working with THE REST OF THE COUNTRY HOW IT’S DONE - EATER 2016 THE FOUNDERS ALAN STILLMAN FOUNDER, QUALITY BRANDED PARTNER Alan Stillman began his career as a restaurateur Avenue in 1977, a concept which ultimately sale price of $100,000,000. Alan plays an by founding and opening T.G.I. Friday’s at 63rd grew to nine locations around the country. active role in the current group’s expansion Street and First Avenue with a $5,000 loan At the same time, he developed a series of strategy and critical decision making. from his mother. As the Friday’s concept grew enormously successful restaurant concepts that Alan is a master of marketing in the restaurant and expanded, he sold the rights to Friday’s withstood the test of time in Manhattan such industry. He comes up with extremely creative outside of New York City in the mid-1970’s, as Manhattan Ocean Club, Maloney & Porcelli ideas that promote the restaurants in a way maintaining ownership of the Upper East and The Post House. Alan and his son Michael that is fun and meaningful to their customers. Side flagship, which he sold by the end of the partnered with some of the brightest young He once ordered the delivery of $1 million decade. He has never regretted selling the chefs in the business and the award-winning shipment of wine in a Brinks truck. He thought Friday’s concept and is often credited with design firm AvroKO to transform Manhattan up National Wine Week, in which winemakers opening the first “singles” bar. As Friday’s Ocean Club into the acclaimed restaurant from all over the world pour their wines at grew, Stillman conceived sister concepts Quality Meats and Park Avenue Café into lunch in the restaurants. During the early around the city: Tuesday’s, Wednesday’s, Park Avenue Autumn (which was awarded years of the program (which is now celebrated and Thursday’s, each with a unique concept two stars from New York Times food critic three times a year), both Robert Mondavi and and a singular sense of fun. Frank Bruni). In August 2007, under Alan’s Count Antinori personally poured their wines Soon after, Alan and his investors opened guidance, the public company The Smith & at Smith & Wollensky. Smith & Wollensky at 49th Street and Third Wollensky Restaurant Group was sold for a ** ALLISON GOOD CRAIG KOKETSU IS ONE OF VP OF MARKETING & COMMUNICATIONS, QUALITY BRANDED PARTNER PUBLIC RELATIONS EXPERIENCE: After six years at leading public relations in 2004 to lead the public relations efforts firms working for corporate clients such for its New York City restaurants. Her role NEW YORK’S FOUR-STAR CHEFS as Visa USA, PricewaterhouseCoopers, quickly grew to include public relations for Charles Schwab, and Hewlett-Packard, all of the Smith & Wollensky restaurants BALTZ & COMPANY Allison pursued her personal interest in across the country, investor relations for HOTTEST restaurants, food and wine professionally by the public company, advertising and all VISA USA becoming an account director at boutique marketing partnerships. At Quality Branded, YOUNG CHEFS public relations firm Baltz & Company, Good is a partner and responsible for all PRICEWATERHOUSECOOPERS working with Karen and David Waltuck, public relations, marketing, advertising, - MAXIM Terrance Brennan, Marcus Samuelsson partnerships and communications for all CHARLES SCHWAB and Scott Conant, in addition to St. Francis of its owned and managed restaurants, Winery and Hendrick’s Gin. Allison joined as well as creating the communications HEWLETT-PACKARD The Smith & Wollensky Restaurant Group strategy for the company’s growth. ** STEVEN JOLTON CHIEF FINANCIAL OFFICER, QUALITY BRANDED PARTNER 17 YEARS OF EXPERIENCE IN Steven Jolton is the chief financial officer of analyst when that company had 400 THE Quality Branded, where his responsibilities stores. During his fourteen years with that FINANCIAL ANALYSIS, REPORTING, include overseeing all financial areas, including company, Jolton handled a wide variety of AND BUDGETING operational finance for Quality Branded’s financial areas, including financial analysis, managed and/or owned restaurants and reporting and budgeting, as well as played DIRECTOR OF FINANCE OF developing projections and budgets for new an integral role in new store development. STARBUCKS COFFEE COMPANY openings. Prior to his current role, Jolton During this time, Starbucks grew to over was the director of finance of Starbucks 15,000 stores. Prior to joining Starbucks, RESPONSIBLE FOR $3.5 Coffee Company, responsible for 3,500 Jolton was a financial analyst at The BILLION IN ANNUAL REVENUES stores and $3.5 billion in annual revenues Coffee Connection, which was acquired for the Eastern half of the United States. by Starbucks in 1994. PLAYERS He joined Starbucks in 1994 as a financial ** CRAIG KOKETSU EXECUTIVE CHEF, QUALITY BRANDED PARTNER FOUR-STAR KITCHEN EXPERIENCE Craig Koketsu fostered his passion for replaced Kunz after his departure from precision, knowledge, and flavor by Lespinasse. Koketsu stayed on Delouvrier’s ** KEVIN DILLON COUNTLESS ACCOLADES working with acclaimed chefs from diverse new team and became poissonnier, which CHIEF OPERATING OFFICER, QUALITY BRANDED PARTNER backgrounds. Koketsu began his culinary was the post he held when Lespinasse MENTORED BY JEREMIAH TOWER, career at Stars in Palo Alto, California earned a four-star review from the New INDUSTRY AND COMPANY VETERAN Industry and company veteran with over an in-depth knowledge of the restaurants’ working with renowned chefs Jeremiah York Times. Koketsu was then honored thirty years of experience Kevin Dillon, the operations, Dillon was selected as director JOYCE GOLDSTEIN, GRAY KUNZ, Tower and Joyce Goldstein. He received with the highest position in Delouvrier’s WITH 30 YEARS OF EXPERIENCE chief operating officer of Quality Branded, of New York City restaurant operations and AND CHRISTIAN DELOUVRIER the distinction of being named banquet kitchen, chef de cuisine. oversees each of the restaurant’s operations. was then named acting chief operating chef for all private events at Stars, which Koketsu was selected to create the culinary After graduating from Florida International officer of The Smith & Wollensky Restaurant FORMER CHEF DE CUISINE AT allowed him to create intricate and innovative concept and menus of Quality Meats, University with a degree in hospitality Group.
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