Nicolas Lorentz of Culinary Concepts Hospitality Group will impart over 15 years experience in operating, managing, and training prominent restaurant concepts throughout the globe. Chef David Gross has worked at some of the finest restaurants in Atlanta including The Ritz-Carlton. He also spent some time in Switzerland at the prestigious Chateau Gutsch. Chef Jacques Qualin has been working with Jean-Georges since 1998 when he became the first Sous Chef at the now legendary Jean Georges. He began his career under Michelin-rated chef Michel de Matteis before landing a prestigious post at the three-star Restaurant Taillevent. He also worked with Daniel Boulud at New York’s Le Cirque.