CuliCon Consultants

A full career of hands on operational experience working in key positions of learning with iconic chefs & restaurant groups in New York, Washington D.C., Miami, Tokyo and Dubai. Robin started his career on the floor working the Hampton— Miami seasonal circuit, he was brought to New York City in 2000 for the opening of “Tao”. After this induction to NYC Hospitality life, he went on to hold positions of Bar Manager for Jean-Georges Vongerichten’s “Vong”, Service & Banquet Manager at Geoffrey Zakarian’s “Country”, Sommelier at both “A.D.N.Y.” and “Adore” by Alain Ducasse, and Service Director at Mario Batali’s "Del Posto". Robin then honed his expertise with multi-award winning "Junoon Restaurants" opening and operating both the NYC and Dubai locations as their Director of Operations.

In 2016, Robin transitioned to the hospitality recruitment field as part of the start-up development team with One Haus Recruiting. Through this time, he found the opportunity to consult on several successful openings in Miami, Houston, and Washington DC. Most notably, working with the lauded Atlas Restaurant Group as a Hospitality & Technical Service consultant. All setting the stage for the launch of the Culinary Conservatory.

A career spanning a variety of sectors working under iconic chefs and brands Jeremy specializes in market driven, regional Italian, and Japanesecuisines. His career has garnered extensive international leading openings and events across the Americas, Europe, and North Africa.

Jeremy began his career cooking in some of LA’s most iconic restaurants including Farmshop, Son of a Gun, Animal and The Tasting Kitchen in Venice Beach. He joined Casa Apicii in New York and fell in love with the city; moving on to be Executive Chef with Cecconi’s, Jean-George Management, and Aman New York. Where Jeremy was utilized to execute openings, events, and training across the world. Upon transitioning to Aman, the hotel earned its Michelin 3 keys and 25th best in the world ranking during Jeremy’s tenure.

Jeremy now acts as the culinary Conservatory’s lead Culinary consultant and works with private homes to build family eating plans based on nutrition and holistic lifestyle.

Nish earned his Master’s in accounting early on while working in London, he then joined Paperchase India and was quickly earmarked to lead their US expansion in 2010. Now he is the Managing Partner of Paperchase North America and is the brainchild behind one of the first successful Corporate Food Delivery operations in NYC.

Paperchase is a hospitality bookkeeping firm that represents QSR to Michelin operations worldwide, their niche expertise, producing analytical reporting, and outsourcing of day-to-day finance operations. Today they have over 500 restaurants in the US alone and continue to grow with offices in NYC, Miami & London. The spectrum of concepts they represent extend from groups like ZUMA, Dinex by Daniel Boulud, and The Fat Duck to Pincho and Five Guys.

Nish and Paperchase have partnered with the Culinary Conservatory to offer a quick and effective resource to financial SOP implementation for operations of all sizes and revenue streams.

Jessica started in hospitality early in her life finding that her passion for serving people was fulfilled working the floor and developing staff. Starting her career in Washington DC with a local hospitality group, she quickly developed through the ranks, taking a Managing Partner rolein one DC’s hottest underground bars for politicians, Bullfeathers.

Recruited by Patina Restaurant Group to NYC she pivoted into Training and Development. Charged with the planning, execution, recruitment and training for new restaurant openings on the East Coast. She advanced with Fox Restaurant Concepts as a Regional Manager upon the launch of their East Coast market. Followed by becoming the Director of People and Development with Alexandria Restaurant Partners.

Jessica moved into the talent procurement field with Eataly as Director of Talent Acquisition for New York and Texas. Subsequently joining the Culinary Conservatory where Jessica’s passion and love for hospitality, people and building teams is core to our services.

Madison Michael is an operations and people leader whose career spans fine dining (Mourad, Osito), luxury hotels, wine, and emerging food technology ventures (Mission Barns). With more than a decade of experience opening and scaling restaurants and hospitality concepts globally, her work combines a deep understanding of guest experience with a people-centered approach to leadership, team development, and operational strategy.

She has opened more than 16 restaurant concepts globally and has managed large-scale recruitment, onboarding, payroll, benefits, compliance, and performance management initiatives for teams ranging from startup environments to departments of 200+ employees.

Alongside her operational leadership, Madison has cultivated a deep passion for wine and mentorship. As a Certified Sommelier through the Court of Master Sommeliers and mentor with the Bâtonnage Forum, she has focused on fostering growth and access within hospitality and wine communities. Her experience uniquely bridges fine dining, human resources, technology, and beverage leadership, bringing a people-centered approach to operational excellence and organizational growth.

Jamie Harrison Rubin has led a career in hospitality largely driven by an enduring pursuit of expertise in hospitality and beverages.

As a result of the particularities of the Philadelphia market and Jamie's own lofty ambitions, his wine expertise has grown up around his operations acumen. After his time as Head Bartender at Munish Narula's award-winning Tashan, Jamie opened Tiffin Bistro as General Manager and Beverage Director. He went on to hold this tandem title at Chip Roman's Mica as well as Chris D'Ambro and Marina de Oliveira's Ambra Restaurant Group.

Jamie is an Advanced Sommelier through the Court of Master Sommeliers. He was awarded a Best of Award of Excellence from Wine Spectator for his work at Davio's Northern Italian Steakhouse; and Best Sommelier 2025 by Philadelphia Magazine. Restaurants he’s managed frequent the Best of Philadelphia list, the Eater 38, and receive high ratings from the Inquirer’s Craig Laban.

Jamie has taken part in several harvests. He is a founding member of Sommation Live, an online wine marketing group. His byline has appeared in VinePair and he has been mentioned in Fortune. He co-hosts the podcast “You’re Gonna Need a Bigger Bottle”.

Jamie’s passion for great beverages is outshone only by his joy in great service. Great experiences are made by people, after all. He believes that presentation is just as important as quality.

A native of Yaizu City in Japan’s Shizuoka prefecture, Chef Nakayama grew up immersed in the culinary traditions of this famous commercial fishing port. The foundation of his poissonnier career was laid in Tokyo’s internationally renowned Tsukiji fish market, where he fortified his knowledge of fish and seafood from throughout the world.

A move to New York City in pursuit of a musical career ended up bringing him deeper into the culinary world. The opportunity to work alongside Chef Nao Sugiyama (of Nobu) at Fujisawa and Katana restaurants fortified his understanding of the traditions and techniques of Kaiseki cuisine.

Chef spent several years working with the team that introduced Japanese wagyu to the US, at Selina Japanese Steakhouse, also training in traditional techniques “shabu shabu” & “Yakiniku”. He later honed his skills in “Omakase” & “Edomae” Sushi in restaurants Yasuda, Jewel Bako, Tokyo Pop, and Zuma. He owned his own restaurant, Mr. Robata, in New York City before becoming a Japanese Cuisine & Sushi consultant. He has consulted for locations in Toronto, Hawaii and now the mainland USA with the Culinary Conservatory.

Ethan started his career in Spirits with an exhaustive journey fortifying his expertise through extensive travel to distilleries, cooperages, copper smiths around the world. His formative career started behind the bar both on “the stick” and as a Bar Manager in the North East. He propelled to a being a regarded industry resource in 2004 when he partnered with Flavien Desoblin to develop and oversee the beverage program at the Brandy Library, the globally renowned spirits cellar and drinking lounge in Tribeca NYC. After achieving numerous global awards for selection, breadth of knowledge, and staff excellence, Ethan went on to consult on a variety of venues from high volume establishments to exclusive connoisseur club lounges around the country.

Since his induction to the importer and supplier sector, he has become a well-regarded resource for new producers and distribution teams. He has been a judge for both the NY Spirits Awards Competition and Paul Pacult’s Ultimate Spirits Challenge; featured as an industry expert on The History Channel, MSNBC, FOX News and multiple appearances in the NY Times. Ethan is the Membership Director and Curator for the Spirits Network where he also writes his Blogs for curious enthusiasts. You will also find him debating all matter of boozy banter with Flavien Desoblin on their podcast, “Make Mine neat”.

Michael’s wine career began at Marcel Desaulniers’ Trellis in Williamsburg, VA. He quickly established himself in the wine community, moving on to work with rising star Chef David Everett at Ford’s Colony where their prestigious, 1000+ bottle program earned the Wine Spectator “Best of Award of Excellence” for 10 years running as well as the AAA 5-Diamond Award and a DiRōNA award.

Michael spent the next chapter of his career in the DC metro area learning the wholesale and retail sides of the business, first representing a portfolio of top selections and then acting as buyer for an exclusive luxury outlet. He then moved to New York City to pursue the coveted Master Sommelier accreditation, launching back into restaurants with Chef Geoffrey Zakarian at Country. Since then, Michael’s Wine Director credentials have grown to include the programs of iconic chefs & operations such as Alain Allegretti, Gordon Ramsay at the London, Junoon, and Kurt Gutenbrunner’s Wallsé.

Michael has achieved his Advanced Sommelier with the CMS and continues his pursuit of the MS. He has recently developed the wine program and procured selections for award-winning Chef Alfred Portale’s eponymous restaurant, where he currently maintains the program and oversees daily service.