APICII is a multi-concept restaurant company that manages a collection of restaurants and bars in New York and Los Angeles. In addition to operating our own venues, APICII collaborates on the development of restaurants, bars, event spaces and membership clubs throughout North America.
APICII's leadership team collectively signed over a hundred lease, third party management and license deals and owned or operated more than two hundred F&B venues with combined revenues in excess of half a billion.
Our experience is global, our team has opened and operated restaurants and bars in premier locations from Los Angeles to New York to London to Beijing.
TOM DILLON, CO-FOUNDER
Tom has an unparalleled 25-year track record of developing, operating and growing diverse hospitality businesses globally. His experience spans from consumer products where he was a senior executive with Colgate Palmolive to running a renowned multi-concept global restaurant group. As an entrepreneur, Tom developed and scaled Richard Sandoval Restaurants from four chef-driven restaurants into a worldwide portfolio of more than 35 locations in 15 cities and 4 countries.
As President and COO of Patina Restaurant Group, a 65-outlet bicoastal collection of fine-dining and polished-casual restaurants in landmark locations and performing arts centers (The Hollywood Bowl, Metropolitan Opera, San Francisco Opera, LA Opera, Rock Center, Disney Epcot), Tom grew the portfolio with new concepts to great media acclaim, overwhelming client satisfaction and financial results. Additionally, he developed the fiduciary and operational processes to grow revenue of existing, often iconic, operations at a four-time multiple to the industry while concurrently increasing profitability at an unprecedented pace. Currently serving as board member of Pret à Manger, Tom held leadership positions including President & CEO of Pret USA and Pret Hong Kong, where he expanded the UK success to the fast-casual brand know today. Tom also serves on the Advisory Board of Overture Investments.
Tom has worked and lived throughout North America, South America, Asia and Europe. In addition to creating a number of unique F&B concepts and growing global restaurant companies, Tom has also developed projects for The Four Seasons, The Ritz Carlton,Fairmont, Starwood Luxury Collection and Intercontinental Hotels.
BERNARD SCHWARTZ, CO-FOUNDER
A leading innovator in luxury and lifestyle hotels, Bern oversees all aspects of APICII's businesses. His career has been focused on his passion at the crossroads of hospitality and real estate. After opening Ward III and later The Rum House in New York in his early 20s, Bern worked for Ace Hotel Group co-owner Michael Bisordi at Tungsten Partners, where he formed a food and beverage focused retail leasing group and worked on dozens of restaurant and bar leasing assignments throughout New York City including The Ace Hotel New York. Bernard later worked at Steven Kamali Hospitality as Managing Director of Hotels and Lodging Assets. Bern has been involved in the development of more than 500k square feet of restaurants, bars, private clubs and banqueting space, totaling more $250 million in investment.
Born in San Francisco, Bern moved to Rome and spent his formative years eating and drinking his way through Italy. Bern lives between New York and Los Angeles.
RON ROSSELLI, Corporate Executive Chef
Ron, a California native, graduated from the California School of Culinary Arts in 2000 in hard pursuit of a cooking career in New York City. After a gateway gig at midtown’s Pershing Square, he met a young Andrew Carmellini, who was then at the head of Daniel Boulud’s three-star kitchen at Café Boulud. From 2002 to 2005, Ron worked as a line cook, inadvertently becoming a member of an unofficial graduating class of rising star chefs-to-be under Carmellini’s tenure at Café Boulud.
Since then, Ron has scaled the ranks from a sous chef position at A Voce in 2006 to becoming chef de cuisine of Locanda Verde, Carmellini’s casual Italian taverna inside Robert DeNiro’s Greenwich Hotel that has enjoyed popularity and praise since opening in 2009. After four extraordinary years of reigning over the kitchen, Ron stepped out in pursuit of more.
Given his success and rising profile, it was little surprise that this passionate chef found his way to one of New York City’s culinary scenes at The Standard, High Line hotel. In December 2013, Ron joined the team as Executive Chef at The Standard Grill, and helmed all food-service operations throughout the hotel. Combining his fine-dining experience with his love for rustic style cooking, Ron has elevated the American Brasserie style menu by drawing upon a wide range of cultural culinary influences.
Ron credits an innate enjoyment of action, energy and a good bit of travel throughout Spain and Italy to the success of his endeavors since leaving the west coast. Ron currently resides in Manhattan with his wife, Tammy.
CARSON SCHROEDER, CFO & VP Development
Carson heads up finance, new developments, due diligence, and contract negotiations for APICII. Carson is based in our New York office and also divides his time between Miami and Los Angeles.
Carson brings Apicii eleven years of experience in the hospitality industry, after starting his career in finance at Credit Suisse. He spent seven years in leadership roles at Culinary Concepts by Jean-Georges Vongerichten (CCJG), a joint venture restaurant company between Chef Jean-Georges Vongerichten, Starwood Hotels & Resorts, and Catterton Partners. Carson led new business development where he underwrote over 100 F&B businesses in luxury and lifestyle hotels around the world, and oversaw the finance functions for the company as it grew from a single location (Vongerichten's Spice Market in NYC) to a global portfolio encompassing 23 restaurant and over $85 MM of F&B revenues. Prior to CCJG, Carson was part of Starwood's Corporate Investments & Development Group, which made investments in synergistic lifestyle businesses (similar to the creation of CCJG) such as spa companies, established hotel brands, and other restaurant groups.
In his role with CCJG, Carson’s responsibilities included sourcing, negotiating, underwriting, transacting, and leading the company’s new business ventures. During his tenure, these roles were applied across projects totaling more than $100 million in dedicated F&B investment. Within hotel properties, Carson has experience operating in partnership with St. Regis, Shangri-La, W Hotels, One&Only, Le Meridien, MGM, The Luxury Collection. CCJG also had leased locations including, Spice Market New York, Spice Market London, J&G Steakhouse Scottsdale and licensed locations in Qatar, the UAE and Latin America.
DUSHAN ZARIC, BARS AND NIGHTLIFE
Dushan heads up our bars and nightlife and is a partner in multiple projects. He is the cocktail mastermind behind world-famous New York bars Employees Only and Macao Trading Co. He is widely recognized as an industry leader and a pioneer in craft bartending; his innovative work behind the bar has revolutionized the art of the cocktail.
Dushan specializes in creating cocktails with a classic inspiration, and then updated with modern twists and extraordinary ingredients. His unforgettable drink programs are legendary, successful and beyond compare, while his lighthearted unpretentious approach to mixology is both refreshing and accessible.
As a co-founder of The American Bartending Institute of New York, Dushan is a seasoned and trusted mentor - he conducts staff trainings and workshops that are as powerful as his beverage programs. He is dedicated to inspiring a new generation of bartenders to both thoroughly understand and take pride in their craft. Dushan teaches at Bar Shows and Conferences all over the world, Germany, Russia, USA, UK, Singapore, Sweden, Denmark, Serbia, Mexico, Canada, Argentina, The Caribbean Islands are but some of the places where you can find Dushan teaching and mentoring on regular basis. In 2013, Dushan was named by Forbes Magazine and Forbes.com one of 50 most influential Taste makers for 2014.
In 2004, Dushan partnered up with his long time bartender friends – Jason Kosmas, Igor Hadzismajlovic, Henry LaFargue and Billy Gilroy to create and open up the Bar-Restaurant Employees Only which is recognized as one of the best Cocktail Bars in the world. Awards include “Best Classic Cocktail 2005” (New York Magazine) and “Best Signature Drinks 2006” (AOL Cityguide) and “Best Cocktail Bar 2008” (New York Magazine), “World’s Best Drink List” and “World’s Best Cocktail Bar” (Tales Of The Cocktail 2011) and “Best Bar Team” and “Best High Volume Bar” (Tales Of The Cocktail 2015).
DANIEL HESCHELES, VP Operations West
A Native Angeleno, Daniel Hescheles has over 25 years’ experience in the restaurant industry, and has worked with celebrated chefs and operators throughout the West as well as overseas in Asia. Daniel received his first management position as part of the opening management team for Restaurants at the Monte Carlo Resort Hotel and Casino opened in ‘96 in Las Vegas while studying for his Hotel Administration degree at UNLV, and being promoted to General Manager within the first year of restaurant management at 23. This upward mobility started a lengthy career as General Manager and ultimately Director of Operations while continuously opening new locations for various multi concept restaurant groups, including Richard Sandoval Restaurants.
Having worked on high profile projects both in hotels and stand-alone restaurants with multiple concepts and diverse markets, Daniel’s passion for service and hospitality accompanied by a love for creative food, great wine and bold spirits has proven to be a catalyst for establishing a great career. Daniel is well versed and capable on multiple levels of management and operations as well as having opened over 15 restaurants for leading companies and start-ups within the restaurant business. He has helped build daily sales, manage team members and budgets as well as sales and marketing campaigns. With an adaptable and natural ability in leadership, along with an intense desire for success, and an encompassing understanding of the Restaurant and Hospitality industry, Daniel is poised to seek and be sought for development of projects extending worldwide.
Daniel is an avid follower of the international sport of Formula One Auto Racing as well as enjoys hiking, running, being outdoors, and meditation.
PATRICK CORMIER, VP OPERATIONS EAST
Patrick’s management style reflects an enduring respect for the art of hospitality and the cultural impact of its traditions. Born and raised in a conventional Creole household in Louisiana, he began in a Louisiana French fine dining restaurant, La Truffe Sauvage, while making his way though college as a pre-med student. It was here he worked his way to sommelier and developed his affinity for the beverage world.
When presented the opportunity to continue his professional track in hospitality, Patrick left the beginnings of a career in medicine and joined the opening front of house management team at famed Jackson Hole restaurant, Snake River Grill, in Louisiana’s L’Auberge du Lac resort.
In 2006, Patrick was hired by Jean-Georges’ Spice Market as maitre’d and was then certain of a career path in hospitality. Imbued with new experiences and a new degree, Patrick accepted a job at Cipriani Wall Street as General Manager. A year later, he was lured to Thomas Keller’s pinnacle four-star restaurant, Per Se, as a member of the front of house management fleet.
After surveying the breadth of service environments behind him, Patrick returned downtown to open The Dutch as its General Manager in 2011. He began overseeing a polished and dedicated staff that later earned the superlative “Best New Restaurant of 2011” by Sam Sifton at The New York Times, among several other accolades. Patrick has worked with Noho Hospitality on several projects and later settled at Robert DeNiro's The Greenwich Hotel where he directed all Food & Beverage operations for the hotel and also served as the General Manager of Locanda Verde.
LESLEY TRUETT, VP PR & Marketing
For the past 10 years, Lesley has been developing marketing strategies for some of the most sought-after restaurants and bars in the world. She has developed comprehensive marketing calendars, toolkits and operating procedures for restaurants and bars in lifestyle centers, standalone and hotels including Starwood Luxury Collection, Four Seasons, Ritz Carlton and Marriott. In her six years as Director of Marketing & PR for Richard Sandoval Restaurants, Lesley developed award-winning restaurant concepts and managed the successful execution of the company’s print, digital and social media marketing campaigns for 35 restaurants in 14 cities around the world. Prior to RSR, Lesley spent four years as Director of Marketing & PR for SushiSamba, the creative Latin American-Asian fine dining restaurant group with locations across the US and in Tel Aviv. Lesley also worked with PricewaterhouseCoopers for more than five years as a Management & Information Technology Consultant.