Our extraordinary team of highly experienced professionals have a broad range of expertise as current and former owners of restaurants, legal and financial experts along with decades of delivering businesses performance.

 

Phoenix Consulting's seasoned restaurant and business professionals have average over 20 years of experience. For those looking to enter the highly complex restaurant field, it’s best to consult with a reputable restaurant professional as a coach and mentor to guide through the maze of critical decisions associated with a new restaurant start-up operation.

The opportunity for success can be maximized while reducing the risk of failure when it comes to protecting your business investment with guidance of a team of experts.

 

OUR TEAM
 

Andy E. Arkun

CEO
 

Andy holds a degree in Economics with a concentration in business and finance from the Fordham University of New York City, as well as a diploma in Hospitality Management from New York University. Andy has over thirty-five years of experience in every facet of the luxury hospitality industry in positions as a corporate leader,  consultant, and/or entrepreneur with a solid background in successful traditional and entrepreneurial venues.  Andy uses a real-world approach to problem-solving and a deep well of experience to meet the challenges of this fast-paced, high-turnover industry. 

Over the course of his career, Andy consulted, owned, and worked at over 50 top restaurants and hotels in NYC, Miami, Los Angeles Turkey, and the Middle East. Noteworthy corporate clients include; Onassis Foundation, Restaurant Associates, Related Group, Olympic Tower Associates, Micro-Age, Curtis Nash, Four Season Hotels, St. Regis Hotel, Trust Forte Hotels, and restaurants, such as il Buco, Il Buco Alimentari, David Burke, Serafina, Smith & Wollensky, Lespinasse Restaurant, Shinwa Japanese Restaurants, Bull & Buddha, Orient Club & Lounge, , Iridium, Tavern on The Green, Quilted Giraffe, Westbury Hotel Polo Lounge, King Cole Restaurant, Centro Restaurants,
New Yorker Group along with Explorers Club and Harvard Club of NYC.

 

Karim El Sherif
Principal / Concept Development, Design & Construction
 

Karim brings Phoenix over 20 years of experience in developing new concepts, branding, restaurant & kitchen design, lease negotiations, systems development, construction management & permitting, opening coordination, financial planning, and wine & beverage implementation programs.
 

Karim owned and operated several upscale restaurants in NYC and West Palm Beach such as Chelsea Bistro & Bar NYC - Montparnasse NYC, Metronome Brasserie Palm Beach Gardens, FL –and Carousel Can Can Café West Palm Beach, FL.

Before branching out on his own 14 years ago, Karim worked in some of the most prestigious Restaurants and Hotels; as the General Manager & Wine Director of The NY Times 4 Star Restaurant Daniel Boulud and NY Times 3 Star restaurant Molyvos in NYC as well as the 5 Star, 5 Diamond Boca Raton Resort & Club in FL.  Earlier in his career, he also worked at top NYC restaurants such as Le Bernardin, Mr. Chow, and Bice. 
 

 

Susan Lappin
Executive Vice President
 

With over 25 years of experience in Hospitality Recruitment and operations, Susan has developed a wealth of knowledge and experience in career pathways, training & development opportunities, and career direction. Susan holds a B.A degree in Psychology from the City College of New York and a Master of Science degree in Human Resource Management and Development from New York University

Upon graduating, Susan worked for HRC International; one of the world's largest recruitment agencies, and Marriott hotels in various locations as an executive recruiter and operations director.
 

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David Pearlman
Senior Consultant - Finance

Mr. Pearlman has extensive experience as a CFO and has worked with a range of businesses from startups to family-owned enterprises. Mr. Pearl’s professional experience includes the restaurant industry, franchisor and franchisee businesses, large-scale construction equipment, appraisal management company, and professional services firms.  Mr. Pearlman's career began at Arthur Andersen while working as the assistant comptroller for the Florida U.S. Army National Guard for eight years.  Mr. Pearl has extensive experience in managing, Financial, Administrative, Human Resources, IT, and Operation functions of companies.  He had created highly effective five-year strategic plans and exit strategies for numerous restaurant businesses while being able to increase incremental profits.  This has led Mr. Pearl to work in multiple mergers and acquisitions.

Mr. Pearlman received both his BBA and MAcc in Accounting from Stetson University. Mr. Pearlman is a Certified Public Accountant.
 

Chef Jonay Armas
Senior Consultant - Culinary
 

With over 15 years of experience, Chef Jonay honed his culinary craft in some of Spain’s leading Michelin-starred restaurants. Originally from the Canary Islands, his cooking style is distinguished by innovation, inventiveness, and a respect for tradition. Chef Jonay was the Executive Chef for The Principal in Hong Kong where he earned 2 Michelin Stars in less than 2 years after opening this highly acclaimed restaurant, before the Principal, he was the Chef de Cuisine of Cocoon Beach club and restaurant in Bali and Aman Restaurant in New Delhi from 2009 to 2011. He also worked at three Michelin-starred Raco Can Fabes restaurants in Barcelona, two Michelin-starred La Terraza del Casino, and one Michelin-starred El Chaflan Restaurant in Madrid, Spain. Last year, Jonay also completed a chef exchange at the renowned El Cellar de Can Roca in Spain. The restaurant is currently ranked No.1 on the World’s 50 Best Restaurant list. A year after opening as the opening Executive Chef at The Principal, Chef Jonay was awarded his first Michelin star in the 2013 edition of Michelin Guide, and the following year he earned his 2 Michelin Star. The same year The Principal was also selected among the prestigious “World’s 50 Best Restaurants” list. 


Richard Secord 
Senior Consultant / Sales and Marketing
 

Mr. Secord has over 25 years as a leader in the hospitality industry with a focus on sales, training, coaching/mentoring, budgeting, and revenue generation.  He started his career as a bellman at 16 years old and moved into the front office. The next step was restaurant/lounge management training and banquet management. However, the major focus of his career has been sales leadership primarily with Marriott, Hilton, Omni, and Wyndham Hotels and Resorts. He has held the title of General Manager at 3 different hotels and was the President of the Greater Charleston Hotel/Motel Assn.

Richard has been a member of the Rotary, MPI, RCMA, and other associations.  He is a published author in training, human resources, sales and leadership excellence, and business journal publications; Sales and Service Excellence Magazine (over 200,000 paid members) and Training Magazine's online publication to name a few. Richard is a graduate of Georgia State Univ. and an Army Veteran. 
 

 

Jeff Bruce
Senior Consultant - Construction / Design

 

Mr. Bruce is a hotel, resort, restaurant design, and Construction Management Executive with over 28 years of experience dedicated to the hospitality industry. He is highly skilled in the development of new hi-rise hotels and resorts, major renovations, re-branding &
re-positioning, historic landmark restoration, and food & beverage projects throughout the United States
 

Impressive project record involving all major hotel brands. Responsible for managing multiple project sites with collective budgets in excess of $100 Million. During his career, he successfully completed a project list with over 20,000 hotel rooms.

Among his many accomplishments, which include acquisitions, Property Assessment and CapEx consultant targeting the Wyndham Hotel portfolio, emergency first responder, life safety, stabilization, business interruption strategist, construction, and re-opening consultant for 24 South Florida hotel properties in the aftermath of Hurricane Wilma.

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