Independent Advisors to Restaurants, Bars & Hospitality Groups

Christian brings experience across healthcare consulting in Dallas–Fort Worth, economics consulting in San Francisco with Berkeley Research Group, and wealth management with UBS in Charleston. An honors graduate of TCU and recognized among the top 3% of students in the Neeley School of Business, he combines financial analysis, strategic problem-solving, and client advisory experience to help owners make clearer, data-driven growth decisions. Beyond his professional work, Christian has participated in and led community development and service initiatives across nine international trips spanning Asia, Latin America, and the South Pacific, shaping a global, relationship-driven approach to business and leadership.

Justin is a U.S. Army veteran, award-winning chef and former restaurant owner/operator who has spent more than a decade in the restaurant industry. He brought the discipline of mission planning and team leadership into hospitality, and now helps owners redesign menus, build supplier relationships, and create guest experiences that drive repeat visits. With deep roots in culinary development and beverage programming, he believes a great F&B program should be both creative and profitable — meaning every signature dish and every cocktail pour has to pay for itself on the P&L.

Gerard brings more than 25 years of law enforcement and investigation experience, plus private-sector security and executive protection leadership, into the operating rhythm of each engagement. He directs the floor, line, and back-office systems that keep an establishment profitable on its busiest nights, identifying where friction lives — inconsistent prep, scheduling drift, supplier creep, and service standards that erode under pressure — and installing repeatable fixes that hold after HGA leaves. Clients bring him in when they need an operator's eye backed by a disciplined background in risk assessment and protective operations, not another theoretical playbook.