The program for restaurateurs to New-York 


The program agenda

1. The program is moderated by Eamon Rockey, one of the most famous young restaurateurs in New York City. His expertise includes the best world restaurants: Eleven Madison Park 3*, Atera 2*, Aska 1*, Betony 1*

2. Masterclasses by Danny Mayer’s restaurant group management oriented to management and service in Union Square Hospitality Group. Danny Meier is the most well-known North-American restaurateur who is in charge of USHG

3. A meeting with Make It Nice restaurant group management that is in charge of Eleven Madison Park, The NoMad, and Made Nice concepts

4. A meeting with Sean Muldoon, the founder of frequently shortlisted best world’s bar Dead Rabbit

5. Brand new special lecture “Innovative business-models in restaurant business” by Stephen Zagor. Stephen Zagor is a Dean of Business and Industry Programs at the prestigious Culinary Institute in New York City (ICE) and his lecture will touch upon casual and fast casual conceptions, hybrid projects, cashless restaurants, new wave food halls and many more restaurant models

6. Doug Satzman, Strategic Development Director at Starbucks, CEO of Le Pain Quotidien, and Danny Mayer’s investment partner in Joe Coffee

7. You will learn how operates a well-known fast-casual conception of Sweetgreen’s restaurants.Sweetgreen’s roaring conception has blasted North-American market, thus we will uncover how the internal communication of innovative organization is crafted

8. You will also learn how produce-supplying farms are constructed on the example of Farm One, the farm that purveys the freshest produce to the leading restaurants in New York City

We will review new-wave pizzerias’ formats, alternative steakhouses, multifunctional gastronomic venues, bars, vegetarian restaurants and deli cafes

The program is led by Eamon Rockey

Eamon Rockey is a graduate of Culinary Institute of America,  where he has obtained a B.A. degree in Culinary Management. He has occupied leading and managing positions over 10 years in the best restaurants in New York, including Eleven Madison Park 3*, Gilt 1*, Atera 2* and Aska 1*. In his recent position in the capacity of general manager of Michelin Bettony in Midtown Manhattan, Eamon has developed his famous cocktail menu that brought Bettony its fame.

Currently, Eamon is working on his personal book “The Cocktail Bible” that will be published in 2018. He has also founded Rockey’s Distilling Co., that has launched its unique outstanding  milk punch in the Fall 2017. His work was praised by  The New York Times, Edible Manhattan, The New Yorker, The New York Daily News, Cooks Science and Eater.

The program (tentative)

Day 1

Welcoming cocktail in the VNYL club. This is one of the best vintage clubs that fully represents the atmosphere of 70-s. The menu of VNYL is inspired by Californian style.

We will meet with each other and Eamon and plan our weekly program.

Day 2

Breakfast in unique Pondicheri. Pondichery is a modern Indian cafe and bakery where traditional Indian food is cooked with modern strokes that bring a unique flavor to the restaurant.

Meeting with the restaurant owner, Anita Jaisinghani.

Business-session and instructions about the program by Juliya Chesnokova.

Meeting with the restaurant owner, Anita Jaisinghani.

Business-session and instructions about the program by Juliya Chesnokova.

Training by Eamon Rockey regarding restaurant management with its crucial human and service components.

Lunch and meeting with the manager of Made Nice restaurant by Make It Nice restaurant group (their Eleven Madison Park project was the best restaurant of 2017)

Made Nice is a place designed for casual dining. The concept of this restaurant offers comfort and friendly service that invite customers to visit the restaurant daily when seeking for a quick meal and unique customer experience. The interior design was inspired by talented jazzmen Jon Batiste and famous street-artist Shepard Fairey who has decorated the walls himself.

Conceptions of fast casual, cashless, and future restaurants’ format.

Session “How conceptions and business work – fast casual model with Michelin gastronomic base”

Meeting with Nomad’s general manager by Make It Nice restaurant group. Nomad is one of the best North-American restaurants, whose Nomad Bar has been awarded with “The Best World’s Bar” prize in 2016. CEO Bryan Woolley will share his experience of working in the upper-casual restaurant

Bryan Woolley managed numerous establishments for the past 20 years, including 3- and 4-starred hotels and restaurants. Bryan’s various dynamic experience counts sales increase, expenses reduction and appeal to staff spirit. He genuinely believes that every client requires an individual approach.

Moreover, Bryan analyzes macro- and micro- levels of  financial indicators for achieving and exceeding annual goals. During all his work span, Bryan has succeeded in presenting the art of excellent service for the staff.

Day 3

ICE (Institute of Culinary Education)

Stephen Zagor, the Dean of Business and Industry programs in ICE, will carry out his lecture on innovative business-models and trends in North-American restaurant business.
Stephen Zagor

Stephen Zagor is consultant and instructor in ICE (Institute of Culinary Education), who specializes on restaurants and food industry establishments. He possesses an extensive knowledge about culinary industry, furthermore he specializes on the financial side of this business.

During his career, Stephen has developed his own restaurant group, worked in capacity of General Manager of 10 million-dollar-restaurant in New York, as well as occupied a position of Restaurant Consulting Manager in Hospitality Group of Laventhol & Horwath and Coopers & Lybrand. Currently he is a Dean in prestigious culinary institute ICE  and a frequent speaker in industrial groups.

Visiting Farm One (, a farm that grows produce for the restaurants indoors. You will learn how the hydroponics system for the restaurant’s internal usage works.

How this farm was established?
Everything began from the question “Is it possible to grow the worldwide produce in the heart of New York?” In April 2016 ICE has built its first and unique farm. Today, the farm grows over 150 sorts of crops, the quality of which delights various chefs and mixologists.

Meeting and lunch in Le District gastronomic venue where you will learn about foodhall’s functioning.Le District is a miniature France in the financial heart of New York. Here you will find a variety of French restaurants for any choice.

Meeting with Sean Muldoon, the owner of frequently shortlisted and awarded bar.  During his career, Sean won two bartender Oscars, still keeping his worldwide clients surprised with his signature cocktails. We will talk about the conception, business-models and finances, human resources, and “50 best world’s bars” game.

Day 4

In the morning we are going to examine Danny Mayer’s fine fast casual project – Daily Provisions.

Our meeting with the manager of Danny Mayer’s Union Square Hospitality Group  will be held in Blue Smoke restaurant, a flagman BBQ restaurant. We will also meet with the manager of Blue Smoke restaurant, who will speak about the operational activities of this project.


Meeting in Porchlight Bar. The general director of the trend project, Michael Shain, will speak about bar trends and bar project management that is also a part of Danny Mayer’s restaurant group.

Dinner at design-restaurant De Maria.

Day 5

Business-meeting in new trendy Freehand Hotel.

Meeting with designer group The MP Shift with the lecture on design trends in the hospitality industry

Business-session “Constructing Empires” with Doug Satzman. Doug Satzman is the world’s leading expert on effective business transformations. In Satzman’s portfolio are such high positions as Starbucks Development Director, CEO Le Pain Quotidien, CEO Joe Coffee and investment partner of Danny Mayer.

The topic of his lecture: Strategies and scaling- from two restaurants to billion – business revenue in 2000 locations, and then in 20 000 locations

Meeting with Sweetgreen restaurant’s manager. Sweetgreen is a restaurant chain that has shaken the restaurant market of New York and USA with its fast casual healthy-eating conception. Sweetgreen restaurants offer simple seasonal healthy meals in a salad-bar format, where you can make take-out and delivery orders. Sweetgreen company is also known for its unique approach to staff and trainings.

Business-dinner with Vladimir Borodin in Burger & Lobster restaurant accompanied with lecture on how to open a restaurant in USA.

Day 6

Today we are examining business-models and conceptions in innovative and hipsterish Brooklyn.

We will start from Norman restaurant opened by Claus Meier, the co-owner of Noma restaurant in Copenhagen. We will meet with the management of such hybrid of nordic cuisine with co-working, who also specializes on fermentation and kombucha (tea mushroom).

We will observe several objects in Williamsburg.

Business-meeting and lunch in innovative pizzeria chain Emmy Squared Pizza, the restaurant inspired with Detroit. Emmy Squared Pizza offers the tastiest square pizza in New York

We will talk about new wave pizzerias, delivery service, marketing, ingredients and processes.

We are going to look at city gardens’ and city wine-producers’ formats (

Hybrid restaurant projects.

Farewell cocktail in William Vale Bar that is situated on the 22th floor on the rooftop with a marvelous panoramic view on New York.

The cost includes:

  • Welcoming and farewell cocktails
  • Eamon Rockey’ s trainings
  • Visiting new conceptions
  • Meetings and seminars by leading experts
  • Masterclass in ICE
  • Lunches
  • Excursion to hydroponics farm
  • Experts’ escort
  • Full lectures’ translation to Russian
  • Excursions from Slava Shpigel
  • Metro and ship tickets


  • Housing, plane tickets, airport shuttle, breakfasts, dinners


  • Dear client! For participation in the program we kindly ask you to make a prepayment: 30% of the program cost till 60-31 day of the beginning and the remainder (or 100% of the program cost) till the 30th day
  • Unfortunately, in case of cancellation of participation till 30-21 day before the beginning, we can return you only 50% of the program cost. In case of cancellation from participation less than 21 day till the beginning, then the cost will not be reimbursed

** The program is tentative and can undergo changes

Apply for participation in the program