Brett Doherty    


Experience Snapshot:

Marketing and Promotion Services

Brett Doherty began his career in the culinary arts at the age of 15 and quickly grew into corporate management.   At 21, Brett moved to the front of the house and worked under one of several important mentors in his life:   Harry Lewis, the founder and owner of Hamburger Hamlet.   Under the Mr. Lewis' tutelage, Brett became exposed to a large corporate structure that has continued to influence him to this day.   Brett's first GM position came as the opening GM at Kate Mantilini, a new concept developed by
the Lewis Family.   Brett was hand selected by the family to oversee their new flagship restaurant.

Brett's next opportunity came as a multi-unit manager of a local Mexican restaurant chain.   This helped inspire Brett to take on larger challenges in his professional life that included two other mentors and opportunities.

The first came as Director of Operations of the Chaya Restaurants working under owner Yuji Tsunoda
and Chef Shigifume Tachibe.   This exposed Brett to Japanese/French fusion cuisine and enlightened him to Japanese management techniques.

The second great influence came in late 2000, when Brett joined the Patina Restaurant Group and
served as Vice President of Operations and Development under acclaimed chef Joachim Splichal.   Brett aided in the growth and development of a one hundred million dollar corporation that has helped define
food and service in California.

During his tenure with the group, Brett spearheaded the aggressive expansion of the Patina Group to include 19 new unit openings and the addition of $60 million in sales during a 5-year period of growth.

After serving the Patina Group for seven years, Brett took on the challenge of assisting restaurateurs in achieving their dreams and business growth with the inception of The Hospitality Collective, a boutique hospitality consultation firm serving as a management consultant and management services partner in the food and beverage industry.   The Hospitality Collective has grown into a successful firm that currently represents restaurants and hotels in consultation and full service management

In addition to overseeing The Hospitality Collective, Brett joined the management group of the Colony
Palms Hotel
and Purple Palm Restaurant in 2008.   Located in Palm Springs California, Brett oversees all food and beverage operations and assists with the management of the hotel operations.   In 2010 Brett joined the partnership of  Pacifica Hospitality Group, a management company that services the boutique hotel industry that currently oversees several California based hotels.