THE MISE GROUP
 
 

welcome to 

THE MISE GROUP

 
 
 
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WHO WE ARE

 

The Mise Group is a unique restaurant & chef focused management company specializing in helping small restaurants and chefs get everything in place. Taken from the classic French culinary term mise en place, meaning everything in its place, The Mise Group strives to provide the hands on help and organization that restaurants crave. 

 
 
 
 

WHAT WE DO

 We help you, the buzzing restaurateur and the independent chef get through your busy day. From printing menus, to updating your website to implementing a corkage fee or a cake order form, The Mise Group helps get everything in its place. 

 
 

"
In the end, what’s most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It’s that simple, and it’s that hard. .

/  danny meyer, restaurateur and the Ceo of the Union Square Hospitality Group/

 
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MEET CHRISTOPHER.

I have worked in restaurants my entire life. From the uber popular celebrity chef restaurant to the tiny coffee shop on the corner, I have had my hands in a lot of different aspects of driving a business. With the influence of my late grandfather a former chef and my love for spending my free time in any restaurant, I graduated from the Culinary Institute of America in Hyde Park, NY and worked my way through the ranks to becoming Executive Chef at 25. 

No matter what the job or dining experience, I noticed that all restaurants are the same in one aspect. There are never enough hands on staff. Never enough people to change the website, or print menus, or even make sure the restaurants addresses are correct and visible in a search engine. That's where I come in at and also why I created The Mise Group. The Mise Group is here to help the amazingly delicious restaurant and the laser sharp focused chef get everything in place for success.

 
 
 

"
Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant. "

/  mario batali, chef, author & restaurateur,  /

 
 

WHAT WE VALUE

 
 

helping others. We value people who naturally want to be themselves & create genuinely amazing things, while understanding that there just aren't enough hours in the day.