Doug Cole, Vice President, Food & Beverage
With over 30 years of experience in a diverse set of roles for hotel and restaurant groups nationwide, Doug directly oversees all food & beverage related assignments or Pyramid, , including deploying new food and beverage operations, restaurant/bar conceptualization, Renovation and re-conceptualization of existing operations, restaurant and bar menu development. Doug joined Pyramid in 2006 as an area general manager, transitioned to VP of asset management and then to VP Food and Beverage. Before joining Pyramid in 2006, Doug held corporate FOOD AND BEVERAGE positions with Hilton and ITT Sheraton, and served as a General Manager for Hilton, Starwood, Griffin Hotels, and TPG Hotels.
Davide Crusoe, Director of Concept Restaurants
Davide’s passion for food and beverage operations has been clear from the start of his career. His current focus on menu development, layout, design, and brand development all culminate from years of experience in a vast array of venues and cities. With 20 years of industry experience, Davide has advised and launched concept restaurants and lounges across the United States including The Palm Restaurant in Las Vegas and Tampa, BOKX 109 American Prime in Newton, MA, Rays on the Bay in Kona, HI, Roof @ The Wit Hotel in Chicago, and Lookout Rooftop Bar in the Envoy Hotel in Boston.
Daniel Bruce, Consulting Chef
As Consulting Chef, Daniel employs his passion for food and wine to assist in menu development for our restaurant concepts. Daniel founded the Boston Wine Festival, the longest running festival of its kind in the country, in 1989, and transformed the culinary landscape for wine and food enthusiasts when he opened Meritage in Boston in October 2002. With 35 years of hospitality experience, Daniel’s expertise is an enormous asset to PGCR’s ability to provide thoughtful culinary experiences in every setting.