Specialized Expertise
We’re not just tacticians, but seasoned specialists with decades of hands-on experience crafting visionary F&B experiences that speak to the ever-evolving tastes of the contemporary consumer.
Davidson Restaurant Group
Visionary Restaurant Solutions
We live to serve.
And after five decades in service to some of the world’s most celebrated hospitality properties, we’ve learned a thing or two about how to do it best. Our team of entrepreneurial restaurateurs brings a wealth of bold concepts, unconventional approaches, and specialized experience to the dynamic world of food and beverage. We’re guided by industry-leading insights, a relentless pursuit of excellence, and a commitment to showcasing the unique culinary attributes of our ownership partners — that’s our recipe for lasting success.
Concepting
Davidson Delivers Best-in-Class Service
We’re here for the memorable, unconventional, and unforgettable. Our team takes pride in creating unique culinary concepts imbued with stellar service, unparalleled ambiance, and a visionary approach that sets us apart.
Specialized Expertise
Operations
Davidson Restaurant Group works closely with owners and restaurant teams, leveraging decades of operational experience to create efficient day-to-day approaches and long-term strategies designed to propel our ownership partners to success.
The Davidson Difference
Long-Term Vision
A successful opening is just the start. Our team is in it for the long haul, crafting innovative, sustainable business models that stand the test of time.
Smart Execution
Informed by expertly honed intuition, precision intelligence, and our proprietary in-house analytics engine, we guide our properties and partners to success by working smarter, not harder.
Unconventional Approach
Industry trailblazers, we’re not afraid to stray from the conventional path. Great ideas require a willingness to take risks, and we’re comfortable operating in that space.
Davidson Restaurant Team
Our Talent in Your Corner
Prior to joining Davidson Hospitality Group, Greg served as Senior Vice President, Food & Beverage for Crescent Hotels & Resorts, Vice President of Operations/Partner at Slapfish Restaurant Group as well as Director of Global Culinary Development at Marriott International. His 20+ years of food & beverage experience includes numerous hotel and independent restaurant positions around the United States. Greg worked his way up through the kitchen brigade to Executive Chef and Director of Restaurant Operations. He has opened restaurants and hotels domestically and internationally including the Renaissance Boston Waterfront Hotel, JW Marquis Dubai and Slapfish Restaurant Dubai, UAE. In addition to his experience in culinary operations, Greg’s background includes hotel conversions, restaurant concepts, branding & strategic positioning and creation of hotel food & beverage platforms. When he isn’t in the kitchen, Greg can be found gardening, on an adventure with his two daughters, running marathons (23) and Ultra marathons, afield or volunteering at local farms.
Industry veteran and longtime member of the Davidson family, Tim oversees event sales and planning at Davidson’s hotels and resorts. Tim leverages his 17 years of industry experience with his degree in hospitality management to deliver outstanding experiences for guests, profitability for owners, and growth opportunities for team members.
Combining culinary passion with over 23 years of fine dining experience, Garron has developed a keen eye for finding inefficiencies that work on paper but not in the real world. From initial concept to final creation, Garron spearheads the design, development and training of every food and beverage project.
Executive chef Tim Graham brings food to life through the convergence of his Midwestern roots and Italian cuisine. Graham’s passion for the culinary industry was sparked through
bread making with his dad. A vivid memory, Graham remembers coming home after school to the smell of freshly baked bread.
After four years with Schulson Collective, Tobias sought greater awareness of the industry and took a position with Davidson Hospitality steering The Wayward American Brasserie in the Canopy Hotel by Hilton. After two and a half years with Davidson in Philadelphia, Tobias joined the Thompson Hotel, in the Navy Yard D.C. which led to his new role with the Davidson Restaurant Group.