Homegrown discipline. National perspective.
Yagoda Hospitality is a restaurant consulting practice founded by Thomas Yagoda. We partner with chefs, owners, and investors to build restaurants that last — and to fix the ones that are drifting.
Two decades in the country's most demanding kitchens and dining rooms.
Thomas Yagoda is the founder of Yagoda Hospitality, a restaurant consultancy dedicated to bringing new concepts to life and breathing new life into existing ones. The former CEO of the Marcus Samuelsson Restaurant Group, Thomas co-founded the James Beard-nominated seafood concept Hav & Mar, Metropolis at the Perelman Performing Arts Center, the comfort casual concept Marcus Bar & Grille, and Chef Samuelsson's expanding barbecue concept, Vibe BBQ. He continues to serve as Head of Development, overseeing Design and Construction for the group.
A seasoned operator who managed operations for Bobby Flay's New York City restaurants for over a decade, Thomas subsequently launched Oceans, an award-winning 14,000 sq. ft. seafood restaurant in Gramercy Park. He is also a partner at Ella's on 2nd in Nashville, in partnership with Red Pebbles Hospitality and Hyatt Hotels, and has brought two concepts to Yankee Stadium — Streetbird by Marcus Samuelsson and Petroni's Garlic Bread by Christian Petroni.
A Brooklyn native and Syracuse University alum, Thomas and his family have proudly called Westchester home since 2012.
Strategy over reaction.
Most restaurants don't fail because of a bad dish. They fail because decisions get made under pressure — in the middle of service, in the middle of a build, in the middle of a season. We flip that. Every choice starts from a plan.
We collaborate with the best designers, architects, brand studios, and back-of-house teams in the country. Our job is to make sure their work adds up to a single, coherent restaurant that opens on time, on budget, and with a point of view.
We work with everyone — Michelin-caliber groups and first-time operators alike. The bar for the work is the same either way.
"In this industry, everybody has a vision, but very few people know how to build the infrastructure to actually let that vision breathe. That's what makes working with Thomas so powerful. He doesn't just consult; he partners with you."
— Chef Marcus Samuelsson
"Thomas understands that a great restaurant is a perfect balance of culinary artistry and relentless operational strategy. He’s the strategic partner every high-profile kitchen needs in their corner."
— Renee Forsberg
Culinary Director, Bobby Flay Restaurants
"Thomas understands that a restaurant's interior is its first language to guests long before the food arrives. He bridges design ambition with build reality, ensuring every space looks as intentional as the menu tastes."
— Design & Construction Partner
Yagoda Hospitality Collaborator