About Us

Jim Henning has more than 35 years of experience in owning, operating businesses and executive level management. Having worked from the dish room to the boardroom, Jim is a proven leader and operator with an extensive background in restaurant and hotel food and beverage operations.

Throughout his career, Jim has successfully repositioned numerous high volume restaurant and catering operations with experience in independent as well as hotel food and beverage operations.

His work experience includes positions as Vice President, Regional and Director Food & Beverage, Award-Winning Executive Chef, Director of Catering, and General Manager. In addition, Jim owned and operated a successful restaurant and banquet company for 13 years.

Jim embraces a high-energy leadership style that has helped develop award winning restaurants, operations and talent throughout the industry.

Jim is recognized for his expertise in operations, restaurant and hotel food and beverage turnarounds, and remarkable financial results. Jim is uniquely qualified to assist existing restaurant owners and hotel executives with their operational systems, growth strategies, talent development, and branding to lead businesses to real financial results.

Food is one of life’s greatest pleasures but for Francisco Pomalaza, food IS life’s greatest pleasure.

A Florida native with a Peruvian heritage, Chef Cisco grew up in Miami beginning his culinary journey at the age of 15. Starting off working the wok station at a buffet in Miami, he was able to get his feet wet and learn the basics – how to work with fire and mix ingredients. Working his way out of trouble and acquainting himself with the restaurant life, he slowly grew an appreciation for the art of cooking.

Fast forward a few years and Cisco had developed a love for culinary so strong that he began to train at culinary school in Miami. Nearing the end of his first semester, on his way to his first final exam, Cisco was in a car accident that permanently scarred his right hand. The car flipped 8 times with his hand out of the window, damaging tendons and muscles crucial for hand mobility. Doctors told him he would never be a chef.

But, there’s very little that stamina and passion can’t overcome. After 2 years of daily physical therapy, Cisco returned to culinary school strong attending Johnson & Wales and working in his first fine dining venue, Talula in South Beach. Owned by Andrea Curto-Randazzo, a competitor in Top Chef Season 7, he trained under her supervision and acquired a taste of the fine dining life and couldn’t get away.

Hailing from The South Bronx of New York City Chef Marc Quinones is a rare combination of blue blood work ethic and white collar Executive prowess.

Marc is highly decorated as a Chef having been featured in Forbes Magazine, The Today Show, Gordon Ramsays Hell’s Kitchen, The Food Network and has realized multiple high level awards such as New Mexico Chef of the Year by The New Mexico Restaurant Association & has been voted The Best Chef in the City three times. Additionally he reached the podium back to back years at the Great American Seafood Cook-Off in New Orleans, Louisiana and was the first Chef representing a land locked state to do so.

On the Executive side Chef Quinones has over 12 years of proven well documented success at the Four Diamond Luxury Hotel & Resort level. Be it the installation of intricate costing systems, menu engineering or hands on training of the staff Chef Marc brings a unique level of energy to the table that simply delivers. 

Over the last 25 years I have been exposed to some of the greatest teachers in the Culinary World, Roger Verge, Wolfgang Puck, Jean Banchet, Hiroshi Noguchi, Guy Reinbold and Lucien Vendome.

In a learning environment, like that, it has allowed me to learn the best techniques, while applying more modern cuisine, and develop some of the best Kitchen Crews in North America. I have worked in quality, diverse and financially motivated companies that have created balance between cooking and management of the business that is second to none. I am a highly motivated chef, with a vision that encapsulates the ability to create a dynamic quality product that reflects a top profit margin.  I seek to work with the best in the industry, to set trends, develop top notch talent and to raise the bar in all venues I may be exposed to.

Specialties: Multiple Skills in international and Domestic Cuisines, International Recruiting skills, and contacts, Multi Cultural leader in the kitchen