HOSPITALITY IN THE FIRST PERSON
OZ is Olivier Zardoni
Âme is French for Soul.
Violin makers use the word too.
The âme is the hidden post inside the instrument
that makes the whole body sing.
Take it out, and a violin is furniture.
Take it out, and a room is just square footage.
OZ is Olivier Zardoni
Âme is French for Soul.
Violin makers use the word too.
The âme is the hidden post inside the instrument
that makes the whole body sing.
Take it out, and a violin is furniture.
Take it out, and a room is just square footage.
THE WORK
THE WORK
THE WORK
1.
Underwrite and conceive.
Market read, deal analysis, pro forma. Then the concept: name, story, menu architecture, design direction. The romance gets a spreadsheet before it gets a signage package.
1.
Underwrite and conceive.
Market read, deal analysis, pro forma. Then the concept: name, story, menu architecture, design direction. The romance gets a spreadsheet before it gets a signage package.
2.
Develop and build
Critical path, design and architectural oversight, kitchens and bars that work as hard as the room looks. Licenses and permits on the clock from day one. The wine program treated as the capital investment it is. PR at the table long before the ribbon.
2.
Develop and build
Critical path, design and architectural oversight, kitchens and bars that work as hard as the room looks. Licenses and permits on the clock from day one. The wine program treated as the capital investment it is. PR at the table long before the ribbon.
3.
Open and operate
Systems, procurement, hiring, training, go-live. Then the long run: boots on the floor, eyes on the P&L, the same standards two years in as on opening night. We do not disappear after the opening party.
3.
Open and operate
Systems, procurement, hiring, training, go-live. Then the long run: boots on the floor, eyes on the P&L, the same standards two years in as on opening night. We do not disappear after the opening party.
WHAT OZ ÂME IS.
WHAT OZ ÂME IS.
This is not an agency.
No bench. No B team that shows up after the contract is signed. No account manager standing between your problem and the person who solves it.
Oz Âme is Olivier Zardoni, plus a crew he assembles per project: chefs, beverage people, designers, opening specialists he has worked beside for years and stakes his name on, and the sharpest tools in the business watching the numbers around the clock.
You get vision, talent, and a partner who has built and run rooms on two continents and still works the floor of his own.
Olivier Zardoni is a restaurateur whose career began on the dining room floor and grew into leadership roles across some of the world’s most respected restaurants, hotels, and hospitality brands.
A sommelier from Montpellier, he built his foundation in the great dining rooms of France and New York before serving as Director of Operations at Michelin-starred Aquavit and later leading restaurant development and operations for The Cosmopolitan of Las Vegas and Wynn Encore.
He went on to become SVP and Managing Partner of Sugar Factory before founding 34th Floor Hospitality, where for more than a decade he has developed and operated restaurants, bars, and hospitality concepts for leading resorts, cruise lines, casinos, and global hotel brands.
This is not an agency.
No bench. No B team that shows up after the contract is signed. No account manager standing between your problem and the person who solves it.
Oz Âme is Olivier Zardoni, plus a crew he assembles per project: chefs, beverage people, designers, opening specialists he has worked beside for years and stakes his name on, and the sharpest tools in the business watching the numbers around the clock.
You get vision, talent, and a partner who has built and run rooms on two continents and still works the floor of his own.
Olivier Zardoni is a restaurateur whose career began on the dining room floor and grew into leadership roles across some of the world’s most respected restaurants, hotels, and hospitality brands.
A sommelier from Montpellier, he built his foundation in the great dining rooms of France and New York before serving as Director of Operations at Michelin-starred Aquavit and later leading restaurant development and operations for The Cosmopolitan of Las Vegas and Wynn Encore.
He went on to become SVP and Managing Partner of Sugar Factory before founding 34th Floor Hospitality, where for more than a decade he has developed and operated restaurants, bars, and hospitality concepts for leading resorts, cruise lines, casinos, and global hotel brands.
IN RESIDENCE: DIRTY HABIT
IN RESIDENCE: DIRTY HABIT
Hotel Monaco, Washington DC.
Penn Quarter’s worst-kept secret. Inside the landmark General Post Office, Dirty Habit runs one of the capital’s most photographed courtyards and one of its most disciplined operations. Still the room Washington uses to impress out-of-towners.
IN RESIDENCE: VILEBREQUIN LA PLAGE
IN RESIDENCE: VILEBREQUIN LA PLAGE
UNFRAMED, Miami Beach.
A storied Saint-Tropez house does not hand its name to just anyone. Vilebrequin put it on American sand with us: the full art de vivre, from the towel service to the rosé math. Saint-Tropez, exported without dilution.
IN RESIDENCE: KASUMI
IN RESIDENCE: KASUMI
Waterstone Resort, Boca Raton.
Tokyo, by way of the Intracoastal. A Japanese room with real conviction: raw bar discipline, a sake list with a point of view, and the kind of nightly energy Boca did not know it was missing. Proof that resort dining and serious dining are not opposites.
HOSPITALITY THAT
FEELS NATURAL
CAPABILITIES
CAPABILITIES
CAPABILITIES
From new development to turnaround, we build, fix, and operate hospitality concepts that perform.
From new development to turnaround, we build, fix, and operate hospitality concepts that perform.
BUILD
New development, from underwriting through opening night and beyond. We conceive it, cost it, open it, and if you want, we run it.
FIX
Underperforming outlets and distressed assets. We find out why in weeks, not quarters, then repair it or replace it. No sentimentality, no blame, just a working room.
MANAGE
Both are available as full third-party management. The same playbook now extends to residential and Class A office hospitality, where the smart money is already building.
BUILD
New development, from underwriting through opening night and beyond. We conceive it, cost it, open it, and if you want, we run it.
FIX
Underperforming outlets and distressed assets. We find out why in weeks, not quarters, then repair it or replace it. No sentimentality, no blame, just a working room.
MANAGE
Both are available as full third-party management. The same playbook now extends to residential and Class A office hospitality, where the smart money is already building.
BUILD
New development, from underwriting through opening night and beyond. We conceive it, cost it, open it, and if you want, we run it.
FIX
Underperforming outlets and distressed assets. We find out why in weeks, not quarters, then repair it or replace it. No sentimentality, no blame, just a working room.
MANAGE
Both are available as full third-party management. The same playbook now extends to residential and Class A office hospitality, where the smart money is already building.
A HISTORY OF GOOD COMPANY
A HISTORY OF GOOD COMPANY
Explore our past projects, past partners, and the company we keep.
OUR PERSPECTIVE
Hospitality is not an amenity
Restaurant, bar, club, or pool: a room built to check a box becomes a cost center. A room the neighborhood would fight to keep prints money for everything attached to it.
Hospitality is not an amenity
Restaurant, bar, club, or pool: a room built to check a box becomes a cost center. A room the neighborhood would fight to keep prints money for everything attached to it.
Hospitality is not an amenity
Restaurant, bar, club, or pool: a room built to check a box becomes a cost center. A room the neighborhood would fight to keep prints money for everything attached to it.
Creativity that cannot survive a P&L is decoration
Every plate reflects the dedication, skill, and culinary craftsmanship rooted in European tradition.
Creativity that cannot survive a P&L is decoration
Every plate reflects the dedication, skill, and culinary craftsmanship rooted in European tradition.
Creativity that cannot survive a P&L is decoration
Every plate reflects the dedication, skill, and culinary craftsmanship rooted in European tradition.
Guests can smell a licensing deal
The era of renting a famous name and stapling it to a menu is ending. What travelers want now is an author, someone actually responsible for the room they are sitting in.
Guests can smell a licensing deal
The era of renting a famous name and stapling it to a menu is ending. What travelers want now is an author, someone actually responsible for the room they are sitting in.
Guests can smell a licensing deal
The era of renting a famous name and stapling it to a menu is ending. What travelers want now is an author, someone actually responsible for the room they are sitting in.
Owners, operators, and flags speak three different languages
We are fluent in all three, because we have sat on every side of that table. It is why our meetings are short.
Owners, operators, and flags speak three different languages
We are fluent in all three, because we have sat on every side of that table. It is why our meetings are short.
Owners, operators, and flags speak three different languages
We are fluent in all three, because we have sat on every side of that table. It is why our meetings are short.
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We believe exceptional experiences begin with respect for tradition, honest ingredients, and spirit of European hospitality.
CONTACT &
LOCATION
CONTACT &
LOCATION
CONTACT &
LOCATION
OLIVIER ZARDONI
INFO
OLIVIER@OZAMEHOSPITALITY.COM
(646) 912-1414