With over 25 years of experience in the food and wine industry, Jere Michael brings strategic and real-world expertise to the design, planning and operation of restaurant concepts.
Jere helps you create an interior space that makes customers feel comfortable and satisfied, develop a pleasant and enjoyable workplace for employees and most importantly, establish a smooth-running and profitable business from day one.
Jere provides advisement and tactical support to restaurants big and small, complex or simple. His services include working with your architect or designer to design and plan:
• Spatial Planning
• Selection of Equipment and Table Settings
• Interior Design
• Inventory Control and Profit & Loss statements
• Traffic Flow
• Security of Products and Inventory
• Bar and Wait Station set up
• Staff TrainingJere owned and operated several restaurants in Aspen and Grand Junction, Colorado, each unique in concept with a loyal and long-term clientele, including:
Ute City Banque, Aspen, CO – A historical building, once an actual bank, converted into an inspired fine-dining establishment, comprised of a massive bank vault door as the centerpiece to the back bar and old-style Western bank teller windows. With a sociable U-shaped bar, the “Ute” defined the corner of Hyman and Galena and was the place to be for more than 20 years.
Chisholm’s Saloon, Aspen, CO – A “sh—kicking” country western bar, complete with peanut shells on the floor, pool tables, no pretence and lots of fun. With nightly dancing and dance instruction, it remained a popular nightclub where locals and tourists alike came for many years.
The Grand River Yacht Club, Grand Junction, CO – A bit of the coast in the high-desert with a San Francisco seafood, sourdough-style menu and clam steamers on an L-shaped bar. Serving 3 meals a day, it was one of the few upscale establishments in the area at the time.
J.J.’s Grill, Aspen, CO – A subterranean nook in the center of town evoked a prohibition-era speakeasy, with a beautiful field stone interior and intimate spaces. Serving dinner only, the sophisticated piano bar quickly became a fashionable nightspot for drinks and music.
As a consultant, Jere also helped numerous restaurant clients develop successful operations in the Aspen, CO area such as:
• Bentley's at the Wheeler Opera House – created the food concept, designed the space and worked with the contractor, trained staff and managed opening.
• The Hotel Jerome – collaborated with Joachim Splichal, of LA’s Patina restaurant, to introduce new menu concepts and initiate fine-dining, as well as creating a new wine list.
• Pour La France – returned the operation to the black by establishing inventory-controls, which eliminated waste and reducing payroll expenses through more exact scheduling.
• The Pine Creek Cookhouse – created new flow patterns to increase speed of service, established procedures to secure food, wine and spirits, preventing internal theft.
• Additional restaurants include The Aspen Mine Company, The Copper Kettle and The Anchorage.
Over the last 15 years, Jere has focused on wine, ensconcing himself in a winery in Sonoma County, CA for 5 years and deepening his knowledge of wine-making and viticulture. He subsequently relocated to Tucson, AZ where he has been integral to the growth of Quail Distributing, a wine distributing company headquartered in Phoenix.