NYS Restaurant Association 2010 Elected Officers

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ALBANY, NY (03/22/2010)(readMedia)-- Four exciting young New York restaurateurs were selected to lead the New York State Restaurant Association (NYSRA) Board of Directors as the 75-year-old "voice of New York's hospitality industry" continues to evolve to best serve its members and all who eat in New York's legendary restaurants. More than 56,000 restaurants in New York State employ approximately 471,000 New Yorkers, with combined sales of over $27 billion annually.

Elected as the first African-American Chairman in the Association's 75-year history was foodservice education veteran and president of New York City-based Hospitality Concepts, is Jason Wallace. Joining Wallace as Vice Chair is Colleen O'Bryan Holmes, owner of the successful Wheatfields Restaurant in Saratoga Springs and Wheatfields Bistro in Clifton Park. Daniel Garvey, of the Roycroft Inn in East Aurora was elected Treasurer. New York City restaurateur Anthony Dell'Orto, will serve as the organization's Vice Treasurer.

"We are proud of how this executive committee represents the growing diversity that is the hallmark and strength of New York's 21st-century restaurant industry," said Wallace. "Increasingly, women and people of color along with unique restaurant offerings are pumping new blood and new creativity into this business. I believe Colleen, Dan, Anthony, and I are a reflection of this growing trend. I also believe this will help to establish an even closer relationship with our membership."

Wallace said that NYSRA's educational programs will continue to be a focus of his chairmanship including NYSRA's School-to-Career and ProStart programs for high-school age students and NYSRA's newly-launched MFP foodservice management training program for post-secondary school age individuals looking to advance their careers.

"At the same time NYSRA will continue to refine and enhance our core mission, which is providing restaurateurs with the vital tools, products and representation they need to function ahead-of-the-curve in today's highly-competitive hospitality field," said Wallace. "Building on NYSRA's industry-leading insurance and buying programs, legislative and regulatory advocacy, information and advisory services, and networking opportunities, will continue to be top priorities for this board. We exist to serve our members."

Wallace said that NYSRA continues to evolve the International Restaurant and Foodservice Show of New York which takes place every March at the Jacob K. Javits Center in Manhattan. The show is a mainstay for those restaurant industry professionals who know how to stay ahead-of-the-pack. "We will focus on offering ever more innovative approaches and products to serve the needs of this group through one of the leading restaurant shows in the world," added Wallace.

Jason Wallace began his culinary career in 1983 in the United States Navy as a Mess Management Specialist. Upon his honorable discharge from the Navy, Mr. Wallace enrolled in the Culinary Institute of America (CIA) where he earned an Associates of Occupation Studies. Mr. Wallace began his career with an externship in LaRochelle France and then went on to work at some of New York's and New Jersey's finest restaurants. In 1993, Mr. Wallace returned to the CIA to become the first African-American in history to earn a Bachelors of Professional Studies degree from the CIA in 1995. Since graduating, Mr. Wallace has worked in management positions with Restaurant Associates, the Metropolitan Museum of Art, Panevino's restaurant among others. Mr. Wallace also spent over a decade teaching restaurant management at the Art Institute of New York's Restaurant Management Program. He is President/CEO of Hospitality Concepts, a New York-based restaurant consulting firm.

Colleen O'Bryan Holmes is a 20-year veteran of the food and beverage industry. After graduating with a Bachelors of Science degree from Michigan State University, Colleen joined industry leader Lettuce Entertain You Enterprises (LEYE) of Chicago. With LEYE, Colleen rose in the ranks to the position of General Manager where she managed several of Chicago's finest restaurants. Colleen has been responsible for all aspects of operations, having a wide range of experience from fine dining to quick-casual themed restaurants and banquet/catering facilities. Leading and motivating 150 employees and training one-on-one are among her specialties. In 2001, Colleen and her husband Tim Holmes, created Restaurant Consulting Partners, LLC. Since then, they took over ownership and expanded the famed Wheatfields Restaurant in Saratoga Springs and recently opened Wheatfields Bistro in Clifton Park.

Dan Garvey is the Director of Food and Beverage for the Roycroft Inn, a meticulously-restored craft guild movement luxury hotel in East Aurora, New York that attracts guests from around the world. In this capacity, Garvey has built the Roycroft's loyal following through innovative offerings and marketing programs. He is also an Adjunct Professor of Hospitality at Erie Community College where he teaches courses on Beer, Wine and Spirits; Hospitality Management; Catering and Banquet Management; and Hospitality Operations. Prior to joining the Roycroft, he was the founding partner and general manager for Garvey's Restaurant in Buffalo, New York for a decade. Mr.Garvey is very active in community affairs and has served as Chairman of the East Aurora Chamber of Commerce, the President's Advisory Council at Erie Community College and as a Board Member of the Mercy Hospital Foundation, among others. He is also a prolific fundraiser for various area foundations. Mr. Garvey earned his Bachelor of Arts degree in political science from Canisius College in 1984.

Anthony Dell'Orto was born into a family that has been in the restaurant business since 1890. One hundred and twenty years later, it is still a family owned and operated business located in the historic Hell's kitchen neighborhood on the West Side of Manhattan. Mr. Dell'Orto has worked in the family business his entire career and is proud to be leading it into the future. He holds a B.S. in Computer Science from Manhattan College where he graduated in 1984. He lives in Dobbs Ferry, New York with his wife and two children.

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The New York State Restaurant Association, founded in 1935, is the leading business association for the restaurant and hospitality industry in New York State. Comprised of more than 56,000 restaurants, bars, clubs, New York restaurants represent more than 628,000 employees and sales of approximately $27 billion - making it the cornerstone of the economy, career opportunities and community involvement. Along with the New York State Restaurant Association and New York State Restaurant Association Educational Foundation, NYSRA and its chapters work to represent, educate and promote the rapidly growing hospitality industry. For more information, visit our Web site at http://www.nysra.org/.