NYSRA Announces New Slate for 2008

ALBANY, NY (04/10/2008)(readMedia)-- Three 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 some 628,000 and conduct sales of over $27 billion annually.

Elected as Chairman was Brad Rosenstein of the perennial favorite Jack’s Oyster House in Albany. Joining Rosenstein as Vice Chair is culinary education champion, restaurant entrepreneur and Art Institute of New York instructor Jason Wallace. Elected Treasurer was Colleen O’Bryan Holmes, owner of the successful Wheatfields Restaurant in Saratoga Springs and JT’s Shrimp Shack in Ballston Spa.

“This is an exciting time in the restaurant industry as food programming on television and across the media has raised interest and understanding in the culinary and hospitality arts to an all-time high, meaning our customers expect more of us in new, creative and diverse ways,” said NYSRA Chairman Rosenstein. “I am looking forward to working with Jason, Colleen and the entire Association to continue to advance our industry for restaurateurs, and all those people we serve.”

“We will continue to focus on the development of NYSRA’s Educational Foundation as the cornerstone upon which the future of New York and the nation’s culinary future will be built. The outstanding talent and focus of young people who’ve found their professional and creative niche in the culinary arts as a result of the activities of the NYSRA Educational Foundation has been outstanding,” said Rosenstein. “The entire restaurant industry and everyone who eats in New York restaurants will only benefit from our focus on young people.”

“At the same time NYSRA will continue to refine and enhance our core mission, which is providing restaurateurs with the vital tools and products they need to function ahead-of-the-curve in today’s highly-competitive hospitality field,” said Rosenstein. “NYSRA’s industry-leading insurance and buying programs, finger-on-the pulse public issue monitoring, information and advisory services, and most importantly, networking opportunities, continue to be job-one for this board. We exist to serve our members.”

“The third leg supporting our agenda is to continue growing 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 becoming ever more popular among those restaurant industry professionals who know how to stay ahead-of-the-pack. We will focus on offering ever more innovative approaches to serving the needs of this group through one of the leading restaurant shows in the world,” said Rosenstein.

Brad Rosenstein was born into one of Albany’s most notable restaurant families as the grandson of Jack Rosenstein, founder of the legendary Jack’s Oyster House. Rosenstein graduated from Cornell’s School of Hospitality and Restaurant Administration with high honors and began his professional career in a management position with the Boca Raton Hotel and Club, a five-star Florida resort. After mastering many aspects of the hotel and restaurant industry, Brad returned to Albany to carry on the family tradition as a third-generation proprietor of Jack’s Oyster House. Excelling in this endeavor, Rosenstein has earned recognition in the form of a 2007 Ivy Award, presented to the Nation’s most prestigious restaurants. He has been inducted into the Fine Dining Hall of Fame and named an Ambassador to the Culinary Institute of America.

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 at 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 and others. A decade ago, Mr. Wallace began teaching restaurant management at the Art Institute of New York’s Restaurant Management Program. Mr. Wallace is also 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 opened the new JT’s Shrimp Shack in Ballston Spa.

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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/.