Greg Dodge

With fifteen years of restaurant experience, Greg is the founding member of Brookwoood Consulting Group.  He graduated from the University of Denver with a BSBA in Hospitality Management.  While attending college, Greg worked for some of the most recognizable hotels and restaurants in the country: Waldof-Astoria hotel, Maxim's de Paris,  and The Rainbow Room.

Following graduation, Greg moved to the south of France for a stageship at Le Fue Follet, in the village of Mougins.  His first management position, Greg assumed control of the newly opened Trustee's Dining Room at The Metropolitan Museum of Art.  At 25 years old, Restaurant Associates asked Greg to move to Washington DC, as the Assistant F&B Director of the Kennedy Center for the Performing Arts.  After leaving Restaurant Associates, Greg worked for industry leaders Wolfgang Puck in Los Angeles, and in NYC for B.R. Guest at the Blue Water Grill.  At 28, Greg was asked to be the Director of Operations for Larry Forgione's, An American Restaurant Group in NYC. The operation doubled its revenue under Greg's leadership with the addition of two new Hotel operations in NYC.  Greg moved to Philadelphia in 2002, to work for Stephen Starr.  Greg worked for Starr Restaurant Organization for 3 years.  He was first the General Manager of POD, with Executive Chef Michael Schulson.   In 2004, Greg was asked to be the opening General Manager of Washington Square with executive chef Marcus Samuellson.

MSC + Brookwood Press Release

Zavino

MSC

"Greg brings a surprisingly innovative and fresh vision about the restaurant industry. He also is a pragmatist, an entrepreneur at heart, and a connector. Add a lot of energy, full commitment to his client success, total intellectual honesty: that's a recipe for success, to be enjoyed without moderation!"

-Georges Culioli, President, Alain Ducasse Group North America

"Greg is the Consummate Connector. In addition to reading people well and cultivating relationships, he is able to create ideas and participate in the entrepreneur's vision in a way that leaves the enterprise greater than when he found it."

-Stephanie & John Rietano, Owners, Capogiro Gelato Artisans

"Every now and then we are fortunate to meet and work with truly nice people. Greg Dodge is not only one of the nice guys but one of the smart ones as well. It has been great to seek his council, utilize his contacts and make strong industry connections without the air of ego or gamesmanship."

-Nick Mautone - Restauranteur / Author / Mixologist

"It's always a pleasure working with Greg Dodge. He's been instrumental in the expansion of my custom hospitality clothing brand, and has connected me with many of my best clients."

-Van Aken Signature Uniforms

"What makes working with Greg so unique is that he is one of the rare people that reall works for win-win situations. Greg genuinely wants people to be successful and does his best to connect people to situations that allow them to thrive. He has a great feel for connecting people that should work together."

-Al Lucas, Vice President of Operations, Starr Restaurant Organization

"Greg probably has the most coveted Rolodex in the industry...not merely a "collection of numbers", but a tally of top professionals who respond when Greg calls; the reason being that Greg listens to his clients' needs and sincerely cares about their business, a "virtual partner" if you will, tirelessly seeking out the right opportunities and solutions. It is refreshing to know that there still are people who are genuine and authentic with an unwavering sense of integrity...Bravo Greg..."

-Luke Palladino, Executive Chef / Owner