Sage Restaurant Concepts Names Matt Stuhl Vice President of Operations

Sage Restaurant Concepts, a Sage Hospitality Group company, announced the recent appointment of Matt Stuhl as Vice President of Operations for the company. In this role, Stuhl is responsible for the overall operations of a selection of the company’s more than 30 restaurants, bars and coffee shops across the U.S. ensuring the highest level of guest experience while delivering profitability.

“We could not be more thrilled to welcome Matt to the Sage family,” says Meaghan Goedde, chief operating officer of Sage Restaurant Concepts. “His incredible depth of knowledge and experience in complex food and beverage operations, ensuring that outlets deliver amazing experiences. Beyond his knowledge, he is an incredibly passionate leader, and we know that he will continue to drive our businesses and our company forward.”

Before joining Sage Stuhl launched a restaurant consulting firm, One Part Hospitality Group, where he shared his insight and knowledge gleaned over his nearly 20-year career operating restaurants and bars. Prior to striking out on his own, Stuhl supported the Hyatt acquisition of Two Roads Hospitality as a member of the lifestyle division Executive Committee. Before Hyatt’s acquisition of the company, Stuhl served as the Vice President of Restaurants, Bars and Events for Two Roads Hospitality where he oversaw 40 operating hotels and resorts, 20 pipeline projects, and successfully opened several notable Two Roads properties, including the iconic Cliff House in Maine, La Cantera in San Antonio and the Camby in Phoenix.  Stuhl has held other key operational positions, including Regional Director of Restaurant Operations for Kimpton Hotels & Restaurants, and over 7 years growing JDV’s F&B operations from scratch with the opening of Hotel Vitale in 2005, working his way up to Regional Director of Operations in California and Arizona.

“I have long been a fan of what Sage Restaurant Concepts does, from their brands and concepts to the physical spaces and amazing menus they create,” Stuhl said. “I’m incredibly excited for the work ahead and look forward to working with the incredible team here.”

Stuhl is a certified Sommelier and worked with both the Court as well as the Wine and Spirit Education Trust. He has been honored to speak most recently at the International Luxury Hotel Association’s annual Inspire summit discussing third party partnerships in the industry, contributed on an F&B panel for the Boutique & Lifestyle Leaders Association, and has been a guest panelist for Tasting Panel magazine.

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