“To create smiles one face at a time.” This is the mission that drives Hospitality Boulevard, the new Las Vegas-based food and beverage management company committed to breaking the mold of traditional service and creating unforgettable moments in people’s lives.

Formed and founded by Ryan Klassen, chief executive officer, and Joey Pintozzi, vice president of marketing and sales, Hospitality Boulevard’s current collection of venues includes Smoked Burgers & BBQ at The Forum Shops at Caesars in Las Vegas, Maxie’s at The LINQ Promenade in Las Vegas and The Wellesbourne in Los Angeles with additional concepts to be announced shortly.

Each venue operated by Hospitality Boulevard emphasizes exemplary customer service and hospitality. Premium food and beverages, comprising classic dishes and cocktails distinguished by imaginative updates, define the company’s standards. Each location features experienced and talented staff blending current trends with time-tested techniques to create both culinary and mixology delights.

Hospitality Boulevard also prioritizes creating a comfortable, relaxed and welcoming vibe at every location. Whether guests are interested in the perfect place to watch sports, hear great music by local DJs or live bands, or join a lively social mixer, each Hospitality Boulevard venue promises a memorable and entertaining experience.

“With our substantial years in this industry, we know what works, what doesn’t and the type of dining experiences our customers value and appreciate,” Pintozzi says. 

Prior to founding Hospitality Boulevard, Klaasen was the director of operations for hospitality group, SBE, where he developed restaurant and nightclub concepts Hyde Bellagio Las Vegas, Double Barrel Roadhouse, Hyde Beach, Foxtail Nightclub, Foxtail Pool, Sayers Club Las Vegas and Hyde at AmericanAirlines Arena. Previously, Klaasen was the director of VIP services for TAO Group and later named general manager of the company’s largest project, Marquee Nightclub. Klaasen originally began his hospitality career at China Grill Management in 1999 which operated restaurant and nightlife venues including Rumjungle; Red Square; China Grill and Rock Lobster

Pintozzi also brings more than 20 years in the hospitality industry including more than 10 years in Las Vegas contributing to some of the city’s most notable brands. Throughout his career, he has split his time between Las Vegas and Los Angeles. Prior to the creation of Hospitality Boulevard, Pintozzi worked for 33 Group’s parent company, Element Hospitality. During this time, Pintozzi created marketing and corporate sales programs for Fizz Las Vegas at Caesars Palace and Beer Park at Paris Las Vegas. Pintozzi developed promotions and marketing programs for Eva Longoria’s Eve Nightclub and restaurant concept, Beso. Pintozzi served as director of business development for 33 Group where he created the VIP services and corporate sales teams for Château Nightclub. Prior to that, he worked as promotions manager for the legendary Hard Rock Hotel & Casino before being promoted to director of promotions whose collection of nightclubs included Body English, Rehab Beach Club, Wasted Space, Vanity Nightclub and The Joint. In addition to working in Las Vegas, Pintozzi lived in Los Angeles where he was the director of business development for the hospitality group, Cardiff Giant. In this position, he developed promotions and marketing teams for DBA Nightclub and the popular local hotspot, The Hudson.

Joining management is Executive Chef David Mangual, bringing more than 25 years of culinary experience to his position. Chef Mangual oversees the culinary staff and is responsible for the creative development, preparation and cost analysis for Hospitality Boulevard venues. His past culinary accomplishments include opening high-profile restaurants such as Mélange French Bistro; Double Barrel Roadhouse and the bakery at Vdara Hotel & Spa. In addition, he served as executive chef at renowned restaurants including the first AAA Five Diamond Award recipient in Las Vegas – Renoir by Chef Alex Stratta, as well as Osteria del Circo, Le Cirque, Hyde, Hyde Lounge at T-Mobile Arena and Sensi at Bellagio Las Vegas. Chef Mangual graduated from the College of Southern Nevada with a degree in culinary arts.

“Hospitality Boulevard offers a level of seasoned experience and professionalism that is unparalleled in the industry. We’re driven by our passion, operating our venues in the way we know our customers want to experience them,” concludes Klassen.

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