Michael Staub brings an usually multi-faceted perspective to his work. He is a former chef and restaurant/bakery owner who knows what it takes to run a kitchen. He also has an MBA (from Boston College), is a licensed real estate salesperson, and has built long-standing relationships with banks, developers, lawyers, accountants, and investors. He understands the intricacy of restaurant economics from “both sides of the table.”

At the root of it all is Staub’s passion for food. He began his career with a rigorous training in French cuisine, working for renowned Boston restaurant L’Espalier. From there, he was a partner in the Charcuterie

Restaurant in Wellesley and Panini Bakery in Somerville – and then later negotiated the profitable sale of both businesses. Staub remains a dedicated and inventive home cook.

Since starting his consulting practice in the 1990s, he has worked with dozens of high-profile restaurants and food service operations, helping them launch, relocate, and expand. He often collaborates with Real Food Consulting, which helps both start-up and existing restaurants with their vision, operations, and growth. Staub is also a founding member of the Restaurant Investment Group, which is dedicated to funding and supporting independent, chef-driven restaurants.