Roy Breiman

Roy Breiman has a strong background in the culinary industry, with experience in various prestigious establishments both in the United States and France. With a Culinary Degree from Le Cordon Rouge, Roy has held positions such as Executive Chef, Chef de Cuisine, and Sous Chef, showcasing their expertise in culinary operations. Currently serving as the Vice President of Food and Beverage at Columbia Hospitality, Roy has demonstrated their skills in conceptual development, financial oversight, and operational management within the food and beverage sector.