• Who





    is a company committed to a new approach to hospitality management. The group combines the leadership of Kelley Jones, Joshua Kaiser and Joe Vicari to deliver full-service, turn-key hospitality solutions.


    click on one of our principals to learn more about who we are

    Kelley Jones is the founding partner of Trust3 Hospitality, with offices in New York and Las Vegas. His current ventures include being the Managing Partner of XVI and JBird in NYC, and he has partnered with celebrity chef Geoffrey Zackarian at Tudor House and High Bar in Miami’s South Beach. He is the creator of Suite & Tender bar, lounge, and restaurant at the Se Hotel in San Diego, as well as a partner of Eden on Miami’s South Beach and Rockography in New York City. Kelley recently re-launched the Malibu Inn on Malibu Beach, CA, in association with celebrity chef Angelo Sosa, and opened Todd English Pub in Las Vegas as Managing Partner.

    Kelley has been on the opening executive teams of some of the country’s leading hotel brands including The Monaco DC, Hudson NYC, Clift SF, Argonaut SF, and Mandalay Bay Resort & Casino LV. Kelley has managed the operating teams of eight of the top 100 highest grossing restaurants in the country and has led the opening teams of five of the top 100 highest grossing restaurants in the US. Kelley held senior executive level positions with three of the top 75 multi-concept restaurant operators in the country (#’s 3,7 and 15) as ranked by Restaurant & Institutions Magazine.

    Because of his expertise in the hospitality industry, Kelley is often tapped to share his insight at conferences around the country including Bar & Nightclub Show, Hospitality Design Boutique Expo, G2E Summit and Temple University School of Hospitality and Tourism. He has been interviewed or quoted in industry magazines such as Nations Restaurant News, Restaurant & Institutions, Market Watch, Cheers, Restaurant Business, Food and Beverage Underground, Food Arts and Wine Enthusiast. Kelley’s hospitality background is extensive and includes the following enterprises:

    • Light Group – Kelley was President of the Light Group, one of the nation’s leading nightlife, restaurant and lifestyle development organizations, based in Las Vegas, Nevada. The Light Group’s diverse portfolio of concepts includes cutting-edge nightclubs, restaurants and ultra lounges.

    • Starr Restaurant Organization – Kelley was the Vice President of Restaurant Operations for Starr Restaurant Organization (SRO), a multi-concept fine dining Restaurant Company with 16 restaurants operating in Philadelphia, New York City and Atlantic City. Kelley oversaw the day-to-day operations of a diverse portfolio of food-focused restaurant concepts including some of the industries most recognized brands. Among them are Buddakan, Striped Bass, Morimoto (with the original Iron Chef), Continental, Alma de Cuba, Barclay Prime, Pod, El Vez and numerous others. Additionally, he was responsible for new restaurant development, marketing, public relations and special events sales.

    • Kimpton Hotels & Restaurant Group – Kelley was Vice President of Restaurant Operations for Kimpton, a collection of stylish, independent lifestyle hotels coupled with fine chef-driven restaurants. In this role, Kelley oversaw the day-to-day operations of 39 multi-unit concept fine dining restaurants in locations including San Francisco, New York, Washington D.C., Seattle, Portland, Salt Lake City, Denver, New Orleans, Aspen, San Diego, Vancouver, Miami, and Boston. Additionally, he coordinated restaurant marketing and public relations efforts, as well as oversaw restaurant development for new projects.

    • China Grill Management – Kelley served as the Director of Development and Operations for China Grill Management, New York City, NY. In this capacity, Kelley led the development and opening teams on numerous restaurant and club concepts including China Grill, rumjungle, Red Square, Asia de Cuba, Spoon, Tuscan Steak and Blue Door in cities across the globe including New York, London, Mexico City, San Francisco, Las Vegas, Los Angeles, Miami and Chicago.

    Career Steps: Formerly, Kelley was the Corporate Director of Food and Beverage for Pussers, LTD Tortola, British Virgin Islands (1991-1998); General Manager/Executive Chef, Pussers Landing, St. John U.S. Virgin Island (1990-1991); and Executive Chef, Brett’s Restaurants, Greenwich, CT (1989-1990). Kelley serves on the board of the Nevada Blind Children’s Foundation. He is also a founding member of the Epicurean Charitable Foundation and continues to serve on the executive committee and board.

    Joe Vicari, a native New Yorker, Joe has enjoyed successes in many varied fields - Wall Street, Construction Management and Food and Beverage, all of which has ultimately enabled him to establish himself as one of the top development consultants in the hospitality industry. Joe currently is a principal of the award winning firm Trust3 Hospitality with partners Kelley Jones and Josh Kaiser.

    In 2003 Joe started hospitality consulting company Joevic Consultants Inc, and has been fortunate in his endeavors in NYC nightlife spearheading some of the city's most exclusive venues, high profile events and red carpet parties. He has enjoyed notoriety for his development and ownership in such venues as Show Nightclub, Select, Happy Valley, Juliet Supper Club with partner Chef Todd English, XVI lounge, and most recently Highbar and Tudor House restaurant with chef partner Geoffrey Zakarian located in the new Dream Hotel on South Beach.

    Joe has received numerous accolades and has been personally featured in VHI, MTV, NY Magazine, Page Six, The Village Voice, Gotham, Time Out and Paper Magazine. Joe has been asked to sit on discussion panel’s for the Urban Land Institute and has been a featured guest speaker for Hospitality Design’s HD expo. Joe is also the Co-chair for Share our Strength’s “Taste of the Nation” in NYC, the nation’s largest charitable organization to end childhood hunger in america.

    Prior to forming Trust3 Hospitality in 2009, Joe also led the business development initiatives nationwide for Shawmut Design and Construction, a national construction management firm that builds great hospitality brands by delivering a “world class” customer experience. Specializing in complex, challenging jobs that require a mastery of construction management and fast tracking jobs for the nation’s top chef’s and operators. Clients include Nobu, China Grill Management, Steven Starr, Hard Rock Hotels & Resorts, MGM Mirage, Ian Schrager, Randy Gerber, Todd English, Wolfgang Puck, Geoffrey Zakarian, Tom Collichio, Per Se, Masa and Fontainebleau Resorts just to name a few.

    Joe brings a myriad of assets and resources to any hospitality project where he can leverage his unique combination of skill sets, his national perspective and his broad depth of experience to develop projects and successfully operate them on a national level. Joe works closely with many of the nations top chefs and multi-concept operators specializing in strategic development consulting tailored to the unique growth objectives of his clients with established national brands.

    Joshua Dominic Kaiser is a principal in Eleuthera Holdings, a hospitality development company. He is a founding partner of the Pink Elephant nightclub concept and operated the business as its Group General Manager for four years, opening locations in New York, Sao Paulo, St. Barths Southampton, and Sundance. Joshua’s expertise ranges across concept development, finance, operations and marketing, including institutional client relations management, business development and guiding strategic initiatives. He has been a consultant on opening more than half a dozen premier hospitality outlets in New York City, most recently the Griffin. Prior to assuming his current role with Griffin, Joshua helmed the Pink Elephant Group. Prior to Pink Elephant, Joshua founded the Rain Valet™ Company, successfully prosecuting 17 original patent claims, securing proof‐of concept funding, and producing an early‐stage acquisition. The Rain Valet™ concept was conceived at Joshua’s earlier employment post at the Waldorf=Astoria Hotel while attending university. Joshua attended New York University’s College of Arts & Science. He is a participating member of the National Arts Club and operates a 501c3 charity called PetPass™ Foundation that directs financial support to animal advocate organizations.

  • What

    Trust3 Hospitality™ provides turnkey solutions, managing existing properties, revitalizing struggling outlets and delivering new concepts, all of which create the opportunity for hotels or marquee commercial property owners to offer their guests the most desired brands in the marketplace. We have a lot of fun. We drink and laugh and enjoy the food we endorse. We balance all this merry-making with meticulous management techniques, carefully watching operating costs and relying on a team empowered to make decisions to exceed customer expectations, increase revenues, reduce costs and improve efficiency at every step of the journey.

    Development
    We are responsible for a lengthy list of hospitality outlets in key markets. Trust3 Hospitality™ has the capability and proven expertise in developing and repositioning nightlife, lounge, and a wide-variety of F&B concepts in the highest barrier to entry markets in the United States.

    Trust3 Hospitality™ has access to a capital sources and when the deal warrants, is prepared to provide equity or establish joint venture relationships in select properties where Trust3 Hospitality™ would operate the venue. Construction Services

    Our organization can provide leadership in new construction projects, renovations and Property Improvement Plans. We offer client representation, services relating to preparing a scope of work, itemizing detail bidding parameters, contractor selection, establishing work flow in connection with delivery schedules, and quality control on acceptance of an end product.

    Management
    Trust3 Hospitality™ Management currently provides management services at some of the highest grossing restaurants, bars, lounges, nightclubs and resort pools in the most valuable markets on the planet, including New York City, Las Vegas, San Diego and São Paulo. Coming into the fold has never been easier. Whether a new development or a management hand-off, we work tirelessly to provide a seamless transition into our Portfolio. Operations Our property-level Ops teams are passionate about delivering superior guest services. We are focused on maintaining the integrity of our various flags and brands and measuring performance through the incessant study of the indicators in our business. Our financial expectations of each property is stated and checked against daily snapshots of industry statistics to ensure we are ahead of the pack. Strategies are altered to accommodate market conditions in our aggressive execution of yield management.

  • Why

    Why do the biggest hotel brands and development groups around the globe depend on Trust3 Hospitality?

    Trust3 Hospitality brings a board committee approach to producing hospitality projects. Our three principals deliver more than 60 years of combined experience in hotels, restaurants, bars, lounges, nightclubs, beach and pool outlets and more. So while many other operators pitch prospective clients asking them to "trust me" based on their singular experience, we say Trust3.

    And, we don't consider ourselves the authority. Our process requires heavy research into every element of our projects. Whether architecture, culinary arts, public relations, media buying, compliance, etc., we create access to the biggest names in any field and adopt best business practices for decision making.

    We are Anti-Maverick and all of our decisions are deliberate and calculated. We employ a "missile key" operating standard that requires ALL 3 principals to have weighed in before items are executed on. This removes any finger pointing nonsense found in other organizations. When we do something, we are in uniform support, all pushing in the same direction to produce results for our clients.

  • T3 Armory

    An Armory is a military location used for the storage of arms and ammunition. Our T3 Armory is where we safeguard a collection of concepts and talent to bring out when the alarm sounds to bring in the heavy guns. We are engaged in development every day to ensure full preparedness. We guarantee that when our clients call on us, be it for an overhaul of an existing venue or a brand new space, we are ready with the right approach to get the hospitality positioned for success in their property.
    Todd English
    English's first restaurant, Olives, opened in Charlestown, Massachusetts in April 1989, serving rustic Mediterranean. Since then, Todd has evolved into one of the most well-respected and widely-known celebrity chef talents around the globe. He has authored three cookbooks: The Olives Table, The Figs Table, and The Olives Dessert Table, and opened countless restaurants to acclaim.
    Todd is also a television personality with a successful show called Food Trip with Todd English, on PBS and regular appearances on HSN where he represents a cookware line. Both contribute to his growing popularity. Marcus Samuelsson
    At 24, Marcus became executive chef of Aquavit, and soon after that became the youngest ever to receive a three-star restaurant review from the New York Times. In 2003 he was named "Best Chef: New York City" by the James Beard Foundation. The same year he started a second New York restaurant, Riingo, serving Japanese-influenced American food. In addition to his recognition as a world-class chef, Samuelsson is an award-winning cookbook author with titles in both English and Swedish. His 2006 African-inspired cookbook The Soul of a New Cuisine received the prize "Best International Cookbook" by the James Beard Foundation. Other titles written by Samuelsson are Aquavit and the New Scandinavian Cuisine, En Smakresa ("A Journey of Tastes"), and Street Food. Christopher Lee
    Chris is one of the fastest momentum gaining chefs in today’s culinary landscape. After California Culinary Academy, Chris spent time at Jean Georges and Daniel in New York, and as chef de cuisine under Neil Gallagher at Oceana, who he credits with opening his mind to flavor theory and introducing him to every fish known to man. He then served as chef de cuisine at Stephen Starr's landmark restaurant Striped Bass where he originated selections like Striped Bass Ceviche, basil caviar, red and yellow tomato petals, black olive oil, a black olive oil tuile, basil seeds and micro basil. Chris opened Gilt in the New York Palace Hotel and the new Aureole for Charlie Palmer in Manhattan’s Bank of America building.
    Chris was awarded the highly regarded Gallo Sonoma "Rising Star Chef of the Year" Award at the James Beard Awards, and has appeared on Bravo’s Top Chef Masters. Rick Moonan
    Rick hails from Queens, New York and is a veteran chef of the American culinary scene. He heralds a passion for seafood that has fueled a career-long drive to defend the depleting supplies of fish in the world’s oceans. When Rick was executive chef at the Water Club in New York City, an impromptu radio appearance on the subject of genetically modified foods won him national attention. From that point on, people have come to consider him as an environmental chef-spokesperson – an association that he embraced and fuels his popularity.
    From 1994 to 2005, Moonen earned a cache of stars from the New York Times for his work at Oceana, Molyvos, and rm (New York). Rick is most notably known now for the 18,000 square foot RM restaurant he created in Las Vegas.
    David Bank Born and raised in Bangkok, David relocated to New York City to pursue his culinary dream. His passion sparked while working under many of New York’s renowned chefs, including Jean-Georges Vongerichten at Mercer Kitchen. He practiced his skills and culinary talent in many different cuisines including French, Italian, Japanese, Chinese, Thai, Pan-Asian, and fusion, many venues under the massive BR Guest umbrella.
    He spent time in Moscow consulting and as interim executive chef while launching a contemporary, Asian-fusion restaurant called Hong Kong. Upon returning to New York, it was time to open his own venues, currently three restaurants in New York City, two under the brand LAND Thai, and the third called Recipe.
    Concept Genius Trust3 has created a library of conceptual work for deployment. Either one of our existing plug-and-play options can be selected for short roll-out in your property, or we can adapt a variation of one of our well-developed concepts to meet your exact expectations complete with new, unique branding, menu creation and design.
    Currently we have existing concepts written for immediate deployment in the following market segments.
    Fine Dining-
    Fast Casual-
    Bar-
    Lounge-
    Nightclub Concepts-
    Beach or Pool scene-
    Executive Park or Airport Kiosk-
    Design Genius
    Trust3 has a long list of successful deliveries of the most challenging design and build-outs imaginable. We operate under long-standing, carefully maintained relationships with the biggest names in the industry, including: the Rockwell Group, Jeffrey Beers, Seed Design and Francois Frossard.
    We are practiced at helping designers convert concept to build sheets and getting fabrication into reality.

  • Scope of Services

    1. Restaurant marketing- External and/or 4-wall internal marketing programs developed for your specific needs. Customized programs to increase your brand exposure resulting in more traffic to your asset and growth of your business.
    2. Restaurant marketing ideas- Creative marketing plans tailored for the specifics of your business. Utilization of proven programs and aggressive, forward thinking to drive traffic.
    3. Restaurant marketing plan- Work with ownership and management on a S.W.O.T analysis and use this information to create a results-oriented marketing plan. Our expertise is in creating quantifiable results through both internal and external marketing.
    4. Demographic and market research- Zero in on who is your target customer. T3H will work with your team to identify your target audience and determine effective methodology to best attract them, create brand awareness and marketplace presence.
    5. Restaurant Competitive market analysis- T3H will chart all of your direct and indirect competition. Analysis includes competitor’s location, operating hours, concept overview, pricing of like products, events information, specials, promotions, and seating capacities.
    6. Restaurant Site Selection- T3H utilizes demographics and market research in conjunction with a competitive analysis to help you identify the best location for your operation. Our expertise includes Lease negotiations, license and permitting.
    7. Restaurant Office administration and set up- Programming includes FF&E and OS&E as well as personnel, management and oversight to get the best pricing and efficiencies.
    8. Restaurant Risk evaluation- T3H utilizes proven programming and assessment tools to help you mitigate serious risk and give a true “score” to evaluate potential financial exposure.
    9. Business plan development- We will work with your team in creating branding statements and initiatives, Concept statements as well as all financial modeling including POB, Construction and Development budget, Operating P&L, 5 year pro-forma and ROI analysis.
    10. Collateral development- Our expertise along with strategic partnerships can help you with your branding, graphic design, marketing collateral, web-site development and all other branding needs.
    11. Restaurant Facility design/space programming- with over 25 years of experience and over 75 Restaurant, Club, Bar, Lounge and Hotel openings, we can help you to best lay out your property to optimize space, design intent and seating programming to maximize sales.
    12. Restaurant Construction management/ Build out- Our years of experience using many General Contractors and Subs as well as working with the industries best interior designers, gives us the expertise to manage budgets and contractors to maximize your investment.
    13. Liquor License consultation- Having owned liquor licenses in many states as well as gaming licenses, we are qualified to shepherd your company through the process and help to expedite through community, county and state boards.
    14. Property concept development- Having developed, operated, created and/or owned some of the biggest brands in the industry, we can help you to create a concept and brand that will have tremendous “must go there” credibility
    15. Marketing and Public Relations concepts/strategies- Our ability to create and then relay the “story” of your brand to the world through customized marketing and Public relations strategic campaigns and pitch plans.
    16. Menu engineering/development and concepts- have created and conceptualized menus for countless concepts and brands through the years. Many factors are considered in menu development and layout including product/ item selection and placement, concept focus and consistency, pricing, sales viability, tastings and focus groups.
    17. Beverage programming- from back bar and well placement to specialty cocktail and wine programs, we can create a compelling beverage program to match your food concept. T3H also confidently handles all vendor negotiations, including national account status situations.
    18. Inventory and cost control analysis- financial analysis available through a variety of indicators including food and beverage cost controlling, item sales analysis, inventory to sales analysis and shrinkage control.
    19. Purchasing programs/vendor relations- through our many industry relationships and years of purchasing history, we can set up new or assume existing purchasing programs including FF&E, OS&E and F&B.
    20. Financial planning- from funding schedules to capital acquisition, we can provide a full range of options for existing operations and start-ups.
    21. FF&E/OS&E programming- we will work directly with ownership, developer and designer to source and negotiate pricing, shipping and freight for all of your fixtures, furniture and operating supplies. Our network includes custom fabricators and off the shelf pieces made around the world.
    22. Quality control systems and audits- mystery shopping services available as well as customizing a quality audit for your business to maintain quality and consistency of your operation.
    23. Service training standards/manuals- our team can provide training, both hands on and written, for all individual operational positions from management to line level employees. We offer this training customized to your specific concept and provide training manuals for each individual team member.
    24. Music/entertainment programming- we can create the Vibe that is right for your operation. From sound system selection, music programming and talent, we will provide your operation with everything from DJ’s to bands to programmed music.
    25. Interim restaurant management- we will provide the human resources to continue the management of your business while we help you to identify, hire and train a permanent management team.
    26. Provide project opening, transition or auditing Task Forces- We have the human capital, operational talent and expertise to support a property opening or transition as well as provide an audit of an existing operations.
    27. Restaurant Opening and ownership transitions- Having opened over 75 properties, we are poised and able to support any hospitality industry property opening as well as supporting the transition of ownership of a property to ensure a smooth transfer so as not to disrupt the on-going operation.
    28. Sanitation Audits- Customized to your state and local health codes, we will provide the materials for self-audits as well as provide a sanitation consultant for staff training as necessary.
    29. Catering/Special Events sales training and support- our expertise in special events and catering sales, planning and execution of events from 20 to 2000.
    30. Kitchen operations review and training- with a background in culinary arts and kitchen operations, we provide an operational expertise with staffing, training, menu creation, costing, sanitation and scheduling.
    31. Management recruitment- Because of our long history in the industry, we are able to utilize our resources to find top talent that we have relationships with. Unlike a headhunter, we have worked on some level with the candidates that we put forth for your review.

  • Clients

    1. Hampshire Hotels & Resorts
    2. Todd English Pub Las Vegas
    3. Kenmare Restaurant
    4. Griffin Nightclub
    5. Columbus Square Development Group
    6. Juliette Supper Club
    7. Next Level Marketing
    8. Crobar Nightclub
    9. M2 Ultralounge
    10. bb's kitchen
    11. The World's Famous Malibu Inn
    12. Dinner in the Sky
    13. Gemstone hotels and resorts
    14. Eden South Beach
    15. High Bar Miami
    16. Tudor House Miami
    17. James Beard Award Winning Chefs:
      1. Chef Louis Osteen
      2. Chef Suzanna Foo
      3. Chef Christopher Lee
      4. Chef Todd English
    18. Happy Valley Nightclub
    19. Advent Entertainment
    20. PRA Destination Management
    21. Suzanna Foo Gourmet Kitchen
    22. Hill Country BBQ
    23. Monsieur Marcel Pain vin et fromag e
    24. LaTour Signature Group
    25. Epik Enterprises
    26. Pinon's Restaurant, Aspen
    27. Vincent Partners
    28. Next Step Design
    29. Andrew Alford Design Studios LLC
    30. Amy Noel Design
    31. VANROOY Design
    32. Divine Bar
    33. TY KU Asian Sprirts
    34. Bacardi USA
    35. Kai Vodka
    36. Artisanal Premium Chees

  • Press

    Entrepeneur of the Month Entrepeneur of the Month Sun Post Vegas Magazine Power Player LAX Magazine The Malibu Inn New York Post The Malibu Inn Daily News Rockography NightClub & Bar Rockography New York Post XVI Hospitality Eden South Beach Miami New Times Tudor House City Path Tudor gallery-item-01 gallery-item-02 gallery-item-03 gallery-item-04 gallery-item-05 gallery-item-06 gallery-item-07 gallery-item-02 gallery-item-03gallery-item-03

  • Contact Us

    Phone- (702) 553-7771
    fax- (310) 295-2318

    780 Riverside Drive
    Suite 4AA
    New York, NY. 10032

    8912 Spanish Ridge Avenue
    Suite 210
    Las Vegas, NV 89148