Bryan Feigenbaum
EVP OPERATIONS
Bryan Feigenbaum brings two decades of international experience to his role at TableOne, most recently the Vice President of Operations for MINA Group’s Hospitality division. In his role, Feigenbaum has been responsible for overseeing the operations for Chef Michael Mina’s award-winning concepts across the nation – including Bardot Brasserie, The Handle Bar Jackson Hole, MICHAEL MINA Bellagio, MINA Brasserie, MINA’s Fish House, SHACK15, and Wit & Wisdom – in addition to leading the teams through openings including International Smoke Las Vegas and The Bungalow Kitchen by Michael Mina in Belmont Shore and Tiburon.
Feigenbaum joined MINA Group in 2019 after 18+ years with Four Seasons Resorts & Hotels, where his tenure culminated as the Director of Food & Beverage at Four Seasons Scottsdale. In his role, he was instrumental in the opening and evolution of the property’s American canteen, Proof, along with successfully leading the team in the revival of Talavera into a successful Latin- and Spanish-focused steakhouse. His experience with Four Seasons has taken him on a journey of various leadership positions in their food and beverage division from New York, San Francisco, and Scottsdale – to taskforce opportunities in Costa Rica and the highly-anticipated opening of Miami Surf Club. Beyond this contribution, Feigenbaum organized and oversaw operations for a variety of corporate projects such as the 2018 F&B Conference, core beverage program, manager in training, college recruitment, concept development, and idea generation for properties in Napa, Boston, Montreal, Costa Rica, Chicago, Orlando, Cabo San Lucas, Puerto Rico, and many more.
Originally from Lake Grove, NY, Feigenbaum earned a degree in Hotel & Restaurant Management from Johnson & Wales University in Providence, RI. A dedicated sports fan, he is all about the New York Jets during football season but has been known to share the love and cheer for the Knicks, Mets, and Rangers. When he’s not studying up on industry trends, he spends much of his downtime with friends checking out new restaurants and traveling to far-flung destinations like Oaxaca to experience new cultures and flavors.