OUR STORY

Sky has 25 years of leading teams & operations for some of the nation’s most prestigious hospitality and real estate organizations. After 7 years in the back of house, moving up to sous chef, Sky got his full time start with Iron Chef Masaharu Morimoto where he rose to beverage director and eventually managed multiple units for Starr Restaurants in Philadelphia, a group that would go on to win a James Beard for Best Restaurateur. Sky has operated and consulted on over 30 restaurant openings in the nation’s largest real estate markets and with celebrity chefs such as Rick Bayless, Jose Andres, and Makoto Okuwa. While serving senior leadership roles with Bon Appetit Management Company and Patina Restaurant Group in Los Angeles he led the contract food service business for both while expanding their portfolios with chef partnerships. Sky has consulted and partnered in hospitality and real estate positioning for such organizations as Red Bull North America, The Capital Group, Westfield, CBRE and LBA Realty with a focus on increasing asset values through strategic placemaking and best in class operations. Sky has completed celebrity chef restaurant deals, owned, and operated restaurants from New York City to Mexico City and from Santa Monica to Sao Paulo. Sky has served as an advisor to restaurant technology company Kitchensync advising over 100 prestigious clients nationwide in restaurant company growth. Sky serves as COO of Mosaic which owns hospitality hotel projects such as the W Hotel in Hollywood and the Shay Hotel in Culver City. Sky lives in the South Bay with his wife and son, is an avid soccer fan and founding member of Los Angeles Football Club in DTLA.

Gary Campanella (PMP) is a career operations manager who spent 23 years providing a premium working environment for Capital Group. He is also an accomplished and experienced Project Manager and Mediator. His specialty is aligning business operations with strategic objectives. He excels at bringing teams together and facing them forward. He motivates multi-disciplinary teams, geographically distant teams, and teams with differing interests and styles to find common ground and common purpose. He is an adaptive leader who is committed to collaboration, coaching, and communication. Gary is also a Renaissance Man. His prior endeavors have included overnight stays in all 50 US States and 10 Canadian provinces, backpacking over 5000 miles throughout the US, Canada, and Europe, certification as a Hypnotherapist, two years as an OTR trucker, and multiple awards for his short stories and poetry. He is Publisher and Editor-in-Chief of Muleskinner Journal. He holds dual citizenship (U.S. and Italy/EU). He brings his stories, lessons learned, and diverse experiences to all his endeavors He values partnership, teamwork, and relationship above all. Born in Boston, he has lived in Los Angeles for 30 years, loves it, but still roots for the Red Sox. He has two kids in college, has a wife who is a better writer than he is, and owns a wonderful shelter dog who he rescued, not the other way around.

An Ohio native, Chef Michael is an alum of Johnson & Wales University, where he graduated Magna cum Laude in 2002. Early on, Santoro worked as sous chef at Mill’s Tavern, while completing a number of international stages that would prove invaluable to his development. His 2003 stint at Chef Heston Blumenthal’s world-renowned Fat Duck sparked his deep interest in food science. In 2005 Santoro served as a member of the opening team at Gilt at the New York Palace Hotel, under Chef Paul Liebrandt. In 2007, Santoro moved to Manhattan’s popular Boqueria, where he worked for Seamus Mullen as Chef de Cuisine. By early 2008, Santoro relocated to Washington D.C.’s Blue Duck Tavern. In early 2011, he moved to Philadelphia to work alongside restaurateurs Stephen Starr and Aimee Olexy to open Talula’s Garden. Chef Michael then opened his first restaurant - The Mildred. Critically acclaimed, The Mildred showcased seasonal stove-to-table cast iron cooking, set in a stunning South Philadelphia location. Upon the sale of his restaurant in 2015, Chef Michael worked with Elizabeth Blau to bring a new concept to the Watergate Hotel after its 125 million dollar extensive renovation, where he oversaw the creation and development of cuisine for the the hotel's many F&B outlets. After successfully relaunching the Watergate Hotel, Chef Michael moved to LA where he lead one of the world’s foremost luxury Food & Beverage Departments at the 5 Star Beverly Hills Hotel including the legendary Polo Lounge, Fountain Coffee Room, Cabana Café, Bar Nineteen12, in-room dining, and events. Most recently, Chef Michael was Culinary Director for the American Gonzo group including American Beauty, The Win-dow, and Superba Food & Bread. Mike Santoro currently serves as Chief Culinary Officer of Mosaic, overseeing all F&B operations at the W Hotel in Hollywood and The Shay Hotel in Culver City.