Carte Blanched
A global team of culinary and
mixology pioneers.
A New Way to
look at F&B
Carte Blanched is a fully integrated F&B studio with hospitality in our DNA, delivering extraordinary drinking and dining destinations from concept to execution.
How We Do Things
Integrated team of industry leading experts
An in-house team of exceptional operators, creatives, chefs and mixologists, with experience of creating and operating successful brands all over the world.
Visionary & bespoke concepts
A suite of successful concepts combined with a forward-thinking approach to bespoke brand creation – global F&B with a localised feel.
Collaboration with global hospitality leaders
Drawing on our peerless global network, we identify unique talent and brand partners to create boundary-pushing concepts with timeless longevity.
The Team
Wayne Brown
VP F&B Development – Culinary
Wayne heads up the culinary division – creating, developing and overseeing collaborations with our chefs and partners. A hospitality veteran, he has led and operated award-winning restaurant groups, independent concepts, and major hotel operations such as Disruptive Restaurant Group, Marina Bay Sands, Gypsy Chef Inc and Rock pool Dining Group.
Jules Pearson
VP F&B Development – Creative
Jules leads the creative and works on the development of restaurants and bars across the Carte Blanched portfolio. She’s been at Ennismore since the beginning, eats out more than anyone else in the company and has one of the best black books in the biz, thanks to her side hustle, which is now the biggest independent lifestyle website in London.
Nick Comaty
VP of Operations & Development for MEA, Turkey & India
Nick is based in Dubai, and has over 20 years of experience in hospitality, from independent venues such as Nammos Dubai and the Mina group to hotels such as the SLS Miami and Gramercy Park NYC, Nick creates, operates, and builds impactful experiences.
Micaela Philippo
Director F&B Development – Brand
Micaela is a specialist in brand strategy and creative, driven to produce unique, research-based concepts with integrity. She has led the full scope of works, from concept to launch of restaurants, directed brand and menu strategy for casual dining brands, and run the product development, creative and marketing for London’s premier bakery, Crème.
Gareth Evans
Director F&B Development – Beverage
Gareth is in charge of all things beverage, overseeing collaborations with partners and ensuring our programs are cutting edge. Honing his mixology skills over two decades in the industry, he previously worked for Absolut vodka, and headed up Jason Atherton’s bar operations – developing and operating award winning venues around the world.
Caroline Strauss
Director of F&B Openings & Special Projects
Oversees the development of Carte Blanched projects in the Americas and openings globally. Caroline comes from independent F&B background, including Bar Lab and Starr Restaurants.
Carmen Tomasic
Director of F&B, Asia Pacific
Based in Singapore, Carmen heads up F&B for Asia Pacific, drawing on a broad wealth of hospitality experience, from overseeing hatted restaurants and cocktail bars, to events with companies including Merivale group, QT hotels and Ultra Music festival.
Peter Macias
Global Executive Chef
Carte Blanched’s very own Executive Chef, Peter joins the team with over 16 years’ experience working in kitchens across Miami and Los Angeles, including Sawyer, Kettle Black, and Kimpton La Peer Hotel. Early in his career, Peter was mentored by Nina Compton and Michael Pirolo at Scarpetta in Fontainebleu.
Latest Projects
Bouvier, Vienna
A newly modern bistro to Vienna that comfortably straddles both the old and the new – Bouvier enhances a menu of produce forward, US meets European food with sophistication and sass.
Cayo Coco, Vienna
Cayo Coco is Vienna’s whimsical rooftop bar with big tropical energy — sitting between a glorious pool deck designed for sunny lazing and plush booths and tables idyllic for lounging. With Cuban classic cocktails, wine on tap, crisp-cold beers and Caribbean vibes, Cayo Coco is a place to both grab a drink and bite after work, or to pull in a crowd and chill all weekend.
Cuyo, Ibiza
Cuyo Ibiza celebrates a humble, ocean-to-table food with Mexican flavour. Working with local produce, sustainable seafood and organic ingredients, the restaurant carries a message of integrity throughout the space, serving agave cocktails made with seasonal fruits and a focus on biodynamic wines alongside bottles from iconic vineyards.
Jungle Ballroom, Singapore
A modern-tropical cocktail bar and lounge sat upon Singapore’s historic Duxton hill. Jungle Ballroom is a space that celebrates the ultra-vibrancy of Southeast Asia through design, ingredients, drinks, sensations and highlights unexpected moments of colour through a transportive drinking and social experience.
Hyde Beach, Ibiza
Hyde Beach is a bohemian pool club in Ibiza that can seamlessly flux between lively, high-energy pool parties complete with Champagne and magnum pours, right through to laid-back dining and traditional poolside lounging.
Chet’s, London
Chet’s is an LA Thai-influenced restaurant in London with retro-nostalgic design, fiery-flavoured food and a killer natural wine list that has been produced in partnership with Kris Yenbamroong of Night+Market in Los Angeles. Inspired by the classic experience of an American diner – a space of ultimate comfort, soft leather booths and a menu heaving with all the food you want – Chet’s is an informal restaurant open from morning to night for breakfast meetings, boozy brunch, late lunch and even later dinners.