Meet our team
President & CEO
Daniel’s unique combination of skills and passion allows h360 to offer a wide range of consulting services. His background in financial services helps restaurants and their employees to understand and implement affordable insurance and savings programs. As a lifelong fan and early adopter of technology, he creatively mixes his passion for the restaurant industry with his technological prowess by leveraging technology to increase revenue, cut costs and solve problems in the hospitality industry. Daniel helps clients source and implement leading technology solutions. Daniel was formerly a financial advisor with Forest Hills Financial Group. In 2011 Daniel founded Blue Ribbon Financial Strategies which specialized in advisory and financial education services for the hospitality space. Additionally, he worked on the pilot program for Guardian Life Insurance Company’s social media initiative. Daniel keeps close ties with his neighborhood and the great city of New York as a director of the Sutton Area Community (SAC). He serves as co-chair of the finance committee and Taste of Sutton – a communal event bringing together families, the elderly population and the restaurant industry. Daniel also co-chairs the community task force at Sutton Place Synagogue. Daniel graduated with a BS in Accounting from Lehigh University He is licensed in NY, NJ and CT for life, disability and health insurance and has series 7 and 66 securities licenses.
Chief of Content and Events
Danamarie has been in the restaurant, bar and lounge and hotel industries her entire career. At a young she began working in restaurants and in a short time began managing. Danamarie has worked every position in a hospitality setting and comes with a plethora of experience unique to the consulting world. She has managed 3 lounge locations including Ava Lounge for the Addison Group, consulted and operated Rare Rooftop in the Fashion 23 Marriott hotel and consulted and handled F&B operations for the Chatwell Brand Night Hotel.
After realizing her passion for all aspects of food & hospitality she attended and graduated at the top of her class at ICE – Institute of Culinary Education’s Culinary Arts & Culinary Business Management programs. Soon after Danamarie began working with Top Chef Contestant Angelo Sosa during the opening of his New York Mexican concept Anejo Tequileria as well as working on consulting projects in NY & NJ with his company. Danamarie has worked short externships with Danny Meyers – Maialino & Jean-Georges ABC Kitchen. Her kitchen experience includes time spent in Tom Collicchio’s RiverPark under Chef Bryan Hunt & Andrew Smith.
Danamarie has recently traveled Italy’s culinary cities working through the kitchens in Tuscany, Umbria, Florence, Basilica, Sicily and Malta. In Umbria she concluded an externship with James Beard International Chef – Etruscan Chef Lorenzo Polegri
Geoffrey provides an all-encompassing technology solution providing consulting and troubleshooting expertise to restaurants.
Geoffrey runs a world-class staff of highly trained experts in their respective fields. However, knowledge is only half the battle. Separating us from an industry dominated by socially inept “geeks” is a personality. Geoffrey’s team of technicians are trained to effectively and efficiently communicate with each and every client, listening first, explaining second and finally solving all of your technology issues.
Get IT Together. Get IT Right. Get IT done
Christopher Iglesias Veira
As a restaurant director and sommelier with 32 years of experience, I believe my operational skills, focus on team development, and revenue management skills make me the ideal candidate for your establishment.
I have a strong understanding for how to make restaurants run smoothly and how to keep employees motivated. Throughout my career, I have exhibited a high level of professionalism, and have led restaurants with good humor and a determination to succeed. My most notable skills include.
* Operations Management: Oversaw restaurant operations, including contract negotiations, ordering of ingredients and supplies, inventory management, stock rotation, and FOH and BOH logistics.
* Staff Training and Development: Managed scheduling and staff supervision for teams of up to 60 employees.
* Exceptional Service: Maintained top-notch level of service to each and every customer through feedback reviews and employee training sessions, as well with my presence in the dinning room as the sommelier leading by example.
I am a energetic dedicated team player with a wealth of knowledge and experience in 3 and 4 star establishments committed to leading your restaurant to surpass its objectives. I would welcome the opportunity to interview and further discuss my qualifications. Thank you for your time and consideration.