Bryce Cole

Founder, President & CEO

Great food experiences happen
by design.

Anna and Bryce Cole

Bryce & Anna Cole

An Australian native, Bryce found his way into food at 12 with a job at a local Sydney pizza restaurant. It was love at first bite. He completed a degree in French Culinary Arts, then worked as a culinary apprentice across various gastropubs, hotels, restaurants, bakeries, cafés, and island resorts, becoming fluent in cuisines spanning French, Japanese, Greek, International Banquet, Modern Australian, and Italian.

Bryce opened his first restaurant in Sydney at 19, earning Restaurant of the Year four consecutive years, and was invited to create and plate menus for the Sydney 2000 Olympics VIP suites. He then moved state-side in 2006, becoming food service director overseeing the NYC Goldman Sachs campus. From there, he stepped into a Senior Director role with Restaurant Associates, where he managed food service, events, and catering operations for the NYSE and other various Wall Street firms before being promoted to national accounts. At FLIK Hospitality Group, he provided leadership to teams across North American foodservice operations for American Express and Blue Cross Blue Shield, to name a few. Bryce then joined SSP America as Senior Director of Operations for JFK Airports' $3b Terminal 4 development contract. Bryce oversaw all NYC operations bringing culinary-driven concepts from Marcus Samuelson & Danny Meyer to airports with concepts such as Shake Shack, Union Square Events, and Blue Smoke. Bryce was responsible for concept development, design, construction, HR, accounting, commissary and warehousing, procurement, business development, and strategic planning for SSP's NYC region, providing senior leadership to all departments.

Today, Bryce is President and CEO of Cole Hospitality Group. His culinary, operational, and leadership expertise ensures we continue to cement our name as a leader in the industry. Unrivaled in his drive, passion, and love of good food, Bryce brings his unique style to every project. His expertise lies in delivering high-return, high-revenue hospitality excellence with speed to market.