Alexandre Gaudelet is the Founder and CEO of INVEST HOSPITALITY (IH), a responsible boutique investment firm specializing in the acquisition, development and growth of hospitality brands and assets. The Company’s guiding principle is to “invest responsibly”.
Currently developing L’Atelier de Joël Robuchon in New York and Miami, IH is the licensee for L’Atelier de Joël Robuchon in the USA, Central, and South America. As part of the Joël Robuchon concept development, IH is also building a mutli-concept Joël Robuchon location at 100 53rd Street in Midtown Manhattan.
Alex has 24 years of hospitality experience. Prior to launching the firm he served as the Chief Operating Officer of BR Guest Hospitality. During his tenure at BR Guest, Alex oversaw the opening and acquisition of 14 properties, increasing revenue by 70%. BR Guest is a multi-concept restaurant company with 28 properties, founded by Steve Hanson and owned by private equity firm Starwood Capital Group.
Prior to Joining BR Guest, Alex spent over 5 years at the MGM Grand in Las Vegas. He started as the General Manager of Craftsteak where, for two years, he led the team to a 70% in revenue increase and 350% profit increase. During his tenure at MGM, Alex was promoted 3 times within a two-year period culminating in his being named Vice President of Food & Beverage for the 6,500 room resort, overseeing more than 50 profit centers from Starbucks franchises to the three Michelin Star Joël Robuchon Restaurant. The division’s $250 Million in revenues employed 3,500 team members. As part of his role, Alex negotiated collective bargaining agreements and managed various partnerships including franchise and licensing agreements.
Throughout his career Alex was trained in the most celebrated establishments in the world including La Tour d’Argent and Hotel le Meurice in Paris, Le Gavroche and The Savoy in London and The Breakers Resort in Palm Beach.
Born in Paris, Alex attended the Ecole Hôtelière de Paris, Jean Drouant and Graduated with a Hospitality Management Degree from the Ecole Supérieure de Cuisine Française, Jean Ferrandi.