Tony Figurelli is Managing Partner of ATM Hospitality LLC along with Adam and Marisa. Prior to ATM Tony was Partner/COO of Epicurean Strategic Partners LLC, a worldwide management & consulting firm with offices in Las Vegas, Shanghai, and Sydney.

Tony began his restaurant management career in Basking Ridge, NJ with Growth Enterprises, a company that would later become part of Restaurant Associates. He was recruited by Sanger-Harris Department Stores / Culinaire International, the Dallas-based food division of Federated Department Stores, to manage and develop new restaurant & food service concepts where he quickly became Director of Suburban Stores and then to Director of Training & Development. After a highly successful tenure he accepted a position with Lombardi’s Restaurants Inc. a Dallas-based national restaurant company with restaurants in Arizona, Florida, Georgia and Texas where he was Senior Vice President of Operations.

He was recruited by Morton’s CEO Allen Bernstein to become the founding President/COO of Bertolini’s Restaurants Inc., a subsidiary of the publicly held Morton’s Restaurant Group Inc. His efforts with the development, growth and operation of the Bertolini’s concept across the country netted millions for Morton’s Restaurant Group and earned his flagship Las Vegas, Nevada restaurant in Caesar’s Palace Best Italian Restaurant for two straight years in the mid 90’s.

In 1997 Tony created Meridian Hospitality Associates, a restaurant consulting and executive placement firm and during that time was successful in opening multiple individual restaurants as well as making numerous placements of restaurant managers and chefs across the country. His love of the restaurant industry took him back into operations as Executive Vice President of Cafe TU TU TANGO, a national award-winning concept voted by Nation’s Restaurant News as a “Hot Concept” with restaurants in iconic locations as Miami’s Coconut Grove, Orlando’s I-Drive, Hollywood California’s Universal City Walk, Orange County, California and New York State.

His experience includes personally opening and retrofitting countless restaurants, including owning and operating his own restaurants that he successfully sold and which continues to thrive today thanks to the organization and design that Tony initiated.

Tony is widely sought out for his common sense approach to training and his superior guest service skills as well as his in-depth knowledge of all aspects of what makes a successful restaurant operation. Over the years he has been a keen observer of the best practices in all successful restaurant concepts and believes very strongly in his own personal management philosophy of “Be Here Now”. Since 2007 he has been a leading contributor on AllExperts.com, a New York Times Company website.

Tony currently resides in Las Vegas, Nevada where he continues to build and develop restaurant concepts for hospitality business owners and stellar careers for hospitality professionals throughout the world.