Fernando Martinez – Owner
Fernando is an experienced hospitality veteran, with over 30 years of experience in the restaurant and hospitality industry. Throughout his career, Fernando has worked with some of the biggest names in the business, gaining invaluable knowledge and expertise along the way. After attending Le Cordon Bleu in Paris, France Fernando founded and operated one of Louisville’s largest hospitality firms.
Over the years, he has gained experience in every aspect of hospitality, from restaurant management, operations, and design to finance and investment. He has worked on projects of all sizes, from small independent restaurants to large-scale hotel and resort developments.
He believes that the key to success in the hospitality industry to constantly innovate and stay ahead of the curve thru developing new trends and adopting new technologies .
Yaniel Martinez – Owner
Yaniel is an innovative and forward-thinking hospitality expert, with extensive knowledge of current technology trends, restaurant expertise, and building design. With over 20 years of experience in the industry he has built a reputation for excellence, always pushing the boundaries to create new and exciting guest experiences.
After working in Cuba running large scale catering and food operations, he helped Fernando in creating Louisville’s premier Hospitality Group. As the industry evolved, Yaniel recognized the importance of staying ahead of the curve in regards to technology and design. He became an expert in latest advancements in the hospitality business, always looking for new and innovative ways to enhance the guest experience.
His talent, knowledge, and passion for hospitality continue to be a driving force in the success of our business.
Rick Moir – Chief Operation Officer/Partner
Rick is an accomplished hospitality finance professional with over 20 years of experience. He has built a reputation for driving business growth through sound financial management and operational leadership. His love for the hospitality industry began at an early age, gaining knowledge and experience as he worked his way around restaurants managing front of house operations and bar programs.
Over the years, Rick has honed his skills in financial analysis, budgeting, and forecasting and has become an expert in hospitality acquisitions, permits, licensing, and contract negotiations. He understands the financial dynamics of the industry and is adept at navigating complex business transactions. He has a proven track record of driving operational efficiencies and has a keen eye for identifying opportunities for cost savings and revenue maximization.
Brandon Thompson – Vice President of Operations
Hailing from Louisville, KY, Brandon has over 10 years of experience in the industry and a proven track record of driving operational success for the OLE group. With his deep understanding of hospitality operations, he provides visionary leadership for the operations team, ensuring that every property in our portfolio delivers the very best guest experience possible.
He began his career in the Louisville area working at well-known bars and restaurants before starting with OLE at Artesano. Over the years he has held a variety of roles within the industry, gaining valuable experience in areas such as office management, beverage operations, front-of-house management, and corporate operations. At OLE Hospitality, Brandon is a key member of the leadership team, committed to optimizing the operations of our properties to deliver exceptional results.
Zack Wolf – Corporate Executive Chef
As the Corporate Executive Chef, Zack has over 15 years of experience in the culinary industry and a passion for creating exceptional dining experiences. He is responsible for setting culinary standards and ensuring consistency across all of our properties, prioritizing quality ingredients, creativity, and innovation to bring our guests the very best in dining.
His culinary journey began at a few local restaurants, where he learned the basics of the industry and then went on to graduate with a Bachelors in Hotel/Restaurant management. With time, he took on more responsibilities and worked his way to executive positions in different culinary establishments.
At our Group, Zack has created many unique menus for each of our properties, ensuring that every guest has the opportunity to experience a memorable dining experience. He is committed to bringing innovative ideas to the table by using the best sourced ingredients, incorporating global flavors, and developing new approaches. His culinary vision and technique have been instrumental in establishing our reputation as a leader in culinary excellence.
Ioslan Matos – Assistant Corporate Chef
As the assistant corporate chef for our hospitality group, Ioslan brings over 5 years of culinary experience in his role, working closely with our corporate executive chef to uphold high culinary standards across all properties. He is known for his creative take on traditional dishes and innovative approaches which have established footprints across all of our establishments.
His passion for food started at an early age in Cuba before coming to the United States. He has held several positions in large cities where he earned his stripes as a culinary professional. He started with the OLE Group at Artesano and has worked his way up through the ranks after opening La Bodeguita de Mima as Executive chef. His ability to work closely with the team and produce creative, delicious dishes makes him an integral part of the team.