Turn-Key Management Operations
BOH & FOH Clean-up
With over 20 years combined experience, Excelsior Hospitality owners have each helped put Austin, TX on the national map as a regular mention of the best restaurants in the nation. As current restaurant owners, their knowledge of leading edge technology, improving SOP’s and solidifying expectations with FOH/BOH, Excelsior has proven their model of success is about attention to detail.
Chef Nicholas Yanes
Native Texan, chef Nicholas Yanes earned his Associates of Culinary Arts degree at the Western Culinary Institute in Portland, OR. His resume includes positions as creative director, chef de cuisine and consulting chef at various restaurants and country clubs including Nana, Dallas Fish Market, Oceanaire Seafood Room, Coyote Ridge Country Club in Dallas, the Uchi restaurants and St. Philip Pizza Parlor in Austin.
Originally from Houston, TX, Michael has been in the Hill Country for 20 years creating, building and managing well known pieces of Austin’s landscape.
Michael, alongside Chef Yanes, helped create and open Juniper and Uncle Nicky’s through concept creation, investor relations, to project management and post opening. Today, Michael handles the commercial real estate, investor relations and financial guidance of each concept.
Chief of Staff
After earning her degree in psychology and education from the University of Massachusetts Amherst, she’s moved between the non-profit and hospitality industries to explore her passion for helping others to find joy and success in their lives. Her primary job functions within Excelsior Hospitality include project development, human resources, and partnership collaboration assistance.
Chief Operations Officer
At his current position as Chief Operations Officer, Spencer provides oversight of operations and top level leadership at all Excelsior concepts, as well as assists in development of future projects.
Private Events Director
Our Director of Private Events provides top tier guest service and growth within the private events area of our concepts Juniper and the Dirdie Birdie, and the catering area of our concept Uncle Nicky’s. From ensuring each event incorporates the guest’s unique needs to building long term relationships with corporate and event industry contacts, Taylor optimizes guest experiences and financial growth for all our concepts.