34th Floor Hospitality

With a career spanning top hospitality markets, Olivier Zardoni has shaped Las Vegas’ modern dining and entertainment scene. From leading restaurant development at The Cosmopolitan to elevating high-end dining at Wynn Encore, his expertise covers concept creation, operations, and brand positioning. He launched Topgolf Las Vegas, merging entertainment, hospitality, and nightlife into an immersive experience. As founder of 34th Floor Hospitality, Olivier has led major projects with MSC Cruises, Barrière Casinos, and MGM International, redefining guest engagement worldwide.

With deep expertise in luxury hospitality, Alex Taylor has shaped some of Las Vegas’ most celebrated dining and entertainment experiences. At Encore Las Vegas, he led food and beverage operations, working with renowned chefs like Alain Ducasse, Michael Mina, and Wolfgang Puck. His strengths in concept development, operations, and brand strategy have made him a leader in crafting innovative hospitality experiences. Through sharp operational insight and a commitment to guest satisfaction, Alex continues to elevate dining and entertainment.

John Walker is a brand and marketing executive who has shaped memorable dining experiences across the hospitality industry. Previously, he led marketing and experience transformation at Margaritaville Restaurants, Travel + Leisure Co., and Ruth’s Hospitality Group, driving digital innovation, loyalty growth, and brand evolution that delivered measurable revenue and guest engagement results. Known for combining strategic insight with creative storytelling, John develops programs that connect with guests, strengthen brand presence, and grow business performance. His leadership bridges marketing, digital transformation, operations, and guest experience, helping hospitality brands thrive in competitive markets.

Chef Scott Green built his career across some of Las Vegas’ most notable culinary destinations, beginning at the Suncoast Hotel & Casino before honing his craft at Le Cordon Bleu and renowned restaurants including André’s at Monte Carlo and Alizé at the Palms. His leadership roles spanned Mandalay Bay, Little Buddha, and Celebrity Cruises, where he helped shape food and beverage programming for the Solstice Class ships. Green went on to lead major openings such as Caesars Palace’s Bacchanal Buffet and The Wynn Buffet, later expanding his influence through executive roles in resort, tavern, and cruise development projects nationwide.

An accomplished Quick Service Restaurant (QSR) leader with 15 years of experience leading multi-unit operations, developing high-performing teams, and driving sustainable business results. Throughout Gavin's career, he has held leadership roles with respected organizations, including Inspire Brands and Schulte Restaurant Group, where he partnered with teams to improve operational execution, elevate guest satisfaction, and build strong leadership pipelines.
Known for a hands-on, people-focused leadership style, he excels at aligning operational strategy with brand standards while fostering a culture of accountability and growth. Gavin is passionate about developing leaders, optimizing performance, and delivering exceptional results in fast-paced environments.

A hospitality executive leader with over two decades of experience across the full spectrum of luxury food and beverage — from independent multi-unit operators to globally recognized entertainment and hotel brands. Hugo’s background spans deep expertise in operational turnaround, portfolio strategy, financial stewardship, and new concept development.

Having held senior leadership roles with Hakkasan Group, Tao Group Hospitality, and Acurio International, Hugo has overseen operations across the Americas and the Middle East, guided Michelin-starred venues, and delivered record-breaking financial performance in complex, high-profile environments. Known for bridging creative F&B vision with disciplined execution, he consistently elevates both the guest experience and the bottom line.

At 34th Floor Hospitality, Hugo leads F&B strategy and operations across the company's growing portfolio of luxury, boutique, and lifestyle properties. A UC Berkeley graduate and fluent bilingual, he brings the strategic depth and hands-on leadership that defines the 34th Floor standard.

Matthew Myers is a seasoned hospitality leader with extensive experience across luxury hotels and restaurants. His career has spanned high-profile food and beverage operations in Las Vegas, China, and Mexico, including managing corporate beverage programs at the Bellagio Las Vegas. Matthew’s strengths include operational leadership, concept development, revenue optimization, and building high-performing teams. Known for blending strategic insight with hands-on execution, he consistently drives elevated guest experiences and financial performance.

Stephan Bogardus is a hospitality executive whose legacy-driven culinary foundation evolved into dynamic, strategic leadership across complex, multi-property food and beverage operations. Grounded in world-class environments that demanded precision, discipline, and creativity, Stephan brings a deeply ingrained commitment to operational excellence in every facet of his work. His leadership style blends strategic vision with hands-on execution—aligning brand identity, financial performance, and team development to create scalable, high-performing hospitality concepts. Known for guiding openings, repositioning restaurants, and portfolio-wide initiatives, Stephan operates at the intersection of culture and strategy, delivering sustainable results while preserving the integrity and long-term value of each experience.

Sarah Pak carries nearly two decades of experience guiding hospitality and food and beverage organizations through growth, transformation, and operational refinement. With a foundation in restaurant operations and PMP® certified project leadership, she brings a disciplined, strategic approach to complex initiatives ranging from new openings to enterprise technology and systems rollouts.

Sarah specializes in aligning operational strategy with business vision, designing scalable frameworks and performance systems that enable consistency without sacrificing guest experience. Her work bridges executive strategy and field execution, supporting leadership teams through change with clarity, structure, and measurable outcomes.

Carlos is a seasoned Executive Chef and Culinary Director with over 32 years of experience in the restaurant industry. Most recently, he served as Culinary Director for Upward Projects, where he oversaw the culinary operations of 40 restaurants. His expertise spans multiple cuisines, and he is known for developing innovative menus using fresh, seasonal ingredients.

Carlos is skilled in restaurant management. Throughout his career, he has opened, developed, and consulted on behalf of various restaurants, excelling in high-pressure environments, managing large teams with a passion for mentoring.
Having trained under renowned chef Michael White, Carlos brings an in-depth knowledge of culinary techniques and operations. His leadership and organizational skills have helped create memorable dining experiences in prestigious venues.