Logo 34th floor Schulte f&b Group About us

34th Floor Hospitality

Hospitality, perfectly in place

At 34th Floor Hospitality — part of the larger Schulte Hospitality platform — we deliver full-service food & beverage consulting, brand development and operational management with precision, creativity, and rooted expertise. From initial concept creation to daily operations, our team brings an owner’s mindset, refined execution, and elevated guest experiences to hotels, restaurants, and venues worldwide.

a plate of food and drinks on a glass table
a table with food on it
a balcony with a view of a city
a group of hands holding glasses of drinks
a table with plates and chairs in a restaurant
a hand holding a spoon to a piece of cake
Strategy & Planning
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Strategy & Planning

We guide your brand’s journey with a seamless integration of market discovery, in-depth research, concept creation, and design, all leading to robust brand development. Every step is crafted to build a compelling narrative that tells your story and shapes your brand’s evolution. Backed by solid analytics, our strategies are both inspired and proven.

Concepting
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Concepting

We transform ideas into fully realized concepts that resonate with both guests and operators. Through creative exploration, trend analysis, and brand alignment, we shape distinctive identities that spark excitement and set the stage for long-term success. Our process ensures each concept is not only innovative but also strategically positioned to thrive in a competitive market.

Financial Underwriting + Accountability
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Financial Underwriting + Accountability

Creativity, surprise, and delight only make sense to our clients if we can also create profit. Our meticulous focus on diverse business and financial models combines with our ingenuity and inspiration to tailor a solution that rewards both the guest and the business.

Launch + Operational Services
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Launch + Operational Services

Operations are the core of your business, driving its functionality. We ensure seamless operations through the creation of Stand-up and Operational Materials, Systems Configurations, Administration, Procurement, Contract Negotiation, and the launch of Operational Initiatives.

Management + Services
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Management + Services

With boots on the ground and sleeves rolled up, we provide Management Partnership options focused on driving profitability, maintaining operational consistency, delivering real-time solutions, ongoing training, refining SOPs, streamlining efficiencies, creating and executing marketing plans, and offering a full suite of accounting, IT, and HR solutions.

Results + Optimizations
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Results + Optimizations

Report, refine, iterate. Through meticulous reporting, we identify and address inefficiencies, establishing guidelines for implementing long-term strategic solutions.

a bar with chairs and a painting on the ceiling The Starling – Atlanta, GA

The Future We’re Creating

We focus on markets where innovative F&B concepts elevate the overall property experience — from urban lifestyle hotels and mixed-use developments to destination resorts and standalone signature venues. Our specialized approach ensures each concept is grounded in local demand, guest behavior, and market-specific opportunities.

a room with chairs and tables The Trail Hotel – Bardstown KY
a bar with chairs and a shelf with art on the wall La Monique - Santa Monica, CA
a bar with chairs and a chandelier Marine and Lawn – North Berwick, UK
a swimming pool with palm trees and a palm tree Ace Hotel & Swim Club - Palm Springs, CA
a room with a table and chairs Graduate by Hilton – Palo Alto, CA
a view of a bar from a window Hotel Washington – Washington DC

Our Hospitality professionals

With leadership rooted in decades of top-tier hospitality, entertainment, and F&B experience — including openings at major resorts, casinos, and international venues — 34th Floor Hospitality combines creative flair with operational discipline. Whether you are launching a flagship restaurant, rebranding an existing venue, or integrating F&B into a hotel development, we offer the experience, strategic vision, and executional excellence to maximize asset value and deliver sustainable returns.

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Olivier Zardoni, Divisional President

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Alex Taylor, Divisional COO

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John Walker, VP Marketing

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Scott Green, VP Culinary Development

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Olivier Zardoni, Divisional President

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.

a man in a suit

Alex Taylor, Divisional COO

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.

a man with a beard smiling

John Walker, VP Marketing

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.

a man smiling for a picture

Scott Green, VP Culinary Development

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.

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