Previously, Greenstone was President and Chief Executive Officer of Rosa Mexicano restaurants, where he was a key leader in charting the restaurant group’s ambitious and strategic plans for national growth, created a proprietary series of on-site cooking classes and launched the company’s first commercial product line, RM Kitchen.
Prior, Greenstone was Vice President of Dry Dock Restaurants in Weehawken, NJ, and Director of Operations of Sfuzzi restaurants in 10 states. Greenstone began his career in restaurant hospitality and management with the Grand Hyatt in New York and Hyatt Regency in Greenwich, CT. He later served as opening general manager of Aquavit restaurant in New York City. In 2009, he was named to the Board of Directors for STREETS International. He has been a featured speaker at notable culinary events including the FOOD & WINE Classic at Aspen.
Drawing from his upbringing in France, William Fougere was exposed to a culinary lifestyle at a very young age. His father was a chef and inspired him to pursue his love of cooking and passion for hospitality. Growing up, William would help his father in the kitchen and would even follow him to work on the weekends. Years later, William began his management career with Pappagallo where he worked for several years until joining Troy Associates as a Hospitality Staffing Manager. At Troy Associates, he established and oversaw new corporate businesses and contracts. William later moved to NYC to begin his career with the Fireman Hospitality Group, where he worked as manager and maître D at Trattoria Dell’arte, Redeye Grill and Bond 45. After seven years managing, William joined the growing Rosa Mexicano brand as general manager, working on-site at several different locations around the country, including New Jersey, Atlanta, Minneapolis and Miami.
In 2015, William joined former Rosa Mexicano colleague and Adele’s co-founder, Howard Greenstone, as general manager of the restaurant in Nashville. William attributes his success and longevity in the industry to working with great teams, both front and back of house. “Without great colleagues,” he says, “I would not be where I am today.”