Patrik WAXIN
Patrik Waxin is Co-Founder and Chairman of The Restaurant Society & National Golf Course Restaurant Association. A leader and pioneer in the restaurant industry for several decades, Patrik has become a preeminent entrepreneur in both Europe and America.
A proud native of Sweden with an exceptional track record in the food and beverage industry, Patrik was able to replicate a similar business model in the United States after building one of the most successful GPO’s anywhere in the world, Svenska Kögare. Patrik has been essential to the growth of our company and remains heavily involved in strategic partnerships and acquisitions, while also serving on the Board.
Patrik now lives with his family in Jupiter, Florida where he is also the owner of a highly renowned Swedish restaurant, Waxin’s. When Patrik is not traveling the world for business or charming his guests at the restaurant, he is a golf fanatic and Club Champion at his home course.
Steve Cohen
Steve Cohen has served as our company CEO since Co-founding both The Restaurant Society and National Golf Course Restaurant Association in 2009. With over 40 years’ experience in the world of Restaurants & Hospitality, Steve has built a company with the most robust and cost-effective program in the F&B industry. With his outside of the box and infectious entrepreneurial spirit, Steve has shown throughout his entire career that strong communication and tremendous people skills are the key ingredients behind companies building successful teams and exceeding shareholder expectations.
After graduating from the University of Delaware, Steve received his master’s degree from Cornell University in Hotel & Restaurant Management and has never looked back. Always with a hands on approach and open door policy, Steve has been a performance driven Senior Executive at many prolific companies throughout the industry. With his extensive background in Food & Restaurants, Steve has a proven track record for taking companies to the next level, while constantly offering value to those around him.
As company CEO, Steve oversees all operations and is responsible for the strategic direction of the organization. Steve is instrumental in business development, acquisitions, and brand building on a national level. When Steve is not thinking of ways to continue company growth, he enjoys playing golf and spending valuable time with his family at their home in Naples, Florida.
kip Mewborn
As Senior Vice President, Kip develops the sales team and is Head Liaison to the Distributing Partners and Restaurateurs. Although Kip was initially tasked with launching the NGCRA in the Mid-Atlantic market, he has been instrumental in taking the company to the next level on a national scale. After years of successful growth of the NGCRA throughout the country, the company duplicated its business model for the independent restaurant community and The Restaurant Society was born.
Kip caught the restaurant bug working at his local Country Club during his late teen years. After attending James Madison University, Kip began his restaurant career in Miami working for a privately owned casual dining chain. After 25 successful years in the restaurant industry, Kip moved from independent restaurants and corporate chains to the food service distribution world. It was during this rewarding time that Kip met company CEO, Steve Cohen and their business relationship quickly turned into a friendship based on their kindred entrepreneurial spirit.
When Kip is not traveling for work, he resides in Hartland, Wisconsin with his wife, Faith and their four children. He enjoys a smooth bourbon and a round of golf, but takes the most pride in coaching his children’s sports teams and watching them compete.
Oliver Schindler
As Executive Vice President, Ollie works with some of the finest Chefs throughout the country, bringing like-minded F&B experts from many of the industry's most prestigious organizations to dine at the same table. Since Ollie made the move across the pond from London to Los Angeles, he has immersed himself in the Hospitality industry.
Offering value to Private Clubs is second nature to Ollie, who enjoys nothing more than introducing Club Chefs to each other, creating a network through monthly gatherings around the country. These events enable them to collaborate and share vital F&B knowledge, as well as showcase our distributor partners and their latest product offerings through our cost-savings program.
A graduate from the University of Arizona, Ollie spent several years as Director of the Platinum Clubs of America & World, collaborating with the industry's most respected Club Connoisseurs. He was also Director & Player Liaison for the 2016 World Club Championship, an internationally televised golf event for the world's most elite amateur golfers.
He is a key figure for both the NGCRA and Restaurant Society throughout many parts of the country, especially in Southern California where he resides. Although an avid golfer who plays off a 4 handicap, anyone that knows Ollie will tell you his true passion in life in his English Football and beloved Tottenham Hotspur.
TORy Eulenfeld
As National Director of Member Services and Programs for The Restaurant Society and the NGCRA, Tory Eulenfeld is living the life she has dreamt of since she could first remember - working with Chefs and putting a smile on peoples' faces. Tory works with Club and Restaurant Chefs throughout the country, customizing the needs of an incredibly unique sector of the Food Service industry. Tory has been an integral part of the organization since 2010. She has created an army of the most talented chefs around the country, who now depend on the NGCRA and The Restaurant Society as their most important resource.
Tory has worked in many restaurants and catering companies throughout her career where she has seen first-hand how important it is to be working with the right strategic partners. A graduate of Johnson and Wales University’s famed culinary school and former Golf Club Resort and Restaurant Chef, Tory is the perfect advocate for showcasing the importance of Food & Beverage in the Golf Club and Restaurant industry. When Tory is not dedicating her time to The RS or NGCRA, she proudly serves as the Director of F&B for the Furyk & Friends Golf Tournament, which Jim & Tabitha Furyk recently announced would be part of the 2021 PGA Champions Tour.
Tory has also served for many years as the Chef Liaison for the “Taste of Golf” fundraiser. It is rare anyone will come across someone with as much passion and enthusiasm for food as Tory, however her pride and joy in life is her adoring, young son.
CHRISTIAN FISCHER
From the rustic charm of Feldbach in Eastern Austria, Christian J. Fischer's journey in the culinary world began amidst the inviting aromas of his family’s kitchen. In a home where food was the heart and soul, young Christian, known affectionately as 'the palate', developed a keen sense for flavors and seasonings. His culinary voyage took a decisive turn at 14 when he embarked on a rigorous five-year apprenticeship under Master Chefs Ewald Janosh and Karl Fürtinger at the prestigious “Stenizer Hotel,” earning him the title of European Master Chef, Baker, and Butcher.
Christian rapidly rose to prominence as one of Austria's youngest “Küchen Meisters,” gaining acclaim for his innovative cuisine. By 19, he had already opened his first restaurant in his hometown, showcasing his formidable talent. His culinary vision, celebrated as 'formidably gifted' by critics, set a high bar in the gastronomic world.
Christian’s expertise further expanded as he traversed international borders. In the U.S., he held esteemed roles such as Chief Culinary Officer for Compass Group and Sr. Corporate Executive Chef with Nestlé USA and Nestlé S.A. His travels, especially through Asia, infused his cooking with exotic, aromatic Eastern flavors, enriching his already diverse palate.
Christian's career is decorated with numerous accolades, including gold medals and prestigious society inductions like the Le Amis d’Escoffier Society, Organic Chefs Collaboration, and the “Who is Who” Society of Manchester. His exceptional talent was recognized with the USA TOP CHEF award in 2009 and the Culinary Excellence Awards from the American Culinary Federation in 2012 and 2015. He was inducted into the European Culinary Hall of Fame in 2022.
His culinary artistry has graced television, featuring in series like “Great Chefs of Europe,” “East Meet West” with Ming Tsai, Discovery Channel’s “A Traditional New England Thanksgiving,” and Travel Network’s “Great Taste.”
Outside the kitchen, Christian is a revered educator, author, business trainer, podcaster, and an unshakable optimist. His books, courses, and coaching have transformed the lives of thousands of hospitality professionals worldwide. He has been instrumental in redefining culinary processes, marketing strategies, and fueling growth for major companies.
Today, Christian lives in Kensington, Connecticut, with his wife Jennifer and children Stefan, Ting, Margie, and Caleb. His legacy is not just in the dishes he creates but in the lives he inspires and the communities he uplifts through his philanthropic work with organizations like "Feed My Starving Children." Christian J. Fischer's life story is a testament to the power of passion, dedication, and the enduring love of food.
PETER FISCHBACH
As Regional Director Peter Fischbach brings his 35 years' experience in the food service Industry to help like-minded F&B experts. Peter is both a classically and formally trained chef. Peter Is a published Author, Educator & Speaker with 4 books currently on the market.
Chef Fischbach was the reigning New Jersey State Seafood Champion and represented New Jersey in 2008, 2009 & 2010 down in New Orleans for the National Great American Seafood Cook Off, where he placed sixth, second & third in the during those years.
Peter has also done numerous televised cooking shows. Peter’s professional memberships include the American Culinary Federation where his has received his Certified Executive Chef. Fischbach is also a member of Slow Food and member of the Chaine de Rotisseurs, as Chef Rotisseur.
Chef Fischbach was the Executive chef for numerous restaurants. As well as the Executive Chef and Owner of Joe & Maggie’s Bistro, Cask 591 Restaurant & Lounge and Good Stuff Catering. Peter Spent the last 13 years developing award winning dining programs as the Vice President of Culinary Development Fischbach for Gourmet Dining Services and now currently owns Fischbach Enterprises L.L.C where he does New Product Development & Restaurant Consulting.
MARK MOELLER
Mark Moeller is a restaurant consultant, operations expert and turnaround specialist with deep expertise in the restaurant industry. Mark's hands-on approach and innovative thinking have helped dozens of restaurateurs survive and thrive throughout the pandemic.
The Recipe of Success is a nationally recognized consulting firm that has held the “secret ingredient” to creating some of the best restaurants, fast casual dining venues, cafes, bars, bakeries and multifaceted catering and events businesses. Embracing a hands-on consultancy philosophy and an entrepreneurial spirt, The Recipe of Success provides profitable and executable solutions to private equity, owners and operators of restaurant companies. The boutique firm specializes in both launching new restaurant startups along with turnarounds for struggling or financially distressed operations by bringing fresh ideas to the table, including: concept development, food and beverage strategies, menu development, real estate brokerage, restaurant design and construction, operational procedures, marketing and staff training to drive guest frequency and maximize revenue. Since 2000, The Recipe of Success has a legacy of success “menu” of over 150 major clients.
Prior to starting his consulting business in 2000, Mark spent 19 years in corporate and entrepreneurial organizations. Mark has been a part of nearly 400 new restaurant and retail location openings in both the Corporate and Consulting phases of his career.