We’re a nimble team of three culinary-industry veterans ready to roll up our sleeves.
ThreeBeanGroup is a culinary dream team — one that boasts three James Beard Awards between us. Working together, our whole is greater than the sum of our highly creative parts (we’re emulsified!), and we have a track record of making magic happen together.
Collectively and individually, we’ve got more than a few concepts under our belts.
LESLIE BRENNER
As a former restaurant critic who also has deep practical experience in the industry, Leslie offers a uniquely valuable perspective and outstanding skills as a food and beverage consultant with expertise in a wide variety of global cuisines — and keen sense of what makes a concept irresistible. She founded Leslie Brenner Concepts in 2019.
Winner of two James Beard Awards and a leader in the food and beverage community, she has eaten all over the world, and lived and worked in New York City, Los Angeles and Dallas. Leslie was Food Editor for The Los Angeles Times, Restaurant Critic and Dining Editor for The Dallas Morning News, and a former contributing editor for Travel + Leisure magazine. She founded her award-winning international cooking website, Cooks Without Borders, in 2016.
Her solo clients have earned Michelin and James Beard recognition (including a Michelin star), and wide acclaim. They include Mamani, Las Palmas, Gemma, Sachet, Namo, Billy Can Can, Urbano Cafe, Sylvestro, Bowen House, Bar Colette and others. PR for ThreeBeanGroup clients is handled through Leslie Brenner Concepts.
DOUGLAS RICCARDI
Douglas Riccardi has been a practicing designer in the US and abroad for over 30 years. His firm, MemoNY, helps restaurant and hospitality clients express who they are and create powerful bonds with their clientele. The firm boasts strong personal relationships with clients, becoming a trusted strategic partner that is strongly invested in their client’s success.
Douglas has worked with culinary entrepreneurs at every stage of their development – from start-ups, to food hall operators, to fast-casual rebrands, to full-service, fine dining establishments. For Batali and B&B Hospitality Group, we have created ten restaurant identities on three continents. Memo has worked with Mozza and Nancy Silverton since opening 20 years ago — opening outposts in Los Cabos, London, Riyadh, Singapore, Lanai and Georgetown. From 2016 to 2024, Memo served as consulting Creative Director for Urbanspace, a food hall developer with projects in New York, Los Angeles, Chicago and Washington, DC.
BRADFORD THOMPSON
One of the premier chef-consultants in the world, Bradford Thompson has guided, developed, advised and created culinary programs for more than 40 outstanding restaurants and hotels. Among his clients: Sendero and Corteza at the Ritz-Carlton (Los Angeles); JFK Steakhouse at Marriott Curaçao; Via Triozzi (Dallas); Il Falò at the Westin (Raleigh, S.C.); Sunset Grille Steakhouse at Hilton Aruba; Laurel Brasserie & Bar (Grand Hotel, Salt Lake City); the Rainbow Room, Chama Mama and the Brooklyn Barge (New York); and many more.
Early in his career, Bradford made a name for himself at Daniel Boulud’s celebrated New York flagship, Daniel, where he served as executive sous chef; in his five years working with Boulud, he also collaborated on two cookbooks and helped open DB Bistro Moderne.
Stages at Michelin-starred restaurants in France followed, and in 2002 Bradford joined Mary Elaine’s at the Phoenician in Scottsdale, Arizona as chef de cuisine, the hotel’s top post. There he was bestowed with some of the industry’s most coveted honors, including a James Beard Award for Best Chef Southwest (2006); Food & Wine Best New Chefs of 2004; AAA Five-Diamond designation; and the Mobil Travel Guide 5-Star Award. Having achieved Level I Certification from the Court of Master Sommeliers, Bradford helped Mary Elaine’s earn the Wine Spectator magazine’s esteemed Grand Award.
In 2009, Bradford was named executive chef at New York City’s Lever House, which showcased his Modern American cooking. A year later, he founded Bellyfull Hospitality.
Along the way, Bradford served for seven years as an instructor at the erstwhile International Culinary Institute’s Food Business Program and the ICE Restaurant Management Program.