Regis Marinier has incorporated his passion for technology and finance into the hospitality business. Regis was born in Paris to a family of prominent hoteliers and worked in his family’s Hotel Terminus Est, where is gained his first experiences and understandings of the hospitality industry. He received a degree in computer engineering and founded his own tech firm at age 21. In 1986, Regis moved to New York, and in 1993, he became partners with second cousin Jean Denoyer in La Goulue. Since then, he’s worked with various members of the management team to open Brasserie Ruhlmann in New York and Chicago and La Goulue in Bal Harbour.
Specializing in the financial administration of his restaurants, Regis’ province is the bottom line. He analyzes trends in the highly competitive restaurant business and discovers ways to make his venues more profitable. He is responsible for evaluating resources and determining the feasibility of new projects for himself and his partners. An analytical problem solver, Regis provides the perfect balance of structure and pricing to ensure the financials and operational success of each restaurant in which he is involved.