The Hales Family
Photo by Karli Evans
OUR GRATEFUL STORY
Founded in 2009, Grateful Hospitality is a full-service restaurant management and licensing company by Chef Richard Hales and his wife, Jenny Hales. From fast-casual concepts and modern food hall dining to full service contemporary restaurants, the power couples created award-winning, forward-thinking concepts that continue to shape Florida’s dining scene with locations in Miami and Tampa.
Chef Hales has been a passionate pioneer of forward-thinking concepts since 1991 and is only matched by the circle of professionals he has developed into his operations team. As CEO, Founder and concept creator for the group, Hales maintains creative control for the restaurants, hotel projects, catering and food truck operations. Grateful Hospitality currently operates Hales Blackbrick Chinese, with Tampa and Miami locations and Hales Society BBQ, with Nationwide delivery and a Miami location. Hales became well-known for his restaurant locations of Sakaya Kitchen and Bird & Bone and his ultra-cool food truck Dim Ssam a gogo.
"To say I am grateful is an understatement.
To say I did it alone is further from the truth."
- Chef Richard Hales
Current restaurants
Texas-style barbecue restaurant featuring smoked meats carved to order alongside classic southern sides.
Modern Chinese restaurant named “America’s Best New Restaurants” by Bon Appétit magazine.
Hales Blackbrick TAMPA BAY COMING SOON
Hales Blackbrick TAMPA BAY COMING SOON
PRESS
GRATEFUL TEAM
RICHARD HALES
Chef Richard Hales is native to New Orleans, grew up in Tampa, Florida and honed his culinary chops in New York City at culinary school in Manhattan. His culinary range began beyond his formal education and took shape while backpacking through Asia, Europe and South America learning, eating and discovering. He opened his first restaurant in Miami, Florida in 2009. He currently owns and operates Hales Blackbrick in Miami and Tampa, Society BBQ in Miami with Nationwide shipping. Hales has created award winning restaurants Sakaya Kitchen, Bird & Bone, Centro Taco and food truck Dim Ssam a gogo.
Hales has appeared on various television shows including Food Network’s “Drive-Ins, Diners and Dives,” “Guy’s Grocery Games,” “Beat Bobby Flay” Guy’s Tournament of Champions and “24 Layover with Anthony Bourdain.” Additionally, under his direction, Hales’ restaurants have received some of the highest praise and are considered one of the best in America as noted by Bon Appétit magazine best of list.
“Born to lose, cook to win!”
— Chef Richard Hales
WIFE HALES
(JENNY HALES)
Partner of Grateful Hospitality, Jenny Hales provides financial oversight for the group. She has extensive experience in real-estate finance, and oversees all reporting, payroll and employee HR. Also known as “Wife Hales,” she is the baker behind some of Grateful Hospitality’s signature desserts such as the Smoked Bourbon Bread Pudding at Society BBQ.
Tony Jones
Director of Marketing & Brand
Tony joined our corporate team in Tampa in 2022 and brings a wealth of knowledge in building brand awareness through revenue driven marketing and campaign ideas. Tony@gratefulhospitality.com
Feng Luo
Chef
Chef Luo joined our team in 2013 as Assistant Chef during Blackbrick Chinese’s opening. In 2015 Chef Luo was promoted to Head Chef and now works closely with Chef Hales. Chef Luo attended the prestigious Chinese culinary school, New Oriental Chef School in China. To get in touch with Chef Feng Luo, please email hello@gratefulhospitality.com
Patricia Manigat
Manager at Midtown Restaurants
Patricia Manigat joined our team in 2014 as Lead Cook and has worked her way through the ranks to Manager of our Midtown restaurants, Sakaya Kitchen and Blackbrick. Patricia brings a wealth of hospitality knowledge and heads our employee training programs. To get in touch with Patricia Manigat, please email: patricia.manigat@sakayakitchen.com
Rachael Lowe
Consulting Beverage Director
Rachael Lowe is a Master candidate with the Court of Master Sommeliers. Lowe creates all menus, provides cost oversight, SOP Service and staff beverage training. To get in touch with Rachel Lowe, please email hello@gratefulhospitality.com
Amy Nelson
Bookkeeping
Nelson joined our team in 2018 and is responsible for all bookeeping for the group. To get in touch with Amy, please email bookkeeper@gratefulhospitality.com
Erick Lampro
CPA
Lampro joined our team in 2018 and is responsible for all accounting and financial reporting for the group. To get in touch with Erick, please email CPA@gratefulhospitality.com
Michael Clouser
Corporate Attorney
Michael handles all contract negotiations and contracts and joined the team in 2021. He has spent the last twenty years working as corporate counsel within Fortune 500 companies in the insurance and financial services industry.
He went on to build a successful sports agency practice where he represented numerous National Football League players in contract negotiations with NFL teams. He was recognized and quoted in the Wall Street Journal as one of the top NFL player agents for negotiating record setting deals on behalf of his NFL clients. To get in touch with Michael please email:
Ken Damas
Attorney
Attorney Ken Damas joined our team in 2016 and oversees all real-estate transactions. Ken is a member of the Florida Bar, Trial Attorney Section of the Florida Bar, Family Law Section of the Florida Bar and the Cuban American Bar Association for Justice and Dade County Bar Association. To get in touch with Ken, please contact ken@acdfirm.com
MANAGement + LICENSING SERVICES
Formed in 2008, Grateful Hospitality specializes in developing modern farm-to-table restaurants and has set new standards for local eateries and hotel dining.
Principal and chef, Richard Hales, brings not only exceptional culinary pedigree, but an intense set of SOP’s, Training Program, Staff Guidelines, Financial P&L Oversight, Budget Creation and a guerrilla marketing plan that is not only effective, but affordable to implement.
The company develops restaurant concepts that are based around farm-to-table, local, and sustainable cooking. Each restaurant has its own distinct identity which allows it to be unique to the market. Consistent professional training is the key to success for all our restaurants and is supplemented by a high quality support staff of chefs, sous chefs, FOH managers, and devoted employees.
To learn more about our services or to inquire about franchise opportunities submit the form below:
