Gather Group partners with developers, cities, and educational institutions to create, launch, and operate vibrant food halls that blend culinary excellence with community connection.
The Modern Food Hall, Done Right
Downtown, mixed-use, revitalization, and hospitality projects increasingly demand dynamic food & beverage components.
However, creating and operating a food hall is complex: concept development, vendor recruitment, operations, staffing, marketing, and community engagement—they all matter.
Many owners struggle to find a partner who understands F&B deeply and can deliver full operational discipline. That’s where Gather Group steps in: we become your single partner across concept, activation, and daily operations, ensuring quality and profitability.
From Vision to Table
We offer a full-spectrum of services to support your food hall project, each tailored to your needs and your scale. Ultimately with the goal of exciting your community and bringing them together, through your doors, again and again.
Concept and Brand Strategy
Design and Build Coordination
Operations and Management
Vendor Curation and Leasing
Marketing and Activation
Performance and Optimization
Our Chefs
Leo Maurelli III leads Ithaka Hospitality Partners’ culinary operations with over 30 years of culinary excellence.
He has served as Executive Chef at some of Alabama’s most renowned restaurants. His awards include Alabama Restaurant & Hospitality Association Chef of the Year and he has been consistently recognized in Best Chef’s America in the South. Most recently under his supervision, the 1856 Culinary Residence restaurant in Auburn was awarded Michelin recommendation.
Chef Leo
Chef Marc Osier has held executive positions in a variety of luxury hotels and resorts throughout the U.S. and now oversees all of Gather Group's food hall portfolio.
Chef Marc holds a Bachelor of Arts degree in Communication from Auburn University and an Associates degree in Culinary Arts from Johnson and Wales University.
Chef Marc
Chef Roy Khoo’s enthusiasm for the culinary arts began as a young man in Penang, Malaysia as part of his family’s catering business.
Over the next 35 years Chef Roy traveled the world as Executive Chef with the Ritz-Carlton Hotel Company, Capella Hotels and the Center Treatment Centers of America. In 2020 joined the private membership club at the California Club.
He now brings his talents to Ithaka Hospitality Partners and Gather Group food halls.
Chef Roy
Fernando Cruz is the Corporate Culinary Director for SH Hotels & Resorts, leading the culinary vision across 1 Hotels, Treehouse, Evergreen, and Baccarat Hotels. Raised in Ponce, Puerto Rico, his approach is rooted in a deep respect for ingredients and their origins, shaped by early kitchen experience, time spent working on a farm, and formal training at the Culinary Institute of America.
With over 20 years of experience, Cruz has worked alongside acclaimed chefs and held leadership roles with Waldorf Astoria and Capella Hotel Group, including launching the culinary program at 1 Hotel South Beach. He brings his expertise to Ithaka Hospitality Partners and Gather Group, contributing to a portfolio of chef-driven food hall concepts.
Chef Fernando
From opportunity to open doors, we get you there.
Our Ideal Partners
Real Estate Developers and Property Owners
Universities and Institutions
Cities and Municipalities
Mixed-Use and Hospitality Developers
Adaptive Reuse & Urban Revitalization Projects
Our Team
HANS VAN DER REIJDEN - Founder & CEO
SCOTT ROHM - Chief Development Officer
JOHN HOPKINS - SVP, Finance
ALEX BROWN - Director of Coffee Operations
ADAM KEESHAN - SVP, Food & Beverage
LEO MAURELLI - SVP, Culinary Operations
KEISHA ECHOLS - SVP, Talent, Learning & Culture
CASEY GAMLIN - Area Beverage Director
BROOK LADNER-PINSON - Training & Development
CHRIS MONROE - Director of Food Hall Operations
RYAN MAGNON - Chief Operating Officer
MARC OSIER - VP, Food Hall Operations
Why Partner With Us
Single Point of Accountability - One partner from design to daily management
Deep F&B Experience + Operational Rigor - Balance creativity and profitability
Flexible and Scalable Model - Adaptable to one or multiple halls
Community and Experience First - Local culture and repeat visitation
Mitigate Operational Risk - Proven systems, oversight, and efficiency