JENNIE YIP
CO-FOUNDER, CEO
CREATIVE DIRECTOR
Jennie Yip is a creative hospitality leader with 30+ years of experience in the boutique hotel and restaurant industry. Focusing on Food & Beverage Concept Development and Operations with a proven track record of success across multiple segments, and roles in hotels, restaurants, private clubs, and retail/ mall to luxury condos.
In her career, she has developed over 50+ food & beverage concepts/ outlets and 7 hotels in the U.S. and abroad at Jenjuice Hospitality, her consultancy, since 1996. Her roles have been Director of F&B, Managing Partner, Director of Development, General Manager, Managing Partner to Consultant.
Her passion for the restaurant business continues today, mentoring hospitality students worldwide as they transition from education to the workforce including James Beard Foundation.
"Yip's experience in the culinary and hospitality industry spans over two decades, having worked with owners, operators, and developers as partners and consultants in various projects throughout the hospitality industry. Collaborations have included ground-breaking hotels such as Gramercy Park Hotel, Delano Hotel, and Mercer Hotel. She has also worked directly with celebrity hoteliers and restaurateurs including Ian Schrager, Geoffrey Zakarian, Andre Balazs, and Jean-Georges Vongerichten."- HospitalityNet.org
MITCH PRENSKY MBA
CO-FOUNDER, CEO
CHIEF CULINARY OFFICER
THE TEAM
Mitch is a graduate of the French Culinary Institute and holds an MBA in Entrepreneurship from the Wharton School of The University of Pennsylvania and an MS in Organizational Psychology from Purdue University.
As an owner/operator for over 25 years, Mitch has achieved success with his restaurants Supper, Scratch Biscuits, and Lemon Hill Food & Drink as well as his event company The Global Dish, having been featured in Food and Wine, The New York Times, Bon Appetit and on the Food Network.
In 2016, Mitch was named one of the 30 Chefs To Watch by Plate Magazine and has also been recognized by Best Chefs America, as well as The James Beard Foundation as a semi-finalist for Best Chef Northeast.
In 2018, Mitch was brought on by Hyatt Hotels to lead the company's Lifestyle Division, as Director of Culinary Americas, overseeing the Thompson, Alila, Joe De Vivre, Andaz, Unbound, and Hyatt Centric brands.
As a consultant, Mitch has created and executed large-format food halls, QSR restaurants, and catering divisions for Bon Appetit Management Co. as VP of Culinary Development, and has worked with the legendary Zabar's market in NYC to bring business management expertise to the iconic brand. He has also head-manned the logistics and execution of StarChes Chefs Congress and has created F&B concepts for Brookfield Properties amongst others.
SUSAN TERRY
DIRECTOR OF OPERATIONS
Susan Terry is an F&B strategist and operational leader. Her experience spans the scope from luxury to limited services and has spearheaded the segment launch of multiple brands including the all-inclusive hotels for both Hilton and Hyatt.
Susan served as VP of F&B and Culinary Operations for both Hyatt Hotels and Resorts, Americas, and Marcus Hotels and Resorts. Recently Susan held the position of Senior Director of F&B for Hilton with properties in Mexico, the Caribbean, South America and United States.
Susan’s steady approach and delivery spans from concept conceptualizing, design review, construction spatial planning, product sourcing, collateral design, leadership development and training, and marketing strategies to strategic and operational planning.
Testimonials
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This restaurant (Supper) perfectly captures the current spirit of Philadelphia dining. On the Bustling block of South Street, Mitch Prensky, the executive chef and owner, serves a seasonal New American menu of small plates loaded with fresh produce from Blue Elephant Farm, where he is an owner, in nearby Newton Square
The New York Times
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"It's a dream team. Alan Yau is brilliant, a true artist, and Jennie knows the New York market and knows how to run a restaurant." Ian Schrager said in a statement for Gramercy Park Hotel
New York Post
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Because COHO is a one-stop-shop, differentiation and value are derived by thoughtfully curating the team a client needs from their collection of experts based on the scope of work, budget, and goals. Whatever the project or service, COHO can offer affordable and effective support.
HB Hotel Business
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Twenty-year culinary and hospitality veteran Jennie Yip has been selected as in-house lifestyle and cultural curator for The Knickerbocker Hotel’s three food and beverage outlets, the Charlie Palmer at The Knick, coffee roaster and eatery at Jake’s, and the rooftop bar, St.Cloud.
Hospitality Net Online
WHAT SETS COJHO APART
EXPERIENCE
With three decades of real-world hospitality and business ownership experience, including award-winning restaurants, hotel, and nightclub properties.
Our collective experience equips us with vital skills in operations and strategic planning, most importantly, perseverance, collaboration, leadership, and creativity—essential for the success of any project.
PASSION
We genuinely love restaurants, food, beverages, and entertainment. As business owners ourselves, we see your objectives as our personal mission and measure our success by your KPIs.
We're not just pursuing excellence; we're dedicated to achieving it in a way that aligns perfectly with your brand's vision and goals. Your success is the cornerstone of our own.
NETWORK COMMUNITY
People like us, and they want to work with us. As proven professionals, we have cultivated an expansive network of resources and partnerships based on the relationships we’ve built over time.
Our network includes celebrity chefs, award-winning operators, seasoned mixologists, industry-leading suppliers, interior designers as well as boots-on-the-ground talent that can help us support your operation.
RESULTS
We have a proven track record of achieving long-term results.
Our process begins with a thorough evaluation, reporting on the operation's strengths and weaknesses. From there, we create a tactical roadmap to achieve results.
We offer tangible resources to empower your operations, and we're committed to taking a hands-on approach to ensuring the job is completed accurately and on time.
