David Mitroff, Ph.D. is the Founder and Chief Consultant at Piedmont Avenue Consulting. David questions assumptions offers creative restaurant concept ideas and encourage new initiatives from strategy through implementation. David’s wealth of knowledge is transferred to clients leading to heightened sales, increased customer experiences, and enhanced relationship building techniques. David has an extensive educational background, in addition to professional sales training, which includes a Ph.D. in Clinical Psychology with coursework in Business Administration, Legal Studies, and Marketing providing a foundation for excellent critical and analytical thinking, business strategy, relationship building, and networking.

Michele is a Restaurant Consultant with Piedmont Avenue Consulting, Inc. as well as a Chef and Restaurateur in the Bay Area. She has a background in owning and managing a restaurant, from the kitchen to the front of the house. In 2010 she founded Eleve2 Restaurant and Bar, a Vietnamese fusion restaurant in downtown Walnut Creek. In 2015, she rebranded the business into Library on Main, while keeping the popular handcrafted cocktail program. Michele is familiar with the restaurant business operations as well as other areas of interests related to the food and beverage industry.

Dylan Denicke is a 15 year veteran of the Restaurant Industry.  In 2009 he founded Beast and the Hare, a full service California Meat-Forward restaurant in the Mission District of San Francisco with his business partner Ian Marks. For four years they roasted whole animals, cured meats, and played host to neighborhood folks looking for a good night out.  The restaurant was sold in 2015, and Dylan started soon after working for David Mitroff at Piedmont Avenue Consulting as a restaurant consultant.  In his spare time he works in his wood and metal shop often doing projects for other friends in the creative and entrepreneurial fields.

Cuong is a Restaurant & Bar Consultant with Piedmont Avenue Consulting, Inc. He has a background in owning and managing restaurants and bars where he created bar programs, established restaurant and bar operations, and oversaw the front of the house. Cuong has also worked at numerous restaurants and bars throughout the San Francisco Bay Area such as Bar Agricole, Eleve, Pho 84, Library on Main, and Bourbon Highway. His work includes consulting with clients and hosting educational cocktail and wine tasting events. He enjoys training and teaching clients or the general public on a wide variety of culinary arts related topics.