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CHRISTOPHER O’MEARA

Christopher is an honors graduate of the Culinary Institute of America’s bachelor of management program. As Director of Restaurant Practice, he brings the benefit of his professional advice and hands-on field experience. This value-added advocacy guides clients through the process of evaluating appropriate alternatives for operational and development strategies in both new and existing ventures.

His formative culinary experience occurred at prominent restaurants such as Wolfgang Puck’s POSTRIO and Myriad Restaurant Group’s RUBICON in San Francisco. Christopher has also worked in the kitchen of BOULEY in New York City. He has managed both front and back of the house in 250-seat high volume restaurants and has over 15 years total hospitality experience working in nearly all capacities of the business including chef-owner.

After nine months of planning, design and renovation, in 2005 Christopher and two partners opened ROADHOUSE 29 in Saratoga, New York. “The spacious red vinyl booths, Formica tables, and black and red checkerboard linoleum floor feel authentic. The knotty pine paneling and mix of music are just right. It feels real, local and like someplace you want to be after dark.” according to Caroline Lee of the Schenectady Gazette. She concluded that, “A meal at ROADHOUSE 29 is simple and memorable.” Christopher received three stars from the Albany Times Union in 2007. According to Food Editor Ruth Fantasia, “Roadhouse delights with upscale comfort foods.”

Christopher’s proven experience as a restaurant owner-operator and manager make him indispensable in coordinating design, production and consulting services for restaurant and foodservice clients.