We are Bespoke Concepts

Bespoke co-founders Jake Linzinmeir and Ben Halley began their creative partnership in 2015 eager to collaborate and design without letting ego get in the way of honest, hard work. In 2016 they opened their own studio that quickly grew in size and talent. The team that emerged works each day to put oneself aside in order to create the best and most collaborative work possible. A team of operators, chefs, creators, designers and thinkers, we never settle. We push ourselves and the clients that we work with to new places delivering concepts and solutions that are as sound as the are creative. We collaborate for the better (because two heads are better than one).

Jake Linzinmeir

Chef and Restaurateur Jake Linzinmeir was raised in the mid-west, but grew up in hotels and kitchens around the world. Since graduating from Cornell University’s acclaimed School of Hotel Management Jake has continued to travel the world, cooking in Michelin 3-Star temples of Haute Cuisine, conceiving and managing his own operations from small taverns to large resorts, and keeping his creative juices flowing exploring the best the hospitality world has to offer us. His strengths encompass all aspects of restaurant operations, and his creativity has led to the development of amazingly successful ventures from Hawaii to Boston.

At Bespoke, Jake’s focus is on Feasibility Studies, Strategic Assessment and Concept Development and he is passionate about delivering the right hospitality solution to stakeholders. When not working with the Bespoke Concepts Team Jake spends his time in the Colorado Rockies, training with Mountain Search & Rescue and with his wife Jennifer at her famous restaurant in Vail, The Red Lion.

Benjamin Halley

Born in Northern California and living between the vibrant culinary scene of the Bay Area and the outdoors of Lake Tahoe has given Chef Halley a deep background in what makes the best restaurants the best they can be. Ben attended school in San Francisco at The California Culinary Academy.  After a stint at the world renowned Greenbrier, he spent years developing skills while traveling, working in ski resorts, and commercial fishing in Alaska.

With a penchant for adventure and travel, Ben has visited over 60 countries, holding leadership positions in Germany, France, Cyprus, Canada, Lebanon, New York, and San Francisco.  He has served as a guest chef at Sun Wine & Food Fest, The Shanghai Rolex Masters, Vegas Uncork’d, and several James Beard House dinners.

Ben comes to Bespoke Concepts as Vice President after having spent the past decade with the Las Vegas, NV based consulting firm Elizabeth Blau & Associates. In his role as a Corporate Executive Chef Ben worked with the team, including Bespoke Concept’s Principle Jake Linzinmeir as Senior VP, to incubate a new restaurant group and oversee a variety of consulting projects in multiple countries and formats including private clubs, cruise ships, and luxury hotels and casinos.

Ben leads from the front for Bespoke Concepts and is responsible for executing difficult, cutting edge concepts on time and under budget.

Michael Morris

Prior to joining Bespoke. Michael was Operations Director for GHAM (Global Hospitality Asset Management) which brought International brands (Catch, Bagatelle, Blue Marlin Ibiza, The Act, and Burger & Lobster) to Dubai. Before re-locating to Dubai he was part of Cardiff Giant Hospitality, an ambitious start-up that featured 3 restaurants (The Hudson, The Churchill, & Fifty-Seven), Clover, a fresh-pressed juicery, and an irreverent cabaret concept called DBA. He also served as General Manager for The Act Nightclub-Las Vegas, a performance- based nightlife theater concept developed by notorious nightlife impresario Simon Hammerstein (of “The Box” fame). Previously, he held the position of General Manager for Drai’s Hollywood, an iconic daylife & nightlife venue with a multi-million dollar annual gross. At the age of 37, he has more than 20 years of experience in the service industry, having managed and worked with the top restaurants and nightclubs in Las Vegas and Los Angeles. He previously assisted in the opening of Olives restaurant by celebrity chef Todd English where he was responsible for managing both front of house and kitchen operations and then going on to open multiple venues nationwide. Morris also assisted in opening of FIX restaurant at the Bellagio Hotel, the first of the Light Group’s food & beverage outlets. Morris was also on the opening team of the luxurious Wynn Las Vegas, with acclaimed Chefs Stephen Kalt and Alex Stratta. Most notably, he helped open the high-grossing Botero Steak, with Victor Drai and Chef Mark Larusso. 

Our partners

We value our relationships in the industry and beyond. When signing on with Bespoke Concepts you also have access to many of our wonderful partnerships for additional projects and beyond.

Let’s work together

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