Born and raised in New York, Brian fell in love with "jianbing" while studying in Beijing in 1998. A graduate of Columbia (MA) & Brandeis (BA) Universities, Brian is fluent in Mandarin Chinese. Prior to launching Mr.Bing - a chain of Beijing-style street crepe shops - he spent 9 years in Asian equity sales & trading (BNP Paribas, Societe Generale, Macquarie), and 3 years as TV news producer & reporter (CNBC, Channel News Asia). Brian qualified for the 2002 Winter Olympics in the sport of "luge", and currently competes in Masters swimming. He originally wrote the business plan for Mr Bing in 2001, while graduate student at Columbia. He lived & worked in China, Singapore, Taiwan & Hong Kong for 13 years, and currently resides in NYC.
Lou Ramirez the Co-Founder and COO of Maison Kayser USA, a licensed French bakery concept with 9 stores and over 800 employees across the US. He is also the CEO & President of TAFC Consulting Inc, a entrepreneurial consulting firm focused on helping overseas firms break into the US retail and restaurant market. Lou has decades of prior leadership experience in the US hospitality sector. After initial stints as Director of Operations at 'Le Pain Quotidien Bakery' (launched 18 locations in the US), Lou co-founded new concept restaurant, Fig & Olive, launching 3 locations in NYC while handling all aspects of operations, construction and branding. Lou currently lives in New York City.
Gadi Peleg is the founder and owner of Breads Bakery, a New York based bakery he founded in 2013 which quickly became a national hit. He is active in the operations of the bakery, ensuring superior quality of product and service as well as leading the expansion strategy including all aspects of real estate selection and construction. He is also a managing partner of Breslau Capital, a private equity fund with a focus on early stage investing in sustainable, "green" technologies. Gadi grew up in New York where he graduated from Columbia University's School of Engineering and Applied science.
Matt, a New York native, moved to Beijing shortly after graduating from Cornell University (BA). In Beijing, Matt worked for the Korean conglomerate SK in its research and consulting branch. While living in Beijing for three years Matt fell in love with Chinese cuisine, especially "jianbing". After moving back to New York, Matt joined the Shake Shack team where he worked for 4 years. Initially hired as a store manager to open the first Shake Shack location in JFK airport, Matt was quickly promoted and became General Manager of both locations in Terminal 4. Matt left the airport to open the location in Forest Hills, Queens. During his tenure at Shake Shack Matt assisted with numerous high profile openings and events in Austin, Chicago, and Tokyo. Matt joined the Mr Bing team in March 2017 as the Director of Operations.