Perhaps unique in the world of consulting, we also have been high-profile operators --Windows on the World, the Rainbow Room and the first food court in the US. Whether starting from scratch or injecting new life into existing restaurants, we're there every step of the way. Since 1970, we have created some of the world's most successful restaurants, luxury hotels, specialty food projects, world class clubs, and five of New York's three-star restaurants: Cellar in the Sky, Market Bar & Dining Rooms, Aurora, Hudson River Club, and the magical Rainbow Room.
From Jacques Pepin, James Beard, Barbara Kafka and Julia Child to our own Chef-Director, Rozanne Gold, we have worked with the top names in design, architecture and gastronomy. Designers we've worked with: Milton Glaser, IM Pei, Frank Gehry, Robert AM Stern, Adam Tihany, Phil George, Richard Block, Hugh Hardy and David Rockwell. Food people we've collaborated with chefs Gerard Pangaud, Michael Lomanaco, Waldy Malouf, Albert Kumin, Andre Rene, and many more.
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Baum+Whiteman has been wowing the hospitality industry around the world for decades. We're famed for creating destination-dining attractions that raise the marketing visibility of restaurants, hotels, shopping complexes, museums
and mixed-use developments.We have unparalleled abilities to implement our concepts in collaboration with the world’s finest designers and architects.
Acclaimed for understanding how scintillating food and sensitive design touch
upon human emotions, we've been successful working in other cultures around the globe. Our project work has taken us to India, Australia, Colombia, Taiwan, Spain, Canada, Singapore, Brussels, Japan, including major high-profile projects in the US.
Joe Baum
James Beard Lifetime Achievement Award
Michael Whiteman
FoodArts Silver Spoon Award
Hospitality Professional of the Year Award
Rozanne Gold
Four James Beard Awards/Julia Child Award
Hospitality Professional of the Year Award
