Who we are
A&E Hospitality Collective is a global consulting firm specializing in culinary beverage innovation, brand development, and operational excellence. We can reach across luxury and lifestyle hotels, restaurants, and branded residential destinations. Our team partners with developers, hotel operators, and ownership groups to create elevated food and beverage experiences that drive value, enhance brand identity, and delight discerning guests.
Whether launching a new concept, revitalizing an existing outlet, or programming F&B for luxury residential environments, we offer strategic guidance from ideation through execution. Our services are designed to integrate seamlessly with development timelines, brand standards, and operational goals.
We believe hospitality is a powerful tool for placemaking and brand elevation. Our mission is to help clients deliver unforgettable culinary and beverage experiences that resonate with guests and residents alike.
Greg Basalla | Principal
Greg Basalla is a seasoned hospitality executive with over twenty years of experience in driving culinary innovation and food and beverage excellence throughout global hotel, restaurant, and residential platforms. In his most recent position as Corporate Director of Food & Beverage for Global Residential Operations at Marriott International, Greg led food and beverage strategy, development, and operational programming for the company’s luxury branded residences.
Greg’s career at Marriott includes several prominent leadership roles, such as Director of Global Brand Activations and Director of Culinary Development for Lifestyle Brands. During his tenure, he spearheaded transformative initiatives like the Sheraton Brand Transformation, developed a Premium Segment In-Room Dining Strategy, and created experiential Meetings & Events playbooks. Through these projects, he consistently elevated the experiences of both guests and property owners, leveraging thoughtful design, strategic partnerships, and effective cross-functional collaboration.
Greg’s expertise in the culinary field was established at the New England Culinary Institute and further refined through hands-on leadership roles with renowned restaurant groups, including Mike Isabella Concepts, Boqueria, and the Jose Andres Restaurant Group. Fluent in Spanish and highly skilled in design thinking, financial oversight, and stakeholder engagement, Greg embodies a dynamic combination of creativity and operational rigor in every project he undertakes.
