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We engage our extensive network of professionals to design custom solution for your needs. Michelin-starred and high-volume chefs; Master Sommeliers and award-winning mixologists; graphic designers, publicists and social media magicians; guest management gurus and financial specialists.

We solve your problems. Let's work together.


Brian O’Connor began his restaurant career in Washington, DC, working for legendary Chef Roberto Donna. He quickly moved up in the industry and was soon running Food & Wine Best New Restaurant Tahoga.

A Chicago native, Brian returned home in 2001 to team with 2003 Food & Wine Best New Chef Bruce Sherman at North Pond where he oversaw construction and opening operations. After four successful years he left for the University of Wisconsin to study finance, winning the coveted "Golden Brick" award from the Real Estate MBA program. During this time he worked with James Beard Award winners Odessa Piper and Tory Miller at L’Etoile and opened the successful bistro Sardine.

He returned to Chicago in 2009 to build out and open RIA and Balsan at the Elysian Hotel. RIA was awarded two Michelin stars and perfect four star reviews by the Chicago Tribune and Chicago magazine; the hotel won "Best Hotel in North America" two years running.

After Hilton bought the Elysian Hotel brand in 2012, Brian developed Maple & Ash steakhouse in Chicago’s Gold Coast, directing the construction and launch of a 13,000 square foot property generating $20mm+ in revenues annually.

In 2016 he launched Harmonia Concepts with a select group of partners and investors. Since then, Harmonia has consulted on, developed and invested in projects in Madison, Chicago, Coral Gables and Seattle. 

Brian creates unique concepts, sets standards that mitigate operational risks and builds teams who deliver exceptional experiences. He has developed concepts generating over $450mm in revenue.

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