Always wanted to start your own business, but don't know where to begin? Have a bustling first kitchen, but feel too overwhelmed to even think about growth? Successful restaurateur who wants to expand into the hotel space?
Jasmine Moy works primarily with individuals within the hospitality industry and represents some of the most accomplished chefs and restaurateurs in the country.
Her practice includes counseling established chefs, restaurateurs, real estate developers, hoteliers, and food and beverage businesses; advising up-and-coming chefs and restaurateurs; and working with entrepreneurs seeking to start their own businesses.
Ms. Moy serves as counsel for many of her clients, handling start-up funding, business formation and organizational matters; real estate negotiations, asset and business purchase transactions; brand licensing transactions, drafting management and consulting agreements, and basic consultations on intellectual property issues. She employs her background and training in complex business litigation to counsel her clients in the best practices for avoiding disputes.
In counseling small to large hospitality clients, Ms. Moy often guides clients through the nascent stages of business start-up, including implementing internal structures and strategic partnerships. She then acts as outside general counsel to clients by advising them on day-to-day issues, complex financial and operational transactional matters.
In addition to her legal work in the hospitality industry, Ms. Moy offers consulting services, where she provides property owners and developers around the world with bespoke food and beverage curating services. She identifies, and engages the most well-suited restaurant concept and operator for each client, facilitating successful, long-term relationships between property owners and their food and beverage operators, through comprehensive counseling regarding the most appropriate deal structures which meet each client's needs.
Ms. Moy is also a writer and has contributed to The Wall Street Journal, Esquire.com, Time Out New York, Eater.com and has also published an essay as part of an anthology on mixed-race women in America with Inanna Publications and has contributed to Women on Food, a compilation of essays by Charlotte Druckman.
Ms. Moy serves on the NYC Small Business Services Mentorship Board and the advisory board of the Women in Hospitality United nonprofit organization, is also on the James Beard Foundation’s Women’s Leadership Advisory Committee and is a James Beard WEL program advisor, is a regular lecturer and panelist for conferences near and far, and is also a licensed real estate broker in the state of New York.
Clients include: Kristen Kish (Arlo Grey, Austin and Top Chef winner and current Top Chef Host, Chef at The Ned NYC), Kwame Onwuachi (Tatiana, NYC, Dogon DC, Top Chef), Mary Attea & Jennifer & Nicole Vitagliano (Raf’s, Musket Room NYC, Zaffri, F&W Best New Chef), Mashama Bailey / Johno Morisano (The Grey, Savannah GA), Nini Nguyen (Top Chef), Anita Lo (Top Chef Masters, Iron Chef), Victoria Blamey (Blanca, NYC), Daniela Sotto-Ines, Christine Lau, Mavis-Jay Sanders, Virgin Hotels, Francie Restaurant and Allegretto (Brooklyn), Mason Hereford (Turkey & The Wolf, Molly’s Rise and Shine and Hungry Eyes NOLA), Isaac Toups (Toups Meatery, NOLA and Top Chef), Elena Reygadas (Rosetta Mexico City and Best Female Chef, Latin Americas, World’s 50 Best), Eric Adjepong (Top Chef/Top Chef Masters), Lynnette Marrero (Speedrack), Jason Stanhope (Charleston), Dana Cowin (former Editor-in-Chief of Food & Wine Magazine), Souvla, Deuki Hong (Sunday Hospitality), Ivy Stark, Becca Parrish (BeccaPR), Elise Kornack, Falansai, Cote Korean Steakhouse (NYC), Tracey Ryans Agency (La Esquina, The Box, Neuehouse, Metrograph, Hall/ODO), Chris Jaeckle (Chopstyx Consulting), Misha Fukuda, Julia Sullivan (Henrietta Red, Nashville), L’Artusi (NYC), QED Hospitality (Hotel F&B Management: Thompson Nashville, Pontchartrain NOLA, Jim Beam Distillery), Ardesia Wine Bar, Soa Davies Forrest (Salt Hospitality), Zeb Stewart (Union Pool, BK), Oxalis and Place des Fête (Brooklyn), Palmas and Rio Mar hotels (Puerto Rico), Grayson Schmitz (Brooklyn Larder, Top Chef), Adrienne Cheatham (Top Chef), Sarah Gavigan (Little Octopus and Otaku, Nashville), Five Leaves (Brooklyn), Women in Hospitality United (women in food non-profit); Hung Huynh (Top Chef), Patrick Connolly (James Beard Rising Star Chef), Gunnar Karl Gíslason (Dill, Reykjavik), Floyd and Barkha Cardoz (purchases in Floyd’s memory can be made here), Food Education Fund, Lisa Donovan (Buttermilk Road), Meaghan Dorman (Head of Beverage, Raines Law Room and Dear Irving), Egg Shop NYC, Kenny Cuomo (Chef, formerly of LaFreida Meats), AKA Hotels, Autograph at Hudson Yards, Park South Hotel, and PlanDoSee (Sushi Azabu, New York and Neuehouse, Los Angeles).
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