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 solely with the restaurant and food & beverage industries 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 involving trademarks and trade dress. She employs her background and training in complex business litigation to counsel her clients through any and all business 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, Time Out New York and recently published an essay as part of an anthology on mixed-race women in America with Inanna Publications.
Ms. Moy is also a licensed real estate broker in the state of New York.
Clients include: Isaac Toups (Toups Meatery, NOLA and Top Chef), Kristen Kish (Formerly of Menton, Boston and Top Chef winner), Dana Cowin (Former Editor in Chief, Food & Wine Magazine), Deuki Hong (Formerly of Kang Ho Dong Baekjeong, Forbes 30 under 30), Akhtar Nawab (Choza), Becca Parrish (BeccaPR), Cote Korean Steakhouse (NYC), Chris Jaeckle (All'Onda, Morimoto), QED Hospitality (Hotel F&B Management, Nashville, New Orleans), Soa Davies (Salt Hospitality), Zeb Stewart (Union Pool and Cafe Colette, BK), Paul Devitt (Beauty Bar, Sid Gold's Request Room), Grayson Schmitz (Top Chef), Sarah Gavigan (Little Octopus and Otaku, Nashville), Melissa Weller (Melissa Makes Bread and Sadelle's), Hung Huynh (Top Chef), Robert Newton (Wilma Jean, Nightingale 9), Avery Ruzicka (Partner, Manresa Bread), Patrick Connolly (James Beard Rising Star Chef, Rider NYC), Gunnar Karl Gíslason (Dill, Reykjavik and Agern, NYC), Floyd Cardoz (Paowalla, formerly of Tabla and North End Grill), Woldy Kusina (caterer), Bianca Monica with Limone Creative (branding consultant), David Myers (Hinoki & the Bird, Los Angeles), Lisa Donovan (Husk, Nashville and Buttermilk Road), Meaghan Dorman (Head of Beverage, Raines Law Room and Dear Irving), Sugarhill Capital Real Estate Partners, Mira Sushi and Kimoto restaurant group, Sons of Thunder Poke, Resto/Cannibal restaurant group, Dough doughnuts, Harlem Pizza and Harlem Burger Company, Kenny Cuomo (Pat LaFreida), Poppy Tooker (New Orleans), Nick Morgenstern (El Rey, Morgenstern's Ice Cream, GG's Pizza), Big Gay Ice Cream, Sarah Simmons (Rise, Columbia SC), Max and Eli Sussman (Samesa and Mile End Deli), Mike Lata (Fig and The Ordinary, Charleston), the New York Giants, Joshua Smookler (Mu Ramen), Four & Twenty Blackbirds Pie Company, Lofted Coffee Roasters, Five Leaves (West Hollywood, Brooklyn), JM Restaurant Group (Brooklyn, Hoxton, Palm Springs Ace Hotel, among others), Andrea Reusing, Joe Campanale (L'Artusi, Dell'Anima), Butcher & Bee Charleston and Nashville, Nourish Kitchen, Brady Lowe of Cochon 555, Virgin Hotels, AKA Hotels, Park South Hotel, 1412 Broadway, and PlanDoSee (Sushi Azabu, New York and Neuehouse, Los Angeles).
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