Paul M. McGoey
Co-Founder + Principal
Before creating OnePack Hospitality Group, Paul led the NOHSC Restaurant Group from 2005 through 2017 as CEO and Managing partner, growing the restaurant from 3 to 18 units and annual revenues to $41 million dollars. With over 700 team members under his leadership, NOHSC Restaurant Group was the fastest growing independent restaurant company in post-Katrina New Orleans. Prior, Mr. McGoey worked for the Commander’s Palace Brennan’s Family of Restaurants for 15 years handling responsibilities and positions in management where he did his culinary training under Chef Emeril Lagasse and proprietor, Ella Brennan, his hospitality business mentor. Ella Brennan tough him the meaning of “Creolize it,” a New Orleans term for “Garnish it with a taste of New Orleans!” After his tenure with the Brennan Organization, he then served as Founder and CEO and Managing Partner for MCG, Management Consultant Group which executes hospitality and restaurant consulting across the country. Paul has over 30 years’ experience in the restaurant industry. Prior to founding OnePack Hospitality Group with Bernard Stolberg, Paul was the founder and Principal of MCG, Management Consultant Group, a full-scale hospitality consulting and advisory firm, partnering with over 60 hospitality brands across 18 states. In addition, he is currently an owner/partner in Good Company Food Group; a New Orleans based Restaurant Group. Paul’s roles included Concepting, Culinary recipe and menu implementation, Interior Design and Concepting, Branding and Advertising during his 12 year role leading progressive fast casual to polished dining concepts.
Prior to his most recent Hospitality Business roles, Paul has managed for over 13 years in General management in successful New Orleans. Paul graduated with a B.S. in General Business Administration Louisiana State University.
Co-Founder + Principal + COO
Prior to OnePack Hospitality Group, Bernard led Creole Cuisine Restaurant Concepts for four years as a Senior Vice President restructuring the company, building the foundation for growth, and developing new concepts and divisions. During his tenue, CCRC grew from a hand full of casual concepts to a leading hospitality company with over 1,400 employees and approaching $70million in revenue.
Bernard has consulted to numerous high caliber organizations including Hilton Worldwide (brand family), Acme Oyster House, Wyndham Hotels, Ruth’s’ Chris Steakhouse, Kimpton Hotels and Restaurants, Interstate Hotels and Resorts, Decatur Hotels, Hillstone Restaurant Group (Houston’s, Gulfstream, etc.), Landry’s Restaurants Inc., Raising Canes (NRN Hot Concept), American Orient Express, Buz and Ned’s, Creole Cuisine Restaurant Concepts, and many others.
A New Orleans native, Bernard holds a Bachelor degree from Loyola University. He has gone through FMP certification process, supports local LRA efforts, as well as National Restaurant Association endeavors and the Louisiana Hospitality Foundation.