Our Values
We are a company that does things “right.”
We treat our staff and customers with respect and care, and give them the utmost quality service. We are always above board, thoughtful and act with integrity. Our locations are well thought out and well cared for. The end to end experience guides is in how we set up our physical locations and how we treat all our clients.
We value contribution, voice and ownership.
Our staff will go above stated job descriptions to provide exceptional service across all our business’. There are not multiple companies, or multiple tables, there is one Company, and one goal across all our business’. We aim to provide the highest quality service and product and give a start to finish experience.
Our only competition is who we were yesterday.
We seek to grow our brand not by comparison but by focusing on organic internal growth. A bigger better community is better for all of us.
We contribute to the community.
We give to charity and support those around us with our time and money on a daily basis. We are engaged in what is happening around us and value showing up to make our communities better for everyone.
Our Team
Dallas Gilpin, CFA, MBA.
CEO
Prior to entering hospitality, Dallas worked on Wall Street for 13 years, most recently as a Portfolio Manger atGoldman Sachs in the insurance sector, managing over 100B of Fixed Income Assets.
In 2018 after moving to Upstate New York she launched the Hospitality Group with the purchase of their first restaurant, The Dutch in Saugerties. She went on to increase business over 50% and spearhead the business growth into multiple other business lines including retail, events, and multiple other restaurant concepts. She went on to Partner with Jennifer Oz LeRoy and build out a full Management and Operations team. She established all systems and infrastructure for running a multi-unit operation. She leads budgeting, marketing and communication, strategic planning and systems development. In addition she has collaborated with the local community to establish ties and create new business lines for the community.
Jennifer Oz LeRoy
OPERATING PARTNER
Jennifer Oz LeRoy has led a long and successful career in hospitality that started when she was just 16 years old and started working in the kitchen at her parents famed restaurant Tavern on the Green. In 2001 she took over Tavern from her father, Warner LeRoy. As acting CEO she oversaw 40 million dollars in hospitality revenue a year leading over 1000 employees at both Tavern on the Green and Russian Tea Room.
She also consulted on restaurant and hotel brand Gurney's Montauk which consists of 800 dining seats over 4 dining areas, 17 buildings on beach front property.
She went on to run and own multiple restaurant locations and most recently has launched the revival of the iconic NYC restaurant Maxwell’s Plum.
Jennifer leads a team of Catering and Event Planners based in New York and South Florida, and Events Venue Oz Farm in Hudson Valley in addition to overseeing all the SHHG Restaurant Operations.
FRANC GENAO
Franc started working in his family’s Brooklyn restaurant at the age of 15. He started in the kitchen, quickly realizing it was too hot for him. Falling in love with the service industry he pivoted his attention to a career in front of house.
Franc got his first shot at managing when he moved to New Haven Connecticut. After moving back to NYC, Franc managed many restaurants. He’s had the privilege of working in some of NYC’s most established restaurants and leading the opening of four restaurants throughout his time in the City.
After relocating to Hudson Valley, Franc landed his dream job of Director of Staffing Operations at Shale Hill. Franc’s resume is expansive, and through his various management experience, Franc has learned his true passion is training and working with his staff. Some of his most notable accomplishments include the opening of several new restaurants (including Shale Hill’s Millstream Tavern and Maxwell’s Plum), but Franc is the proudest of seeing many of his staff members excel in the restaurant industry. He has a natural talent for seeing what people are capable of, looking past lack of experience, and recognizing potential. He has trained many staff members with zero experience into skillful servers, bussers, and bartenders, many of whom have moved into management positions.