Restaurant Consultant Bernd A. Gerwig


Bernd Gerwig

Great food, fine wine, and excellent service are a way of life for Bernd Gerwig. As owner of SIOS Hospitality Group, he helps restaurants in San Francisco, New York and other foodie destinations achieve success in this highly competitive world.

Bernd has been in the hospitality business since his teens, when he started to learn the trade in his home city of Vienna, Austria. He started out as a busboy, then progressed to waiting on tables, and assisting in the kitchen. He learned early on how to give people a happy restaurant experience, and his education continues every day as he wanders the planet.

From Kitchen Helper to Manager

In 1999 Bernd moved to New York City to attend the Manhattan School of Music where he earned his degree in classical voice performance. To support himself, he worked two hospitality jobs — as bartender and server. After graduation, while he waited for the call from the Metropolitan Opera, the phone started ringing with calls from restaurant owners who recognized his managerial skills and wanted him to run their businesses.

Bernd accepted the position of General Manager at Café Sabarsky, one of Kurt Gutenbrunner’s famed restaurants on Manhattan’s Upper East Side. Later, he opened Gutenbrunner’s Café Fledermaus and helped launch Blaue Gans and THOR.

Over time, Bernd took on more and more responsibility within Kurt’s organization, consulting on the flagship Wallse, and advising on the entire KGNY portfolio.

Bernd Gerwig, Kurt Gutenbrunner and team

Bernd Gerwig with chef Kurt Gutenbrunner and the team of Wallse and Cafe Sabarsky at the James Beard Foundation

 

On to the Left Coast

As life went on, so did Bernd. He moved to San Francisco in 2006 and became the opening General Manager of Presidio Social Club where he enjoyed working with Ray and Shawn Tang. With the restaurant up and running smoothly, it was time for a new challenge. So Bernd moved on to an established operation, the House of Prime Rib, and served as the GM for five years. With his guidance, the restaurant’s Zagat ratings increased by a point every year and meals served on Saturday night rose from 600 to 800.

During this time Bernd also consulted with Matthias Fröschl, owner/chef of Naschmarkt in Campbell, California, and helped launch this jewel of a restaurant.

Sharing his skills

With so many successes under his belt, Bernd decided to start his own consulting firm. Now clients of SIOS Restaurant Consulting can benefit from his in-depth knowledge and understanding of what it takes to start — and sustain — a successful operation. He loves helping to introduce new dining concepts as well as advise established eateries, consulting on every aspect of the business.

Learn about our restaurant consulting services.