Business Advisor, Owner
After 20 years laboring in starched white shirts, including stints with three Fortune 100 companies, Michael retired his suits in favor of jeans and sport coats when he opened his own financial advisory firm in 2002. Selling the business in 2010 came with a non-compete clause, which pushed Michael in the direction of working with small businesses.
It turns out serving business owners was a natural fit. Over the next seven years the company developed a niche working with restaurants, and it was obvious a new business model was needed. Savory Advisors launched in 2017 to reflect its commitment to supporting restaurateurs exclusively.
Michael’s focus is on fixing problems. He enjoys coaching owners through critical decision making and the challenge of turnaround management. He is numbers driven and honest in his opinions. He treats every client as if he were their partner.
When not working with clients or haunting Portland restaurants, Michael can usually be found with his wife watching one of their three kids playing or coaching basketball, volleyball, or soccer. A favorite pastime is hanging with Maple, the family vizsla, and shamelessly binge-watching a television show.
Hospitality is in Chantal’s blood. She began her career working alongside her French-born father in his SE Portland restaurant, Portofino. She honed her hospitality skills in Vail, Colorado, as the manager of award-winning Terra Bistro and as food and beverage manager for the four-star Beaver Creek Lodge.
After eight years in the mountains, Chantal returned home to Oregon and opened her own restaurant, Tapalaya, in Portland in 2008. Tapalaya, a New Orleans–themed tapas restaurant and bar, received local and national recognition, and was featured in the Oregonian’s list of top 100 restaurants and Portland Cooks cookbook. She sold the business to her celebrated chef, Anh Luu, in 2017.
Based on her in-the-trenches experience, Chantal develops workable solutions built around a client’s needs, skills, and existing operations. She is equally comfortable with a cross section of volume levels, concept niches, and company cultures. Chantal’s focus is on ownership transitions, restaurant openings, strategic marketing, and operation planning.
Chantal has been to 19 countries and is obsessed with riding her bicycle and baking sourdough bread. She holds a BS degree in Business Management from Marylhurst University.