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Sam Bakhshandehpour
Chief Executive Officer & Board Member with industry-leading expertise in M&A, Strategic Partnerships, and Investing in Restaurants, Media & Live Events
Sam Bakhshandehpour is a prominent figure in the hospitality industry, currently serving as the Global Chief Executive Officer of the José Andrés Group (JAG), a renowned restaurant and media company. Under his leadership, JAG operates over 40 restaurants across nine markets globally, including notable establishments like the two-Michelin-starred minibar by José Andrés. He also oversees José Andrés Media, which produces diverse food-related content across various media platforms, including television and digital formats.15
Career Background
Bakhshandehpour's career began on Wall Street with J.P. Morgan Securities, where he focused on mergers and acquisitions within the Global Casino and West Coast Real Estate & Lodging Investment Banking practice. His extensive experience includes serving as the President and CEO of sbe Entertainment, a private equity-backed company that manages over 80 properties in the hotel, restaurant, and nightlife sectors.123
Advisory Roles
In addition to his executive roles, Bakhshandehpour is actively involved in advisory capacities. He serves on the Restaurant Advisory Boards for both Fiserv Inc and Bilt Technologies. His involvement with Bilt Technologies reflects his commitment to enhancing industry standards and practices within the restaurant sector.45
Education and Recognition
Bakhshandehpour holds a Bachelor of Science degree in Business Administration from Georgetown University’s McDonough School of Business. His contributions to the hospitality field have earned him recognition as one of the "Most Important People in Hospitality" on the Observer’s 2023 Dining and Nightlife Power List.15
Vision and Impact
Bakhshandehpour is known for his belief in the transformative power of food and restaurants as vehicles for community engagement and positive change. His leadership at JAG aims to continue expanding its culinary concepts while maintaining a commitment to social impact through food.56



