Over twenty years across nightlife, bars, restaurants and multi-venue hospitality in London, New York, Las Vegas and Los Angeles. Alex opens venues, stabilises underperforming ones, and brings structure to places that lean too heavily on hype and not enough on standards.

AJW is built to run venues, not just imagine them: concept, brand, team and operations, with the operator accountable for what gets delivered. He is currently leading the team focused on the rejuvenation of Third Street Promenade in Santa Monica.

Twenty-plus years running hospitality operations across North America. As VP of Operations & Events at SBE, Gerald ran a 14-venue portfolio doing $120M+ a year - restaurants, lounges and clubs across LA, Las Vegas, Miami and the Bahamas - with 450+ staff at peak.

He opened Hyde Lounge at Las Vegas's T-Mobile Arena, the first independently operated nightlife venue inside a US arena, and led opening task forces for MGM, AEG and Grand Hyatt. He brings big-room operating discipline to how the district runs day to day.

An openings leader who brings concepts to life - from early development through launch and post-opening stabilisation - across dining, nightlife, fast-casual and hotel food & beverage.

Formerly Sr. Director of Openings & Special Projects at SBE, she now runs Adaptable Hospitality, building the systems, staffing models and playbooks that make every venue open strong from day one.

Matt was project lead on the FIFA Fan Zone 2026 at Venice Beach, where he drove the sponsorships, brand partnerships and marketing that brought it to life - and produced the first music festival of its kind on the beach.

He has spent over a decade building brand activations, events and partnerships across LA's hospitality, music and luxury landscape. An artist and music producer with a real ear for what works, Matt pairs a deep local network with the operational instinct to turn big ideas into events people actually show up for.

Michelin-starred chef, born in Tokyo and raised through his family's fish market and the stalls of Tsukiji. Recruited by Charlie Trotter to launch Bar Charlie in Las Vegas - where he earned a Michelin star - before co-founding The Chairman in San Francisco and opening Nomica and Bao Hiroo. Staged under Guy Savoy, Hideki Ishikawa and Yoshihiro Narisawa.

He is currently the chef at Club Hue, a private members' venue in Koreatown, Los Angeles, and is the chef partner behind Toki - Opium, the Japanese social house on the Promenade.

Founder and CEO of Simmons Bars, one of London's largest independent bar groups. Over thirteen years Nick built Simmons from a single Kings Cross site into a 20-plus-venue operation across London and Manchester.

He knows how to build and run a bar estate at scale - volume, late-night operations and the economics that keep them profitable. As an adviser to AJW, he helps the district scale efficiently and stay profitable as it grows.