LEADERSHIP

CHRIS LAUBER

FOUNDER + BUSINESS OPERATIONS

Chris Lauber is a hospitality executive and founder of Wits End, known for driving operational excellence, innovation, and profitability across restaurants, hotel F&B, and event spaces of all sizes. He has worked with acclaimed chefs including Jean-Georges Vongerichten, Laurent Tourondel, Charlie Palmer, George Mendes, and more, leading the launch, operation, and success of many celebrated locations. A Crain’s New York “40 Under 40” honoree and recipient of the NYC Hospitality Alliance’s “Operator Award” of the year, Chris blends creative vision with sharp business acumen—streamlining systems, scaling revenue, and optimizing teams across multi-million-dollar portfolios.

With a deep background in systems design, AI implementation, and cost control strategies, Chris has led over a dozen high-profile openings and turnarounds, including groundbreaking and fully-compliant bar programming like the global series at Back Bar (featuring Schmuck, Angel’s Share, Blacktail, and more). His approach combines culinary insight with rigorous data-driven decision-making, driving measurable performance improvements across both front-of-house and back-of-house operations, Human Resources, and accounting departments.

An awarded Culinary Institute of America graduate in both Culinary Arts and Hospitality Management, Chris continues to redefine modern hospitality by blending efficiencies, guest experience, and lasting growth strategies.

CAROLINE BRENNAN

ARCHITECTURE + DESIGN

Caroline Brennan is a distinguished Australian designer based in New York, where she has lived and worked for over a decade. As a fellow founder of her own firm, her portfolio includes an impressive range of leadership roles, from serving as Studio Lead at NeueHouse to developing design guidelines for Virgin Atlantic. She has consulted on numerous high-profile hospitality projects for Marriott International, Sofitel Hotels & Resorts, and Accor Hotels, and has contributed to luxury retail experiences for iconic brands such as DIOR and Coach.

Caroline brings an exceptional level of care to every detail, ensuring that each element (from architecture to glassware) is thoughtfully curated. Her experience spans art curation, OS&E, and styling, including collaborations with leading institutions like PACE Gallery, Sean Kelly, and Jack Shainman. Her work reflects a holistic commitment to excellence, designing spaces and objects that foster lasting emotional connections between people, environments, and the products they interact with.

She holds a Master’s degree in Architecture and a Bachelor’s degree in Environmental Design, underscoring her deep expertise and belief in the power of thoughtful design—even in the quiet moments between the boldest gestures.

William Pasternak

BAR OPERATIONS

William Pasternak is the Principal Bar Consultant for Wits End, bringing over two decades of expertise in developing world-class bar programs. He has led and collaborated on acclaimed beverage operations across some of New York’s most notable venues, including storied institutions like Angel’s Share and industry standouts such as, The Dead Rabbit, Blacktail, Clover Club and PDT. His career also includes shaping cocktail programs for high-profile hotel properties, luxury event spaces, and chef-driven restaurants, where his menus have become both guest favorites and industry benchmarks.

William approaches every project with exacting attention to detail, ensuring each component—from spirits selection and ice program to glassware and garnish—is chosen with intention. He blends deep historical knowledge of cocktail culture with a forward-thinking approach to innovation, creating experiences that resonate far beyond the final sip. His work has included partnerships with celebrated chefs, global spirit brands, and hospitality groups seeking to define or reimagine their beverage identity.

Recognized for his leadership, mentorship, and contributions to cocktail education, William exemplifies the belief that a well-crafted drink is more than a recipe—it is a narrative, a memory, and an enduring hallmark of hospitality.