Brad Rishmany

Bradley Rishmany is the Culinary Senior Vice President for Trifecta Management Group. His primary responsibilities include development, implementation and execution of all food & beverage operations, purchasing programs and guest relations.

Prior to joining TMG, by age 18, Bradley was already a managing partner of a small cafe. He soon realized that he would need formal training and spent the next five years at the Ritz-Carlton Hotel Group where he trained with some of the finest Chefs in the world. In 1995, Rishmany was selected and had the pleasure of cooking for President Clinton.

Over the next 15 years, Rishmany has been fortunate enough to operate some of the most successful restaurants in and around Kansas City, St. Louis, Memphis and Los Angeles. Rishmany opened and operated his own consulting business specializing in operations, restaurant design, vendor negotiations, food and beverage development.

Since joining TMG, Rishmany has been featured in Kansas City Biz Journal, 913 Magazine, Spaces K.C., InkKc and has cooked his way onto television promoting TMG venues. He has cooked at The White House in July 2012, Telluride Food and Wine Festival, The Super Bowl, James Beard Awards, featured guest chef at James Beard House and has personally worked with renowned Latino Chef Aarón Sánchez.

Bradley holds a nationally accredited Culinary Arts degree from Johnson County Community College Culinary Arts and a Business Administration degree from the University of Kansas.