Our Approach

Each project is evaluated as to the scope, research and development challenges, level of details, timing, project focus and amount of involvement required. Key associates with specific skill sets are matched up with individual clients needs, based on their operational and technical experience. Projects are only accepted where there is a high chance of success and client satisfaction, for in the end, we are only as good as our last assignment.

Bios

President

Robert J Nyman

As President of The Nyman Group, Robert J. Nyman astutely steers the company along its course with agility and experience. He began his career in a family-owned liquor store and delicatessen, but really began to “cut his teeth” in the industry with Restaurant Associates, where he served as Director of Operations in the airport division, a position which he held for six years.

Upon leaving Restaurant Associates, Robert assumed the position of Operations Analyst for the Marriott Corporation, responsible for the In-Flight Division of the Northeast Region. Building on these extensive airport experiences, he then moved to his next position as Director of Food and Beverage for Loew’s Regency and Warwick Hotels in New York City. Robert moved to Chicago to join the Hyatt Hotel Corporation, and was named Regional Food and Beverage Director for the Midwest Region.

Following his years with Hyatt, Robert joined Playboy Enterprises and as Vice President for North American and Franchised Operations was responsible for club operations. Upon leaving Playboy, he started his own restaurant company in Chicago, which grew to four distinct specialty restaurants and one gourmet food store. After nine years in the Chicago area, Robert sold his company and returned to New York to take over the reins of The George Lang Corporation, first as Director of Operations and then as President and Proprietor.

Robert’s educational background includes the Culinary Institute of America, Hotel Management at New York City Community College, a Bachelor’s degree from New York University’s Department of Food Service, Master’s credits in food and nutrition from New York University, an International Masters of Business Administration and an honorary Doctorate Degree of Business Administration in Hospitality Management from Johnson and Wales University. Robert also served as instructor for hotel and restaurant related courses at Indiana University of Pennsylvania, and served as adjunct faculty for New York University’s Center for Food and Hotel Management.

In addition, Robert formulated the SEHNAP/New York University Alumni Council, served on the Board of Overseers at the Center for Food and Hotel Management at New York University, and Director of Culinary Arts Council for Johnson and Wales College, and has been named a Culinary Ambassador by The Culinary Institute of America, is a Certified Professional Consultant and has a current listing in Who’s Who.

Robert is frequently asked to speak at conferences, conventions, and private seminars and is often quoted in numerous trade journals. He has commonly been referred to as the “Expert’s expert!”

VICE PRESIDENT, Operations

Corey T Nyman

Lounging at a bar while savoring a burger does not seem out of the ordinary for an all-American male. That is unless he is just three years old. Such a scenario was commonplace for Corey Nyman who (quite literally) cut his teeth in the restaurant business. As the son of an executive chef and restaurant owner turned hospitality consultant, the Chicago native grew up in the restaurant and hotel industry, tasting his first glass of wine at the age of eight, and taking his first assignment at 14, helping his father develop the concept for the Saks Fifth Avenue Café in New York City.

Throughout high school years Corey stayed active in the industry assisting his father on various projects, from developing and opening eight restaurants at La Costa Resort and Spa to assisting in picking out tabletop amenities for the Trump Taj Mahal.

After graduation he took his first job baking bread in the kitchen of Spago-Las Vegas, then enrolling at the University of Denver, where he earned a BA in business administration/hotel, restaurant and tourism management, earning scholastic All-American and multiple honors each year for his performance in the classroom and on the lacrosse field. While in college he used every opportunity to get back into the kitchen working at such hospitality Mecca’s as on the opening team of Spago-Beverly Hills and interning at The Phoenician.“Working in the back of the house gave me an opportunity to really get inside the business and helped to prepare me for a move to the front-of-the-house. It has always been my goal to run and develop a restaurant utilizing my experiences in the kitchen and on the restaurant floor.”

At 21, Corey landed his first managerial position, opening Sidney’s at the University Park Hotel – M.I.T. where he was first the kitchen manager, then promoted to front of the house service manager. His career path continued with a management position opening Piero Selvaggio’s Valentino, located in The Venetian Hotel in Las Vegas. Subsequently, Corey went to work for the Hilton Hotels Corporation, Restaurant Division, developing concepts and taking the General Manager’s reigns at The Daily Grill in Chicago, until promoted and moved to Portland, Oregon to open and orchestrate the prototype Porto Terra Tuscan Grill & Bar as General Manager.

A Boutique Hotel Management company offered a unique and cutting edge opportunity and he then ventured east to Washington, D.C. as the Director of Development and General Manager of Palette restaurant, a concept featuring progressive American fare, contemporary cocktail selections and world class art on display, winning numerous dining awards and accolades.

Corey was then tabbed by celebrity chef Bobby Flay to be the opening General Manager of his signature concept – Mesa Grill at its newest location in Las Vegas at Caesars Palace. A vibrant and bold restaurant, Corey directed the concept through its opening and initial year of operations at the classic Las Vegas property, with the venue being named Best New Restaurant of the Year by the Las Vegas Weekly & Las Vegas Review Journal. The success of Mesa Grill, brought Corey to the attention of the Light Group and he was asked to develop and coordinate their newest concept, Stack at the Mirage Hotel and Resort. Corey directed this venue through their initial year of operations, catering to celebrities and MGM Mirage Executives as well as the numerous other clients, where for the second time in as many years, the Las Vegas Weekly named Corey’s restaurant Best New Restaurant of the Year.

This restaurant veteran is passionate about the total restaurant experience, believing that in an operation, “You are the consummate host, always anticipating the guests needs – even beyond the culinary elements – to give them an extraordinary experience, from the moment they walk through the door until they leave. It’s important to make each and every diner feel special in some fashion. ” Corey has been able to transition this care and zeal for the guest into the development of new projects for The Nyman Group, Ltd. giving him another chance to collaborate with his father, Robert Nyman, principal of the group. “Not only to have the ability to work with one of the premier consulting firms in America, but to work with your own father is an amazing opportunity overall.”

Corey has been profiled, quoted and featured in such publications as Restaurants & Institutions, Nation’s Restaurant News, Washington Business Journal, The Washington Post, Washington Life Magazine, Las Vegas Magazine, the Las Vegas Weekly, VEGAS Magazine, The Arizona Republic, Food Arts, and online publications such as FoodService.com, LasVegasFoodandBeverageMagazine.com, InternationalSommelier.com, and LuxeLifeVegas.com and interviewed on FOX5 – Las Vegas.

The trick of making guests feel special, is clearly a role Corey relishes; in fact his enthusiasm and seemingly boundless energy working on developing restaurants and how they can enhance the quality of the experience and customer satisfaction, is infectious as it is with working with each staff during the training and opening period and then ultimately serving and pleasing the restaurants patrons, is the true thrill of success.

Vice President, PR, Marketing & Entertainment

Craig Asher Nyman

Following in the family footsteps while creating an individual path has always been the direction for Craig Nyman. Essentially born in a restaurant, Craig knew his calling would be the hospitality industry. From restaurants to nightclubs and professional sports to theatrical productions, there have been no boundaries in honing his skills and expertise.

Prior to joining The Nyman Group, Craig spent five plus years at Kirvin Doak Communications, Las Vegas’ premier public relations firm. During his tenure he handled day-to-day PR operations for a variety of clients including four years with one of the hottest and most successful hospitality companies, Pure Management Group (PURE Nightclub, LAX Nightclub, Social House, Noir Bar, and Aura Nightclub at Atlantis).

In addition to coordinating and executing media opportunities, red carpet events and creating successful PR campaigns, Craig worked on the opening team of more than half a dozen venues for the company. He also had the opportunity to work with a leader in the hospitality field, MGM MIRAGE in a variety of capacities for multiple hotel brands such as the Bellagio and MGM Grand, including Food & Beverage venues, nightclubs and hotel spokesperson campaigns. Launching the headlining residency of comedian Frank Caliendo and a member of the opening team for Viva ELVIS by Cirque du Soleil, Craig had his hand in just about every facet of tourism Las Vegas has to offer. While entertainment was his primary focus, his tenure also allowed the opportunity work in retail, publishing, community affairs, science and technology with clients including Casa Fuente, Greenspun Media Group, National Clean Energy Summit 2.0 and the X PRIZE Foundation.Craig also holds a background in professional sports having served as the Media and Community Relations Manager for the Arizona Sting of the National Lacrosse League as well as working with the community relations and communications departments with the Phoenix Coyotes and Phoenix Suns. He is a graduate of Arizona State University with a degree in Communication and minor in Recreation & Tourism Management.