BORN ALL OVER,
BRED IN LA
BACKGROUND
New School was founded by Paul Pruitt in 2012 with the purpose of developing and supporting the next generation of progressive restaurants, bars, and hotels. Leveraging the vast experience and network that he had acquired working in senior corporate roles for multiple industry leaders, Paul set out to build a ‘Seal Team 6’ of industry elites available to take on projects of any scale, in any location, at any time. Almost a decade later, his plan has come to fruition with an ever-growing team of uniquely skilled professionals with projects spanning the globe.
GET IN TOUCH
Tell us about your concept and needs and we’ll contact you to schedule an exploration call. Our general response time is within one business day.
MEET OUR TEAM
Born in Miami and raised just outside New Orleans—where his love for restaurants and music first took root—Paul began his studies in political science before discovering his true passion: creating meaningful experiences through hospitality. That passion ultimately led him to operate, consult, and own restaurants around the world.
Over the past two decades, Paul has built a career that bridges independent restaurants and global hotel brands, collaborating with Hilton, Hyatt, Marriott, MGM, Sands Corporation, Starwood, Trump Hotels, and the Sydell Group. He has also held leadership roles with some of the industry’s most influential operators, including Chef José Andrés’ THINKfoodGROUP, Stephen Starr’s Starr Restaurants, and Chef Laurent Tourondel’s BLT Restaurant Group.
In 2012, Paul founded New School, a hospitality consulting group designed to merge creativity with operational discipline—a philosophy he calls Holistic Hospitality. Today, he continues to champion this approach while also serving as a partner with Chef Roy Choi at Best Friend in Las Vegas at the Park MGM.
Contact > paul@newschool.la
PAUL PRUITT
DUNCAN SMITH
COO & Culinary Director
Duncan is a chef, writer, musician, and urban planner. A Scott by lineage and born in England, Duncan and his family relocated to the US (Kentucky, specifically, where he spent most of his youth and adolescence) before moving to Washington, DC after college. It was in DC that Duncan honed his culinary chops – first as restaurant chef of the Cosmos Club, later during a five-year term as Chef d’Partie at the AAA Five Diamond Fairmont Hotel. In Los Angeles, Duncan held the positions of Chef Garde Manger at Michael Mina XIV, and Sous Chef at Michelin-starred Patina. During his tenure overseeing the kitchen at Patina, the restaurant was nominated for a James Beard Award, and it received a four-star review from the LA Times.
SARAH TURNER WELLS
People Director
Sarah has always been intrigued by food and people. After graduating with a Religious Studies degree from Elon University (where her research explored food and religion), Sarah expanded her interests in hospitality by receiving a degree in culinary arts and a WSET level 2 certification from Johnson & Wales University. After working as a prep cook, pastry chef, bar manager, and general manager, Sarah pursued a position within the home office of the prominent Charlotte-based FS Food Group where she managed marketing, events, and community engagement for five concepts and fourteen locations. Born and raised in Orange County, Sarah was eager to move back to CA and focused on hospitality recruitment at BMRS in Los Angeles. Eventually, Sarah received an M.S. in Applied Psychology at the University of Southern California alongside certifications in emotional intelligence assessments. She has since been working to support professional organizations by building a foundation of employee and organizational effectiveness focusing on areas such as recruitment, training, development, and retention.
ALIX MARSON
Creative Director
Alix is a seasoned designer and creative director who has specialized in branding for over a decade. Since graduating from the Sam Fox School at Washington University in St. Louis, she has worked hard for big brands, small brands, fancy agencies and bootstrapped start-ups. Years of working FOH in fine dining on the side quickly lead her to focus her creative energy on the industry that she lives and breathes: hospitality.
TY THORPE
Beverage Director
Ty Thorpe, a former touring musician, transitioned to the production side of the music industry after earning a BA in Electronic Communication Arts from SFSU. For over a decade, he played a pivotal role at Light Rail Studios, helping it become San Francisco's largest recording and broadcast facility. Concurrently, he was also pursuing a career as a craft cocktail bartender.
LEEOR AVGI
Chief of Staff
An LA native, Leeor holds dual degrees from Boston University’s School of Hospitality Administration and Questrom School of Business. After graduating, Leeor moved back to Los Angeles with the Hillstone Restaurant Group, managing restaurants from South Beverly Grill to Houston’s Pasadena. It is there that she fell in love with the creation of invaluable guest experiences.
JEFF MANNO
Business
A born and bred New Yorker, Jeff has a deep love and appreciation for bars & restaurants. Upon graduation from Cornell University Hotel School, Jeff was immersed in world-class hospitality onboard the Crystal Symphony cruise ship where he circumnavigated the globe and peaked his passion for hospitality. Returning to the US, Jeff honed his skills in hospitality with industry leaders The Rio by Harrah’s and Tao in Las Vegas.
PETE ST. PETER
Mixology
Patricia “Pete” St. Peter hails from San Francisco, where she grew up climbing over kegs and doing homework under the bar-top of one of SFs oldest bars. After attending UCLA where she was dedicated to the study of classical vocal music, she accidentally landed behind the bar and fell in love with the collection of intelligent creative souls that grace the hospitality world. Over the course of the past decade she has filled a multitude of roles in the restaurant, bar, and beer world from one woman bar prep team- to General manager of mid sized brewery and tap room. Her journey reached peak synchronicity at Parks Bars group under the discerning eye of Karla Flores where she refined her extensive and diverse collection of skills. This is where she gained an immense appreciation for the artistry and science of cocktail making, from sugar to shaker and the creation of cocktails became her main focus. This focus has culminated in her most recent role as beverage director of Capri Club Los Angeles where her primary emphasis is on curating menus centered around amaro and spirit-based libations.
MATT CHEEK
Culinary
Raised in Portland, Oregon, Matt (more widely known as “Cheeks”) landed in LA in 2003 to study German philosophy and printmaking at Occidental College, during which he studied abroad in Rome and experienced first-hand the powerful connection between a place, its people, and their cuisine. A life-long lover of food, upon graduation, he found himself helping scoop gelato at a friend’s local shop, falling in love with the process of creating food and serving guests. While cooking at the James Beard-award winning Thai restaurant Pok Pok in his hometown, he worked his way up to Chef de Cuisine, and then to Director of Culinary Operations, helping to expand the brand to the NYC and LA markets. Back in LA, he worked as Executive Sous Chef for Suzanne Goin at AOC, where he learned the intimate connection between chefs and the region’s bountiful farmers markets, forging lasting relationships that he would rely upon as he set forth opening restaurants featuring menus of his own in the years to come. After opening Botanica in Silverlake as CDC, he was recruited by New School to join Park Hospitality as Executive Chef in Echo Park, where he opened and operated Adamae, Lowboy, and Bar Flores. He is an avid musician and lover of pizza.
SHANE O'BRIEN
Culinary
Shane is a chef and operations professional born and bred in Los Angeles, CA. Born in Whittier, Shane has been living and breathing hospitality for almost two decades. He credits experiencing the elite leadership, seamless operational execution, and sublime flavors working at the Spice Table by Chef Bryant Ng, with sparking his ascent. These values led to his move to Bazaar by Jose Andres. Here, Shane oversaw all kitchen stations and executed menu development efforts as Chef De Partie. In 2018, under Think Food Group Creative Director chef Aitor Zabala, Shane joined the opening chef team of Jose Andres’ most ambitious and pioneering restaurant to date, Somni. The 10-seat restaurant was awarded 2 Michelin stars in its first year. Further collaborations with perennial place-holders on the “World's 50 Best” list, including Chef Virgilio Martinez of Central Restaurant, as well as at Myomi in South Korea during Seoul Art Week, afforded Shane singular exposure and influence from the industry’s best. His noteworthy career experience has informed his thoughtful and inviting consulting approach.