For a complete list of hospitality consulting services available from Quentin the QHM team, please read further or click on What We Do. For insight into Quentin’s hospitality background, please visit Who We Are.

Audrey Fan joins the team with progressive sales, marketing & branding experience. She has a closer mentality while delivering the highest level of customer service fostering strong client relationships & repeat clientele. Audrey has strong experience with, association, government, non-profit & corporate accounts including Fortune 100 companies. Audrey’s background includes time spent at the Seattle Grand Hyatt, Paramount Hotel, ARF Productions and EVenues. Audrey has worked with such sales/RFP systems as Envision, Cvent, Starlit, SpeedRFP as well as Salesforce.

In 1998, Kathryn assumed the role of Regional Director of Revenue Management for Starwood Hotels at the time of the Sheraton and Westin integration. Kathryn supervised revenue management in the Mid-Atlantic region, which was comprised of 40+ hotels within seven different brands ranging from small airport hotels to resorts and conference hotels. The past few years Kathryn has taken on a consulting role, assisting clients with widely varied revenue management needs, consulting on both development and existing projects for hotels and resorts from 26 rooms to full-service, multi-unit resorts. Projects have included revenue management oversight for hotel asset managers, training and establishment of the revenue management discipline, transition management, and task force property revenue management. Kathryn has worked with such systems as Opera, Maestro, RoomMaster, Visual Matrix (PMS), CRS/BE – MyFidelio, Synxis, iHotelier and numerous partner extranets.

Dana is a 30+ year hospitality veteran with a wide variety of both operational and finance/accounting experience. Having worked with Kimpton, Hilton, Starwood, and Red Lion Hotels along with numerous independents, Dana’s background includes all facets from pre-opening through asset sales as well as strong expertise in accounting and PMS/POS system management. Dana started consulting in 2009 to meet the short/long term interim needs of operators and owners for finance/accounting support. This includes both the on-property and corporate levels. With an MBA in Finance, Dana’s brings a vast knowledge of bottom line managerial skills designed to make an immediate positive impact.

Mickey brings 15 years of hospitality accounting experience, with 10 as a Director of Finance. He enjoys working in all segments of the industry from campgrounds to large resorts in all corners of this amazing country. He graduated from George Washington University with a Master’s of Business (Tourism Administration.) In his spare time he enjoys hiking with his dog and spending time with his wife of 21 years.

With over 20 years of culinary leadership in luxury, single, and multi-unit operations from New York to San Francisco, John’s culinary achievements have been recognized in over 40 publications including The New York Times; James Beard Foundation; The Michelin Guide; and The San Francisco Chronicle. John was instrumental in the successful growth of RH Hospitality’s $55M+ restaurant platform across North America. As an avid outdoor athlete, John realized there were people like him looking for those rare experiences at the nexus of food and adventure. With that in mind, he launched Outbound Kitchen, to create bespoke food and beverage solutions that deliver authentic experiences for outdoor hospitality guests and operators.

Harry has 30 years of experience in the hospitality industry, most as an executive chef or culinary director.  Harry started his career at 16 washing dishes at a busy Red Robin and fell in love with the industry right away. Despite attending the University of Washington for a degree in Political Science, he always felt the restaurant and hospitality industry calling to him. Finally, in 2006, he enrolled in the very first class at the Art Institute of Seattle’s School of Culinary Arts, where he later returned to be an instructor for seven years.  Harry has held various roles within Heavy Restaurant Group, including Culinary Director, Executive Chef of three Bellevue Restaurants sharing a single production kitchen, as well as multiple stints as Executive Chef of Purple Café and Wine Bar in downtown Seattle.  Harry also served as the Director of Culinary for Providence Health across six Western states. Nicknamed “Coach”, Harry has always incorporated teaching, mentoring, and coaching into his management style.  Now a Private Chef and Consultant, Harry is making himself available to share his 30 years of experience.

While not listed on our website, through our consultant, partner, and vendor relationships, we have a long list of support team members, from branding and web/logo design to culinary, sales, and operations.