The Company seeks current income, dividends, capital gains, and capital appreciation through investing in hospitality investments which Manager will operate as Fund assets. The investment program imposes no significant limits on the types of instruments in which the Manager may take positions. These investments can include investing in real estate equity syndication deals directly with third party sponsors. The Company may further invest in hotels, resorts, and other hospitality industry related investment opportunities. The Company may further invest in other alternative investments which include debt instruments to facilitate a tax advantageous investment in offshore entities, the details of which will be included in a separate
Ryan Black has spent 20 years developingover 2,000,000 square feet real estate in multiple jurisdictions, includingmore than 700,000 sf in New York City. He has Served as COO of JumeirahGroups South American Subsidiary and as Vice President of Kriti Corporation,the family office of the Vardinoyannis Family.
Ryan Black began his career with KritiManagement, the U.S. office of the Vardinoyannis family, one of Europe’swealthiest families. He spent nearly 10 years with the family managingtheir Americas portfolio, overseeing multiple real estate projects of thefamily, and sourcing deals. In 2009, Mr. Black left Kriti to join thedevelopment team for Jumerirah South America, including a new Polo Resort inBuenos Aires, Mr. Black served as chief Operating Officer Jumeriah SA.
In 2012, Ryan returned to NYC and foundedR. Black Global, a development company that to date has built in excess of600,000 SF of completed projects and permitted in excess of 1.2M SF. Included in our portfolio of completed projects is The Oosten, a 500,000 SFfull city block building in Williamsburg Brooklyn, which won BrooklynDevelopment of the year.
Brad McDonald Brad McDonald is aninternationally acclaimed chef, restaurateur, and hotelier. He has owned andoperated multiple restaurants in New York City, London, Austin, and NewOrleans. He graduated from the University of Mississippi before embarking on aculinary education across Europe. From there, he honed his skills inMichelin-starred establishments under chefs such as Jean-Yves Schillinger,Alain Ducasse, Thomas Keller, and René Redzepi in Copenhagen. Brad has been anowner and key player in renowned restaurants and hotels in multiple culinarycapitals. He has also collaborated and consulted with iconic brands inworld-class settings. In recent years, Brad has focused primarily on hoteloperations, particularly in the luxury lifestyle sector. He settled in Brooklynin 2010, partnering in three successful restaurants that earned a two-starreview in The New York Times and recognition in the Michelin Guide. In 2014,Brad moved to London, where he won hearts with Southern cuisine, earning theunofficial titles of “Donut King” and “Cornbread King” of Marylebone. Duringthis time, he also authored Deep South, a cookbook celebrating his Southernheritage. In his hotelier role, Brad opened The Loren in Austin, Texas, in2022. Before that, he played a pivotal role as the Complex Director of Food& Beverage for the Ace Hotel New Orleans and Maison de la Luz. Mostrecently, he revitalized the culinary offerings at The Old Course Hotel andGolf Resort in St. Andrews, Scotland, and led the relaunch of The GranducaHotel in Houston. Today, Brad is a sought-after expert in creating synergybetween innovative concepts, contemporary culinary and bar menus, functionaldesign, and operational profitability.
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