Michael Eisenberg has worked in the food and beverage industry across multiple disciplines building a reputation as an industry expert including; concept, funding, construction, opening, operating and running successful operations. He has worked in Quick Service Restaurant (QSR) concepts (including Willie T’s Lobster Shack and Noahs bagel stores), specialty food stores, super markets, supper clubs, restaurants and bars for over 25 years.  In that time, he has owned, managed, operated and consulted for a variety of companies, big and small; corporate and family run; domestic and international. 

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​Amongst Michael's most notable accomplishments prior to starting Acute Hospitality are: opening the first super club in the newly established free-market economy in Moscow, Russia in the early 1990s; increasing sales by 300% as Food & Beverage Director of the Argyle Hotel in Los Angeles, California; fund-raising to build and open a supper club concept, Ilume, in Montreal, Canada; and co-creating, building, owning and operating the 3-store Alice's Tea Cup (A full service restaurant concept) in New York City.

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​Michael graduated from the Parsons School of Design with a degree in Business Administration (BBA). In addition to consulting, he teaches in the Restaurant and Culinary Management program at the Institute of Culinary Education (ICE) in New York City and serves on the executive board of Most Valuable Kids of Greater New York a 501(c)3 charity.