Hospitality advisory for private membership clubs, hotels, restaurants, and mixed-use developments.
Senior attention, grounded in operating experience.
TOP FORM is led directly by its founders, who bring strategic, commercial, culinary, and operational perspectives to every stage, from development through management.
Pierre-Antoine Dourneau
Pierre-Antoine Dourneau is a hospitality entrepreneur and operator with over two decades of experience shaping hotels, private membership clubs, restaurants, wellness spaces, and lifestyle destinations. Beginning his career on the floor as a server and ultimately rising to Managing Director and Chief Operating Officer for North America at Soho House & Co., Pierre guided the platform’s expansion from a single property into 17 distinctive locations across the continent, steering major openings, operational restructuring, and organizational readiness through its public listing.
Throughout his career, Pierre has approached hospitality from the guest outward. Having lived every role from front-of-house service to executive leadership, he views the customer experience not merely as a set of brand guidelines, but as the core leadership discipline that dictates a property’s culture, retention, and long-term asset value. He believes great hospitality lives in the unseen mechanics: how intuitive circulation, thoughtful acoustics, seamless service pacing, and genuine human warmth come together to make guests feel recognized, comfortable, and eager to return.
Today, as Co-Founder of TOP FORM Hospitality and through Hartwell Hospitality, Pierre partners with owners, developers, and investment teams to turn high-level hospitality concepts into viable, high-performing destinations. His advisory and operational leadership spans membership strategy, organizational design, commercial modeling, and end-to-end guest experience, with a client roster that includes Casa Cipriani, Cartier, Marriott, Harmonie Club, Moss, Woodhouse, and the Jacob Riis Bathhouse / Rockaway Ocean Club redevelopment.
At TOP FORM, Pierre’s background bridges the rare divide between creative development and operational reality, ensuring that ambitious hospitality visions are not only designed to inspire, but structured to operate with discipline, warmth, and enduring commercial success.
Michael Oliver
Michael Oliver is a hospitality development and food and beverage strategist with more than two decades of experience leading culinary operations, concept development, and operational planning across hotels, private members’ clubs, restaurants, wellness destinations, and large-scale mixed-use properties. Combining a chef’s tactile understanding of food and beverage with an operator’s disciplined commercial focus, Michael helps owners and development teams conceive distinctive venues, build high-performing leadership structures, and institute the operational systems that drive successful launches and lasting asset performance.
A graduate of the Culinary Institute of America, Michael honed his craft under Daniel Boulud and Andrew Carmellini at Café Boulud before spending nearly a decade with NoHo Hospitality, playing an integral role in launching celebrated New York institutions including Locanda Verde, Lafayette, and Joe’s Pub at The Public Theater. He later served as Director of Culinary Operations for Soho House & Co. in New York, where he directed culinary strategy, talent, and multi-outlet execution across three private membership clubs and Cecconi’s.
Throughout his advisory career, Michael has partnered with developers, investment groups, and leading hospitality brands across New York and London, including Starwood Capital Group, Vornado Realty Trust, AvroKO Hospitality, 1 Hotels, and Whole Foods Market, alongside early-stage hospitality planning for large-scale resort destinations. Most recently, he has guided property-wide operational strategy for the Jacob Riis Bathhouse redevelopment at Rockaway Ocean Club, establishing the operating framework, service flow, and food and beverage programming across the historic coastal destination.
At TOP FORM Hospitality, Michael bridges the creative ambition of kitchen and concept design with the real-world demands of daily service. Working closely with owners, architects, and culinary teams on kitchen and bar engineering, menu frameworks, operator vetting, and pre-opening execution, he ensures that every venue not only reflects an authentic sense of place, but possesses the operational machinery required to perform, endure, and foster deep guest loyalty.
From initial vision through opening and beyond.
TOP FORM is a hospitality development and management company. We help owners, developers, operators, and hospitality companies translate a vision into a distinctive, financially informed, and operationally sound project, then carry it through design, pre-opening, and execution. Where there is a strong fit, we stay on through long-term management. We can also provide strategic advice, support an existing operator, or source and select the right third-party operator.
What we bring to every project
Strategy & Programming
Alignment with the client’s goals, market and property assessment, and the right mix of rooms, restaurants, bars, wellness, events, and amenities, so each venue complements the others.
Concept Development
The identity and purpose of each venue: guest experience, culinary and beverage direction, service style, and programming grounded in a real sense of place.
Design Coordination
Clear operational requirements for architects, designers, engineers, and kitchen consultants, including a review of kitchens, bars, back-of-house areas, circulation, and equipment.
Operational & Financial Planning
Service models, staffing, and workflows, pressure-tested against space, budget, operating costs, and demand to find what is overbuilt, under-resourced, or inefficient.
Pre-Opening & Execution
Leadership and staffing structure, menu development, procurement, operating procedures, training, opening budgets, launch, and early stabilization.
Operation & Management
We help clients evaluate self-operation, third-party management, hybrid structures, or management by TOP FORM. We source and evaluate operators and provide ongoing strategic oversight tailored to each project.
Close to the work. Clear about what matters.
Every engagement is senior-led and tailored to the project. We work alongside owners, developers, operators, and hospitality companies as an extension of their teams, bringing discipline to the process without adding unnecessary layers.
Understand
The asset, the audience, the ambition, and the realities of the project.
Elaborate
The concept, operating model, priorities, and a shared direction for the team.
Build
Strategy translated into decisions alongside the client, design, culinary, and operations teams.
Deliver
We stay closely involved through pre-opening, launch, and early stabilization, preserving the vision while addressing challenges as they arise.
Manage
For select projects, we continue into long-term management to ensure the vision carries through to daily operations.
Senior guidance from development through management.
TOP FORM connects our clients’ vision with the practical decisions required to deliver it, across concept, programming, design, operations, pre-opening, and management. A finished project should not only look compelling. It has to work, perform, and remain relevant over time.
Bring us in early.
Tell us about the project, the opportunity, or the question you are trying to solve, whether it’s a first idea or a property that needs the right long-term operator.
hello@topformhospitality.com ↗