Team

Graduating from renowned Hospitality program of The Collins College Cal Poly Pomona set Jennifer loose into

the industry with chef-like standards and speed, when she started her career at Chef Sang Yoon's Lukshon in Culver City. There, she was stamped with his systematic standards of service, product knowledge, and emphasis on accountability and ownership of the restaurant. In under one year at Lukshon, she was promoted from Maitre D’ to interim general manager, followed by several management roles across Los Angeles, leading teams of varied restaurant concepts and turning around challenging systems – a specialty of hers.

Jennifer first joined FactoryPlaceHospitalityGroup in 2017 as a manager at The Factory Kitchen. Her work ethic and sharp skills were soon observed by Matteo and Chef Angelo, promoting her to Director of Communications with the task of directing the pre-opening PR initiatives for sixth+mill and overall branding of FPHG.

She quickly became Matteo Ferdinandi's right hand to expand the infrastructure and oversee each restaurant team, communication programs, and service logistics for the restaurant and bar operations.

The successful October 2018 opening process of sixth+mill pizzeria and bar propelled Jennifer to become the group’s first Director of Operations, heading into the back to back opening of The Factory Kitchen at The Venetian in December 2018.

Since then, she has continued to work in partnership with front and back of house teams to shape operational, financial, and personnel logistics, while passionately growing deeper roots of the 3 Downtown Los Angeles Arts District location’s guest following.

Jennifer has emerged as a core backbone for the brand, maintaining interactive development of company culture and upholding the consistent vision within internal and external environments.

Her philosophy of“people first” instills compassion and encouragement into hospitality practices in a high intensity environment, which trickle down from an informed and positively engaged staff service to a comfortable repeat guest experience.

Jennifer oversees the Los Angeles operation and collaborates with Candice Kinsey about Spreading the company culture throughout.

Paulo Duran brings over 19 years of restaurant leadership experience to Factory Place Hospitality Group. Born in Xalapa, Veracruz México, Duran moved to Chicago in 1997 before making his way to Las Vegas in 2007. Duran has always had a deep love and passion for the culinary arts. Growing up, he closely watched his father cook all the family meals. It wasn’t until he began working in the restaurant industry himself, that he found his true calling, creating the ultimate dining experience for every single guest.

At age 14, Duran landed his first job in the industry as a dishwasher. He worked diligently to climb the ranks, working in the kitchen and then to the front of the house as a busser, server, captain, beverage manager, and eventually manager. During this time, Duran acquired his bachelor’s and master’s in Business Administration at the University of Phoenix.

Through his love and devotion to hospitality, Duran has had a long and fruitful career in creating unmatched service at renowned establishments. Starting in Chicago, he worked at Spiaggia under Paul Bartolotta as a food runner and server. His first managing job was at a Spanish restaurant called Emilio’s Tapas. This position gave him the foundation and experience to make the jump back to Spiaggia, where he acted as manager under Missy Robbins and Tony Mantuano.

Upon arriving in Vegas in 2007, Duran continued building his repertoire working at top restaurants including Wolfgang Puck Bar & Grill at MGM Grand and Postrio at The Venetian before being called to Mario Batali and Joe Bastianich’s B&B Hospitality Group, where he was general manager at B&B Ristorante and OTTO Enoteca e Pizzeria. He was in a leadership position with the company from 2012-2018.

During his time at B&B Hospitality Group, he met acclaimed chef Nicole Brisson and restaurateur Andy Hooper. This was the beginning of a strong friendship that would eventually lead to Brisson and Hooper recruiting Duran for their new Italian restaurant Locale which opened in Mountain’s Edge in Las Vegas in June of 2019, which resulted in the team to be nominated as Best Chef of the West by the James Beard Foundation in 2019.

After the 2020 COVID pandemic shutdown, Duran returned to the eminent Las Vegas Strip in July of 2021, taking command of Matteo’s Ristorante Italiano at The Venetian Resort Las Vegas as general manager.

He oversaw the operations of the restaurant, ensuring the financial success of the venue while in partnership with Factory Place Hospitality Group and The Venetian Resort. The result of such financial success led Paulo to being promoted as Director of Operations of Las Vegas restaurants, taking a leadership role of an $18,000,000 operation between Brera Osteria and Matteo’s Ristorante Italiano in September 2022.

Duran’s current role allows him to oversee the day-to-day operations, managing over 200 employees, as well as leading a team of more than 14 BOH and FOH managers within the company. He also prioritizes guest retention as well as providing the ultimate dining experience for every guest.