Spicy Hospitality Group was founded in Miami by Andre Sakhai, Marc Lotenberg, and Matt Herfield, a trio united by a shared commitment to craftsmanship, culture, and creating dining experiences that feel transportive in the most intentional way.
Each concept within the group - the art-driven American dining room The Joyce, the Milan-born Le Specialità, the intimate omakase counter Yasu, and the kappo-style wagyu experience Karyu - is created in close collaboration with international culinary and design teams. This global partnership ensures that stepping into each restaurant feels true to place: the warmth and conviviality of coastal Italy, the disciplined refinement of Tokyo, the sculptural elegance of Ginza, and the modern American sensibility shaped by Miami’s creative culture.
The group’s culinary talent brings significant pedigree to the table. At The Joyce, Chef James C. Taylor draws from his experience in acclaimed Michelin-starred kitchens, delivering a menu that balances tradition with modern technique, from the signature Joyce Burger to A5 wagyu offerings and refined seafood dishes. At Yasu, Chef Yasu Tanaka brings the precision and restraint of Japanese omakase, while Chef Haruka Katayanagi of Karyu introduces Miami to his celebrated kappo methodology and mastery of A5 wagyu, shaped by decades of training in Japan and multiple Michelin distinctions.
With ongoing expansion into New York and Los Angeles on the horizon, Spicy Hospitality Group continues to evolve, building concepts that feel culturally rooted, thoughtfully executed, and unmistakably their own.
Andre Sakhai
Principal & Founder
collective of culturally driven restaurant concepts defined by precision, design, and elevated service. His approach to hospitality is shaped by a lifelong immersion in art, architecture, and global dining resulting in restaurants that feel both intentional and deeply experiential.
With a background spanning real estate development, early-stage brand building, and cultural patronage, Andre brings a long-term, curator’s mindset to hospitality. Each Spicy concept is conceived with the same rigor as a gallery exhibition, from chef partnerships and ingredient sourcing to spatial design and guest journey.
Andre’s passion for culinary excellence extends beyond ownership. He has supported Michelin-recognized restaurants and chef-driven projects that celebrate discipline and artistry around the world. Now within Spicy Hospitality Group, this translates into intimate dining rooms, globally informed menus, and an unwavering commitment to quality.
A dedicated patron of contemporary art for over two decades, Andre’s collection has been exhibited at institutions including the Museum of Modern Art and the Institute of Contemporary Art, Miami, where he serves as a Trustee. His belief that hospitality, art, and design are interconnected disciplines continues to shape Spicy Hospitality Group’s
Marc Lotenberg
Co-Founder
Marc Lotenberg brings a technology-forward and culturally attuned perspective to Spicy Hospitality Group as Principal Investor. A pioneer in hospitality innovation, Marc is the founder of Dorsia, a platform that reimagines access, demand strategy, and guest experience for leading restaurants, and the CEO of Surface Media.
His work sits at the intersection of luxury, media, and dining, with a focus on enhancing both the consumer journey and restaurant performance. At Spicy Hospitality Group, Marc’s strategic insight supports the group’s continued growth while preserving the integrity and exclusivity of each concept.
Marc shares the group’s belief that hospitality is both art and infrastructure, an ecosystem where culinary excellence, technology, storytelling, and service must operate seamlessly. His experience in luxury media and experiential platforms strengthens Spicy Hospitality’s ability to evolve within a modern dining landscape while maintaining a refined, guest-first ethos.
Matt Herfield
Co-Founder
Matt Herfield is an entrepreneur and investor whose career has been defined by building mission-driven companies at scale. He is the Co-Founder, Chairman, and CEO of BuzzRx, a national prescription savings platform created to make essential healthcare more accessible to all Americans. Matt is also CEO, Managing Member, and Operating Board Chairman
of Potentis Capital, a private investment firm focused on building strong partnerships with market-changing businesses.
At Spicy Hospitality Group, Matt brings this same long-term, partnership-oriented mindset to the hospitality space. He believes that enduring brands are built on clarity of mission, disciplined infrastructure, and a deep respect for the communities they serve. His experience scaling purpose-driven businesses informs his approach to restaurant development, balancing creative ambition with thoughtful financial stewardship and sustainable growth.
For Matt, hospitality is about creating spaces where people feel welcomed, valued, and connected. Through strategic leadership and collaborative partnership, he helps guide Spicy Hospitality Group’s continued evolution with both purpose and precision.
Eric Salzer
VP of Operations
Eric Salzer brings a chef’s foundation and an operator’s precision to Spicy Hospitality Group, where he oversees the systems, teams, and execution behind each concept. With extensive experience spanning culinary leadership, restaurant openings, and multi-unit operations, Eric ensures that every detail, from kitchen flow to guest service standards, is aligned with the group’s elevated hospitality vision.
Beginning his career in the kitchen, Eric developed a deep understanding of discipline, craft, and teamwork. He later transitioned into senior operational roles, leading high-performing teams through growth, expansion, and new concept development. His expertise spans front- and back-of-house integration, staffing strategy, financial performance, and the operational infrastructure required to sustain excellence at scale.
At Spicy Hospitality Group, Eric works closely with chefs, leadership, and ownership to translate creative vision into seamless execution. His leadership supports the refinement of service standards, operational consistency, and team culture across the portfolio, ensuring that each restaurant delivers not only exceptional cuisine, but a cohesive and memorable guest experience
Chef James Taylor
Chef Partner
Chef James Taylor has spent more than a decade captivating diners and critics across the country with his refined, memory-driven approach to American cuisine. A graduate of Le Cordon Bleu in Chicago, he began his career in some of the city’s most respected kitchens, advancing into leadership roles at Michelin-recognized restaurants where discipline, technique, and consistency were paramount.
In 2021, James brought this foundation of precision to Miami. His work as a private chef quickly earned the loyalty of distinguished clients who encouraged him to share his cooking on a larger stage, an evolution that would become integral to the growth of Spicy Hospitality Group.
Within the group, James helps shape the culinary identity and standards that define its concepts. His menus are guided by clarity and restraint, grounded in nostalgia yet elevated through exacting technique. Whether refining classic American flavors or developing new interpretations, his cooking reflects a deep respect for tradition paired with modern confidence.
James’s philosophy is rooted in intention. Each dish is designed to evoke familiarity while leaving a lasting impression, reinforcing the group’s commitment to craftsmanship and thoughtful execution.With his guidance, Spicy Hospitality Group continues to build restaurants where technique meets warmth, and where timeless flavors are expressed with contemporary elegance.
Craftsmanship Meets Culture
Dining Beyond Expectations
Spicy Hospitality Group believes in crafting memorable dining experiences that resonate with our guests’ senses, embracing the essence of each restaurant’s culture. Collaborating with international culinary artisans ensures an authentic exploration of flavors and hospitality, offering a blend of warmth, sophistication, and innovation. Each dining concept, from The Joyce's artistic ambience to Karyu's delicate kappo-style service, has been meticulously designed to reflect diverse culinary landscapes, providing guests with an unforgettable journey through the heart of global cuisine.