Seth Glassman
Founder, Glassman Hospitality
More than 25 years in restaurants, from the dining room floor to ownership
Started Early. Built From the Inside Out.
Seth joined the management team at The Palm in Downtown Los Angeles at 22. By 24, he was General Manager of the original BOA Steakhouse. At 27, he helped open W Scottsdale while overseeing food and beverage operations for the property. What followed was more than two decades of openings, operations, ownership and entrepreneurship across restaurants, hotels, nightlife and private clubs.
The Palm Steakhouse
Steakhouse
The Peninsula Beverly Hills
The Belvedere
Luxury Hotel + Fine Dining
Innovative Dining Group
+ Operations
Multi-Concept Hospitality Group
Sushi Roku / W Scottsdale
Hotel + Restaurant
BOA Steakhouse
West Hollywood
Steakhouse
Glassman Hospitality
Hospitality Company
Pistola
Italian Steakhouse
Takami + Elevate Lounge
Restaurant + Nightlife
6S Steakhouse
Steakhouse
SBE Lifestyle Hospitality
Hotels + Restaurants
+ Nightlife
Innovative Dining Group
Multi-Concept Hospitality Group
Gravitas Beverly Hills
Private Members Club
Hospitality has been at the center of it all.
Working every side of the business shaped how Seth approaches it today. The guest experience matters, but so do the numbers, the people, the systems and the hundreds of decisions happening behind the scenes every day.
What Hospitality Means to Us
The best hospitality feels natural. It comes from paying attention, anticipating what someone needs and taking care of the details before they ever have to ask. That applies to the guest at the table, the team on the floor and the business behind it all.
Anticipate Every Need
The best service happens before a guest ever has to ask.
Give People a Reason to Come Back
Make people feel known, welcomed and taken care of. That's what turns a restaurant into a regular place.
Running restaurants eventually led to building them.
After years of operating restaurants for other groups, Seth moved into ownership with Pistola in West Hollywood. Being an owner changed his perspective. The concept, construction, payroll, food costs, hiring, marketing and what happens every night all became part of the same equation.
That experience became the foundation for Glassman Hospitality—and the way Seth approaches every project today.
Still in the restaurant business.
Today, Seth leads Glassman Hospitality, continuing to develop and operate his own projects while working alongside a select group of hospitality owners and partners.
The work has gotten bigger over the years. The fundamentals haven't changed.
