PETER AND ERIN CHASE / bpc
As bpc, husband and wife team Peter and Erin Chase come up with amazing hospitality concepts, manage their development, then act as operators and or owners.
With operational expertise and unique vision, the NYC-based company is the go-to creative collective for top hotels, restaurants, bars, developers and companies ranging from luxury car brands to international investment firms. bpc clients have included the W Montréal and its onsite nightclub Wunderbar; Skybar Miami; MGM Grand Casinos in Las Vegas, Detroit and Atlantic City (MGM Grand, Mandalay Bay, Luxor, Borgata); Caesars Palace; Planet Hollywood; Garden of Ono; W San Diego and many more.
Recently, together with Chef Laurent Manrique, bpc conceptualized and opened Millesime at the Carlton hotel in New York City, and with partner Chef Alan Ashkinaze, Chappaqua Station – a farm-to-town cafe in a 112 year old train station followed closely by etre avec toi or ê.a.t. at the W Montreal with partner Duane Holder.
Before they met, both Peter and Erin graduated from Cornell University School of Hotel Administration. Each went on to work for Ian Schrager; Peter as a Vice President and Erin in finance and development on such now-iconic hotels as the Hudson and Clift.
Erin then went on to work for Kerzner International (Atlantis and One & Only) before returning to NYC, joining the Weitzman Group where she worked on commercial and residential projects throughout the U.S.
Peter's extensive background in the luxury and boutique hotel segments includes both corporate and entrepreneurial expertise. He worked in restaurant management at Four Seasons, Bice, Coco Pazzo, Campagne and Aquavit before joining Schrager as a VP, and eventually left to form bpc in 2002.
Erin joined Peter at the new company, and shortly thereafter, the two were married. The Chases and their two children now make their home in the Westchester hamlet of Chappaqua, NY.
Joining New York-based bpc in its Canadien business is Duane Holder. Duane has been managing bpc’s two W Montréal bars for the past seven years. His passion and vision have helped build Wunderbar and Plâteau Lounge into local institutions that, a decade after they first opened, still thrive night after night. bpc is committed to helping talented entrepreneurs fulfill their dreams, and ê.a.t. marks Duane’s first venue in his new role as partner.
Alan Ashkinaze is a passionate, creative, and internationally-renowned chef whose work has been evolving for more than 25 years.
With two New York Times stars under his belt, in 2010 he co-created Millesime Restaurant at the Carlton Hotel in New York City with two-Michelin starred chef/owner and friend Laurent Manrique. In 2013, he rebranded and reopened the 87-year old institution Gallaghers Steakhouse.
Over the years, Ashkinaze’s talents have also graced the kitchens of such hotels as the Stanhope, Warwick, Plaza and Waldorf Astoria in NYC, and in the South of France at the Michelin-starred restaurants of the St. James Hotel, La Tupina and Les Jardins de l’Opéra in Toulouse. In 1998, he helped open the famed Gertrude’s, moving from there to the Righa Royal and eventually landing the Executive Chef position at the Loeb Boathouse Central Park.
In 2004, Ashkinaze became the Executive Chef of Aqua Restaurant at the St. Regis Monarch Beach in California alongside Manrique, the restaurant’s Chef/Owner, and they earned the Four Star/Four Diamond Award for culinary excellence.