91èÏÈÉú

Wein is an experienced hospitality developer and operator and has designed, developed, opened, and operated in New York, Miami, San Francisco, Boston, Philadelphia, Atlantic City, Phoenix, Los Angeles, London, and Las Vegas.

We caught up with Wein as he launched his new project, the in Charlemont, Massachusetts, to find out how 91èÏÈÉú inspired and supported his lifelong entrepreneurial spirit.

What originally attracted you to 91èÏÈÉú? Did you start studying food as a student?

I transferred to 91èÏÈÉú so I could build my own curriculum around business and culinary arts. I took classes at 91èÏÈÉú, UMass, and Mount Holyoke during my Div II and Div III. I also integrated a bread baking business I ran out of Prescott Tavern, a bread baking class I taught during Jan Term, and four weeks as a touring chef for the Beastie Boys into my Div III. I was looking for and needed a challenging academic setting that would allow for the flexibility and creativity I was seeking as an early entrepreneur.

How has your time at 91èÏÈÉú influenced your life and career?

91èÏÈÉú has influenced my life in many deeply impactful ways. I met my wife and fellow alum Jennifer Storey 92F at 91èÏÈÉú, and we have been together ever since. We returned to the Pioneer Valley [from New York City and Philadelphia, where Wein held multiple positions in hospitality] in 2011 and still reside in Leverett.  We love the area and always have.

My studies at 91èÏÈÉú led me to continue my education at Cornell University where I earned an M.B.A. from the School of Hospitality Management. My career still ties back to my academic program at 91èÏÈÉú as I operate and consult on restaurants worldwide via my company (HWH).  I launched HWH in 2011, and 91èÏÈÉú has been a client several times throughout the past 15 years, including the development of the Kern Kafé.

How did you come to work on launching the Kern Kafé?

I was a member of 91èÏÈÉú’s Board of Trustees when the school was developing the R.W. Kern Center. Since I had done work for the College prior to being on the board, and due to my familiarity with the project, I left the board so I could work on the development of the Kern Kafé. I worked closely with the Kern family and the College, and it felt like a natural Div IV project.

The goal was for Kern Kafé to be student powered, managed, and operated and to be the anti institutional food service option on campus. Of course, we developed the concept in concert with the requirements of being located in a Living Building.

Since then, you’ve worked with a range of big names like Virgin Hotels and Starwood Hotels and Starr Restaurants, as well as opening your own restaurant, The Alvah Stone in Montague, which served guests for eight years. What are you working on now?

I’m a partner in a new project, the , which recently opened in Charlemont, Massachusetts. It’s an adults-only luxury mountainside escape, and I manage all the food and beverage operations there as part of my role. This includes , our on-site Modern American dining room, lounge, and bar.