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Our Team
Hospitality is a calling, a culture and a lifestyle. We build strong teams through mentorship and by rewarding preparation, communication, collaboration and work ethic.
Carlos Solorzano Smith
Founder and Managing Partner
Growing up in his native Guatemala, Carlos Solorzano-Smith credits joy-filled family dinners around a modest, candlelit table with inspiring him to later pursue a career in hospitality. Upon immigrating to the United States at age 21, he cut his teeth serving tables at luxury hotels and high-end restaurants across the nation from Boston to New Orleans to Park City, and finally to Aspen’s Little Nell and Matsuhisa.
Along the way, he learned every aspect of the hospitality industry, growing his network, and honing his craft under the tutelage of top chefs, master sommeliers, and leading restaurateurs at Eleven Madison Park (NYC), Marta (NYC), The Modern (NYC), Maialino (NYC), RN74 (SF), Blackberry Farm (TN), and more.
In addition to his experience as a sought after sommelier, Solorzano-Smith brings a wealth of knowledge to back-end business functions, including developing innovative artisan menus, building top-notch teams, managing ordering, inventory, and overhead, and fastidiously controlling both quality and costs.
As managing partner, Solorzano-Smith’s passion for the hospitality industry is matched only by trusted business sense, magnetic personality, and experience guiding world-renowned establishments across the nation.
Launching AHG marks the next chapter of Solorzano-Smith’s unlikely and incredible journey. For the young man who worked his way up from a back server to managing Chef Nobu’s wine and beverage programs in Denver, Vail and Aspen, it’s not only the next logical step – it’s the fulfillment of a lifelong dream.
Jason Franey
Culinary Director
Jason Franey has built his impressive career by making his mark on storied restaurants around the country, including San Francisco's Campton Place and New York City's Eleven Madison Park, where he spent six years working as Executive Sous Chef under acclaimed chef Daniel Humm and ushering in a new era of fine dining within Danny Meyer’s hospitality empire. Franey then served as Executive Chef of Seattle’s landmark Canlis Restaurant, helping shape the 60-year-old restaurant into the city’s preeminent food destination.
Prior to joining AHG, Franey held the post of Executive Chef at Monterey, California’s Restaurant 1833, honored as “Best Restaurant in Monterey” and awarded three-and-a-half stars by revered San Francisco Chronicle restaurant critic Michael Bauer. Franey was named a Food & Wine Best New Chef in 2011, as well as the publication’s People’s Best New Chef: Northwest. In 2012, 2013, and 2014, he was a finalist for the James Beard Foundation Award for Best Chef: Northwest, and in 2013, was named one of 161 Relais and Châteaux Grands Chefs in the world.
Hana Bowers
Director of Finance
Hana Bowers has helped guide top restaurants and innovative brands to success in the hospitality industry.
In her previous role as Director of Finance and Business Development at Delicious Hospitality Group (DHG), she served as a leader on the executive team managing the business side of acclaimed establishments Charlie Bird, Pasquale Jones, and Legacy Records in New York City. Bowers also acted as project manager on the group’s forthcoming venture, a restaurant launched in June 2021.
Bowers’ expertise in hospitality business development is vast, including core competencies in financial planning and analysis, deal negotiation and execution, restaurant operations, strategic analysis and advisory, human resources, insurance, tech implementations, restaurant openings, and more.
With a background in capital markets and investment banking, Bowers takes an energetic, hands-on approach to business management. An athlete and fitness enthusiast, her competitive spirit, drive to excel and attention to detail is an asset in the fast-paced hospitality industry.
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