Management Consultant Group




Our group, MCG, is comprised of and affiliated with experienced hospitality executives from five-star properties, fine-dining restaurants, fast casual, national restaurant chains, restaurant architects and kitchen designers fully capable of implementing both advisory and hands-on consulting.


Paul McGoey - Founder

Prior to forming MCG, Management Consultant Group, L.L.C. Paul McGoey was well trained with years of operational management experience from the world-renowned Brennan Family of New Orleans, LA. After years as Operations Manager at Commander's Palace Restaurant, Paul developed and was General Manager of Palace Café, winner of Esquire Magazine's Best New Restaurant and Restaurant and Institutions Ivy Award. Paul was CEO of Foodies Kitchen, a state of the art meals market, food emporium, and Artisan bakery located in New Orleans, Louisiana. With over thirty years’ experience in both the corporate and entrepreneurial sectors of the foodservice industry, Paul formed MCG, Management Consultant Group, L.L.C. at the request of clients and contacts looking for a full-service consulting firm to guide and assist them in maximizing their business potential.

Today, Paul is an owner and CEO of New Orleans Hamburger and Seafood Company as well as the Legacy Kitchen Collection. He lives on the Northshore with his wife Lisa.  They have two LSU students which are the joy of their life.  They enjoy traveling and getting away to Aspen.  Of course, with Paul’s passion for concept development, food and entertaining are second nature.


Bernard Stolberg – CEO

In 2001, Mr. Stolberg joined MCG and Paul McGoey to expand and grow the consulting firm founded upon best practice business strategies highlighting a brand’s execution of the “systems and processes” designed to create and deliver unique experiences.  

Mr. Stolberg has consulted to numerous high caliber organizations including Hilton Hotels (brand family), Acme Oyster House, Wyndham Hotels, Ruths’ Chris Steakhouse, Kimpton Hotels and Restaurants, Interstate Hotels and Resorts, Decatur Hotels, Hillstone Restaurant Group (Houston’s, Gulfstream, etc), Landry’s Restaurants Inc., Raising Canes (NRN Hot Concept), American Orient Express, Buz and Ned’s, Creole Cuisine Restaurant Concepts, and many others.

A New Orleans native, Bernard holds a Bachelor degree from Loyola University. He has gone through FMP certification process, supports local LRA efforts, as well as National Restaurant Association endeavors and the Louisiana Hospitality Foundation. Besides his work family, he enjoys spending time with wife Marlo and three children, Justin, Zachary and Ella. Bernard is also proud of community outreach programs with Liberty Kitchen, Share Our Strength, and the New Orleans Mission.


Darlene Marcello – Partner

With over 20 years of operational and management experience, Darlene Marcello is a true Food and Beverage professional. Recently, as the VP of Food & Beverage and Procurement with HRI Lodging, she oversaw the operations of all F&B outlets in over 30 hotels as well as procurement including additional multi-family properties.  Darlene has proven experience turning once bankrupt F&B operations into profit centers.  Her brand development is savvy and eclectic creating new concepts such as Grayson Social and Killer Biscuits in Dallas, TX.  In San Francisco, she lead Puccini & Pinetti and created Verge in Los Gatos.  Other top concepts: The Roost and Flannel, Market 104, Powdered Sugar and Batch Bar, a Top 10 Hotel Bar in New Orleans.

Darlene has also owned and operated a multi-unit restaurant group and was the VP of Operations with Semolina, Inc.  Darlene mastered managing daily operations in a large multi-state portfolio including managing P&L, contract negotiation, revenue forecasting, creating SOP’s for all departments.

Darlene has her CSW certification and her CEC certification. She was a member of the Hilton Worldwide board and is currently an active board member of the Hotel F&B Executive Advisory Board and the Healing Center of New Orleans board.