Fitz Group is a team of food entertainers conquering Paris to celebrate the joy of living. We find neglected restaurants in the capital to transform them into happy and festive tables.
We revitalize restaurants by creating captivating atmospheres, modern French cuisine, sustainable purchasing practices, customer experience training, omnichannel marketing, an events team, advanced technology, and a culture of operational excellence.
We have this crazy dream of Paris becoming a moveable feast again. And we are a whole team that sees life as a celebration, and partying as a way of life. Because yes, it is an art to receive well, to eat well and to have fun. We started with Fitzgerald, then Abstinence, and Vesper but believe us, that's just the beginning.
Our commitment to excellence is neither a dream nor a utopia. It is a question of choice, values and desire; that of engaging our team in a collective movement with the sole objective: to offer the best experience to our customers!
We are committed to promoting gourmet and responsible cuisine with local, seasonal and, above all, quality products. In addition, we employ people in social and professional reintegration and we sensitize our teams against violence and harassment in the kitchen. Because we have a responsibility both in the kitchen and on the plate.
Nick, one of the co-founders of Fitz Group, is a digital marketing and software entrepreneur. He is the founder of Emailvision, a pioneer in Marketing Automation, and Jabmo, specialized in ABM (Target Account Marketing). He sits on the board of directors of iAdvize, an expert in generative AI for e-commerce.
Guillaume is a Partner at Elevation Capital Partners. His fund invests in fast-growing French startups, with solid economic foundations, positioned in innovative markets and led by ambitious entrepreneurs. Its objective is to support companies that are in the process of becoming references in their market.
Richard is the founder and President of Indiana Café, a pioneer of Mexican-American cuisine in France since 1988. Today, his group has around thirty restaurants and more than 500 employees. Richard, who has degrees in law, philosophy and literature, combines a passion for gastronomy and a love of good food.