Ten Tables Hospitality, a dynamic new restaurant management and consulting company, is set to make waves in Florida’s culinary scene with the highly anticipated opening of its first concept in April 2025. The company, founded by industry veterans Monte Silva and Mark Bodenstein, is focused on providing tailored, high-touch services to both the restaurants it owns and operates, as well as the select clients it manages and consults with.
With a commitment to creating exceptional dining experiences and fostering sustainable, scalable business practices, Ten Tables Hospitality is poised to become a leading force in the hospitality industry. The company’s name, inspired by the desire to create intimate, personalized dining experiences, reflects its philosophy of smaller-scale operations that prioritize quality over quantity.
“We believe that less is more,” says Monte Silva, CEO of Ten Tables Hospitality. “By keeping our restaurant concepts smaller, we can ensure that every guest feels valued and every experience is extraordinary. The same goes for our clients—we take on a select number of management and consulting projects so that we can consistently over-deliver and drive real success. Mark and I have discussed starting a restaurant group together off and on for the last ten years and I’m incredibly excited and honored to partner with my friend chef Mark. He is the best chef I have ever worked with and I know we are going to be successful.”
Founders
Monte Silva’s journey into the restaurant industry began at just 15 years old, when he took his first job as a dishwasher. Over the course of 15 years, Monte worked in various roles, from prep cook and server to bartender, before embarking on a remarkable career as a restaurant operator. He quickly rose through the ranks, taking on management positions at Wolfgang Puck’s restaurants and being featured in the book Beverage Biz is Show Biz by David Steadman.
Mark Bodenstein, Ten Tables Hospitality’s Chief Operations Officer and Development Chef, brings a wealth of culinary experience to the company. Known for his innovative approach to New American cuisine, Chef Bodenstein has dedicated his career to elevating farm-to-table dining and supporting local farmers. Today, he leads the culinary development for Ten Tables Hospitality, shaping new restaurant concepts and menu offerings that reflect his commitment to creativity, sustainability, and excellence.
A Personal Touch in Every Experience
At Ten Tables Hospitality, both Monte and Mark believe in creating exceptional experiences by focusing on smaller-scale operations. Rather than managing large, impersonal restaurants with several hundreds of daily guests, Ten Tables Hospitality operates with the mindset of a select few—ensuring that each experience is tailored and each detail is carefully considered.
“We don’t want to run massive restaurants,” explains Monte. “We believe that true hospitality shines when you can personalize each experience. That’s why we focus on a small number of clients and concepts, and it’s why we aim to offer a high-touch, hands-on approach to everything we do. We want to make real human connections with people instead of just a transaction.”
A Promising Future
As Ten Tables Hospitality prepares to launch its first restaurant concept in April 2025, Monte and Mark are excited to share their vision with the world. The company’s commitment to operational excellence, personalized service, and sustainable practices has already captured the attention of industry insiders and clients alike.
With big plans for the future, Ten Tables Hospitality is poised to become a major player in the hospitality industry, combining Monte’s extensive restaurant operations experience and commitment to hospitality with Mark’s culinary innovation. As the company grows, Monte and Mark will continue to prioritize quality over quantity, ensuring that every guest and client receives exceptional service and support.
“We’ve only just begun,” says Mark Bodenstein. “Ten Tables Hospitality is built on a foundation of passion, experience, and innovation. We can’t wait to show you what’s to come.”
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