HOSPITALITY & F&B CONSULTANCY
SELECTED PROJECTS
HOSPITALITY & F&B CONSULTANCY
SELECTED PROJECTS
OBERON AT THE NEW MUSEUM (OPENING JUNE 2026)
Oberon will be a restaurant and bar located within the expanded New Museum, a highly regarded institution for contemporary art globally. The new wing of the New Museum is being designed by OMA, who is also designing the restaurant space. The restaurant will be run by the Oberon Group, which is well known for its progressive wine and beverage program and for its commitment to sustainability, having launched Brooklyn’s first natural wine bar as well as New York’s first waste-free restaurant, and is the first carbon-neutral restaurant group in NYC. Dhruv Duggal is a minority owner in Oberon and, working with Tungsten Partners, assisted the Oberon Group with investment structuring and negotiation, and created the concept and investment deck for the restaurant.
ELLA FUNT
Ella Funt is a restaurant and bar in the East Village of New York that serves neo-bistro cuisine. The restaurant, helmed by Lounes Mazouz, has been the location of many high-profile dinners and events and received significant press coverage since its opening in the summer of 2023. Underneath Ella Funt will be the home of Club 82, a theatre and nightclub that is currently under development. Dhruv Duggal is a minority owner in Ella Funt and, working with Tungsten Partners, assisted the founders with investment structuring and negotiation, structuring collaborations, and creating and updating the concept and investment deck for the venture.
CLUB 82 (UNDER DEVELOPMENT)
Located beneath Ella Funt, Club 82 will be a theatre and nightclub (currently under development). Its programme will be led by Reginald Robson, who was formerly the creative director at the Box in London. The venue is deeply historied, having originally opened as a restaurant and hidden speakeasy bar during prohibition, later becoming a cabaret club, a drag club (run by Anna Genovese), a punk and rock venue (frequented by the likes of David Bowie, Iggy Pop, Debbie Harry and Lou Reed), a bar owned by Ronnie Wood of the Rolling Stones, and most recently The Bijoux, an erotic cinema known as an ‘anything-goes-club’. Dhruv Duggal is a minority owner in Club 82 and, working with Tungsten Partners, assisted the founders with investment structuring and negotiation and creating and updating the concept and investment deck for the venture.
STRAWBERRY LODGE (UNDER DEVELOPMENT)
The Strawberry Lodge is a hotel within Eldorado National Forest in the Lake Tahoe region of California. At the base of Lover's Leap, a famous rock climbing face, the hotel has existed since 1858 (though it was re-built in the 1930s). With a strong F&B partnership (to-be-announced), the Strawberry Lodge will be one of the most significant properties in the region. Dhruv Duggal assisted Tungsten Partners, the developer of the Strawberry Lodge, with sourcing collaborators and raising investment for its acquisition of the property.
THE PARAMOUNT CLUB
The Paramount Club is a private club for employees of tenants at Paramount Group’s Midtown New York portfolio of Class A office buildings. Designed by the Rockwell Group, the 32,000 s.f. amenities space contains a café, restaurant, dining rooms, conference rooms, an auditorium and wellness facilities. Dhruv Duggal, working with Tungsten Partners, advised Paramount Group on the financial feasibility of the project and helped to conceptualize the amenities offering by researching comparable projects and identifying potential programming partners.
MANDARIN ORIENTAL HANOVER SQUARE
The new Mandarin Oriental Hotel and Residences in London’s Mayfair, developed by Clivedale. Dhruv Duggal assisted Clivedale with its initial negotiations with Mandarin Oriental Hotel Group, and worked on research for planning permissions and early-stage design and layout planning.
EATOPIA
Foodhall within the Olympic Building, a new-build mixed-use development in downtown Ulaanbaatar, developed by Asia Pacific Investment Partners. Dhruv Duggal assisted Asia Pacific Investment Partners with conceptualising the foodhall.