About Us


C. Michael French

Managing Principal and Founder of R3HCō, Mr. French brings 40 years of experience in the Residential, Hospitality and Commercial real estate fields.  His experience includes real estate development, asset management and ownership as well as over 20 years as an executive chef, restaurant owner and operator. This unique blend of experience has been instrumental in R3HCō's ability to help guide Owners through the process of developing real estate, restaurant concepts and kitchen designs to maximize profitability and their assets potential. Our clients include Multi-Family Investors, Real Estate Developers, Lenders, Hotel Companies and Restaurant Owners.


Real Estate Services

Our consulting capabilities include due diligence, forward planing, pre-development, design consulting, project management, and lender representation. We offer a full range of services within each of these categories, from high-level strategy and consulting to project management services and other oversight processes. Our services encompass every aspect of a real estate development project, from pre-planning and design to construction and closeout. We offer a full range of services in each of these areas, including high-level consulting and planning, and more tactical construction oversight and administration activities. We’re able to guide our clients through every phase of a project, providing greater visibility, transparency, accountability, and control. 


Hospitality Services

Concept Development and Operational Review is a key service we offer at R3HCō. With over 30 years  experience in all aspects of the food and beverage industry including hotel development, menu, kitchen & dining room design for all levels of the food and beverage industry. Our expertise includes 3, 4 and 5 star hotels, signature restaurants, all-day dinning, bistros, convenience and bar concepts. Our process follows a defined path from defining ideas, concept development  through implementation to opening, with clear understanding of our client’s expectations of outcomes from the outset to achieve an end result of a sustainable, creative and viable venue.  Our Projects benefit from our international experience, our creativity and applied consideration of current and emerging food and beverage trends. We have worked both domestically and internationally for such clients as Morgans Hotel Group, Hyatt, Wolfgang Puck, Cabo del Sol, Morimoto and Magnolia Bakery.