Hospitality expert Hollis Wells Silverman has built her career on exceptional leadership and business acumen combined with tenacious creativity, curiosity and versatility. In 2021, Hollis introduced three new concepts to Washington DC; first with The Duck & The Peach, an all-day New American restaurant offering seasonally inspired menus in an elegant welcoming setting; followed by La Collina, an easy and approachable Italian dining spot; and lastly, the intimate, speak-easy style gin bar, The Wells. A graduate of Cornell University’s prestigious School of Hotel Administration, Hollis played a pivotal role in the growth of a number of restaurant organizations, most notably of award-winning chef José Andrés’ ThinkFoodGroup. As the Chief of Operations, she led the organization’s food & beverage, service and human resources teams as the group tripled in size and expanded into new markets from Los Angeles to Las Vegas to Miami. She served as Chief Innovation Officer for Great American Restaurants where she directed efforts to improve food, beverage and marketing programs along with overseeing development of new projects, including site location, construction and brand management. Before creating Eastern Point Collective, Hollis led Woodward Wells Hospitality, where she was a sought-after advisor in restaurant development and operations, utilizing her extensive experience in managing talent, elevating food and beverage service and deftly directing design and brand development, from Michelin-starred destinations to family-friendly dining. Hollis has been called upon to advise leading restaurant groups, from Fabio Trabocchi Restaurants to Mindful Restaurant Group. She was tapped by Andres’s ThinkFoodGroup to oversee the creation of his high profile New York City project, Mercado Little Spain at Hudson Yards. Now, Silverman’s three new concepts have become a favorite destination in DC’s Capitol Hill neighborhood, where she also lives with her husband and two children.