BARTON G BELIEVING IN
NO BOUNDARIES

Barton G. Weiss exists in a league of his own. When you consider his accomplishments as an event concept designer, restaurateur, culinary visionary, author, and entertainer, finding true modern-day contemporaries to include in the same conversation is near impossible. Clients and guests are never sure what to expect because Barton has no real competition. His infinite ability to shock and awe is more consistent with the iconic creators and legendary innovators who consistently redefined what was possible beyond all stretches of the imagination.
Barton has led an unparalleled operational, culinary, and event production team based in Miami since 1993. During these 24 years, he has created some of the most groundbreaking, imaginative, and decadent gastronomic and event experiences the world has ever seen. His client list is a who’s who of Fortune 500 companies, international corporations, high-profile professional sports teams, and countless celebrity and social clients.
Inspired by the overwhelming consumer feedback from his events and catering businesses, Barton opened his first restaurant in 2002: Barton G. The Restaurant, in South Beach, Miami. In 2009, he premiered Prelude by Barton G. located inside the Adrienne Arsht Center for the Performing Arts, in Miami—pioneering the first-of-its-kind seamless theatrical/dining experience. In 2010, he took over operations of a Miami Beach boutique property to open a widely successful hotel and restaurant destination. In July 2014, Barton then opened Barton G. The Restaurant in Los Angeles, and to celebrate the 12-year anniversary of the first iconic Miami restaurant, Barton authored his first book, published by Rizzoli. The Big Dish: Recipes to Dazzle and Amaze from America’s Most Spectacular Restaurant was written with the goal of sharing how to create “unforgettable food and over-the-top presentations” with dishes where nothing “is quite what it seems on first inspection.”
Never one to shy away from the spotlight, Barton has appeared as a guest judge on Top Chef and has been featured on Giada De Laurentis’s show Behind the Bash. He has also been sought aft er, profiled, and quoted extensively as an expert on party planning, events creation and his restaurant conceptions in numerous high-profile publications, including The New York Times, The Wall Street Journal, USA Today, Departures, Time, Forbes, and The Robb Report, to name just a few.
He has also appeared on ABC’s Nightline, CNN, and CNBC. Barton was also an inaugural member of Town Country magazine’s Wedding Advisory Board.

With 15+ years of experience in the restaurant and hospitality industry, Amin gained extensive knowledge and insight into creating a perfect blend of professionalism, originality, and superior service. Thriving in intense work environments, he has been successful in highly competitive markets like New York, Miami, Chicago, and Los Angeles. With a background in reversing distressed operations, enhancing visibility, and generating high profits, possess a unique sense of style, passion for the industry, and strong leadership abilities to successfully operate any hospitality venue.

Daniel is a veteran founding and leading companies across industries and welcomes the opportunity to build new relationships. He spent the entirety of his career in management consulting, financial services, big-box retail, e-commerce, hospitality, and he continues to be inspired by the endless, dynamic streams of innovation that have entirely changed our lives in a short period and most importantly, improved how we communicate with one another.

Presently, he serves as the Chief Financial Officer of Barton G. and is responsible for the company’s financial operations and functions that drive the company’s growth and strategy to create the most seamless, interconnected experience in hospitality. This includes financial performance management, capital allocation, financial services, controllership, investor relations, tax, treasury, real estate, corporate strategy, IT, human resources, legal, R&D, and strategic business development.

Prior to joining the company, Daniel held various positions in finance and strategy at McKinsey and Company, Deloitte, Citi, and Home Depot. Throughout his career, he has consistently maintained a leadership style founded on the 3P’s philosophy: People, Purpose, and Passion. This philosophy guided his teams and him from the beginning, and it is now the foundation in which Barton G operates, both internally and externally.

People are the most important asset of any business, and they are the accumulation of great individuals bringing their unique perspectives and experiences to the table. Passion for one’s work is motivation, and the love of what you do drives the will to find a way to win every day. The purpose is when an individual fully understands how they contribute to the company’s success. When a company’s culture is rooted in the 3P’s philosophy, great innovations prosper for customers, partners, and colleagues. This philosophy is also critical when building trusted partnerships with customers and partners to get deals over the line that deliver value to all involved.

Daniel earned bachelor’s degrees in accounting and finance, a master’s degree in engineering from Penn State University, and a master’s degree in business administration from the Wharton School of Business at the University of Pennsylvania.

Scott Daffron brings extensive knowledge and experience in high-volume
events for the various Barton G. divisions. As Director of Operations with
Restaurant Associates from 1996 to 2002, Daffron was responsible for all
systems of operations at such prestigious sporting events as the US Open
Tennis Championship as well as the US Open Golf Championship, PGA
Championship and Ryder Cup Matches.

In addition to high-volume sporting
events, Daffron successfully directed operations for premier cultural
venues including the Metropolitan Opera House and Carnegie Hall.

Daffron is recognized within the industry for his strict adherence to
budgetary parameters while maintaining a superior level of service and
quality through his proven management and employee relations skills. His
training and operations manuals have resulted in the seamless servicing of
over 3500 guests daily, while generating increased incremental sales for
host sporting venues.

Daffron is a graduate of Georgia Southern University.

With over a decade of experience, Marta brings immense talent and an unwavering passion for creating visually stunning and delectable desserts. Hailing from Poland, Marta was immersed in a world of boundless creativity and culinary delights from a young age. Although she initially pursued a career in science, her true ardor for the arts guided her toward a different path. Fueled by an unwavering love for baking and a burning desire to delve deeper into her creative abilities, she graduated from the prestigious French Pastry School in Chicago. Under the expert guidance of renowned pastry chefs, Marta honed her skills and swiftly made a name for herself in the world of pastries. For countless years, she delighted the esteemed members of the exclusive Soho House with her innovative and awe-inspiring dessert creations. Her delectable masterpieces graced numerous tables, from the bustling streets of Chicago to the vibrant cities of Los Angeles and Miami. Now, as the esteemed Corporate Pastry Chef at Barton G, Marta is driven by an insatiable desire to craft new and exhilarating desserts. With a keen eye for perfection and an unwavering attention to detail, she continues to explore the depths of her creativity, crafting extraordinary experiences through the realm of pastry.