Thriving Hospitality isn't just opening restaurants—they’re setting the stage for what it means to truly thrive in the culinary world. From a scrappy newcomer to a mature powerhouse that’s defining Orlando’s dining scene, with each new concept they don’t just open a restaurant; they craft an experience.
Their latest concept, Lamp and Shade, is more than a trendy spot in an up and coming neighborhood; it’s a bold statement to innovation, where every detail casts new light on what it means to build a brand with intention and integrity. With a name that cheekily nods to the art of “throwing shade” this restaurant group is proving that thriving is not just about expansion — it’s about evolving; and it’s a testament to how much they’ve grown as a group.
Michael D'Esposito, founder and CEO of Thriving Hospitality, entered the scene in 2013 with The Knights Pub, a college dive bar close to University of Central Florida. He later took over Saddle Up, a country bar in downtown Orlando. After spending time operating bars and being part of the downtown Orlando hospitality scene he saw an opportunity to explore food. He got to work and assembled a team. Enter Thrive, described as an elevated eatery that encourages the exploration of shareable dishes in an inviting space. Then came Ivy Rose in Tampa followed by Bounce House, another restaurant concept located next to UCF.
“Before I knew it we had the formation of a restaurant group and I feel like the maturity of each business and new concept is tied to our maturity as a group. I believe in personal growth and I push for growth within our group and yes, we’ve evolved and thrived. It’s become our culture and our success is tied to that. We are ambitious, high-energy creative people and we attract that. In hospitality you have to love what you do and if you’re not in it to put a smile on people’s faces then you’re in the wrong business.” explained D'Esposito.
Branding and marketing experts will agree it’s important to know your audience. The golden-rule of genuine hospitality, according to this group, is to make sure every guest walks out thinking they are part of the family. Taking it a step further, they are letting the pulse of the market steer them. Thriving Hospitality’s leadership team has mastered the art of creating spaces that feel like they were made for the community they are part of, because they were. Their deep understanding of their audience is why when they swing for the fences and why they continue to knock it out of the park.
Chef Ryan Stewart joined the group in 2021 shortly after the opening of Thrive. A Johnson and Wales graduate, he cut his teeth as a corporate chef for 7 years with Universal Studios. Now he’s able to push the boundaries and take his passion for sourcing the best ingredients possible and combining flavor profiles to take familiar foods and add an unexpected twist.
"We take a lot of pride in our food and we have a R&D budget that's higher than some restaurant groups because we feel exploring trends and consuming food created by others is crucial to success. We want to be part of this as both a creator and a consumer so we can continue to evolve." explained Stewart.
The group's latest triumph, Lamp and Shade, is nestled in the eclectic Mills 50 district where guests have come to expect more, and this group has delivered. They’ve created an environment where top talent and rich culture can come together to illuminate the future of dining and we couldn't be more happy for them.
"We approach each new restaurant project by looking at our demographic first, and developing a menu concept around our audience. With Lamp & Shade we are in a neighborhood where pushing creative boundaries is welcomed."