Alumni Spotlight: Jeff Wilser – Class of ’98

Jeff Wilser, BHP ’98, isn’t a typical BHP grad. He may have started on the path of a typical business grad, but that path veered into something quite different. Jeff is a writer, and has just published his third book. Most of his writing is on the topic of guys’ perspectives on relationships and culture. His website touts that he is, “likely the only person alive to have written for both GQ and The Knot.” He has made a number of TV appearances and frequently contributes to various magazines and newspapers. We sat down with Jeff, who currently lives in New York City, to find out more about his career path and what is on the horizon for him.

You have quite a variety of experience. Take me through your career trajectory.

I started in corporate finance at Intel and I realized early on that it wasn’t what motivated and challenged me. I actually had a spreadsheet with pros and cons of different career options, including being a history professor or a writer. I decided to try one more business before totally switching, so I went to Gap, Inc. in San Francisco as a senior analyst in marketing strategy. I stayed there for about a year and then moved to New York to get my Masters in Fine Arts (MFA), with a concentration in Fiction.

I didn’t really do any writing prior to that. The first short story I wrote was for my MFA application.  There was only one tiny problem with Fiction writing: I wasn’t very creative. But I found that I really enjoyed non-fiction. My first paid job was writing about bars. It paid $12 a review. I lost money every review because my tab was more than my pay. It snowballed into nightlife writing. I got more editorial experience and was doing a lot of freelancing for other publications. I was mainly writing about pop culture, relationships and men’s interests. I was approach by a publishing company about writing a humor book about “man rules.” Also around that time, I was approached about starting a website that would be a resource for men getting married called ThePlunge.com. The publisher liked my voice and wanted me to write it. Then I started writing about that subject for various magazines. I just released my third book and am also doing some marketing strategy and analysis work for a company on the side.

At this point in your life, what do you enjoy doing the most?

Writing-wise, I tend to gravitate towards guys’ thoughts on relationships, but have enjoyed going outside of that this year, like talking about the world’s next super powers, or military history, or how California is exporting more wine to China. Writing gives you constant intellectual nourishment. I am enjoying more exploration of niche topics. I wrote an article about ancient monks this year.

You have made some bold career changes. Did you view those as risks? How did you overcome the fear of learning and doing something new?

I definitely viewed them as risks and it was actually part of the appeal. I am a bit of a risk seeker. I joined the Marine Corps when I was at UT. I liked the idea of testing myself. This was another way of testing myself. Sticking with the chosen path of finance would have been the safe and optimized path as far as money, but I knew it didn’t really jive in my gut with what I wanted to do. I knew at that gut level that the writing path squared with my deeper motivations, so I was able to ignore the risk and move forward. My business background also provided a safety net. I knew I would always be able to find another job in finance or marketing if I wanted to.

Tell me about the books you have written.

The first book I was approached about writing was The Maxims of Manhood: 100 Rules Every Real Man Must Live By. I don’t claim to be an expert. I just try to be entertaining. After I published that book, I was framed as a “man expert.” My second book was The Man Cave. Clearly that’s my Pulitizer-bait. Andrea Syrtash and I wrote a new book about how dating rules are all dumb, titled It’s Okay to Sleep with Him on the First Date: And Every Other Rule of Dating, Debunked.

I wasn’t prepared for people I knew actually reading my books. When my first book came out, people I hadn’t talked to in years were contacting me about it. That book was very personal. I included more than I would have if I had thought through who would be reading it. It was both cool and horrifying that people I knew – and my parents—were reading it and asking me about parts of it. It is very hard to write about relationships while you are in a relationship and I have made mistakes in the past, revealing maybe more than I should. I don’t do that anymore, but it is still awkward to write about my private life in detail. It is a major career hazard.

As someone who has never been married, what prompted you to start ThePlunge.com, a website for grooms, and why do you think people connect with your advice?

It was important to us to have a mission of brutal candor and be really honest. We felt like the other websites out there for grooms weren’t true to how guys think. The publisher actually really liked the fact that I wasn’t married. I wasn’t biased by my own experience and I wasn’t accountable to a wife and could be really honest. I do a lot of research and do a lot of interviews to try to instill grooms’ perspectives and voices into my articles.

I think people connect with the irreverence. A spoon full of sarcasm helps the wedding planning go down. The tone is different. I think guys can really relate to my voice.

How do you think BHP prepared you for all you have done?

It pushed me to ask questions, challenge myself, and do new things. I love that I have BHP as my background. My favorite class was advanced stats with Dr. Jay Koehler. He talked about how so much of the world is explained by statistics. It has influenced my writing. That business background—I hope—gives my writing more texture. It has been useful to have a business foundation.  Having done business at the beginning of my career, it gave me more confidence to do something very different and really do what I wanted to do.

What is the most valuable thing you have learned in your career so far?

Say yes. It was especially important at the beginning of my writing career. I had a lot of wacky writing offers that didn’t make sense at first. I tended to say yes and that has opened surprising doors. Now I can look back at my career and see a through-line. The hub is guy’s perspectives on relationships and culture. While I was doing it though, it felt really random. I was open to rolling the dice on new projects, and there were a lot of positive ripple effects.

What is next for you?

I am working on a new book of personal essays about the awkwardness of dating as an adult, defined as being of a certain age when most of your friends are married. There is pressure when the rest of your friends are all married and have children. Also, more freelance writing for magazines.

Any words of wisdom for current BHP students?

I don’t know how wise this is, but I don’t think there is a chosen path that anyone has to follow. No matter what you are studying now or what your interests are now, that might change. Don’t be afraid to explore other interests. Even though it might not be the logical next step, it might pay off in the long run.

Alumni Spotlight: Arthur Li – Head of Business Finance and Administration for Altamarea Group

Arthur Li, BHP class of 2006, is Head of Business Finance and Administration for Altamarea Group, a highly respected and industry recognized restaurant group in New York City comprised of Marea, Ai Fiori, Costata, Osteria Morini, Nicoletta, and The Butterflyin New York City; Osteria Morini and Due Mari in New Jersey, and Al Molo in Hong Kong. Arthur graduated with degrees in BHP and Plan II, and earned his MPA the following year. We recently spoke to him to find out more about Altamarea Group and his role there.

 

Tell me about your career path leading up to what you are doing now.

During my 5th year I was working for J.P. Morgan in Austin in the investment banking group with restaurant industry focus. After graduation I stayed on with the same group. I was fascinated by the restaurant industry and loved food, but knew I wanted to work in finance, so this opportunity combined both perfectly, and I got to stay in Austin. After a year, I transferred to J.P. Morgan’s consumer retail investment banking coverage group in New York. In November 2008, I moved on to Wasserstein & Co., a middle-market private equity firm. I spent two years there, and got some really great experience and got to learn more about other industries. But I was working 80-100 hours a week and starting to feel a little burnt out.

In 2010, I decided to do something new and different and started to explore something in the restaurant industry. I started looking at smaller restaurant groups in New York and other ways to get into the industry. I had always been reading the food blogs and keeping track of the hot restaurants in the city. One day, I came across a New York Times article on Altamarea Group. It was the first time I heard about the group, but after reading the article, I knew this could be my dream job. One of the owners, Ahmass Fakahany, who was previously the CFO of Merrill Lynch, had made the jump into the restaurant industry like I wanted to do. I figured if the group was growing that rapidly, maybe they could use an extra finance person. With nothing to lose, I emailed the generic jobs email address letting them know my interest in joining the group, and within days, Ahmass reached out to me. We had a few meetings, then the day before Thanksgiving, he offered me a position as Head of Finance for Osteria Morini. A year after joining Altamarea Group, I was promoted to serve as Head of Business Finance for all of the restaurants in the group. I currently manage a team of seven who perform day-to-day book-keeping, accounting, operational finance and administrative activities. I also work closely with senior management in growing the company, both organically at each of our current locations and through new restaurant expansion.

What appealed to you about Altamarea Group?

The group is entrepreneurial. We are building the business from the ground up. It is a very different scene, which I love. I traded Park Avenue for Soho. I have a lot of room to mold and shape the strategy of the group. I get to work with the best of the best in the industry and interact with GMs and chefs. I work with so many kinds of different people, which I love. I enjoy getting to see all aspects of the business – HR, operations, business development, construction. Plus, I get to call Chef Michael White, a multiple Michelin-starred, James Beard award-winning, and Relais & Chateaux chef, my boss.

What are the challenges and rewards of working in the restaurant industry?

In banking and private equity, we were able to move so quickly, because that is the nature of finance. It is not the same pace in the restaurant industry. The vendors we work with don’t move at that pace, so there are always road blocks and delays. It is definitely a challenge to move at a slower pace, especially when we are trying to execute such an aggressive growth strategy. There are also a lot of different personalities to manage, which can be exciting but also admittedly challenging at times. On the flip side, when our restaurants are successful as they are, that is the most rewarding feeling. When our clients are happy, we are happy. I work with all our chefs and GMs to figure out how we can maximize not just the top-line but our profitability as well. I literally go down every line item of the P&L to figure out how we can spend less to make more. It is also very rewarding when we open a new restaurant. I treat all our restaurants as if they are my children. Every new restaurant we open is like having another baby for me.

What is the growth plan for Altamarea and what role will you play in that?

We currently operate seven restaurants now, and we are excited to be opening six more this year – two in New York, one in New Jersey, and one in Washington DC. We are also opening a new concept in London next month, which is truly exciting. No two of these restaurants are the same concept, which makes it challenging but fun at the same time. Beyond 2013, we are actively looking at other markets for expansion, including Los Angeles and Asia. We feel like we have a lot of growth in front of us.

I work very closely with Ahmass and Michael, as well as our media relations, business development and legal teams, and play a role throughout the entire opening process, from lease negotiations, capital budget planning, design and construction, to opening. When we are opening so many restaurants so quickly, it is extremely important that we are managing our cash flow optimally. This falls squarely on the finance team’s shoulders.

How did you learn all of the elements of your job that you didn’t already know?

I am a relentlessly hard worker and will do as much as I can as best as I can to figure something out. A lot of it is just problem-solving, which I learned a lot of from BHP. I started with a good knowledge base and have been able to learn throughout my career the other aspects of managing a business and managing people. If you are smart, a hard worker and know how to work well with people, you will do well. Attention to detail and organization are also very important. I juggled a lot in college, so I feel like I learned a lot of these soft skills during that time. Problems, emergencies, dilemmas are so common in the restaurant business, it is important as a leader to remain calm and rational so we can figure out how to put out the fires.

In what other ways do you feel BHP prepared you for your career?

I was really into BHP when I was a student. BHP classes were my favorite. I was a recruiter, peer advisor, and a TA for BA 101H. I have realized over the course of my career that group projects and cases were very valuable experiences. I have been able to problem-solve and manage people better because I had a head start on this in college due to the interactive nature of BHP classes. Also, my focus on networking and getting involved put me ahead and helped set me apart in my job search.

What advice do you have for current students?

Regardless of whether they plan to go into finance, something finance-related, or even a non-finance career, accounting is a really important skill to have. I oversee the finance team, and when we are hiring junior people, a candidate with accounting background automatically stands out. Take your accounting classes seriously even if you don’t pursue this as a major or career because that knowledge will set you apart and will prove to be useful down the line in life. Also, take advantage of being part of a small cohort within the BHP community and get to know as many people as you can. Coming to New York, I knew a lot of people in New York who were BHP, and our worlds frequently collide. It is great to have that BHP connection, especially when we are so far away from Texas.