Matt Moyer

Matt's unique blend of operations, accounting, and finance experience within the hospitality industry helped forge the foundation of HFA Bridge, a full-service back and front office firm for any small-business client.  A graduate of Penn State University, Matt 's passion for hospitality continues to be the driving force behind HFA Bridge's innovation and future growth.  After graduating from Penn State Hospitality School in 2004, Matt held various positions at The Borgata Hotel, Casino, and Spa. His interest in finance and accounting was generated through years of accelerated management positions at Borgata, ultimately leading Matt to pursue an MBA at Rutgers University.  In 2008, Matt joined the Dusk Management Group as the Director of Finance where he oversaw the accounting and finance departments for multiple hospitality venues on the East Coast.  Matt later joined LDV Hospitality as a Financial Controller where he was responsible for leading their regional operational and financial performances.  A promotion to Operational Controller while at LDV allowed him the assets and control behind driving net profits for all of LDV's concepts globally. Upon completion of his MBA, Matt developed a business model that allowed all businesses, no matter how large or small, to have the full resources of an executive level accounting and finance team.  Those core tenants continue to be the foundation for HFA Bridge.  


Curt Huegel

Curt Huegel brings his 23+ years of experience in hospitality and business management to HFA Bridge.  An entrepreneur and restauranteur himself, Curt has a storied career leading to some of the largest restaurant brands in the world. His tenure started at a young age when Curt opened his first New York City establishment in 1992 in the Upper East Side. Over the next few years, he broadened his extensive business acumen to include a number of concepts such as Rebar in NYC and Miami, Dakota Bar and Grill, and Local Seasonal Grill.  Later, Curt was instrumental in the expansion of the quick serve restaurant Lenny's from two to fourteen stores.  In 2008, Curt became a founding principal in LDV Hospitality, a national recognized hospitality firm with brands such as Scarpetta, American Cut, Lugo Caffe, Dolce Italian, and Corso Coffee. Under Curt's leadership, LDV expanded locations globally and partnered with celebrity chefs such as Alain Allegretti and Marc Forgione.  In 2013, Curt teamed with Matt Moyer to form HFA Bridge, bringing his veteran leadership and business experience to all of Bridge's clients.


Justin Weathers

Justin Weathers has over fourteen years of experience in the hospitality industry.  A graduate of the Culinary Institute of America, Justin served in numerous front-of-house and back-of-house positions while developing a pedigree and reputation for understanding the symbiotic relationship between operations, finances, customer service, and marketing.  Throughout his tenure, Justin has held positions ranging from Executive Chef to Regional Director, starting in 2006 when he joined the Starr Restaurants as an operational manager at Parc Brasserie, a 350 seat French bistro in one of the highest trafficked locations in Philadelphia.  Later, Justin joined the Cescaphe Catering Group as an Executive Chef, producing over 300 events annually for four locations in Philadelphia. He returned to Starr Restaurants in 2009 and remained with the company until 2015, holding various positions at some of the highest grossing restaurants in the city.  While serving as General Manager of Dandelion restaurant, Justin was instrumental in increasing covers by 18% over two years while being at the forefront of one of the "Best Restaurants in Philadelphia" according to Philadelphia Magazine.  Justin later served as Regional General Manager, overseeing all operations and culinary systems for a set of restaurants in Philadelphia and Atlantic City. 


Craig Slotkin

Craig Slotkin has over 10 years of hands-on operational and managerial leadership in the hospitality industry including: award-winning, nationally recognized restaurants and nightclubs (located in various hotels and casinos) and several unique standalone concepts.  He has a comprehensive knowledge of all facets of the industry and possesses the highly integrated background necessary to build and nurture an infrastructure conducive to sustained profitability.  His detail-oriented approach, coupled with a track record of achievement in high-pressure, high-volume establishments, has allowed him to be the on design and build team of approximately 30 different concepts in his short career.  Craig had a successful career in Atlantic City, serving in multiple positions at Borgata Hotel, Casino, and Spa and later as a partner in Dusk Management Group, a hospitality firm that owns and operates concepts in Atlantic City along with consulting engagements across the country. In 2013, Craig had a tour with The Star Group, the nation's largest Women's Business Enterprise in marketing.  While with Star Group, Craig achieve certification in the customer metric model Net Promoter System while expanding his knowledge of all marketing platforms including, but not limited to, digital engagement, loyalty marketing, CRMs, social media, paid advertising, and SEO management. Craig was recently recognized as "Top 40 Under 40" for his entrepreneurism, volunteer work, and business acumen.


Joe Monnich

A homegrown Philly talent, Chef Joe Monnich, brings a polished, big-city palate and a tenacious work ethic to his position as Partner/Corporate Chef of HFA Bridge. A native of the Main Line, Joe got his first taste of the chef’s life as a teenager, when a family connection helped him secure a part-time job at Simon Pearce Restaurant in West Chester, Pennsylvania. Though he had no prior cooking experience, Monnich picked up the work fast, attracted to the quick pace and detail-oriented nature of the professional kitchen. Joe later graduated from the Culinary Institue of America where his career as a chef began to blossom.  After holding a variety of kitchen positions with the culinary likes of Susanna Foo, Jean-Marie Lacroix, Jean-Georges Vongerichten, Robert Aikens, Mark Lapic, and Greg Vernick, Joe fostered an acumen for not only taste and techniques, but the unique relationship between back-of-house and macro-business level management. In 2008, Joe joined STARR Restaurants working at a number of the most exciting and profitable venues in Philadelphia. Most recently, Joe held the role of Executive Chef of Parc Restaurant, overseeing $16 million in sales for the seven day a week, 365 days a year operation complete with 9 chefs and 83 employees under his tutelage.  Throughout Monnich’s professional journey, his sights were always set on the bigger goals of ownership and entrepreneurship. As partner and culinary director of HFA Bridge, Joe Monnich takes his anthology of restaurant industry achievements and applies them to the creation of new projects - from concept to execution. His success, combined with his wide network of restaurant industry connections and intimate knowledge of the Northeast market, provides HFA Bridge with a wealth of knowledge and opportunity for internal and external growth.