21c was founded by Laura Lee Brown and Steve Wilson, contemporary art collectors and preservationists who have a passionate belief in the power of innovative and thought-provoking art to transform communities. Brown and Wilson founded 21c with a mission of broadening the audience for and deepening appreciation of contemporary art. In addition to the art of today, hospitality and sustainably raised heritage and local foods are among the couple’s greatest passions. 21c operates 8 hotels and a diverse roster of restaurants. Each property’s chef-driven restaurant has a unique point of view, and is as much a part of the community as it is the hotel. The food and beverage program at 21c is led by Melanie Tapp, Senior Director, 21c F&B and Sarah Robbins, Chief Operating Office, who ensuresthe seamless relationship between each hotel and its restaurant. Sarah joined 21c as a founding partner after launching several new concepts for Myriad Restaurant Group as Project Director and Lead Trainer; she also managed New York’s Tribeca Grill. Melanie joined 21c in 2009 at the flagship property in Louisville and went on to open the additional 7 properties and restaurants. Sarah, Melanie and the 21c Museum Hotels team oversee the development process from design and construction to branding, chef selection and menu development. Once open, the 21c team continues to collaborate with each restaurant.