About
Restaurant operator, finance practitioner, and principal of All Blue.
Simon Xi
Simon Xi is the founder and principal of All Blue. Over the past decade he has invested in, opened, and operated restaurants across New York and Los Angeles — including two Michelin-starred concepts (Tsukimi in the East Village and Shibumi in Los Angeles), Silver Apricot (named to The New York Times Top 100), SakaMai, Little Tong Noodle Shop, and current concepts A Tí and Bar Moga.
His path into restaurants wasn't through a kitchen. Simon trained as an engineer — an MS in Computer Engineering from Carnegie Mellon — and worked in finance before hospitality pulled him in. In every restaurant since, his seat has been the finance and systems side: the books, the reporting, the cash flow, the decisions the numbers force. The chefs and the rooms got the press; his job was making the businesses work.
A principal-led practice
Every All Blue engagement is handled directly by Simon. There is no junior handoff and no separate account-management layer. The person learning the business, reviewing the reporting, and advising on decisions is the same person accountable for the work.
Operating philosophy
Restaurant financial reporting should do more than explain what already happened. It should help an owner understand cash, labor, purchasing, margins, and operating risk early enough to make a better decision.