Who We Are


Consultant, senior executive, general and line manager, David Shinney has done it all: offering restaurant consulting and management services in not only restaurants, but also hotels and gourmet food shops in Boston, across the country and a bit of the world. In Prague, the Czech Republic, he completed architectural design and business planning for four concepts and set the stage for the opening of Parnas / Cafe Slavia / Otto’s Bar and Grill. These are respectively, a fine dining restaurant, a historic European “Cafe Society” bistro, and an American specialty food restaurant with signature bar.

Shinney launched and managed several top tier Boston restaurants, among them Stephanie’s on Newbury, Grill 23 & Bar, a world class steak and seafood house, and the national Ruth Chris’ Steak House northeast flagship. He reorganized operations at Davio’s and The Bay Tower. While working for an Irish restaurant company, The Briar Group, Boston, he developed and managed six of their restaurants, transitioned them into focused ethnic themes and entered them into the fine dining segment. This included opening Azure (now City Table) / City Bar / Solas—all integral pieces of the Food & Beverage complex at The Lenox Hotel, one of the city’s best fine, upscale casual dining and “go to, chic seen and be seen” restaurant and bar scenes in the city.

He has conceptualized, launched, operated and improved quality of food, beverage, decor, and bottom line for a list of clients including the Ocean Cliff Hotel and six affiliated businesses in Newport, Rhode Island, the Westin Hotel in Providence, RI, the Jordan Grand and Grand Summit brands for American Skiing Co., The Colony Hotel, Palm Beach, Florida, a boutique British Colonial, and the urban Lenox Hotel in Boston. All have turned to him for his expertise in hotel F&B and food service consulting.

“Teranga exhibits a particular brand of cosmopolitan vibrancy one doesn’t see that often in Boston.”
The Boston Globe “

“A favorite breakfast / brunch spot, the South End Buttery fans are so glad it expanded to include an adorable bistro serving innovative, New American lunch and dinner.” Zagat

“The Rusty Nail Bar and Grille has the best nightlife and all around gastro pub quality menu in Stowe, Vermont.” Tripadvisor.com

“P.K.’s Blue Water Grill has the soul of a funky fish house and the body of a fashionable seafood restaurant.” Houston Press

Other clients include a retail gourmet concept expansion for the national Cracker Barrel Old Country Store, Nashville, Tennessee (Carmine’s in Boca Raton, Florida), development and operations at Sutton Place Gourmet (now Balducci’s and Hay Day) in the Washington, DC, northern Virginia, Maryland and the southern Connecticut areas.

DCS Associates is currently working with several Boston clients in multiple market segments on diverse projects. The consulting company assisted the KNR Restaurant Group, Miami Beach, Florida, with its launch of Quattro Gastronomia Italiana, the nationally acclaimed upscale Italian restaurant, setting the stage for Quattro’s opening at Trump SoHo New York.

Shinney’s education reinforces his restaurant consulting services expertise: Boston College (MBA) Graduate School of Business, Johnson and Wales, culinary studies, Wine Spectator / Court of Master Sommelier wine courses.

He is a frequently quoted restaurant professional in the consumer and trade press and teaches in the graduate program at the Boston University program in Culinary Arts. He was a Founder and a member of the Board of Trustees, the Anthony Spinazzola Foundation and served on the Board of Directors, Massachusetts Restaurant Association and the Boston chapter of the American Institute of Wine & Food.