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Sims Foster

Co-Founder | Foster Supply Hospitality

Sims Foster is a restaurateur, hotelier and hospitality executive with deep expertise in the restaurant, bar and nightlife fields. He is a Co-Founder and CEO, along with his wife and partner Kirsten Harlow Foster, of Foster Supply Hospitality. Foster Supply Hospitality operates four hotels and three restaurants in the Catskill Mountains, with two more under development in the region. 

Foster Supply Hospitality’s current portfolio is comprised of The Arnold House (Livingston Manor, NY), The North Branch Inn (North Branch, NY), Nine River Road (Callicoon, NY) and The DeBruce (Livingston Manor, NY).  These hotels have quickly helped define the renaissance of the Catskill area. This area is dear to Sims as it is where he was born and raised, and where his family has resided for generations.  


Prior to launching Foster Supply Hospitality, Sims was most recently Senior Vice President at Commune Hotels and Resorts, where he directed development and conceptualization for all new restaurants, bars and nightlife programs, as well as the operational success of 40+ existing outlets for Commune. In this role, he oversaw more than $200M in total revenue. Sims’ passion for authentic hospitality and deep industry relationships have led him to successful partnerships with the likes of Geoffrey Zakarian, Marcus Samuelsson, Daniel Boulud, Art Smith, EMM Group, Michele Bernstein, Spike Mendelsohn, Paul Kahan, Donnie Madia, Dale Talde, Enrique Olvera, and many others. He is a trusted member of the national culinary and nightlife scene. 

Before joining the Commune team, Sims was a Vice President at Denihan Hospitality where he established them as an industry contender in the restaurant world.  

He came up through the New York hospitality and nightlife industries. Most notably as General Manager of the legendary club, Lotus, and Director of Operations at the Michelin starred restaurant, Country.  

Comfortable in all settings, Sims has a degree in music, has built and owned a series of his own small restaurants over the past 12 years, and is as happy in the world’s finest restaurants as he is on his tractor in the country.

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