Vacher Group Restaurant Brokers

Vacher Group

Vacher Group started 11 years ago with a unique knowledge base and a couple of clients.  Today they are a quiet and humble part of the community, managing transitions so quietly and seamlessly, you are surely living within a few minutes of a client they have worked with.  Today, Vacher Group serves an ever-growing group of clients and remains a uniquely thoughtful and valuable resource for an ever-changing dynamic in Portland.  The ability to bring a professional approach and focus on process rather than outcome allows Vacher Group to use their knowledge and well-established practices to bring clarity, value, and results.  They are also Portlanders who attend Blazer and Timbers games, laugh a lot, work hard, ride bikes, and live green, but don’t take everything too seriously.  We care about our community and volunteer as much as possible, simply seeing this as something we all do.

VACHER GROUP CORE VALUES

Service

Openness

Candor

Integrity

A LITTLE ABOUT DEAN VACHERESSE

Dean Vacheresse started as a dishwasher and worked in kitchens and fine dining restaurants while he obtained his accounting degree.  His work and studies led him back to management, accounting, and executive roles in larger F&B companies.  In 2003 he left the corporate world and began working with Portland restauranteurs in transition, where he saw in Portland, high-level professionals serving larger entities leaving a lack of real professionals assisting smaller restaurants, bars, and small businesses.  There was a clear need that was not purely operational, legal, or financial, but rather a need for professional guidance that balanced and understood the intersection of all three and how they need to be considered as a whole rather than separately.  Dean’s approach is distinguished by his ability to understand and balance the operational, legal and financial aspects of a business, as well as his candid, open, and intelligent input.

Vacher Team. Providing Results.

Dean Vacheresse

PRINCIPAL BROKER

Dean Vacheresse started as a dishwasher and worked in kitchens and fine dining restaurants while he obtained his accounting degree.  His work and studies led him back to management, accounting, and executive roles in larger F&B companies.  In 2003 he left the corporate world and began working with Portland restauranteurs in transition, where he saw in Portland, high-level professionals serving larger entities leaving a lack of real professionals assisting smaller restaurants, bars, and small businesses.  There was a clear need that was not purely operational, legal, or financial, but rather a need for professional guidance that balanced and understood the intersection of all three and how they need to be considered as a whole rather than separately.  Dean’s approach is distinguished by his ability to understand and balance the operational, legal and financial aspects of a business, as well as his candid, open, and intelligent input.

Chantal Angot

ASSOCIATE BROKER

Chantal has over 20 years of experience as a successful restaurant owner, food and beverage manager, trainer, and mentor. She is passionate about working with entrepreneurs and understands their unique journey because she has been there before.

Zayne Vacheresse

OPERATIONS MANAGER

Management of bar & restaurant holdings and investments.  Zayne’s time is spent in managing human resources and daily operations.  He is a graduate of Westminster College in Salt Lake City and brings strong expertise to the human resource management, and financial management of operations.

Mike Fuller

EXECUTIVE ASSISTANT

With 20 years experience in the food and beverage industry Mike understands the industry and needs of our clients intimately.   Mike manages the helm at the office and is our lead communicator.  He is a gifted administrator and organizer and tracks the details of our business transactions and relationships.    He also manages emails, communication and the calendar for Dean Vacheresse.

OUR CLIENTS!