About Us
If I May was founded on the belief that hospitality should feel effortless—but behind the scenes, every great experience is built with intention, creativity, and a whole lot of heart. We help restaurants, wine clubs, and hospitality brands bring their vision to life by refining the details that make a space feel special.
From crafting thoughtful guest journeys to designing operational systems that just work, we approach every project with a balance of strategy and intuition. Whether it’s shaping brand identity, optimizing service flow, or adding those unexpected touches that turn a good experience into a great one, If I May is here to make it happen.
We’re not about one-size-fits-all solutions—because no two hospitality concepts are the same. Instead, we tailor our approach to each project, offering hands-on support that brings ideas to life seamlessly, effectively, and with lasting impact.
Behind The Curtain
Lee Stein
Founder & CMS Certified Sommelier
With over a decade in hospitality, I’ve worn many hats—sometimes quite literally. From launching restaurants and private wine clubs to curating training programs and refining service operations, I thrive on crafting unforgettable guest experiences…and creating an excel spreadsheet for anything I can!
After studying Hospitality Operations Management at George Brown College, I built a career in restaurant operations, rebranding service concepts, and leading hospitality teams. By 25, I became Director of Operations at Vintage Conservatory, where I spearheaded the evolution of a private wine club into a dual-location haven for fine dining and oenophiles. Working with unique wine collections there fueled my passion for wine, leading me to earn my CMS Certified Sommelier certification in 2023.
Now, through If I May, I offer a rare blend of strategy, operations, and full-scale brand development—all under one roof. From concept to execution, I specialize in building brands from the ground up and ensuring every element is thoughtfully implemented. Whether it’s designing service structures, developing training programs, or contributing to menu creation and construction decisions, I take a hands-on approach to bring each vision to life seamlessly and cost-effectively for my clients.
At the heart of it all, hospitality is about creating experiences that leave a lasting impression. The best hospitality isn’t just well-planned—it’s deeply felt.