Spencer H. Levy Joins CBRE New York Retail Group

In an effort to enhance and expand its market-leading retail group, the New York office of CBRE has hired Spencer H. Levy as a senior vice president. 

“Spencer has entrenched himself in the restaurant and hospitality business and comes with a stellar track record of exceeding the expectations of both users and owners in this important subset of the retail industry,” said Ellen Rudin, CBRE Senior Managing Director, Northeast Retail Division. 

Before joining CBRE, Levy served as a senior managing director at RKF Retail Holdings. During his tenure with RKF, he was responsible for arranging numerous high-profile leases mostly in the restaurant sector. He represented Chef Gabriel Kruether in securing 14,000 sq. ft. at the Grace Building; Sarabeth’s in securing a 6,200-sq.-ft. location at 40 Central Park South; Mr. Chow’s in its purchase of an 18,000-sq.-ft. restaurant at 121 Hudson Street; Magnolia Bakery in its flagship location at the Rockefeller Center Townhouse; Fourth Wall Restaurant Group (Stillman) in securing a 13,000-sq.-ft. restaurant at 360 Park Avenue South; and Sant Ambroeus’ 7,000-sq.-ft. flagship at Brookfield Place. Levy also represented landlords such as Hines; United American Land; AFI, USA; RFR Realty; Simon Property Group; Masterworks; and El-Ad Properties. 

Levy’s experience in the restaurant business began with bussing tables at age 14 and later bartending through college. After earning a bachelor’s degree in business and psychology, he found himself managing a restaurant on NYC’s Upper East Side.  Wanting to better understand the full scope of the restaurant business, he decided to go to culinary school. It was during his time earning a degree from the Culinary Institute of America that he realized the artful appeal of food service. 

Prior to starting his career in retail real estate, he manned kitchens at venues such as The Cub Room (now shuttered), Monkey Bar, Delmonico’s Steakhouse and Mad. 61 in Barneys New York (now called Fred’s). Levy was also a restaurant owner himself, where, in 1999, he pioneered the farm-to-table movement, albeit a little before its time. Levy points to his experience building a restaurant from scratch as part of his penchant for bringing unique culinary experiences to the New York market. 

“The restaurant business is part of my fiber,” Levy said. “And I make it crystal clear to my clients that I am a hands-on participant in every facet of every transaction. I understand the needs and wants of the restauranteur and I am known as a value-added resource for property owners. So, whether I’m looking to place a tenant at a food hall, find space for a fast-casual user or zero-in on the location that will make a restaurant concept into a case study in success, my passion for this business is one of my biggest assets.” 

Levy earned a bachelor’s degree from SUNY Oneonta and a high-honors associate degree in Culinary Arts from the Culinary Institute of America. He is a licensed Associate Real Estate Broker in the state of New York.