RICHARD L. HAMILTON Buffalo, New York LinkedIn
rlhchef@gmail.com 401.640.5359
AREAS OF EXPERTISE ▪ Operations Management ▪ Concept Creation ▪ Culinary & Beverage
▪ Business Development ▪ Competitive Set Analysis ▪ P&L Enhancement
▪ Training & Development ▪ Menu Engineering ▪ Strategic & Tactical Planning
INNOVATION | LEADERSHIP | RESULTS A proven visionary and strategic leader developing and implementing hospitality strategies into superior quality operations and maximum profits. A luxury chef and business operator with a comprehensive track record of implementing the necessary protocols to ensure success. Dedicated to a reputation built on creativity and quality of product and service. Uncompromising ethics.
PROFESSIONAL EXPERIENCE Owner Dec 2014-Current Dine 2 Live Hospitality Group, Taco Cocina Group of Restaurants, Chef RLH Inc., Buffalo, New York • Deep South Taco restaurants. Owner & Operator. • Menu development: concept, show kitchen design, scratch recipes, and plating for hugely successful new Bob Marley’s One Love Restaurant in Montego Bay. • Concept and menu planning for historic Clifton’s Cafeteria in downtown Los Angeles. Senior Vice President, Food & Beverage May 2012-Nov 2014 Sportservice, Buffalo, New York • Spearheaded and improved innovation, quality, and profitability on $1.3 Billion annual revenue for Sportservice US, Sportservice UK, and Sportservice Canada . • Reported to the President of Sportservice US with a dotted line to the President of Delaware North Companies, Inc. (DNCI), a $3.9 Billion diversified global hospitality company. • Introduced numerous food, beverage, and service concepts to the suites, clubs, and concessions venues in over 60 stadiums and arenas in the US and UK, driving YOY percapita spending by 14.3% in 2013 and 16.6% in 2014. • Created and executed the most gastronomically innovative major sports event in history, Super Bowl XLVIII, resulting in the highest per-capita spend in history. • Integrated collaboration and appearances by the world’s best chefs and their organizations including Thomas Keller, Daniel Boulud, and Jean-Georges Vongerichten. • Directed culinary and concepts leadership and creative for all new business development efforts. • Pre-acquisition analysis and primary liaison to Patina Group principals for the Acquisition and Transition Board of DNCI. • Lead culinarian on the DNCI Culinary & Hospitality Council setting the vision for the future of lodging, resort, casino, restaurant, airline, and sports entertainment business segments. • Developed the Sportservice Culinary Council for the integration of local celebrity and restaurant talent with company’s stadium and arena operations.
Richard L Hamilton
Vice President, Culinary, Creativity & Operations Aug 2010-Dec 2012 Elizabeth Blau and Associates, Las Vegas, Nevada • Key senior executive for a premier global food and beverage consultancy driving conceptualization, optimization, and implementation. • Principal consultant on clients such as Trump Hotel Toronto, Enchantment Resorts, Celebrity Cruises, Carnival Cruises, Viceroy Hotels, Paragon Gaming, Simon Restaurant, Park Hyatt Chicago-NoMI, Campton Place, Del Frisco’s Restaurant Group, The Rainbow Room, The Plaza Hotel, Society Restaurant-Wynn Encore, Loews Hotels, The Watergate Hotel, Hard Rock Hotel. • Provided expert counsel in menu development, recipe creation, vendor support, kitchen and interior design, FF&E selection, hiring key personnel, training, competitive set analysis, beverage program creation, marketing, and branding. Hospitality Consultant Dec 2008-Aug 2012 Hamilton Hospitality, Washington, D.C. • Freelance nation-wide food and beverage operations consultant for Del Frisco, Del Frisco Grill, Uruguay Partners, Taj Hotels, Firebird Restaurants, Sullivan Steakhouse, Texas Land and Cattle Restaurants. Vice President, Food & Beverage Operations Mar 2006-Dec 2008 Carl M. Freeman Companies ,Washington, D.C. • Concept development and operation of clubs & restaurants in Maryland, Delaware, West Virginia, D.C. Consulting Executive Chef Nov 2005-Mar 2006 Russian Firebird Companies LLC, NYC • Contracted to improve service, training, food, purchasing, and beverage receiving one Michelin Star. Temporary Executive Chef Mar 2005-Dec 2005 The White House • Executive Chef for President George Bush. Served the family and the administration. Traveled numerous times on Air Force One and lead several State and Formal Dinners. Executive Chef/ Food & Beverage Director Apr 2002-Sep 2005 The Chanler Hotel/Spiced Pear, Newport, Rhode Island • Created restaurant and hotel F&B concepts that gained national recognition from The James Beard Foundation, The New York Times, Bon Appétit, Food and Wine, The Food Network, GQ, Gourmet, and Boston Magazine, Awarded 5 star-5 Diamond two years in a row. Executive Chef & General Manager, Dunmore Beach Club, Harbour Island, Bahamas Chef de Cuisine, MGM Grand Hotel, Las Vegas, Nevada Consulting Executive Chef, Walters Group and Cili Restaurant, Las Vegas, Nevada VP Operations/Partner/Executive Chef, Magnolias Restaurant, Nashville, Tennessee
2001-2002 2001 2000 1997-2000
President/CEO/Executive Chef 1993-1997 The Ritz Gourmet, Ritz L.P., Ritz Mobil Gourmet, Nashville, Tennessee • Personal chef for Garth Brooks, Tim McGraw, Faith Hill, The Judds, Pink Floyd, Journey, Meatloaf, Foreigner, Red Hot Chili Peppers. Full-time caterer to MCA Records, Mercury, Warner Brothers, Lost Highway, Magnatone Entertainment, DreamWorks, and Sony Records. Also catered the Grammy’s, CMA Awards and MTV Awards.
Richard L Hamilton
Chef, The Ritz Carlton Hotel, Laguna Niguel & Dana Point, California Executive Chef, La Timonerie, Paris France - Received One Michelin Star Stagiares, Saucier, Hotel de Paris, Restaurant Louis XV, Hotel Ritz, Paris & Monaco
HONORS AND AWARDS Received two Michelin stars for projects I was effectively a consultant. • La Timonerie, Paris, France 1992 • Caviar Russe New York City, NY 2005 Earned four or five stars (Mobil, AAA, or Forbes) at most every restaurant I helmed.
PROFESSIONAL ORGANIZATION & AFFILIATIONS Chaine Des Ritusseures International Association of Culinary Professionnels IACP James Beard Fondation Chefs Collaborative Sante Magazine Advisory Board and Content Editor
EDUCATION L’École du Gastronomie Ritz Escoffier (1991) Paris, France Graduated with Mention Très Bien Le Cordon Bleu (1989-1990) Paris, France Graduated with Mention Très Très Bien, 1st in class Oklahoma State University (1986-1989) Stillwater, Oklahoma Studies in Business and Hospitality
1992-1993 1992 1991-1992