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.