Jeff Blair

About Jeff Blair

Jeff Blair joined Hoosier Hospitality Group in January 2013 as VP of Culinary Operations for the company\'s Ruth\'s Chris Steak House locations throughout Indiana and Missouri, and was promoted to Chief Operations Officer for the company in 2017. Jeff joined Hoosier Hospitality Group from MMI Culinary Services in New Orleans, where he served as Vice President of Culinary Operations. Jeff was tasked specifically with orchestrating and overseeing a major expansion of its facility, increasing capabilities from nine million pounds of product to 80 million pounds. Prior to his work at MMI Culinary, Jeff served as VP of Operations at Desert Island Restaurants (2007–2011) where he oversaw and directed the operations of multiple Ruth’s Chris Steak House, Romano’s Macaroni Grill and Link & Louie’s franchise restaurants. His work significantly increased the restaurant group’s profitability during the course of his four-year tenure. Jeff worked his way up the ladder serving in several operations positions for Ruth’s Chris Steak House from 1994–2007, where he eventually served as Regional Corporate Chef. Jeff was awarded the prestigious Ruth U Fertel Award in 2007, which honored him for his exceptional leadership, professional performance and career success. Originally from a small town in upstate New York, Jeff graduated from New England Culinary Institute. He began his career working full-time at a hotel restaurant in Florida while also working weekends at a local Ruth’s Chris, where he was eventually promoted to Executive Chef.

Experience

1. Chief Operations Officer

   Prime Hospitality Group LLC

   Jan 2013 — Present · Indianapolis, IN, US

   Direct, develop and oversee operations for PHG\'s Ruth\'s Chris Steak Houses, Bin23 wine Bistro and Whiskey Exchanges. Direct supervision of all new restaurant openings, functions and systems. Conduct restaurant inspections to ensure food quality, labor productivity and sanitation. Develop chefs and kitchen managers. Develop and test new recipes to ensure they are field-ready. Implement training of new or reworked recipes and/or products. Work with vendors and distributors to implement cost-effective purchasing agreements.

Education

• New England Culinary Institute

  Culinary Arts/Chef Training

  1988 — 1989