Larry Lavalley

About Larry Lavalley

I am an accomplished hospitality, culinary and beverage professional with over 30 years of experience in leading at a high level within best in class operations. An unwavering passion for my craft drives me. My career has been a journey of growth and collaboration with exceptional individuals, including leading multidisciplinary teams across multiple sites, and has shaped my deep-rooted commitment to excellence. I have appeared in various publications throughout my career, including the James Beard Foundation, Palm Beach, Florida Weekly, FlavorfulWorld.com, and Gayot.com.As someone who has served in different roles in corporate leadership roles and worked at ground level in exceptional establishments, giving me a unique blend of business insight, creativity, and a comprehensive understanding of the hospitality and food and beverage industry- witnessing my innovative restaurant themes, menus, and culinary creations come to life is not just rewarding—it\'s the pinnacle of my professional fulfillment. As the Corporate Director of Culinary and Beverage at HHM Hotels, I oversee a diverse portfolio of 240 independent and branded hotels and restaurants. My role expanded when HHM acquired Urgo Hotels, where I drive revenues exceeding $250 million annually. In my current capacity, I lead a team managing 85 full-service hotels, generating $250-$275 million in annual revenue across renowned brands like Marriott, IHG, Hilton, and luxury lifestyle brands. I drive culinary innovation, oversee new restaurant openings, and ensure exceptional guest experiences. Before that, I successfully led culinary teams, managed food and beverage operations, and implemented strategic initiatives to drive revenue growth. My passion for culinary excellence and commitment to delivering exceptional dining experiences have been key drivers of my success throughout my career.I love to volunteer on weekends with my family at Feeding South Florida.Currently a member of the Culinary Institute Alumni Fellowship.Certified ServSafe Instructor & ProctorTIPS certified Trainer

Experience

1. Senior Director Corporate Food & Beverage

   Stonebridge

   Sep 2025 — Present

Education

• The Culinary Institute of America

  Associate Culinary Arts, Culinary Arts/Chef Training

  1998 — 2000

Skills

• Event Planning
• Hotels
• Culinary Management
• Culinary Education
• Multi-Unit
• Menu Costing
• Gourmet
• Cooking
• Hospitality Industry
• Pre-Opening Experience
• Menu Engineering
• Guest Recovery
• Hospitality
• Guest Service Management
• Yield Management
• Labor Control
• Restaurants
• Recipes
• Cuisine
• Grill
• Hospitality Management
• Food
• Pastry
• Food Safety
• Food
• Recipe Testing
• Inventory Management
• Wine
• Banquet Operations
• Food Service
• New Restaurant Openings
• Hotel Management
• Banquets
• Restaurant Management
• Pre-Opening
• Menu Development
• Team Building
• Food Cost Management
• Resorts
• Chef