Lawrence McFadden

About Lawrence McFadden

35 plus years of hospitality experience in opening and operating some of the top-rated resorts/hotels in the world. Held titles of Executive Chef in various luxury operations. To include resorts, city hotels and private club containing various food and beverage concepts and services. Greenbrier, Waldorf Astoria, Everglades Club, Intercontinental Hotels, Ritz Carlton and numerous luxury brands projects. Corporate Chef-Vice President, Culinary Ritz-Carlton Hotel, with special oversite of culinary operations, recruitment, strategies and initiatives. Special focus on concepts, partnership with 3rd party operations with financial assessments for successful implementation. In this role doubled development in all corners of the world, strong focus in China and Middle East.Hotel Manager, Food & Beverage, Spa & Rooms Division. Responsible for the day-to-day operations to include asset management partnership, sales strategies, creation of annual budgets, hotel remodel and development. Vice President, Food & Beverage, MGM oversight of 24 individual or partner owned food and beverage experiences within this business model. Casino consisted of 4 individual hotels under one umbrella with plus rooms. Responsible to communication, and partner with many highly rated world chefs, and operators. As well as the development of new concepts and strategies to assist with hotel guest satisfaction. Submissions of many concepts for Board of directors to review and approve. This position interacted with various different partners and celebrity operators. Group Director, Food and Beverage, Shangri-La, Global scope with special attention in mainland China and Asia. Oversite of all operational, development and execution for 75 hotels and 50 plus under development in all market segments and locations. Three brands under one parent company with unique and specialized customer requirements. Development of 200 concepts within brand. This Hong Kong based company existed in the 5 Star sector of the global lodging in all of Asia. Chief Executive Officer for at-sunrice Global Chefs Academy with oversight of all functions and business strategies for this private educational business. This Singapore based educational institution featured numerous degrees, over five hundred degrees or certifications annually with the staff of over 75. General Manager/COO of the Union Club in Cleveland Ohio. Recognized as the top-rated city club in the state of Ohio and 35th in the Nation. 1200 members, featuring FB, rooms, fitness, spa and catering/wedding experiences.

Experience

1. Executive Search Recruiter

   Kopplin Kuebler & Wallace

   May 2022 — Present · Cleveland, OH, US

Education

• Johnson & Wales University

  Honory Doctor, Culinary

  2006

• Greenbrier Hotel

  Apprenticeship, Culinary Arts/Chef Training

  1985 — 1987

• American culinary federation

  Master Chef Certification, Master Chef examination consisting of 10 days

  2001 — 2001

• Asheville-Buncombe Technical Community College

  Associates, Culinary Arts

  1982 — 1984

Skills

• Menu Development
• Restaurant Management
• Pre-Opening
• Restaurants
• Front Office
• Banquets
• Hospitality
• Culinary Skills
• Pre-Opening Experience
• Hospitality Industry
• Hotels
• Resorts
• Banquet Operations
• Yield Management
• Hospitality Management
• Catering
• Culinary
• Menu Costing
• Micros
• Opening Hotels
• Revenue Analysis
• Leadership
• Rooms Division
• Recipes
• Customer Satisfaction
• Food & Beverage
• Fine Dining
• Hotel Management
• Pastry
• Menu Design
• Cuisine