Paul French
Corporate Director of Culinary Operations @Hyatt
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WORK HISTORY
Corporate Director of Culinary Operations @Hyatt
Chicago, IL, US
Transform food & beverage operations across 120+ hotels, driving revenue growth, operational efficiency, and guest experience innovation. Lead enterprise-wide strategy, concept development, and high-impact performance initiatives
EDUCATION
The Culinary Institute of America
Associate's degree, Culinary Arts
SKILLS
ABOUT PAUL FRENCH
Food is more than a meal—it’s an experience, a story, and a connection. Throughout my career, I’ve been driven by a passion for creating unforgettable dining experiences that seamlessly blend artistry, strategy, and operational excellence. Whether it’s reimagining a brand’s culinary identity, leading multi-unit teams, or implementing enterprise-wide efficiencies, my mission is to elevate food & beverage beyond expectation.With over 15 years in corporate food & beverage operations, I have successfully led multi-unit strategies, new concept development, large-scale openings, and financial growth initiatives across globally recognized brands. I specialize in transforming vision into execution, aligning culinary innovation with business objectives, guest satisfaction, and profitability. Every detail matters—from the curation of a brand-defining menu to the operational systems that ensure seamless execution across multiple locations.At my core, I am a strategic leader and hospitality innovator, blending creativity with data-driven decision-making to scale operations, enhance efficiency, and drive long-term growth. I thrive in environments where leadership, innovation, and guest-centric strategy come together to create something extraordinary.If you’re as passionate about transforming hospitality, curating memorable experiences, and shaping the future of food & beverage as I am, let’s connect. Enterprise Operations | Profitability & Growth | Strategic Leadership | Culinary Operations | Multi-Unit Management | Menu Development | Concept Innovation | Cost Control | Food & Beverage Profitability | Vendor & Supplier Negotiations| Operational Efficiency | Talent Development | New Restaurant Openings | Guest Experience Enhancement | Process Improvement | High-Volume Hospitality | Training & Mentorship
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