Chad M. Welch, Cec, Cca Email & Phone Number

New York, NY, US

United States

• Overseeing the F&B program for Coterie Luxury Senior Living, a joint venture between Atria Senior Living and Related, as the Corporate Executive Chef & Director of F&B.
• Maintaining accountability for resident satisfaction, financial performance, and brand consistency across all aspects of Coterie’s F&B operations.
• Crafted and curated menus for all Coterie properties, tailored to the preferences and dietary needs of discerning residents, while optimizing costs and maintaining profitability.
• Managed a team of Chef De Cuisines and implemented a West Coast and East Coast representative program to facilitate seamless coordination across locations.
• Developed innovative F&B programs to address the diverse needs of residents, including a centralized commissary-style production system during Covid that streamlined operations.
• Facilitated the development of a full bar program for the high-end brand, achieving $18K per month in bar and wine sales, contributing to overall revenue growth.

United States

• Pioneered the establishment and launch of a state-of-the-art test kitchen and training center, serving as the hub for recipe development, equipment testing, and director-level training.
• Curated a comprehensive portfolio of recipes tailored to the diverse dietary needs and preferences of senior living residents, while ensuring consistency and quality of all facilities.
• Enhanced operational efficiency and culinary output through rigorous equipment testing in various dining spaces to optimize functionality and performance.
• Played a pivotal role in the creation and implementation of the Food & Beverage program for Coterie Senior Living, an exclusive brand developed through a joint venture between Atria and Related, with initial locations.

United States

• Promoted to Director of Culinary Development to oversee national operations, design innovative concepts, and optimize front- and back-of-house spaces for enhanced efficiency.
• Developed strategies to navigate existing buildings through the construction phase, implementing temporary dining solutions to minimize disruption and maintain standards.
• Launched new dining concepts and venues, including quick-serve areas, pool bars, and fusion dining options, to diversify culinary offerings and appeal to a broader range of residents.
• Executed comprehensive training programs for management and staff to ensure seamless implementation and adherence to quality standards.
• Evaluated and refined dining programs and services to meet evolving resident preferences and market trends on an ongoing basis.

• Co-Founded and supported operations of an award-winning restaurant in Louisville, KY, renowned for its innovative cuisine and commitment to local ingredients.
• Co-Established and support management of Butchertown Bakery as a free-standing bakery.
• Curated diverse menus for lunch, dinner, brunch, and late-night offerings that showcased Chef Bobby Benjamin's vast culinary expertise.
• Introduced tasting menu concept featuring seasonal and artisanal creations that elevated the dining experience and garnered critical acclaim.
• Navigated the challenges posed by the COVID-19 pandemic, adapting business strategies to sustain the continued operation of Butchertown Bakery.

United States

• Relocated to New York to assume the role of Regional Food Service Director for the East Coast, overseeing operations in NY, Long Island, CT, and MA.
• Managed concept design, implementation, and rollout of redevelopment initiatives across +50 senior living facilities to enhance dining experiences and align with evolving market trends.
• Supervised Divisional Food Service Directors and provided guidance and support to ensure alignment with organizational objectives and standards.
• Oversaw all financial aspects of food and beverage operations, including expense management, purchasing, and revenue optimization, to drive profitability.
• Directed efforts to enhance customer and employee satisfaction through tailored initiatives and quality assurance measures.
• Collaborated with cross-functional teams to develop and execute strategic plans aimed at improving operational efficiency and driving revenue growth.

United States

• Managed financial aspects of food and beverage operations for a network of +70 facilities across the West Coast region (CA, WA, OR, NV, AR, etc.).
• Implemented quality assurance measures to maintain high standards of food safety and service excellence at Atria Senior Living, a high-end luxury senior living brand.
• Oversaw customer and employee satisfaction, expenses, purchasing, and revenue to ensure optimal financial performance and cost control.
• Developed and executed strategic plans to optimize operational efficiency and drive revenue growth. Collaborated with cross-functional teams to streamline processes and improve overall business outcomes.