I am a visionary Operations Director, Navy veteran, and entrepreneur with extensive experience bringing novel culinary concepts to life. As a Certified Executive Chef (CEC) and Certified Culinary Administrator (CCA), I have a strong foundation in multi-unit management, financial management, menu engineering, and team leadership and development.Throughout my career, I have had the pleasure of serving in a variety of key capacities, culminating as a Corporate Executive Chef and Director of F&B at Coterie Luxury Senior Living. Notably, I managed the creation and implementation of the Food & Beverage program for Coterie, an exclusive brand developed through a joint venture between Atria and Related. At Atria Management Company , I pioneered the establishment and launch of a state-of-the-art test kitchen and training center that served as the hub for recipe development, equipment testing, and director-level training. In addition, I curated a comprehensive portfolio of recipes while ensuring consistency from coast to coast. Previously, I sharpened my culinary skills at various country clubs, hotels, and free-standing high-volume restaurants, as a Chef and Caterer. When I’m not busy working I support multiple worthy causes, including the Jacque Pepin Foundation. At my core, I believe in the amazing power of networking and collaboration. Let’s connect and discuss how we can achieve great things together!
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Chief Culinary OfficerZyyoNew York, Ny, Us -
Corporate Executive Chef & Director Of F&B Operations| Coterie Luxury Senior Living (Usa)Coterie Senior Living Jan 2021 - Nov 2024United 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. -
Corporate Executive Chef (Hq) | Atria Senior Living (Louisville, Ky)Atria Management Company Mar 2013 - Sep 2021United 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 in San Francisco and New York. -
National Director Of Culinary Development | Atria Senior Living (National)Atria Management Company Mar 2012 - Sep 2016United 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.
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Restaurant Partner/Owner | Butchertown Grocery / Butchertown Grocery Bakery (Louisville, Ky)Butchertown Grocery 2015 - 2020• 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.
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Divisional Food Service Director | Atria Senior Living (East Coast)Atria Management Company 2010 - 2012United 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.
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Divisional Food Service Director | Atria Senior Living (West Coast)Atria Management Company 2005 - 2010United 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.
Chad M. Welch, Cec, Cca Education Details
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California Culinary AcademyHospitality Operations/Management
Frequently Asked Questions about Chad M. Welch, Cec, Cca
What company does Chad M. Welch, Cec, Cca work for?
Chad M. Welch, Cec, Cca works for Zyyo
What is Chad M. Welch, Cec, Cca's role at the current company?
Chad M. Welch, Cec, Cca's current role is Chief Culinary Officer.
What schools did Chad M. Welch, Cec, Cca attend?
Chad M. Welch, Cec, Cca attended California Culinary Academy.
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