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SAVOR…adds vice president of culinary

SAVOR…, the food service division of SMG, has hired a vice president of culinary to lead SAVOR’s talented team of 80-plus chefs around the country.

Photo: Jeremy Witteveen
Photo credit: Jeremy Witteveen

Classically trained as a graduate of the Culinary Institute of America, Douglas Bradley brings 20-plus years of industry experience in high-profile, high-volume organizations.

In his industry tenure, Bradley has served as culinary director and culinary expert responsible for feeding thousands of athletes and media professionals in Barcelona, Sydney, Beijing, Athens and London.

Most recently, he was the culinary expert for the London 2012 Athlete Village where he also directed and implemented the Athlete’s Village Dining Sustainability Program to exceed London 2012 sustainability requirements.

Reporting to SAVOR… Senior Vice President Shaun Beard, Bradley is based in Chicago out of the flagship McCormick Place.

Beard said, “Throughout his career, Doug has demonstrated his ability to create culinary excellence in venues as diverse as fine dining and convention centers to high profile sporting venues. In this new position, Doug will be responsible for connecting our culinary team together to fully leverage their exceptional talent and ideas across all of our operations. This is another step in SAVOR’s… progressive growth and focus on culinary excellence.”

One of Bradley’s first tasks was to oversee the massive, sold-out Microsoft Ignite technology conference, May 4-8, which will bring 23,000 professionals to McCormick Place.

Likening his role to that of a conductor, Bradley said, “There is a tremendous amount of talent within SAVOR… and my goal is to help orchestrate a beautiful symphony that fully maximizes the diverse talent that SAVOR… has throughout the country. Personally, I am very excited about the opportunity to be in Chicago, in a city with such a great food reputation, in a world class facility that is also home to a massive rooftop garden and an exceptional commitment to sustainability. What a culinary playground to work in.”

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