As CEO of Union Square Hospitality Group, Chip Wade is responsible for further enhancing and evolving the company’s culture, driving an even greater experience for guests, and bolstering the revenue and profitability of its businesses. Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars, which offer outstanding food delivered with its signature warmth and hospitality. Chip joined the USHG Executive team following a rich 30-year career in operational leadership in the hospitality industry.
Most recently, Chip was the Executive Vice President of Operations for Red Lobster and an Officer of the company. As the senior leader of all operating functions, Chip was responsible for in-restaurant execution, P&L’s, and driving strategy to maximize the guest experience and EBITDA growth for 677 U.S. restaurants, located in 45 states, and 27 restaurants in Canada with average unit sales of $3.3M and $2.4B systemwide.
Previously, Chip was Senior Vice President of Enterprise Operations for Darden, the world’s largest full-service restaurant operating company. Prior to that, he was Senior Vice President of Red Lobster’s Liberty Division where he was responsible for the day-to-day operations of nearly 100 restaurants located in seven states and the District of Columbia. Chip initially joined Darden as the Director of Revitalia for Olive Garden’s existing restaurants. Revitalia was part of a system-wide repositioning of the brand.
Chip spent two years away from Darden when he served as Chief Operating Officer for Legal Sea Foods, Inc. in Boston, Massachusetts. In this role, he managed all operations for the family-owned group’s 31 restaurants and oversaw the launch of the Legal Test Kitchen, a new concept. Chip also led as the Senior Vice President of Development for Smokey Bones, a former Darden concept.
Earlier in his career, Chip spent 13 years with T.G.I. Fridays where he progressed through various management positions, in Operations, Human Resources and New Business Development.
A Pennsylvania native, Chip received his culinary degree from Johnson & Wales College, his B.S. from Widener University, and his M.B.A. from The University of Texas at Dallas.