This BrandYourself profile is automatically optimized to show up high in Google

John Vogelmeier

Senior Executive, Hospitality

Hi I'm John Vogelmeier. I create and improve operations.

John Vogelmeier's Bio:

John Vogelmeier has over 30 years in the culinary industry including assignments as Executive Chef for the Detroit Lions and Executive Chef for Harrah’s Entertainment (now Caesars), where he assisted in the development of four new restaurant brands. In addition, he held leadership roles with Marriott and Hyatt. At Hyatt, he developed and implemented nationwide foodservice programs for two multi-unit Hyatt Hotel Brands: Hyatt Place and Hyatt House. He also was Managing Partner, GM and Executive Chef at Crawdaddy Bayou restaurant. John has also taught weekly cooking classes and performed televised cooking demonstrations on many local Chicago stations, such as WGN, ABC, NBC and CBS—including a cooking segment geared towards children done with the assistance of his daughter, Hailey. John is a graduate of the Culinary Institute of America.

John Vogelmeier's Experience:

  • Corporate Director at Integral Senior Living/Solstice Senior Living

    August 2017 - Present | Carlsbad, CA

    • Planning, organizing and implementing an acquisition of 32 independent living communities nationwide launched as Solstice Senior Living on November 1, 2017. • Providing leadership and guidance in developing new concept standards branded as “Elevate-an Enhanced Dining Experience” for both ISL & SSL for launch in 2019.

  • Chief Food Officer at The Mache Pit

    August 2017 - Present | Chicago, IL

    Hospitality Management Consulting

  • Assistant Vice President at Vi, formerly Classic Residence by Hyatt

    February 2013 - May 2017 | Chicago, IL

    • Responsible for food & beverage of 10 luxury/ upscale continuing care retirement communities (CCRC) including 31 restaurants comprising of 10 formal dining, 12 casual dining, 9 Café/Bistros, and multiple care center food service facilities in six states. • Implemented many financial tools (new POS), marketing programs and oversight of restaurant build-outs and redevelopments.

  • Corporate Director, Food & Beverage Operations & Development at First Hospitality Group, Inc.

    September 2011 - February 2013 | Rosemont, IL

    • Responsible for all aspects of Food & Beverage Operations for a diverse portfolio of 55 hotels representing 16 brands within Hilton, Marriott, Hyatt and IHG. • Led development of Shelby Campbell’s Almost Famous Restaurant brand concept-Directed all kitchen equipment selection and layout, assisted in design criteria, initial planning and cost estimates. • Financially responsible for 55+ million in food and beverage revenue producing hotels and disciplines for all non-gratis hotel food operations

  • Corporate Director, Food and Beverage Opertions, Franchise & Technical Support at Hyatt Hotels Corporation

    September 2005 - September 2011 | Chicago, IL

    • Responsible for all aspects of Food & Beverage Operations for Hyatt Place and Hyatt Summerfield Suites Brands, 200+ hotels. • Managed due diligence requirement for all Amerisuites hotel food and beverage conversions to Hyatt Place throughout the United States. • Directed all kitchen equipment selection and layout, assisted in design criteria, initial planning and cost estimates. • Developed all recipe and manufacture specifications, with an unprecedented approach pairing portion controlled foods and high-tech equipment. • Coordinated the creation of a centralized “boot camp” companywide to train all key management staff nationwide. • Creates and developed training materials for all facets of food and beverage operations

John Vogelmeier's Interests & Activities:

Gardening, Cooking, Family & Friends, TheMachePit.com




© 2025 BrandYourself - Manage your online reputation