Mike Hudson

I have held almost every position there is in my almost 20 years in the restaurant industry. My unique combination of work experiences gives me the expertise necessary to offer accessible strategies, and solutions that are approachable, and scalable for BOH and FOH alike. My culinary background has varied over the years, excelling in menu conception in Sushi, Mediterranean, Vegan and Vegetarian, Tex-Mex, Italian, Seafood, New American, and New European.

Relevant experiences include, but are not limited to:

- Executive Chef
- Recipe Innovation of all sorts, specializing recently in development of Seafood Recipes for a seafood-centric restaurant
- Restaurant Director of Operations for both FSR and QSR Concepts
- District Management, with a proven record of increasing sales and managing KPIs
- Opening and Operating Brand New, and Pre-existing Restaurant, and Retail Concepts 
- Multi-Unit Management, including Operating Flagship, High-Volume, and Corporate Training Locations
- Training and Development of all levels of BOH/FOH employee, from New-Hire to Management
- Developing Systems and Procedures which increase efficiency, and optimize existing methods
- Implementing a holistic approach to general operations
- 12+ Years as a Line Cook, and Prep Cook

On top of my professional skills and experience, I am a well-educated, confident and charismatic individual who easily builds relationships and a positive rapport with others.

University of Texas, SA