Philadelphia, PA – November 30, 2009 – ARAMARK Sports & Entertainment today announced the promotion of Brian Stapleton to Corporate Executive Chef. He will oversee culinary operations and menu development for ARAMARK’s stadiums, arenas, convention centers, concert venues, parks and other entertainment destinations. In his new role, Stapleton will provide leadership to the culinary team, continue to reinforce ARAMARK’s commitment to culinary excellence and ensure the consistent delivery of high-quality and innovative menus. He will focus on ways to further enhance recipes, incorporate the latest food trends and promote the use of sustainable products and ingredients as well as drive operational standards and processes.
Stapleton transitions to the leadership role from his position as one of five regional executive chefs. The new organization realigns the regional executive chefs into four new geographic territories, allowing for increased knowledge sharing and additional professional development opportunities.
“Brian’s leadership and creativity exemplify the culinary talent we have working throughout our business,” said Jack O’Brien, President of ARAMARK Convention Centers and Sports and Entertainment Support Services. “His training, award-winning background and hands-on approach will benefit our culinary team, as well as our clients and the 60 million guests we serve annually.”
“I’m excited to have the opportunity to share my experiences and culinary insights with the vast amount of talent we have working in the kitchens throughout the company,” Stapleton said. “I also look forward to working with the regional executive chefs to further enhance and incorporate quality, consistency and value into our guests dining experiences.”
Chef Stapleton’s promotion is the latest move in ARAMARK’s continuing commitment to provide quality, consistency and service that elevates the guest experience at every location. With this announcement, the ARAMARK culinary team is positioned to further develop its chefs’ skill sets, share best practices and raise the bar of the sports and entertainment dining experience.
Last year, ARAMARK partnered with The Culinary Institute of America (CIA) to customize its renowned ProChef Certification program for the specific needs of the sports and entertainment industry. The program provides ARAMARK chefs with an opportunity to improve and enhance culinary skills, while reinvigorating their passion for food. As part of their CIA ProChef training, chefs participate in a 10-week program that requires them to complete online coursework and spend multiple hours in the kitchen practicing and advancing their skills, culminating with a four-day practical and written exam. To date, more than 75 ARAMARK chefs have received ProChef Certification.
About Brian Stapleton
Throughout his career, Stapleton’s culinary talent has garnered him much recognition within the hospitality industry. He served as a guest chef at the prestigious James Beard Foundation in 2003 and 2005, was awarded Chef of the Year in St. Louis (1993) and North Carolina’s Research Triangle (Raleigh-Durham-Chapel Hill) (1999), and has been recognized by the governor of North Carolina and AAA of North Carolina.
Chef Stapleton joined the company in 2002 as Executive Chef and Food and Beverage Director for ARAMARK at Carolina Crossroads, the elegant Carolina Inn's AAA Four Diamond-rated and Mobil Four Star-rated restaurant.
Chef Stapleton’s impressive culinary career began at the Sheraton Grande in Los Angeles, a Mobil Four Star hotel, before moving to Sheraton's corporate headquarters in Boston and working as Chef de Cuisine at the premier fine dining restaurant, Apleys. He later joined the highly acclaimed Ritz Carlton Company, where he worked in the kitchens of the Atlanta, St. Louis and Palm Beach Ritz Carltons in a number of capacities, including executive chef.
He eventually moved to North Carolina, where he served as Executive Chef and Food and Beverage Director at Il Palio, one of the most popular fine dining venues in the Research Triangle (Raleigh, Durham and Chapel Hill) area.
He is a graduate of the California Culinary Academy and ProChef III certified by the CIA -- the Institute’s highest level of ProChef certification. He resides in Chapel Hill, NC.
ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazine's 2009 list of "World's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 260,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramarknews.