Dean, Restaurant & Hospitality Management | Institue of Culinary Education
expert in restaurant operations, menu costing, concept development, and service design
instagram // @iceculinary
Rick Camac is a proven brand builder and concept creator with strong leadership skills. Over a career spanning two industries (technology and hospitality), he has succeeded in launching startups as well as running large regions for billion-dollar organizations.
In technology, he has held titles from vice president to COO and had oversight of groups as large as 1000 employees and close to 100M in revenue (which would be the equivalent of 160M today). At one firm, he was voted #1 VP of Sale & Operations nationally.
In the restaurant industry, Rick’s primary focus has been in concept development, branding, investment, business development, operations and management. Known as a tireless performer and acknowledged troubleshooter, Rick has been involved in the opening of 12 restaurants both here and abroad (London, Hong Kong and USVI). Incredibly, every restaurant that Rick has opened received a New York Times ("NYT") review (including 2 star reviews from 3 different NYT Reviewers and 12 New York Times stars in total). Rick’s track record of performance is one that speaks for itself. Rick has also received the coveted Michelin Bib Gourmand award for two concepts and has been a guest lecturer at several venues. He has also been a guest judge on TV. Additionally, Rick has sold numerous products through Williams Sonoma (chocolate bars and various sauces) and sold other products direct to Barclays Arena.
Currently, Rick is passing on his industry experience to others as Dean of Restaurant & Hospitality Management for the Institute of Culinary Education in NYC (new campus in LA), recently named Best Culinary School in America.
Included in his current role, he is solely responsible for creating a partnership with Hospitality Association of NYC (HANYC) as their exclusive educational partners. They are the largest hotel group in the country.