Chief Consulting Officer

A results-oriented and highly experienced culinary and hospitality executive, Michael J. Lodge, CFBE, CEC, brings over five decades of leadership excellence in food and beverage operations, training and development, and strategic business growth. As Vice President of Culinary and Restaurant Operations for Westgate Resorts and Spas, Michael was responsible for a comprehensive portfolio of culinary, retail, and convention services across a national brand platform. During this tenure he was instrumental in creating numerous concepts from ground up and many remodels and renovations as well.

Michael is known for driving operational efficiency, maximizing profitability, and elevating guest experiences through innovative menu development, rigorous cost controls, and team empowerment. His collaborative approach has made him instrumental in developing scalable infrastructures, launching new food concepts, and standardizing service excellence across diverse hospitality settings.

Throughout his career, he has held a series of progressively senior leadership roles at high-profile companies including Walt Disney Company, Papa John's International, Taco John's International, and the Orlando Culinary Academy/LE Cordon Bleu, where he helped train the next generation of culinary talent.

Key competencies include:

• Multi-unit food & beverage operations management
• Profit & loss accountability and budgeting
• Strategic planning and new concept development
• Culinary training, staff development, and team leadership
• Menu engineering and cost analysis
• High-volume catering and banquet operations
• Regulatory compliance and vendor negotiation

Michael holds certifications as a Certified Executive Chef (CEC) and Certified Food and Beverage Executive (CFBE). He is a graduate of the ACF Culinary Apprenticeship Program in Orlando, FL, and is proficient in technologies including various point of sale systems, ChefTec, and the full Microsoft Office Suite.

A respected leader in the industry, Michael continues to build high-performing teams that deliver memorable dining experiences, operational excellence, and bottom-line results.