Rick Billings
Alexandria,VA
Summary
Executive culinary and hospitality leader with 20+ years of experience driving growth, innovation, and operational excellence across global restaurant portfolios. Proven partner and P&L owner overseeing $275M in revenue, 16 brands, and teams of 2,000+ across multiple markets. Recognized for building high-performance teams, launching category-defining concepts, and aligning creative vision with disciplined financial execution.
Overview
21
21
years of professional experience
Work History
Chief Culinary Officer
José Andrés Group
Washington, DC
01.2019 - Current
- Provide enterprise-wide culinary and operational leadership across 16 brands and 9 major markets, spanning owned, operated, and licensed hotel partnerships.
- Lead a senior leadership structure of 18 direct reports overseeing more than 2,000 team members globally
- Own and manage approximately $275M in annual revenue, aligning culinary strategy with financial performance and long-term growth objectives
- Develop, implement, and oversee company-wide budgets, purchasing strategies, and cost-control systems to support scalable growth
- Restructured the culinary organization to enable multi-market expansion, leadership development, and operational consistency
- Partner with executive leadership and joint-venture stakeholders to define vision, strategy, and execution for new concepts and major openings
- Drive performance improvement initiatives for underperforming concepts through menu engineering, operational redesign, and leadership realignment
Senior Director, Research and Development
José Andrés Group
Washington, DC
01.2014 - 12.2018
- Led a team of high performing individuals to create new and exciting concepts for José Andrés
- Opened 30 concepts in multiple countries
- Implemented systems and processes to ensure consistency and excellence
- Led high profile events and media appearances
- Developed visual media and books to strengthen the brand
- Sourced and rolled out catalogue to organize and protect company IP
- Developed dishes and menus for ** Michelin concepts to Food trucks
- Organized Research and Development trips to Spain, Beijing, Mexico, Peru
- Designed and opened the Boulanjri bakery in Haiti, at the Zamni Beni orphanage
Executive Pastry
José Andrés Group
Washington , DC
05.2011 - 11.2018
- Developed Menus and dishes for existing concepts
- Traveled to partnership locations for site visits and onboarding of new Pastry Chefs
- Led a team of six pastry chefs globally from DC, Las Vegas, Miami, Los Angeles, Chicago to Mexico city
- Designed new kitchens and patisserie retail spaces
- Implemented seasonal menu changes designed to increase sales, reduce costs
Executive Pastry Chef
L'Atelier Du Joël Robuchon
New York, NY
01.2008 - 03.2010
- Led the pastry team at the New York location of Joël Robuchons Michelin starred L'Atelier du Joël Robuchon
- Upheld the rigorous brand standards of Mr. Robuchon, and the Four Seasons Luxury Hotel
- Lead a team of 14 pastry cooks and bakers in a Union hotel environment
- Developed seasonal and Holiday menu items and breads
- Led a workshop at the StarChefs Congress
Pastry Chef
Clio
Boston, MA
02.2005 - 02.2008
- Named Rising Star Pastry Chef, Boston 2006
- Curated menus and dishes for Clio, and Uni
- Developed programs for additional new concepts
Education
Associate of Arts - Culinary Operations
New England Culinary Institute
Montpelier, VT03.2002
Skills
Core Leadership & Strategy
- Executive Leadership & Team Development
- P&L Ownership & Financial Performance
- Growth Strategy & Change Management
Operations & Business
- Multi-Unit Operations
- Menu Engineering & Cost Controls
- Vendor Strategy & Procurement
- Turnaround & Underperforming Business Improvement
Creative & Brand
- Concept Development
- Culinary R&D & IP Development
- Kitchen & Facility Design
Languages
Spanish
Limited
Accomplishments
- 2006 StarChefs Rising Star Pastry Chef
- 2006 Bostons Best New Chefs
- 2010 StarChefs Chefs Congress presentation
- Desserts featured in Art Culinaire Magazine, Volume 95
- Featured in 'Best American Pastry Chefs, Friends of Grammercy'
- Apicius, May 2008
Timeline
Chief Culinary Officer
José Andrés Group
01.2019 - Current
Senior Director, Research and Development
José Andrés Group
01.2014 - 12.2018
Executive Pastry
José Andrés Group
05.2011 - 11.2018
Executive Pastry Chef
L'Atelier Du Joël Robuchon
01.2008 - 03.2010
Pastry Chef
Clio
02.2005 - 02.2008
Associate of Arts - Culinary Operations
New England Culinary Institute