The foodservice industry faces numerous labor challenges and the only way to resolve these challenges is to create operations that are both staff and guest friendly. Today’s facilities need to be easy for culinary staff to execute the menu in a timely manner and they need to be just as easy to clean and maintain. Making these jobs more enjoyable has a direct impact on not only employee retention but also satisfaction. All of this must happen while providing the guests with a top-notch experience. No longer can good design be considered only guest or employee centric. It must be both. And in today’s foodservice industry, well, that’s just par for the course.

Chef Nick Barrington, CEC, ACE, President & CEO, U.S. Culinary Open

CEO/President U.S. Culinary Open, Current Executive Chef at East Lake Golf Club since May 2014, Previously the Executive Sous Chef of the prestigious Arnold Palmer's Bay Hill Club & Lodge for 21 years whose members include CEOs, celebrities and athletes including the Hall of Fame golf legend and owner Arnold Palmer.

Member of the American Culinary Federation and mentor to many of our current & future culinary stars. Chef Nick's professional experience spans many years and has included cooking with many of the nation’s most prestigious chefs from coast to coast while being featured in multiple food publications.

As a member of the American Culinary Federation, Chef Nick has accumulated multiple awards including 11 Gold, Silver & Bronze medals, while working at Bay Hill Club Chef Nick has cooked for the past four Presidents as well as members and distinguished guests.

Chef Nick's charitable accomplishments include Giving Kitchen, East Lake Foundation, Arnold Palmer Hospital for Women & Children ACF Chef & Child, Give Kids the World,, Taste of Compassion, Ronald McDonald House and numerous others.