Ryan O'Melveny Wilson has been named CEO of Lawry's Restaurants, Inc. following a career spanning over 12 years with the brand.
He represents the fourth generation of Lawry's founding Frank family and most recently oversaw the unprecedented revitalization of the 82-year-old brand's Beverly Hills flagship, which his great-grandfather, Lawrence Frank, opened in 1938.
As CEO, Wilson will continue to guide the iconic restaurant group's long-term growth and innovation, while preserving Lawry's signature guest experience. Already, in the wake of COVID-19, Wilson's forward-thinking approach is reflected in the embrace of several new endeavors for the heritage brand, including the successful introduction of an expansive takeout and delivery business, outdoor dining, meal kits and soon, e-commerce, all while prioritizing guest and employee safety.
Before joining the Lawry's team, Wilson worked in some of the country's most respected kitchens, from Quince and La Toque to Gramercy Tavern, before embarking on a journey through Italy—where he trained under the lauded Tuscan butcher Dario Cecchini at Antica Macelleria Cecchini—and Northern California to further his culinary education. Upon his return, he became executive chef of the Tam O'Shanter in Atwater Village, and would later play a critical role in research and development for Five Crowns' SideDoor gastropub and as opening chef at Lawry’s Carvery at L.A. Live and Lawry’s The Prime Rib in Shanghai and Osaka. Wilson would ultimately become Lawry's Vice President and Corporate Executive Chef and earn a master’s degree from the Stanford Graduate School of Business before his most recent appointment as Chief Marketing and Strategy Officer in 2018.
Wilson's uncle, Richard Roger Frank, will transition from his role as CEO & Chairman of Lawry's Restaurants to Executive Chairman of the Board, continuing to lend his expertise as Wilson leads the restaurant group forward.
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