In an effort to build on the company’s people-first approach, newly appointed Interim-CEO of SPB Hospitality Josh Kern recently announced two internal promotions — Lisa Lee as the Senior Vice President of Marketing and Chef Ian Dodson as the Senior Vice President of Culinary & Beverage.
“Lisa and Ian have been critical to our success, and each play a pivotal role in driving our brands to create best-in-class experiences for our guests,” Kern says. “I’m excited to partner with them as we continue elevating our incredible collection of restaurant concepts.”
Lee has led the marketing efforts for all SPB brands as Vice President of Marketing since October 2021. In her newly expanded role, she will add Guest Experience, Sales Center and Group Sales teams to her portfolio. Lee received her MBA from the University of Texas McCombs School of Business in Austin and has focused her career on food and beverage marketing and brand management at companies like Frito-Lay, Coca-Cola and Luby’s Fuddruckers Restaurants.
“I’m grateful for the opportunity to work with such an extraordinary team,” says Lee. “I’m proud of the impact our team has made so far and look forward to continuing to improve our guest experience while building brand equity and driving sales. I feel like every experience in my career in food and beverage marketing has prepared me for this unique and exciting opportunity.”
Dodson is charged with overseeing culinary and beverage excellence at all SPB concepts. During his career with the brand, he has progressed from Kitchen Coach to Head Coach to Regional Director, and most recently served as the Vice President of Culinary Operations.
He received his formal education from Salisbury College in Wiltshire, England where he graduated from the Culinary School with Distinctions. Dodson began his professional career working in various roles ranging from working at Michelin Star rated restaurants to Princess Anne’s estate during Horse Trial season. Dodson is celebrating 29 years with J. Alexander’s Restaurants this month.
“I’m excited to be a part of this dynamic new team we are putting together and look forward to working across this incredible collection of brands,” Dodson says. “Menu innovation is at the core of each of our brands, giving each concept a unique approach while leveraging their collective scale.”
SPB Hospitality operates 16 concepts under its umbrella – ranging from the polished-casual brand, J. Alexander’s, to the 136-unit Logan’s Roadhouse – with each brand offering a unique dining experience.
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