Ryan O’Melveny Wilson has been named Chief Marketing and Strategy Officer for Lawry’s Restaurants globally.

Wilson, the fourth generation member of the Frank and Van de Kamp families to be an active member of Lawry’s, will oversee the 80-year-old brand’s revitalization beginning this fall together with his uncle Richard Frank, CEO & Chairman of Lawry’s Restaurants.

Lawry’s has remained largely unchanged since Wilson’s great-grandfather, Lawrence Frank, opened the restaurant on La Cienega Boulevard in 1938. Under Wilson’s direction, its next era will feature a more diverse menu and dramatic design anchored by an expanded bar area and reinvigorated dining room, that simultaneously preserves Lawry’s rich history and signature tableside service.

“Some of my earliest memories are of watching the carvers push the silver carts through Lawry’s dining room,” says Wilson. “It’s been a thrill to see the brand continue to grow and thrive over the years, and I’m honored to have the opportunity to help usher in its next era.”

In addition to the revitalization, Wilson will lead all of Lawry’s marketing and product & business development efforts, and continue to manage the brand’s international licensees.

“Family has always been at the heart of the Lawry’s experience,” says Richard Frank. “Ryan has extensive industry experience and has been a key part of the company for years, so he has an innate understanding both of our DNA and the restaurant world overall. I’m excited to see him lead the charge on our next chapter.”  

Wilson’s new position is the latest in a career spanning 15 years with Lawry’s. He first worked at Five Crowns restaurant before embarking on a journey through Northern California and Italy to further his culinary education. Upon his return, Wilson became executive chef of the Tam O’Shanter in Atwater Village, and later served a critical role in the research and development of Five Crowns’ SideDoor gastropub. He was then the opening chef at Lawry’s Carvery at L.A. Live and Lawry’s The Prime Rib in Shanghai, China and Osaka, Japan. Most recently, he served as Lawry’s Vice President and Corporate Executive Chef, where he developed, directed and oversaw all culinary programs for the brand.

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