Rick Camac is a proven brand builder and concept creator with strong leadership skills.  Over a career spanning two industries (technology and hospitality), he has succeeded in launching startups as well as running large regions for billion-dollar organizations.  In the restaurant industry, Rick’s primary focus has been on concept development, branding, investment, business development, operations, and management. Known as a tireless performer and acknowledged troubleshooter, Rick has been involved in the opening of 12 restaurants both here and abroad (Hong Kong and USVI).  He has owned two restaurants that survived and thrived 10 years or more (5 Ninth and Fatty Crab) in the New York City (“NYC”) market. Incredibly, every restaurant that Rick has opened received a New York Times (“NYT”) review (including 2-star reviews from 3 different NYT Reviewers and 12 New York Times stars in total). Rick’s track record of performance is one that speaks for itself. Rick has also received the coveted Michelin Bib Gourmand award for two concepts and has been a guest lecturer at several venues. He has also been a guest judge on TV.   Additionally, Rick has sold numerous products through Williams Sonoma (chocolate bars and various sauces) and sold other products to Barclays Arena.

Currently, Rick is passing on his industry experience to others as Dean of Restaurant & Hospitality Management for the Institute of Culinary Education in NYC (new campus in LA), recently named Best Culinary School in America.

Certifications

  • Private School Teachers License – 2019
  • Workplace Harassment Training – September 2019

Volunteer

  • NYC Chapter Board Member for the New York State Restaurant Association from 2012 through 2015.
  • NYSRA – served on its statewide Member Benefits Committee (2 years 2014 – 2015).
  • God’s Love, We Deliver – Prep cook.

Recent Consulting

  • Recently worked with Uber Eats on their Delivery Only program.
  • As a consultant, hired to curate the NYC talent (speakers) for International Food and Success Conference, NYC May 2019, featuring some of the most respected speakers in the restaurant industry.  Also, spoke on Industry Trends.
  • Acting as lead consultant on a restaurant project opening in NYC’s Seaport District.
  • Advised a marketing company on current Snacking Trends.
  • Advisor to a group opening a farm-to-table venue in Rochester, NY.
  •  Consultant to a bitters company.
  • Consulted on the business plan for a Delivery Only operation (ghost kitchen).

Speaking Engagements, Speaker Moderation, Conferences, Curation and Commentary

  • Opening speaker at the International Food and Success conference in May 2019.
  • Curate and moderate monthly speaking engagements with top industry talent for the Institute of Culinary Education.  Recent guests include Missy Robbins, Ed Brown (Restaurant Associates), Michael Stillman (Quality Branded), Lyon Porter (Urban Cowboy), Cedric Vongerichten, Ron Silver (Bubby’s) and Drew Nieporent (Nobu, Tribeca Grill, etc).
  • Blogging for the Institute of Culinary Education.
  • Frequently quoted as an industry expert in many media outlets including recent posts in Wall Street Journal, NBC News, Washington Post, Associated Press, Reuters, FitSmallBusiness.com, Oyster.com UpServ.com, and EatThisNotThat.com
  • Teach professional development classes in “Restaurant Financials”, “10 Things Every Prospective Restauranteur Should Know” and “Ghost Kitchens”.