A Food Service Consultant with over 30 years of experience in the hospitality industry, Frank O’Dea brings a unique expertise for his client’s endeavors, the culmination of operating the food service for some of the country’s most iconic venues such as the Metropolitan Museum of Art, Kennedy Center, Carnegie Hall, Guggenheim Museum, The Los Angeles Music Center, Hollywood Bowl and the Walt Disney Concert Hall. Frank was Vice President of Operations and Development for the following Compass Group companies; Restaurant Associates, Patina Restaurant Group and Wolfgang Puck Catering.

He has negotiated management contracts with some of the most respected service brands as AEG, Nokia Theater, Club Nokia, ESPN Zone, Live Nation, National Harbor, Sony Pictures Studios, La Jolla Playhouse and Boeing Commercial Airplanes.

His business and culinary background places him as a leader in the industry with an extraordinary track record of managing, operating and supervising venues in more than 13 U.S. cities for Fortune 100 and Fortune 500 companies. Frank’s catering experience also includes such events as the US Tennis Open, the Ryder Cup and Presidential Inaugural Balls.

After graduating from the Culinary Institute of America he owned and operated a special events, catering and food service company in New York for 9 years. His company operated venues such as Viacom Conference Center, AT&T Conference Center in the World Trade Center and historic Mansions. They executed events for corporate leaders, heads of State, Governor Inaugural Balls in Convention Centers, Museums and historic sites.

He was the Director of Food and Beverage for some of the finest hotels and inns from New England to New York. He has experience opening and operating fine dining in luxury hotels such as The Loews Regency and the Renaissance Hotel in Time Square.

Frank O’Dea Hospitality LLC brings each client the relationships and varied experience as food and beverage professionals working together in the industry over the last 30 years.