The Hospitality Doctors RX consists of three brothers with a combined 140 years of experience in hospitality management, culinary arts, and education.
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Raymond began his career in the mental health field, working in state hospitals and psychosocial rehabilitation centers. He was promoted to oversee a unit at a Massachusetts state hospital at the age of 20, which profoundly impacted his life. Following his tenure at the state hospital, Raymond managed the culinary department at a rehabilitation center, responsible for providing breakfast and lunch to over 300 clients daily from Monday to Friday. These experiences taught him about human behavior and the importance of empathy, which has served him well throughout his career. His understanding of motivation and ability to develop skills in others has enabled him to help many associates receive promotions and enhance their abilities across various industries.
Raymond entered the restaurant industry at the age of 14, working in two renowned Massachusetts establishments, The Commodore and Century House. He joined California Pizza Kitchen (CPK) as a lead cook in Atlanta, Georgia when the company had only four stores. He progressed to become the lead opening team trainer and Field Operations Manager, overseeing the opening of over 70 stores during CPK’s early growth phase. Raymond eventually became a General Manager, earning the GM of the year award, and was promoted to Senior GM within a year—one of only six SGMs in a company with over 200 stores. As Director of Operations for 10 units, he managed over $70 million in annual sales, with his region being the top financial performer in the company. Raymond concluded his career as the Senior Director of Quality Assurance for over 400 CPK locations worldwide, where he played a central role in new store openings, menu rollouts, training, hiring, and maintaining quality standards. He held this position for over 10 years.
Andrew began working at the age of 14 at a leading seafood restaurant on the north Shore, progressing through various roles. At 17, he joined the armed services, where he acquired discipline applicable to business and life.
While serving as a reserve, he furthered his education, earning degrees in Business Management and later a minor in Construction Technology, which assisted him in architectural feasibility and facility planning.
Andrew has managed restaurants, hotels, nightclubs, and non-profit culinary schools both in the US and abroad, securing grants for these institutions. During his time with Marriott, he managed the Executive Suites at Nations Bank Northern Plaza in Atlanta, GA, overseeing operations during the 1996 Olympics, catering to high-level executives and dignitaries, as well as participating in security at Olympic Stadium due to his military background. He also managed CPK in Atlanta. Andrew has collaborated with Chef Joe on various ventures and developed culinary programs for underprivileged communities, including one in Guatemala with government funding. Additionally, Andrew has secured several nonprofit grants for culinary training for underprivileged communities.
Andrew began working at 14 in a leading seafood restaurant, progressing through various roles. At 17, he joined the armed services, gaining discipline applicable to business and life. While serving as a reserve, he earned degrees in Business Management and Construction Technology, aiding architectural feasibility and facility planning.
Andrew has managed restaurants, hotels, nightclubs, and non-profit culinary schools both in the US and abroad. He secured grants for these institutions and oversaw operations during the 1996 Olympics at Marriott’s Executive Suites at Nations Bank Northern Plaza in Atlanta, GA. He also managed CPK along the east coast. Andrew collaborated with Chef Joe on college campus build-outs in California and several restaurant projects.
Director of Food Procurement for food deserts in 5 counties surrounding Tampa Bay. He developed culinary programs for underprivileged communities, including one in Guatemala with government funding and secured nonprofit grants for culinary training.
Chef Joe began his culinary career at the age of 13. By the time he was 16, he was working at Anthony’s Pier 4 in Boston. After graduating from high school, he attended the Culinary Institute of America and studied hotel and restaurant management at Florida International University, gaining experience at esteemed restaurants such as La Vielle Maison and Casa Vecchia.
At the age of 20, Chef Joe became a saucier for Alain Pettibone, where he engaged with leaders of the Nouvelle Cuisine movement. His first leadership role came at Windows on the World at 22, followed by a sous chef position at La Cirque in New York City. He later taught at the Art Institute of Atlanta and Johnson and Wales in Charleston. At 26, he achieved recognition as the youngest 4-star Mobile Travel Guide chef at Nikolai’s Roof in Atlanta. By 28, he opened his first restaurant, Chouinards of Charleston, which earned a 4-star rating.
Throughout the next 30 years, Chef Joe owned and operated various award-winning hospitality businesses, including Pacific Wave and Redwoods in St. Petersburg. He founded Chouinards Cuisine, which started as a fine dining restaurant with a catering company and evolved into a fine foods manufacturing enterprise supplying venues such as Amalie Arena, Tampa Bay Lightning, Jacksonville Jaguars, Tampa Convention Center, and Orlando Convention Center. Additionally, he had Restaurant Depot featuring his line of gourmet soups, sauces, and appetizers.
Chef Joe is recognized for his innovation and exceptional menu design skills, consistently demonstrating remarkable menu development abilities and culinary expertise, solidifying his position as a leader in the culinary field. Additionally, Joe has been featured on several local and national television shows, as well as in prominent publications such as Bon Appétit magazine, Restaurant Institution, Food & Wine, New York times and many others.
The Hospitality Doctors RX, a consultancy, focuses on transforming hospitality businesses with innovative strategies and hands-on expertise.
The team offers tailored solutions in procurement, cost management, and staff training, ensuring operational efficiency across kitchen operations and guest services.
Their services include audits, customized training programs, and strategic planning to boost profitability and customer satisfaction. Leveraging their knowledge and industry connections, they have revitalized numerous establishments for sustainable growth and market competitiveness.
Whether improving occupancy rates for a small boutique hotel or optimizing menu offerings for a restaurant chain, The Hospitality Doctors RX provides the expertise to achieve operational excellence and enhance guest experience.
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