The Hospitality Doctors RX consists of three brothers with a combined 140 years of experience in hospitality management, culinary arts, and education.
Let the Hospitality Doctors RX be your prescription to success
Director of Food & Beverage, Embassy Suites St. Augustine
Jul 14, 2023
I had the privilege of working with Cornelia Mathis at the Embassy Suites Hotel in St. Augustine, FL. Assigned by my agency as the Task Force Executive Chef for a one-month contract, I ultimately extended my stay four times due to our shared commitment to customer satisfaction, exceptional food, outstanding beverages, and excellent service.
Cornelia exemplifies the essence of hospitality. Upon my arrival, I was welcomed with amenities and a thoughtful card in my room. The following day, when I went downstairs to meet her for the first time, I immediately recognized her leadership and command of the room, earning the respect of her team.
Her expertise in utilizing Hilton’s software and programs for cost control, planning, forecasting, budgeting, and purchasing is remarkable. She swiftly taught me how to navigate these systems effectively. We collaborated closely on all banquets, events, and multiple food outlets.
Cornelia’s strong European food and beverage background uniquely positions her to lead five-diamond properties. Her understanding of food and development on the menu made it a pleasure to work with her daily. Cornelia is a true leader and would be an invaluable asset to any organization, regardless of the position. She embodies “hospitality” and I highly recommend her for any role she pursues in the hospitality field.
Executive Chef John Walsh
Aug 14, 2023
I have known and worked with Chef Joseph Chouinard since 1998. Our first project together was Redwoods, which went on to become an award-winning restaurant. At that time, I was the corporate executive chef for the Garden Restaurant Group. Joe later became a partner at Redwoods and then opened his own Pacific Wave restaurant, which also received numerous awards.
Years later, while I was the executive sous chef at Amalie Arena for the Delaware North Group, I contacted Chef Joe to discuss the possibility of producing fine food items for the Lightning at Amalie Arena. I learned that Chef Chouinard had established a food manufacturing company as an extension of his catering business, which produced soups, sauces, and demi-glazes, distributed to Restaurant Depots throughout Florida.
Chef Chouinard agreed to meet with us at Amalie to discuss different line items that were not available elsewhere. He developed gluten-free soups for the players, including clam chowder, Italian wedding soup, and lobster bisque. His product line expanded into the Chase Club with dishes such as Bang Bang shrimp Rangoon and lobster spring rolls, which were well-received by our group and owners.
Chef Joe spent considerable time developing up to 50 SKUs for Amalie and some products for our sister team, the Jacksonville Jaguars, at EverBank Stadium.
During the playoffs from 2014 to the 2018 season, Chef Joe served as a chef ambassador. For the 7th game against the New York Rangers in 14-15 season, Chef Joe and I organized a dinner for NBC Sports and the press, serving over 500 to a 3-course dinner featuring veal marsala as the entrée. This event received a commendation from NBC’s marketing director for being the best press dinner in either the US or Canada that year.
Chef Chouinard’s line of gourmet items consistently met our flavor and texture profiles, as well as our price points, making him competitive with larger suppliers. Chef Joe would personally work with the chefs to ensure proper cooking, heating, and holding techniques.
For an Ariana Grande event at the arena, Chef Joe produced over 1,000 pieces of gluten-free vegan desserts, showcasing his adaptability and expertise in recipe development.
I recommend considering Hospitality Doctors RX for any menu development, concept creation, or new hospitality ventures. They offer innovative and budget-friendly culinary solutions.
Thank you,
General Manager, Plantation Golf & Country Club Contact: reyer@plantationgcc.com | (941) 497-5142 | plantationgcc.com
Sep 17, 2024
I had the privilege of working with Joe Chouinard from 1986 to 1988, during which he played a pivotal role in elevating Nikolai’s Roof to the pinnacle of fine dining excellence. His dedication and expertise were instrumental in earning the restaurant its distinction as the best in Georgia, securing its place as the state’s only 4-star restaurant at the time, and achieving the prestigious honor of being inducted into the Nation’s Restaurant News Fine Dining Hall of Fame.
Joe’s outstanding work ethic, leadership, and attention to detail set him apart. His ability to elevate operations and uphold the highest standards of quality and service made a lasting impact—not just on our team, but on the entire dining experience. When I needed support during an important acquisition in 2019, Joe was the first person I turned to, knowing that his expertise and professionalism would help ensure a smooth transition.
Joe’s dedication to excellence is second to none, and his influence on the hospitality industry is truly commendable. It has been an honor to work alongside him, and I have no doubt that any team or organization he is a part of is stronger because of him.
Good Luck, Joe! Richard
It is with great pleasure that I write this letter to recommend Ray Chouinard. Throughout our time working together at California Pizza Kitchen, I had the privilege to witness firsthand his exceptional skills, dedication, and professionalism. I worked in the restaurant and hospitality industry for 34 years, 18 of those years at California Pizza Kitchen. I held many roles including General Manager, Director of Operations, Director of Quality Assurance and Vice President of Operations.
I first started working with Ray when I was a General Manager and Ray was a Director of Quality Assurance. I always appreciated and looked forward to Ray’s visits to my restaurants because he consistently demonstrated a strong work ethic and an unwavering commitment to excellence. Ray was a great teacher and was always very fair and kind when pointing out areas of opportunity in my restaurant. Ray possesses a vast knowledge of all cooking styles and was able to teach me invaluable information as to how I could better teach my staff the intricacies of executing recipes to the high standards of CPK back in the day.
One of Ray’s most outstanding qualities is his ability to work collaboratively within a team. He has a natural talent for fostering a positive and productive work environment, encouraging colleagues to perform at their best. His leadership skills are evident in his capacity to motivate, guide, and support team members, contributing significantly to our collective success
As I grew within the company and started to earn promotions, eventually holding positions that Ray would report directly to, his attitude and demeanor never changed he continued to show integrity and reliability. He consistently met deadlines and delivered high-quality work, often exceeding expectations. His enthusiasm for his work was infectious, and he was always willing to go above and beyond to ensure the success of any project he undertook.
I am confident that Ray will excel in any endeavor he chooses to pursue. His unique combination of skills, experience, and passion make him an ideal candidate. I wholeheartedly recommend Ray and am certain that he will be an asset to any organization. Please feel free to contact me at Gcesllcatx@gmail.com if you require any further information about Ray.
International Event Venue 6463 West Hillsborough Ave. Tampa, Fl 33634 | 813-806-0026
Letter of recommendation concerning consulting services:
The International Event Venue is a full-service banquet facility. We have been hosting events for over 28 years and have known Mr. Chouinard for over 15 years going back to his restaurant management days. In 2020, we embarked on building out a new Ballroom facility at our location here in Tampa Florida.
Over the past three years, Andrew Chouinard has acted as a consultant to our corporation for the purpose of building out our new Ballroom and Prep Kitchen facilities. Chouinard ‘s hard work and expertise helped us during the design phase with extensive communications between us and the architect firm. He also introduced us to vendors that would intern provide us with materials for Construction as well as fixturing for use within the kitchen prep area. He helped guide us through the various licensing stages with Hillsborough County and make creative decisions on services to be provided by our venue.
His many years of experience in the hospitality industry made his consulting services, a valuable part of our expansion project.
Executive Director | (+502) 42203762
My name is Gabriela González, and I am the Director at Prince of Peace Home for Girls in Guatemala City. I have been working at the home for six years and have seen God’s goodness daily through His provision and care for the girls. Part of the gifts I have received during my time at Prince of Peace has been meeting people who love the girls and selflessly dedicate their resources and time to bless them. Andrew Chouinard is one of those people—cheerful, loving, analytical, generous, and fun—who dedicates his time each year to come to the home to cook, share, and even dance with the girls. They already know him and don’t hesitate to run to greet him every time they see him because they appreciate everything, he does for them. He spoils them by cooking their favorite dishes, and of course, he always includes salad, fruit, and dessert. We are also grateful to Andrew for taking the time to teach our cooks and the older girls cooking techniques, as they have shown great interest in learning. We love and admire him deeply, and we thank him because, through his service, he has brought the girls closer to the heart of God. Christmas dinner is special in the Home because we celebrate that Jesus came to earth out of love for us and we also enjoy the delicious dishes Andrew prepares to share. The kitchen fills with joy, and the older girls also get involved in preparing the food to continue learning. He is always welcome in Guatemala and, of course, at Prince of Peace.
Director Food and Beverage, Embassy Suites St. Augustine
I had the pleasure of working alongside Chef Joseph during his time as a task force chef at my hotel Embassy Suites. From the moment he arrived, it was evident that his experience and professionalism would have a significant impact on our kitchen operations.
Chef Joseph quickly familiarized himself with our systems, seamlessly integrating into our team and optimizing our workflow. His organizational skills brought structure to the kitchen, improving efficiency and communication among the staff.
Perhaps most impressive was Chef Joseph’s leadership during a large-scale event—a four-day series serving breakfast, lunch, and dinner to 400 guests. Thanks to his meticulous planning, clear communication, and ability to stay composed under pressure, the event was a complete success, executed flawlessly without any issues.
Given Chef Joseph’s extensive experience and proven success, I confidently recommend his company to assist with any hospitality needs.
Playground Hospitality focuses on connecting the design, atmosphere, menus, and procedures to deliver a consistent guest experience.
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