Joseph J. Chouinard — Chef & Hospitality Consultant

Joseph J. Chouinard brings more than four decades of culinary, food & beverage, and hospitality operations experience to The Hospitality Doctors RX. Beginning his culinary career at age 13, he went on to attend the Culinary Institute of America and study hotel and restaurant management at Florida International University. His early career included experience at acclaimed restaurants including La Vieille Maison and Casa Vecchia, followed by leadership positions at prominent operations including Windows on the World and Nikolai's Roof.

At 26, Chouinard achieved national recognition as one of the country's youngest chefs to earn a four-star distinction. He later opened Chouinard's of Charleston, which earned four-star recognition, and went on to create and operate innovative restaurant concepts including Pacific Wave and Redwoods.

His career expanded beyond restaurant operations into culinary research and development, menu engineering, manufacturing and multi-unit hospitality. Chouinard developed a line of soups, sauces and appetizers for Restaurant Depot and conducted culinary R&D for major hospitality and entertainment operations, including Delaware North and the Tampa Bay Lightning.

Today, Chouinard works as a hospitality consultant and Task Force leader for hotels, resorts, private clubs and restaurants nationwide. His work focuses on Executive Chef and Food & Beverage leadership, operational turnarounds, openings, menu development, food and labor cost controls, inventory systems, SOP development, staff training and restoring consistency during critical operational transitions. His culinary work and expertise have also been featured in local and national media and publications including Bon Appétit, Food & Wine and The New York Times

Raymond Chouinard — Operations & Training Consultant

Raymond Chouinard brings decades of leadership experience in restaurant operations, training, quality assurance and multi-unit management to The Hospitality Doctors RX. His early career included food service and leadership experience in Massachusetts before joining California Pizza Kitchen during the company's early growth, when CPK operated only four locations.

During his career with California Pizza Kitchen, Raymond became a lead trainer for new restaurant openings and Field Operations Manager, ultimately overseeing more than 70 locations during the company's rapid expansion. He later advanced to General Manager, earned GM of the Year recognition, and was promoted to Senior General Manager. As Director of Operations for 10 units, he managed more than $70 million in annual sales while helping his region achieve leading financial performance.



Raymond concluded his CPK career as Senior Director of Quality Assurance, supporting more than 400 locations worldwide for over a decade. His expertise includes restaurant openings, operational systems, training and development, menu launches, quality assurance, performance improvement and maintaining consistent brand standards across complex multi-unit operations.

Andrew Chouinard — Hospitality Operations & Facilities Consultant

Andrew Chouinard brings decades of experience in hospitality operations, facilities planning, construction, procurement and multi-unit restaurant management to The Hospitality Doctors RX. Beginning his restaurant career at age 14, Andrew later served in the U.S. Armed Forces before earning degrees in Business Management and Construction Technology—combining operational leadership with a strong understanding of facilities and project development.

Throughout his career, Andrew has managed restaurants, hotels, nightclubs and nonprofit culinary operations in the United States and internationally. His experience includes overseeing the Executive Suites at NationsBank Northern Plaza in Atlanta during the 1996 Olympic Games, managing California Pizza Kitchen locations along the East Coast, and collaborating on restaurant and college-campus development and build-out projects.

Andrew's experience also extends to food procurement and community-based culinary programs. As Director of Food Procurement serving organizations across the Tampa Bay region, he has supported programs addressing food access and underserved communities. His international work has included developing a government-funded culinary initiative in Guatemala and securing nonprofit funding for culinary training programs. Today, his expertise supports Hospitality Doctors RX clients in facilities planning, procurement, operational systems, project development and hospitality business strategy.