Lawrence McFadden, CMC, ECM, HoF

Search & Consulting Executive

Lawrence McFadden has over 30 years of luxury hotel and club experience. His impressive career includes leadership roles with iconic brands such as The Ritz-Carlton, MGM Resorts and Casinos, The Greenbrier Hotel and Spa, The Waldorf Astoria, and Shangri La Hotels and Resorts of Hong Kong.

He held key corporate level positions that required keen partnership with various ownership groups, Boards of Trustee’s as well as celebrity chef brands. In these roles he was instrumental in the growth of both The Ritz-Carlton and Shangri-la Hotel groups’ global expansions. His division was responsible for over 200 restaurant concepts opening over various continents.

Starting as an Executive Chef he was promoted to and assumed key food and beverage roles, eventually ascending to General Manager/COO of luxury club and resort properties. These roles position him as a strong partner for key stakeholders of ownership, guests/members, or operators.

Lawrence developed a great understanding of global hospitality habits when living in Hong Kong, Singapore, and various cities in the United States. His restaurant concepts stretch the globe touching on various cuisines, service styles, and business atmospheres.

An accomplished Certified Master Chef, as well an Honoree Doctorate from Johnson and Wales, allowed for culinary understanding and influence as a General Manager/COO. While in the role he was honored with the Excellence in Club Management Mel Rex Award as top General Manager Nationally in the non-country club category.

Email: lawrence@kkandw.com

Phone: (833) KKW-HIRE, ext. 715

LinkedIn

Resources & Insights From Lawrence…

Lawrence McFadden’s career reflects a rare combination of technical mastery, global influence, and executive leadership that has helped broaden the definition of what a chef can become…

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When hiring, committees are choosing a person first. Exceptional chefs, leaders, and mentors know how to attract talented individuals with diverse strengths. One of the greatest skills for Executive Chefs is keeping pace with the industry’s rapid changes and the wealth of information available to their members…

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What if our satisfaction with food quality is influenced by factors like atmosphere, noise level, dress code, and technology? Just as families have different preferences when choosing a restaurant, club members do, too. Around the dinner table, perceptions of quality—and even appetite—can vary from person to person. My dad used to say, “Can I just eat in peace?” whenever things got too noisy at dinner…

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Even after living in 12 different places and holding 15 different positions, I still found myself afraid of change. Yet what scares me even more is the idea of becoming institutionalized…

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Some of the greatest things we said or did, we never knew we said or did. The older you get, the more that statement is shared with you. As a youth, I had nothing to add to the conversation, and so respectfully, my mom would ask that I listen—a great muscle memory practice that I still use today. A close friend of thirty years once commented, “Lawrence, you have always been reserved in your comments, but when you do say something, I learn…”

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A client once remarked on how calm I appeared, a contrast to my earlier, more energetic leadership style. Having spent the first 20 years of my career as a chef, I understood that challenges appeared within minutes, not days, and there is little room for pause or quiet…

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I visited Shawn Loving, CMC, Executive Chef at the Detroit Athletic Club, to connect with him in his newly designed kitchen. Shawn has benefited from exemplary leadership within the sports industry, motivating him toward continuous improvement. Upon entering his kitchen, one immediately observes an atmosphere marked by tranquility, pride, professionalism, cleanliness, organization, respect, accountability, and a sincere concern for others—qualities that distinguish it from many kitchens depicted on television or those assumed by the public through traditional stereotypes…

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According to the Harvard Business Review, Baby Boomers are often regarded as a highly self-focused generation. Their professional accomplishments have enabled many individuals from this demographic to secure positions on club boards. Personal ambitions and preferences may sometimes influence the strategic direction of their clubs in unintended ways. As a member of this generation myself, I acknowledge my own preferences, but I strive not to prioritize individual needs above collective interests…

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While showering in my hotel, I noticed the previous guest’s hair in the drain—a reflection of today’s lowered standards despite higher prices for hotels, rentals, and meals. Our culture’s relentless demand for service means minimum standards persist as long as someone else has lower expectations. As a former Marriott employee, I wonder how Mr. Marriott would view his brand standards today…

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Social media often introduces us to terms we use without much thought. I catch myself doing this and then questioning my intentions. ‘Accountable’ and ‘responsible’ are often used interchangeably, but they have slightly different meanings…

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Resolutions are popular, and we’re often encouraged to make personal changes. At the start of the year, people define what they desire—especially personal goals. We are always so optimistic that these can be accomplished, traditionally with the old mindset. This optimism is certainly an advantage, but understanding how to change yourself is the key…

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Many professionals recognize that resigning from a job that no longer serves their goals is a strong decision, not a weak one. Accepting a job can be learned, but how to leave one is not often discussed…

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Sharing a simple tomato tortilla soup at a recent dinner showed how gratitude and appreciation help build trust and connection…

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Professional success hinges on the understanding that people collaborate with individuals rather than abstract organizations; seasoned professionals recognize that proactive communication with supervisors is critical. This can range from simply affirming their needs to volunteering for unfamiliar tasks and responsibilities…

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The art of menu writing is one of the most complicated jobs an Executive Chef has. Unfortunately, in the spirit of team-building, this privilege is given to beginning chefs. Recently, when I was in a club’s kitchen, a cook proudly presented their own combinations. The product did not make culinary sense in terms of technique. When I raised this concern with the Executive Chef, he stated, “We encourage our team to develop their own creations as a means of empowerment.” However, concerns about staff retention appeared to compromise member satisfaction…

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Few Executive Chefs create professional portfolios, but impactful ones show how a chef fits into a club’s environment. Because Executive Chefs hold influential positions, images of teamwork are more effective than highlighting individual achievements. Portfolios that showcase leadership qualities—such as approachability, event participation, teaching, or industry involvement—demonstrate valuable skills and foster confidence in alignment with member values…

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Could an overly “hands-on” approach by an Executive Chef affect the consistency of their food? During a breakfast meeting with Joel Robuchon, I observed him take only a single bite or sip of each product, believing this method offered the most accurate assessment…

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French General Napoleon famously said, “Great armies march on their bellies.” This insight is particularly relevant in the hospitality industry, where lunch provided to staff is often crucial for nourishment and productivity. The energy demands placed upon employees underscore the need for nutritious meals at work, especially as many staff either skip meals or consume poor-quality food outside of working hours…

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How much we expect to paid often reveals deeper things—insecurities, ego, or the desire to please. I encountered this firsthand when the White House approached me about an opportunity…

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Food has always played a central role in club life—but lately, it’s not just about what’s on the plate. Across the country, clubs are creatively pairing flavors with atmosphere, space, and entertainment to reimagine what food and beverage (F&B) programming can look like…

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