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Leadership
The Cultivation Corps consists of David
Dodson, Principal, and his network of facilitators, culinary
artists, real estate professionals, operation
specialists, food manufacturers, interior designers,
architects, graphic designers and business plan
writers.
David has dedicated his career to the development
and expansion of restaurants and food manufacturers.
His expertise in strategic change, concept
formation, operational improvement and financial
strategy has been honed through his work as a
business leader, business partner to several
creative chefs and consultant to restaurants,
retailers and manufacturers.
He started his career as a chef and caterer, working
his way into operations and leadership roles
including leading Real American Restaurants where he
managed 500 employees in three states. Rounding out
his operational experience, David has also worked as
an associate restaurant securities analyst for the
mid-sized investment bank, JMP Securities in San
Francisco, where he covered 15 publicly traded
restaurant companies and the food industry as a
whole.
Over the last 10 years David has been the business
developer of restaurants like Tomatina, Gracie’s and
Bistecca. He has worked with several renowned chefs
including Chef Michael Chiarello, Iron Chef Cat Cora
and the former Google chef Charlie Ayers on their
business strategy, brand vision and management
development. He has provided strategic consulting to
companies like Whole Foods, Pizza Antica and Zao
Noodle Bar.
His work includes several overseas assignments in
Latin America, where he learned to speak Spanish
fluently. And he has eaten his way across much of
Europe and Asia.
David earned an MBA in International Business from
Thunderbird, American Graduate School of
International Management; a Bachelor’s in
Hospitality Management from Florida International
University; and an Associate Arts degree in Culinary
Arts from the Culinary Institute of America in New
York City. |
