• Certified Executive Chef, TiPS- Responsible Alcohol Server, Certified Food Safety Manager
  • Food & Beverage Consulting, Business Partner Coastal Seafoods, Inc.
  • Toastmasters, NYC Restaurant Show, Guest Lecturer FCCLA.
  • Meals on Wheels, MS Society, Vocational High School Food & Beverage Program Mentor


Phil Del Giudice
“In the business world, the rear view mirror is always clearer than the windshield.”  Warren Buffett, "the Oracle of Omaha"
Thanks for visiting my webpage! Scroll down to see some of my career highlights & check out my latest blog post. Share comments & suggestions at the very bottom!

I wake up every day thinking about clients & consumers! Understanding CLIENT needs and developing PEOPLE to exceed their expectations drives my passion. I love building food & beverage concepts, driving revenue & margin growth, inspiring teams and adding value for my clients.

Why foodservice & hospitality?
The business is in my blood! I grew up in New Haven CT, the birthplace of the hamburger and home to the best Neapolitan style pizza in the western world!  My passion for great food & service started with family & was forged in the fires of the local bakeries, commissaries & restaurants that I apprenticed in.

  • I’ve traveled throughout North America and over to Europe servicing clients, consumers & those I’ve been fortunate enough to work with.

  • Day to day I leverage my skills & experiences to solve problems and make brighten people’s day through the power of food!


  1. -
    Global Account Director, Compass Group International Clients

    Account integration across 5 countries in the Americas.  

    • $+26M in budgeted food and beverage revenue.  
  2. -
    Vice President Business Needs & Implementation, Foodbuy USA

    I leveraged dozens of global manufacturers to deliver millions of dollars in savings & income to organizations in every food service channel.

    • linked culinary standards, quality assurance, vendor qualification & contracting on behalf of a diverse group of global companies.
    • results through collaboration!
  3. -
    Corporate Executive Chef, Chartwells

    Food & Beverage program development, marketing & implementation across 200+ restaurant operations in 4 time zones.  

my Proudest Accomplishments

Leading high performance teams supporting some of the industry’s most successful companies.

Experience Highlights

  • Napa Valley in June
    training chefs and managers at GREYSTONE cellars at the culinary institute in st. helena
  • Wolfgang Puck at the Oscars
    dinner on stage at the kodak THEATER in los angeles right before the oscars!
  • Dinner for 400?  No Problem!
    working with super talented chefs to prepare a feast for the ages at disneyworld
  • The Kentucky Derby
    "behind the scenes" product development meetings & receptions at churchill downs

Education Highlights

  • Culinary Institute of America, Hyde Park NY & Napa Valley CA
    learning with the industry's best, retail brand training & concept development
  • Ty Boyd Executive Communications & Coaching
    a game changer for me.(tyboyd.com)
  • American Management Association, Facilitating for Results
    There is a process, and it works!


  • Food for the Poor
  • (Bike MS) supporting Multiple Sclerosis Research
    the most widespread disabling neurological condition of young adults around the world


  • Sustainable Oceans
    support our fishermen & chefs- get involved, know where your dinner came from and how it was caught.
    a nonprofit organization for high school students interested in hospitality careers

i help operators deliver great Results...

  • 1
    one focus, F&B program development & integration..
  • 5
    customized foodservice programs in 5 countries
  • +$26M
    Foodservices revenue


  • food & beverage consultation
  • Project Management
  • menu engineering
  • concept / brand DEVELOPMENT
  • public Speaking/presentation
  • partner selection/optimization
  • spend analytics
  • program implementation
  • research & development

Questions & Answers

Why did you choose your profession?
I grew up in a food town as part of a large family that did a lot of home cooking. In many ways food found me! The passion to serve others was there from the start.  

What's the biggest opportunity you typically identify for your clients?
#1- An opportunity to communicate goals in a clearer & more effective way. Everyone on the team has to understand the mission, how we're going to measure success, and why it's important.
#2- Turning common sense into common practice.  I'm amazed at how often this simple advice is overlooked.


  • Make it Interactive- This business has always been
    Make it Interactive- This business has always been "hands on".  I get results because I know the business from the inside out.
  • Manufacturer Tours- My operators know
    Manufacturer Tours- My operators know "what's in the box".  I train teams to understand specific, and written specifications.
  • Ambassadors- I've found a passion in mentoring the next generation of hospitality leaders.
    Ambassadors- I've found a passion in mentoring the next generation of hospitality leaders.
  • Smart operations look at every opportunity to reinforce their brand & manage profitability.
    Smart operations look at every opportunity to reinforce their brand & manage profitability.
  • Seafood Sustainability round table discussions.  Linking producers, buyers and operators.
    Seafood Sustainability round table discussions.  Linking producers, buyers and operators.



Notes from the “Socially Distant”

45 days into this mandated distancing program I find myself battling emotions, considering broad reaching changes to industries and looking for that crystal ball I seem to have misplaced. Busy formulating thoughts on the importance of experience and authenticity my worldview (and focus) quickly changed as my vocabulary expanded to include terms like “social distancing” and “flattening the curve”. Covid 19 had officially become the most critical thing, business issue, talked about topic,...

Ridgefield, CT 06877

Ridgefield, CT. 06877

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