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Damola Adamolekun named future CEO of Red LobsterDamola Adamolekun named future CEO of Red Lobster

The appointment is pending court approval of the restaurant chain’s sale

Bret Thorn, Senior Food Editor

August 26, 2024

2 Min Read
red lobster
A Red Lobster restaurantRed Lobster

Damola Adamolekun will be Red Lobster’s chief executive officer if its sale to an affiliate of Fortress Capital goes through, Fortress said Monday.

The appointment and sale both still require court approval as the company is undergoing reorganization following its filing for Chapter 11 bankruptcy protection in May.

Adamolekun most recently was CEO of P.F. Chang’s, a position he held until December of 2023, and he has since been an operating partner of Garnett Station Partners, whose portfolio includes Pollo Tropical, Primanti Bros, Twin Peaks, Checkers, and Carrols Restaurant Group.

Prior to being P.F. Chang’s CEO, he was its chief strategy officer as well as a partner in P.F. Chang’s principal owner, Paulson & Co., an investment firm based in New York City. Before that he worked for the investment banking division of Goldman Sachs and as a private equity associate at TPG Capital. He has also served on the board of P.F. Chang’s, Inday, the National Restaurant Association, and International Tower Hill Mines.

Red Lobster is now owned by  RL Investor Holdings LLC., an affiliate of Fortress and the chain’s other major creditors.

The announcement comes after filings on Thursday in the United States Bankruptcy Court for the Middle District of Florida announcing the closure of another 23 of its locations. Red Lobster rejected the leases of those locations, saying they were a drain on financial resources.  

Related:Red Lobster to be purchased by an affiliate of SPB owner Fortress Investment Group

Red Lobster had previously closed 93 restaurants in the run up to its bankruptcy filing and has subsequently closed a number of locations since.

The press release announcing Adamolekun’s tentative appointment put the current unit count of the chain at 544 restaurants in 44 states and four Canadian provinces.

A hearing on the sale of Red Lobster is scheduled for Sept. 5.

Adamolekun said he was looking forward  to his new job.

“Red Lobster is an iconic brand with a tremendous future. I’m looking forward to working with our team members across North America to reinvigorate the brand by making it the best place to work for our employees and improving the experience for our guests,” he said in a statement. “I want to thank all of my future colleagues at Red Lobster who have demonstrated extraordinary resilience and dedication to the franchise during the bankruptcy process. Red Lobster’s future is brighter now than ever before — I cannot wait to get started on our investment plan, and to get out and meet diners across the USA and Canada.”

Fortress managing director Morgan McClure praised Adamolekun for his background and energy.

Related:It wasn’t just ‘Ultimate Endless Shrimp’ that drove Red Lobster to bankruptcy

“We’re excited to bring Damola on board to drive our investment plan for Red Lobster,” he said in a statement. “Fortress has a strong track record of operating and improving iconic American restaurants, and Damola’s energy, leadership and experience will be key to restoring Red Lobster’s status as an iconic and admired American brand.”

 

Contact Bret Thorn at [email protected] 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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