He has led the Multicultural Foodservice & Hospitality Alliance through its 27-year history and will continue as an adviser
Gerry Fernandez, founder and longtime leader of the Multicultural Foodservice & Hospitality Alliance, will retire Dec. 31, the parent National Restaurant Association said Thursday.
The Washington, D.C.-based organization said Fernandez will support MFHA in an advisory role after his retirement. MFHA said it will be conducting a national search for Fernandez’ successor.
Fernandez founded the non-profit MFHA in 1996. The restaurant association partnered with the MFHA in 2016.
“Gerry has a gift for convening thought leaders and for putting plans into action in service to our industry,” said Michelle Korsmo, president and CEO of the National Restaurant Association and CEO of the National Restaurant Association Educational Foundation, in a statement.
“His innate leadership, commitment to others’ success, and passion for hospitality have helped thousands of restaurant and foodservice workers build a future of opportunity,” Korsmo said.
After 27 years at the helm of MFHA and nearly 50 years in the restaurant and hospitality industry, Fernandez has helped advance diversity, equity and inclusion (DEI) and create opportunities.
This year, MFHA has hosted a series of leadership roundtables for MFHA members and non-members to learn more about current diversity trends, issues and challenges facing the foodservice and hospitality industry. The next roundtable is scheduled for Nov. 9 in Chicago with McDonald’s Corp.
Fernandez and the MFHA are widely known throughout the hospitality industry for sharing best practices and offering products, services and solutions relevant to today’s ever-changing diversity, equity and inclusion landscape.
Max Langenkamp, chair of the MFHA, said: “Gerry always has his finger on the pulse of what’s happening both at the corporate level and with the people this industry depends on. He understands the impact social and cultural changes have on us all and what we can do together to effect positive change.”
Gerry has a bachelor’s degree in foodservice management and a degree in culinary arts from Johnson & Wales University. He managed operations at the Waldorf-Astoria Hotel, Hemenway’s Seafood Grill, Oyster Bar and The Capital Grille. He transitioned into foodservice research and development at General Mills, which supported him in the launch of MFHA.
Fernandez is also an honorary board member of the Rhode Island Community Food Bank and life member of the NAACP and the Women’s Foodservice Forum.
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