Colombo’s passionate entrepreneurial spirit and long-term commitment to the hospitality industry are further expressed in his active involvement in industry-related organizations as a long-standing Director of the American Beverage Institute, a member of the Confrerie de la Chaine Des Rotisseurs, L’Orde Mondial Des Gourmets Degustateurs, the Sommelier Society of America and a Trustee of the Culinary Institute of America.
Patrick G. Colombo
President & CEO
A highly regarded hospitality executive, Patrick Colombo is President and CEO of Restaurant Works, Inc. Before founding Restaurant Works, Inc., Colombo was Senior Vice President of Food and Beverage Operations for Wyndham International. There, he directed the food and beverage operations of approximately 200 full-service hotels generating approximately $600 million annually.
Prior to that, Colombo spent nine years as Senior Vice President and co-founder of Sfuzzi, Inc. a $46 million, 21-store national Italian restaurant chain. His responsibilities encompassed finance, expansion and implementation strategies, innovative marketing and creative food and beverage development. In 1993, the company was honored by Restaurant & Business magazine as “One of the Fastest Growing Restaurant Concepts in the United States.” Much of the success of Sfuzzi is contributed to Colombo’s development of innovative training programs and a unique culinary approach.
From 1982-1986, Colombo was Executive Director of Food and Beverage Operations at Dallas’ premier Mansion on Turtle Creek Hotel. In 1999, he co-founded Nick & Sam’s Purveyors of Great Steaks, Seafood & Wines. Evidence of his commitment to quality, fine dining, and customer service was recognized in the achievements of the Mansion on Turtle Creek during his tenure: Mobil Five-Star status, Wine Spectator’s coveted Grand Award for Wine Excellence and Nations Restaurant News’ Fine Dining Award as the “Top Restaurant in the Country.”