In his new role, Stapleton will oversee culinary operations and menu development for Aramark’s arenas, convention centers, concert venues, stadiums and other entertainment destinations. Stapleton previously served as one of Aramark’s five regional executive chefs. His promotion realigns the regional executive chefs into four geographic territories.
“Brian’s leadership and creativity exemplify the culinary talent we have working throughout our business,” Jack O’Brien, president of Aramark Convention Centers and Sports and Entertainment Support Services, said. “His training, award-winning background and hands-on approach will benefit our culinary team, as well as our clients and the 60 million guests we serve annually.”
Stapleton joined the company in 2002 as executive chef and Food and Beverage Director for Aramark at Carolina Crossroads, the Carolina Inn's AAA Four Diamond-rated restaurant. He has served as guest chef at the James Beard Foundation twice.
“I’m excited to have the opportunity to share my experiences and culinary insights with the vast amount of talent we have working in the kitchens throughout the company,” Stapleton said. “I also look forward to working with the regional executive chefs to further enhance and incorporate quality, consistency and value into our guests dining experiences.”