Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college.
Federico studied Hospitality Management at Cornell University, and while away he partnered with his father and consulted on new restaurant openings for his family. Upon graduation, he assumed the reigns of the family business, and since 2007, changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.
As President and CEO, Federico is responsible for high-level operations and leadership development and training. In addition, he makes all of the company’s growth decisions — where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evenings building customer relationships and developing employee talent.
Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. In 2018, Federico was the recipient of the GRACE Awards, Restauranteur of the Year, and honored by the Atlanta Business Chronicle with the “40 under 40” award and Small Business Person of the Year in the Family-Owned Business category.
What You’ll Learn in This Episode
- Fred Castellucci’s background and his current restaurants
- How COVID-19 has affected his restaurants
- How the restaurants are adapting to their new delivery and to-go only models
- The meal kits consumers can purchase via pickup or delivery