Joseph A. Meloy brings with him 44 years experience in restaurants, hotel food and beverage operations, villa operations, and catering and conference center business. Joe’s passion is for restaurant hospitality and all aspects of the culinary arts that go with it.

Joe is seasoned in all aspects of restaurant and hotel development, design, concept, operation, and catering sales and service. He is a staunch proponent of a lean organization. Joe also has extensive experience in all levels of hotel and restaurant operations from the snack bar to the five star dining.

Until 2008, Restaurant Concepts, Inc. owned and operated three profitable restaurants and catering operations in the Embassy Suites Hotels in South Florida. These included Cagney’s Ocean Bistro, Saluté Trattoria Italiana and Ferguson’s Gator Bar and Grill. In addition Mr. Meloy operated Catering Sensations, Catering Sensations at Coral Springs, and Ad Marketing Concepts, Inc., a marketing and design company.  Catering Sensation brought a new level of innovation and inspiration to special catering event and food service management for cultural, corporate and entertainment venues across south Florida. Boca Magazine recognized Catering Sensations as “Best of Boca” for the top caterer.

In 1984 Mr. Meloy founded Royal Oak Restaurants, Inc. Under his direction, Royal Oak  designed, conceptualized and operated the Swan Court Cafe concept in Napa, California; Dallas, Texas; Tampa, Florida; Deerfield Beach, Florida; Miami, Florida; and Milpitas, California. Royal Oak also developed Ferguson’s Gator Bar and Grills in Ft. Lauderdale and Raleigh, North Carolina; and Saluté Italian Trattoria for the Fort Lauderdale, Florida Market. All of these restaurants were developed for the Embassy Suites Hotels. Mr. Meloy also conceptualized and designed the restaurants for the Maui Embassy Suites Hotel.

From 1980- 1984, Joe was vice president of Amfac Hotels and Resorts. Mr. Meloy supervised the operations of over 100 food and beverage outlets. During this period Joe completely repositioned the now acclaimed Silverado Resort www.silveradoresort.com in Napa Valley. Three of these restaurants, The French Room in the Adolphus Hotel, www.hoteladolphus.com/adolphus_dining.aspx  Tamarian Room at the Waiohai Hotel and the Coconut Terrace at Coco Palms Hotel received the highly acclaimed Holiday Travel Award. Under his guidance, Amfac Hotels underwent renovation of most of their existing restaurants and bars in Hawaii, Texas and California. Included in this the total repositioning of Don The Beachcomber at the Royal Lahaina Hotel in Kaanapali Maui, Hawaii.

From 1969-1980, Joe worked for Hilton Hotels Corporation. For nine of these years, he was Director of Food and Beverage Operations in seven hotels culminating with the 2100 room Chicago Hilton. This is where Joe began his formal training in the Palmer House Hotel in Chicago in 1969. Here his exposure to multi cultural cuisine, particularly Trader Vics, intrigued and inspired him on a life long  adventure in food.
Joe was born in Indiana where he attended Purdue University. He was a founding member of the Hotel Forum, and the Napa Valley Wine Symposium with the late Robert Mondavi. He is a member of the Napa Valley Confrerie de la Chaine des Rotisseurs, an international food and wine society. He lives in Charleston, South Carolina with his wife Mary and three sons.