Kenny Lao, Principal
As an active concept developer, Kenny understands the drivers behind current trends and the pain points and operational advantages of each. As the Principal of Culinary Task Force his insights work is informed by his active involvement in creating forward thinking, sustainable F+B Concepts.
Prior to Culinary Task Force, Kenny was the Founder and Managing Operator of New York based Rickshaw Dumplings, an Asian fast-casual restaurant group with 3 stores, one shipping container in Times Square, a fleet of 4 mobile trucks and a retail grocery product range for over a decade winning awards and recognitions in publications such as Nations Restaurant News, New York Magazine, New York Times, Monocle and Restaurant Hospitality Magazine.
Before opening Rickshaw, Kenny gained vast restaurant industry experience providing consulting services to various well-known clients first as Special Projects Director for Drew Nieporent’s Myriad Restaurant Group as well as through independent consulting. At Myriad, Kenny oversaw the opening of multiple new restaurant establishments for clients such as Starwood’s W Hotel Brand, Marriott, Sports Club/LA and Neiman Marcus. Additionally, he has worked with store designers, brand consultants and chefs, as well as with opening teams of management and with managers and staff on day-to-day operations pre and post-opening.
Kenny has taught at the Brooklyn Kitchen and has spoken at the World Economic Forum, Fast Company Summit, Inc. Magazine, French Culinary, ICE, Johnson + Wales Culinary, Brown University and NYU Stern School of Business. Honors include: UBS Clinton Foundation Fellow, Crain’s 40 Under 40, Inc. Magazine 30 Under 30. Kenny holds an MBA from NYU Stern and a BA in International Relations from Brown University. He loves riding his bike, mangoes, watermelon, bacon and seltzer.