Frank Hennessey is Chief Executive Officer of Recipe Unlimited Corporation, a multi-brand restaurant company with more than 20 brands across both Limited and Full-Service categories. Frank has more than 30 years of restaurant, food manufacturing and grocery retail experience. He is leading Recipe in what is a transformational time for both the company and the industry. Frank’s experience will guide Recipe through the next stages of growth as it continually evolves to meet the needs of both today’s and tomorrow’s Guests.
Prior to joining Recipe, Frank was President and CEO of Imvescor Restaurant Group for four years and had great success turning the company around, growing sales, increasing shareholder returns; all of which culminated in a successful sale of the company. Previous to Imvescor, Frank held the position of President and CEO of Bento Sushi.
Frank holds an undergraduate degree from Western University and a Master of Business Administration from the Rotman School of Management at the University of Toronto.
Julie Denton is the Chief People Officer for Recipe Unlimited Corporation, with responsibility for People Management and Development, Diversity, Equity & Inclusion, Communications, Corporate Social Responsibility and Information Technology.
Julie joined Recipe from Finastra, a global Fintech company employing 10,000 people, where she was the Vice President of Enterprise Project Management and Integration.
Prior to Finastra, Julie led Deloitte's National Human Capital Public Sector practice and was also the Toronto Public Sector Industry Leader. Before joining Deloitte, Julie was the Director of Organizational Effectiveness at Barrick Gold where she was responsible for strategic planning and execution, organizational change management and leadership development.
Julie has more than 25 years of experience in consulting and industry. She has led numerous complex and large-scale transformation programs with a focus on strategy, integration planning and execution, operating model design, talent strategy and cultural development. Julie is a strong facilitator, recognized coach and developer of talent. She holds a Bachelor of Science degree from Dalhousie University and received her MBA from the Rotman School of Management at the University of Toronto. She currently sits on the Board of Directors for Restaurants Canada.
Ken is the Chief Financial Officer of Recipe Unlimited Corporation, a position he has held since October 2013. Reporting to the CEO, Ken is responsible for all finance-related functions including corporate, board and public reporting, financial controls, planning and budgeting, tax and regulatory compliance, treasury and insurance. From a shared service perspective, he also leads the company's legal, strategic sourcing, real estate, franchising and construction areas that support both corporate and franchise operations.
Prior to joining Recipe, Ken was Chief Financial Officer and President of Financial Operations for The Brick Group from 2011 to 2013, where he partnered with the CEO and Chairman of the Board to lead the execution of The Brick strategic business turnaround plan and 2013 sale to Leon’s Furniture. Ken was Senior Vice President and Chief Financial Officer for Parkland Fuel Corporation from 2009 to 2011 and held the position of Chief Financial Officer for Nygård International from 2001 to 2009. Earlier in his career, Ken was a Tax Partner with Arthur Anderson and Price Waterhouse.
Ken is a Director of Peak Achievement Athletics and Elswood Investments. He holds a Master’s Degree in Accounting from the University of Waterloo and is a Chartered Accountant, Certified Management Accountant and a Chartered Business Valuator.
Todd is focused on the growth and development of our casual brands; Swiss Chalet, Montana's, East Side Marios, Kelseys, The Landing Group & Bier Markt. He began his career in the technology industry with Lexmark International, holding various sales, marketing and operations roles in Canada and the United States, eventually becoming President of Lexmark Canada.
In 2007 Todd joined Cara Operations as SVP of Sourcing & Menu Development, later moving onto SVP of Restaurant Development and SVP of Swiss Chalet. Todd also has experience in food manufacturing, grocery retail and prior to rejoining Recipe Unlimited in 2022 he was CEO & President of Restaurants Canada. He holds an undergraduate degree from McMaster University and an MBA from the Rotman School of Management at the University of Toronto.
David is focused on the growth and development of Harvey’s and New York Fries and their respective teams and most recently he became accountable for Recipe’s emerging brands including Fresh and The Burger’s Priest.
He joined Recipe in 2012 and has held progressive roles in Marketing, Digital & E-commerce, and Operations. Prior to joining Recipe, David worked at Procter & Gamble, PepsiCo, and Spin Master in Global Marketing, Sales and Product Development roles. David has an EMBA from the Kellogg-Schulich of Business.
Nick joined The Keg in early 2019 and is responsible for leading both The Keg restaurants (Canadian and U.S. operations) as well as its retail business. Nick’s focus is on preserving the unique culture of The Keg and ensuring a perfect guest experience each and every time.
Nick relocated to Vancouver in 2022 to work closely with the Keg Corporate team to manage a smooth leadership transition. Prior to joining The Keg he was the CEO of KBS Canada, The Keg’s advertising/branding agency. Nick has an MBA from the Richard Ivey School of Business.
Derek’s portfolio includes Original Joe’s, State & Main, Elephant & Castle, Blanco Cantina and Añejo. He founded Franworks in 2000 and in the last 20 years has acquired and/or created 8 restaurant brands in both the full and quick service sectors.
He and his Calgary based team joined the Recipe family in 2016. Prior to Franworks and throughout much of the 90’s Derek owned and operated a 27 unit family amusement centre chain called Ruckers Fun Centres.
Richard joined St-Hubert in 2004 and held several positions including President of the Restaurant Division from 2015 to 2019, before taking his current role in 2020. As well as overseeing both the restaurant and retail divisions, Richard is also responsible for preserving the company’s 70 year culture as Québec’s most iconic and loved brand.
Richard is Chairman of the Board for the St-Hubert Foundation. He completed a Bachelor of Business Administration in 1994 at the University of Western Ontario, in addition to completing a program in Restaurant Administration at McGill University.