Quinn McKenna
Quinn McKenna was most recently Chief Operating Officer at Ozumo Concepts International, a five unit, multi-concept restaurant company with sales of $25MM, based in San Francisco, CA. Ozumo Concepts International recruited McKenna to grow the company and strengthen performance in existing units.
In 1991, McKenna relocated the San Francisco Bay Area and began work at The Lark Creek Inn. During the subsequent 23 years, he helped develop the Lark Creek Restaurant Group, and grew the company from one restaurant to 20, with peak annual sales of $40MM.
McKenna was tapped to open One Market Restaurant as GM and Partner in 1993. After the company opened its third restaurant, Lark Creek Walnut Creek, McKenna was named Director of Operations, later Vice President of Operations and then Senior Vice President Operations.
Lark Creek Restaurant Group has enjoyed significant critical success, including two Michelin Stars (One Market Restaurant, San Francisco and Bradley Ogden Restaurant, Las Vegas) and two James Beard Awards (Bradley Ogden, Best Chef California, Bradley Ogden Restaurant, Best New Restaurant). Esquire magazine named Lark Creek Steak one of the top 20 new restaurants in 2007, and Gayot named it one of the “10 Best Steakhouses in America.”
In 2008, McKenna was elected to the Board of Directors of the California Restaurant Association. During his tenure on the Board McKenna served as Nominations Chair, and focused special attention to ADA accessibility issues. McKenna cofounded FBMC, Inc., a restaurant and winery marketing consultancy with partners Michael Dellar and John Hulihan. FBMC developed Old Press Wines in conjunction with Qupe winery,
Lark Creek Restaurant Group entered a strategic partnership with San Rafael, CA based Moana Restaurant Group in 2014. McKenna supported the move and helped integrate the two companies operations before departing.
In January of 2015, McKenna joined Ozumo Concepts International (OCI) as Chief Operating Officer. Two significant projects were in the queue for OCI, and the company felt they needed to add an experienced multi-unit, multi-concept operator to their executive team in order to successfully develop the new concepts and improve existing operations.
McKenna grew up in Williamsburg, VA, where tourism is a major driver of the local economy and service positions were common place. His first foodservice position, as a busser at The Fireside Steakhouse, came at 13. He began working at the acclaimed Trellis Restaurant during college breaks and joined the management team there upon graduation from the University of Virginia (B.A. English Language and Literature) in 1984.