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CHICAGO, May 20 2026 — The hundred-plus college students and industry professionals who gathered Friday at the Association’s Education Foundation Summit had no idea guest speaker Chip Wade, CEO of Union Square Hospitality Group, would be named the 2026 Gold Plate winner little more than 24 hours later.
But the attendees of the IFMA The Food Away from Home Association Education Summit certainly knew they were in the presence of foodservice greatness. Wade shared his inspirational story of overcoming challenges as he went from cleaning toilets at a Dunkin’ Donuts at 15 to being handed the reins of one of the country’s premiere multi-concept restaurant groups by hospitality legend Danny Meyer.
“I love food. I love hospitality,” Wade told students studying hospitality, food science and related fields at the University Club in Chicago. “This is the only industry that I’ve ever been in … I was raised by a single mom. I both wanted to help my mom and I wanted money.”
Wade was not the only hospitality luminary to address Education Summit students. Also on the agenda was Texas Roadhouse CEO Jerry Morgan. Both leaders faced the challenge of taking over a restaurant company from its beloved founder. Though Morgan’s ascension followed the unexpected death of Texas Roadhouse founder Kent Taylor in March 2021.
“Kent left the world and the company turned over to me,” Morgan told the audience. “A guy that had been with the company, been proud to understand who we are … and, you know, all of a sudden you realize that you’re the CEO of one of the best restaurant teams in America, and you’re really rebounding through all that. How do I feel from the loss of my friend and mentor and partner? And yet how do I inspire this company to keep fighting, that you’re going to be OK?”
Wade, like Morgan, detailed the importance of resilience and adaptability as a hospitality leader.
“I’ve been fired three times over my career,” Wade said. “I’ve been restructured twice. Those lessons have taught me a couple of things. That one’s career is not linear … Life is going to throw curveballs at you, and my job … is not to be befuddled, confused or nervous if the ball comes too close. My job is to stand proudly, to get into that batter’s box, and try to swing.”
One student asked Wade what it’s like taking over a restaurant group that already has a strong brand identity. How do you put your own stamp on the company, and is such a thing even necessary?
Wade, who had a long career with Darden Restaurant before joining Union Square, said his first step as a leader was an extended listening tour.
“I tried to put myself in the shoes of an executive chef, upon hearing the news that some guy from Red Lobster is coming to your James Beard-Michelin Star world,” he said. “I wanted to know their needs, wants, fears and expectations. When you move into a role, you’re starting a new relationship, and for me, I wanted to have a relationship with our chefs that was built on mutual respect and trust.”
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Heather Lalley is the director of communications for IFMA The Food Away from Home Association. A lifelong journalist, Lalley has previously worked with industry publications including Restaurant Business, CSP Daily News, Supermarket News and Foodservice Director.