John DiPietro

As Vice President of Hospitality and Restaurant Operations, John oversees all culinary services for LCB’s communities and leads the company’s hospitality program and training. His career has spanned all aspects of culinary services, from P&L development and oversight, to strategic nutritional menu planning, to vendor management and hospitality

John began his food service career at fifteen years old, as a dishwasher in a privately owned local restaurant in Vernon, CT. While attending college, John worked his way through the ranks before joining a large catering business in New Hampshire. He was eventually asked to manage the catering business and hospitality operations, where, under his leadership, the company grew to $1.4 million in revenues annually. From there he joined FitzVogt, one of the world’s most successful culinary service companies. John served as their Regional Vice President, where he was responsible for over 100 client locations and oversaw the transition of 76 client partners to FitzVogt during his fifteen years with the company. He joined LCB as Director of Culinary Services in 2014 before being promoted to Vice President of Hospitality and Restaurant Operations in 2020.