Peter Farrand

Peter Farrand is the Chief Food and Beverage Innovation Officer for Smokey Bones, a full-service casual dining brand that delivers craveable barbeque, award-winning ribs, and great beverages. Farrand is a dynamic and seasoned hospitality professional with extensive experience in product and concept development, Food and Beverage menu innovation, project management and procurement. He joined Smokey Bones in 2019 to support the company’s strategic initiatives and rebranding efforts.

Farrand has worked in varied positions over his career spanning fast casual to fine dining concepts in both the private and public sector including independent and multi-unit restaurants, private clubs, hotels and resorts along with casinos and non-traditional venues. Notable companies that Farrand has worked with include Club Corp, Doral Resorts, ITT Sheraton, and Caesars Entertainment. Additionally, Farrand spent more than 15 years with Miami based Shula’s Restaurant Group. He joined the organization as Corporate Executive Chef before being promoted to Vice President Operations, a position he held for 7 years.

Prior to joining Smokey Bones, Farrand served as Corporate Director of Food and Beverage for Schulte Hospitality Group. The Louisville, KY organization specializes in restaurant and hotel asset ownership, management, and development. Their portfolio includes Joella’s Hot Chicken, Shula’s 347 Grill as well as Hilton, IHG, Marriott, Autograph, and several independent and lifestyle boutique branded properties.

Peter Farrand holds a Master of Project Management, a Master of Business Administration, and a Graduate Certificate in Financial Analysis from Keller Graduate School of Management. He also holds a Bachelor’s Degree in Hospitality Management from Florida International University and an Associate’s Degree in Culinary Arts from The Culinary Institute of America.