With broad experience in food and beverage operations, business development and management, Chris Motts serves as Chief Operations Officer at Bōdee Organics. In this role, Chris is involved in engineering, conceptualization, research and development, production, market research and analytics. He also oversees sourcing, ensuring Bōdee Organics works with only the most responsible, ethical and transparent suppliers. A key decisionmaker for local and national contract negotiations, Chris also assists with business development and strategic planning.
In addition to his role at Bōdee Organics , Chris serves as the Operating Partner and Territory Manager for Loco Patron Mexican Brewery, opening concepts and overseeing conceptualization and construction, operations and administrative processes and developing the “Mexican Brewery” scratch kitchen menu and opening an on-site brewery.
With more than a decade of experience in the hospitality and food and beverage industries, Chris previously served as the Director of Food and Beverage for Holiday Inn Club Vacations, overseeing and implementing food and beverage operations and creating an elevated experience for guests and resort owners. He started his career with Homegrown Hospitality, managing and operating numerous restaurants in Myrtle Beach, S.C. From establishing new concepts and training staff to exceeding profitability goals and managing sales, Chris’s proactive leadership and attention to detail helped develop some of the most profitable, popular restaurants in the area.
Chris earned a Bachelor of Arts in hospitality management and culinary arts from Kent State University.