SAVOR, the hospitality business of ASM Global, has added two key players from the food and beverage industry to its team.
Hospitality leader Jason Dowd has been appointed as senior vice president of culinary and innovation, and industry veteran Craig Condra has been named as regional vice president, food and beverage.
Dowd brings more than 25 years of culinary-innovation experience to SAVOR — with a background in restaurant operations, research and development, and menu creation — and is also a certified sommelier. Throughout his career he worked with several well-known brands, from the Ritz Carlton and InterContinental Hotel Group to Olive Garden, Smashburger and Moe’s Southwest Grill. Most recently as vice president of culinary innovation with FAT Brands, he was responsible for the menu strategy, evolution and renovation of 16 restaurant brands in the snack, QSR, and fast-casual and casual-dining categories. 
As SVP of culinary and innovation, he will manage the execution of the overall strategic product-innovation plan for SAVOR in North America as well as oversee innovation, research, business development and KPI processes. He will also be charged with driving the product development efforts of regional and executive chefs, establishing objectives, and developing principles to guide product innovation among all team members.
Condra brings more than 21 years of experience to SAVOR, including stints with Sodexo Live!, Levy Restaurants, Legends and Aramark. His expertise is wide-ranging from culinary and premium services to finance, data and operations at a variety of venues, including stadiums, arenas and convention centers. Throughout his career he also gained invaluable experience working in operations and premium services at major events including the Super Bowl, World Series, Stanley Cup, and the U.S. Open.
As SAVOR’S regional vice president of food and beverage for convention centers, Condra will oversee food and beverage operations for 12 convention centers throughout the ASM Global/SAVOR portfolio. He will be responsible for the overall direction, coordination and evaluation of the facilities as well as supervising employees, from hiring and training to planning, directing and problem-solving.
Shaun Beard, senior vice president, SAVOR, comments: “We take the force of decades of international experience and implement a hyper-local approach, offering our clients unique culinary innovations of the highest levels while also carefully tailoring services at each venue according to the region it operates.
“With Jason at the helm of the company’s culinary innovation program and Craig managing the facilities at the regional level, we are fully equipped to continue delivering this signature service and unparalleled experience to all of our clients.”
Author
