Speakers

Michael Bujold is an accomplished and versatile Food and Beverage executive with more than 30 years of progressive leadership experience, including over two decades as a Director of Food & Beverage and Executive Chef. His background spans multi‑venue casino properties, national and international hotel brands, corporate hospitality operations, and luxury dining environments. Michael brings a strategic, operations‑focused approach to his role as Senior Director of Food & Beverage at Downstream Casino Resort, where he continues to drive measurable improvements in profitability, service quality, and guest satisfaction.

Since joining Downstream in 2022, Michael has overseen the full scope of F&B operations across 11 venues, including restaurants, bars, lounges, employee dining, and a bakery/pastry department. He leads a team of more than 200 employees while managing budgeting, P&L oversight, menu development, cost controls, safety compliance, and interdepartmental collaboration with Marketing, Gaming, and Maintenance. Michael also played a key role in the design, conceptualization, and rollout of new venues and future expansion projects, further strengthening Downstream’s culinary and hospitality offerings.

Before Downstream, Michael served as Director of Food & Beverage and Executive Chef at Shangri‑La Resort, where he led operations for 12 outlets, managed 150 employees, executed major cost reductions, developed nine new venues, and led large‑scale mentorship, internship, and H2B programs. His leadership delivered significant gains in food and labor cost efficiency while elevating the resort’s culinary reputation.

Michael’s career includes global corporate leadership with Naboo Management/Azur Hospitality, where he advanced to Corporate Executive Chef/F&B Director. He oversaw operations across multiple countries—including the Bahamas, France, Brazil, and the U.S.—directing a team of 400+ BOH employees, developing menus and operating standards for all properties, managing P&L across global venues, and contributing to new property development in Las Vegas, Dallas, NYC, and Turkey.

He has also held leadership roles with Holiday Inn by the Bay, Desert Diamond Casino, and Hard Rock Casino Tulsa, consistently improving food/labor costs, operational standards, employee retention, and guest satisfaction.

Michael holds a Bachelor of Arts degree in International Business and Finance from Louisiana State University. He is a Certified Food and Beverage Executive (CFBE), NACE Certified, ServeSafe Manager Certified, Board of Directors of Oklahoma Restaurant Association and has served on multiple culinary and industry advisory boards. Throughout his career, he has been recognized for developing high‑performing teams, advancing culinary standards, and creating innovative dining experiences across diverse markets and property types.