Robinson Receives $1 Million from Hospitality Industry Leader
Regynald G. Washington, the CEO of Hojeij Branded Foods and a premier leader in the food services industry, has provided a $1 million endowment for the Cecil B. Day School of Hospitality Administration at Georgia State University’s J. Mack Robinson College of Business. The endowment will provide scholarships for graduate students, enhance the school’s global experience offerings, and provide increased access to teaching technologies. In recognition of the donation, the Cecil B. Day School of Hospitality Administration’s graduate program will be named the Regynald G. Washington Master of Global Hospitality Management.
“Regynald Washington is a true role model for our hospitality students, not only in terms of his career achievements but also his personal and professional values,”said Mark P. Becker, the president of Georgia State University. “To have his name associated with our hospitality program is a real point of pride for the entire university.”
Washington has been on the industry board of the School of Hospitality for 15 years. He began his hospitality career when he was just 13 years old, working as a busboy at a restaurant. Washington graduated with a degree in hospitality management from Floriday International University, joining the Walt Disney Company in 1997. He worked his way through the ranks, eventually reaching the position of vice president of worldwide food and beverage operations for Walt Disney Parks and Resorts. In 2010, he was appointed as the chief operating officer of Hojeij Branded Foods, and was named the chief executive officer in March 2015. He now oversees 70 restaurants in 12 of the largest airports in the nations, with brands including Chick-fil-A, LongHorn Steakhouse, P.F. Chang’s, Gordon Biersch, and illy.
“The Robinson College is grateful to receive Regynald Washington’s generous investment in our global hospitality program,” said Richard D. Phillips, dean of the J. Mack Robinson College of Business. “His gift will enhance the quality and accessibility of the program to business leaders from all backgrounds. It will have a lasting and positive impact on the next generation of hospitality professionals.”
“I’m very impressed by the quality of faculty, the structure of the academic programs, and the courses and content,” Regynald Washington said. “But most importantly, I think the students are truly awesome. They’re grounded, respectful, hungry for knowledge and eager to learn about and grow in the industry, all of which are the attributes of successful hospitality professionals.”
