Ken Dodd

With tenures at national steakhouses such as Kincaid’s Fish, Chop, and Steakhouse and revered local eateries such as La Galleria, Ken Dodd brings an enthusiasm for excellence in world-class hospitality to his new role as general manager of River Stone Chophouse.

From mundane meals to magnificent

A Virginia Beach native, Dodd took a roundabout path to hospitality expertise. Drawn to dynamic careers, he first studied acting then learned to pilot Cessna airplanes before becoming involved with cuisine.

Dodd credits his father for sparking his culinary interest – however unintentionally. Having traveled the world, his father had a sincere appreciation for the delicacies of different cultures, and instilled a love in his sons for fine wines and cheeses, particularly camembert.

However, his father’s appreciation did not often translate into culinary masterpieces at home, and it was growing up on food that was decidedly more functional than fancy that triggered an immense respect for culinary expertise in Dodd.

He began by gaining on-the-job experience working at the Virginia Beach eatery The Jewish Mother and soon moved on to national chain The Olive Garden. Dodd soon became proficient in the nuances of guest service and joined the team that launched the well-respected national chain of Kincaid’s Fish, Chop, and Steakhouse in Norfolk.

During his years with Kincaid’s, Dodd rose steadily through the ranks to become evening manager. He then took a position as general manager for La Galleria, one of Norfolk’s hallmarks of fine dining.

Kincaid’s and La Galleria gave Dodd a comprehensive background on providing an outstanding ambiance and experience for guests, a talent he brings to his new position at River Stone. His dedication to superiority puts him in good company at River Stone — he describes the team as incredibly committed to giving every guest that walks into the restaurant a top quality experience.

“The reputation of the McGanns and Mullinses precede them in this industry,” said Dodd. “They strive for excellence and work toward that goal by listening not only to the guests but to every crewmember. This level of dedication and commitment is easy to get excited about.”