Korsmo Tapped to Head National Restaurant Association
WASHINGTON — The National Restaurant Association has chosen Michelle Korsmo, president and CEO of the Wine & Spirits Wholesalers of America, to be its new guiding light.
Korsmo, who will start her new role on May 1, will hold the title of president and CEO of the National Restaurant Association and CEO of the National Restaurant Association Educational Foundation.
In these complementary roles, Korsmo will be responsible for guiding the association’s “strategic path toward its vision for a thriving restaurant and food service community,” the organization said in a press release.
“The search committee led an exhaustive search for a people-centered leader with extensive business acumen and deep policy experience,” said Lance Trenary, chair of the National Restaurant Association Board. “We have found this in Michelle.”
“She brings — to both our association and foundation — association leadership experience, including working closely with policymakers on a bipartisan basis. On a personal level, she embodies a warm sense of hospitality,” Trenary said.
Korsmo is a seasoned trade association executive with extensive public policy experience at the federal and state levels. Prior to joining the Wine & Spirits Wholesalers of America, she served as CEO of the American Land Title Association after being promoted from COO.
Additionally, Korsmo was executive vice president at the Americans for Prosperity Foundation and served in the 2001-2004 Bush administration as deputy chief of staff to Labor Secretary Elaine Chao.
“Every restaurant — Main Street eateries, quick-service cafes, fine-dining establishments and all the food service locations in between — depend on the National Restaurant Association to serve as the leading advocate on their behalf at each level of government, especially given the unprecedented challenges restaurants continue to face from COVID-19’s impact on our country,” said Korsmo.
“People from all backgrounds benefit from the training and education the National Restaurant Association and Educational Foundation provide, and it will be fulfilling to be a part of that important work,” she continued. “In so many ways, restaurants are the heart of our communities. Sharing the innovative ways these restaurants are serving those communities can better inform policymaking while also attracting the next generation of food service leaders and employees. It’s a tremendous honor for me to help lead that effort.”
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