Piccadilly Home Office
4150 S. Sherwood Forest Blvd
Baton Rouge, LA 70816
Azam Malik is Chief Executive Officer and President of Piccadilly Holdings LLC and Falcon Holdings (Hardees’s, Carl’s Jr., Long John Silver, Church’s) since 2014. Azam is responsible for all operations overseeing current and long-range operating objectives, growth strategies, brand building, management and team leadership.
Azam has over 30 years leadership experience in the restaurant industry. Prior to joining Falcon Holdings / Piccadilly Holdings, Azam was president of Frandeli Group, Chief Operating Officer, Executive Vice President of Prandium INC. multi concepts restaurant chains with 525 restaurants and held numerous senior level positions with Grace Restaurants Group, Marriott and Host International, Inc.
Azam earned a Bachelor of Science, Business Economics and Senior Executive Management programs and has served on the Board of Directors for the Better Business Bureau of Baton Rouge, LA.
Chief Operating Officer
Chris began his career, as an Assistant Manager in Baton Rouge and moved up within the ranks of unit management, regional management and then joined the Home Office team. He has worked in restaurants in Baton Rouge, Mobile, Tampa, New Orleans, Miami and Jackson. Currently, Chris is responsible for all restaurant operations in the Restaurant, Food Service and Emergency Services locations.
Chris graduated from Louisiana State University in 1985 and started his career with Piccadilly the very next day. He has almost 35 years of experience in the food service industry and has been employed with Piccadilly for 32 of those years.
Vice President of Administration
James “Jim” Ortis has been with Piccadilly over 13 years and has over 25 years in the food service industry. As the Vice President of Administration, Jim’s areas of responsibility include risk and asset management, Human Resources, legal opinions, contracting, and real estate and lease management.
Jim attended Louisiana State University in Baton Rouge, LA.
Vice President of Marketing
Max has over 30 years' experience in the Hotel, Restaurant and Advertising industries. Prior to arriving at Piccadilly Restaurants, Max spent 16 years with Valassis Communications as National Director of Integrated Media Sales. In addition, He held leadership positions with numerous hospitality brands including Marriott, Residence Inn, Holiday Inn and Embassy Suites. His responsibility at Piccadilly is to develop and grow the Piccadilly brand. This includes strategy development, marketing integration/execution, promotion and media development and sales strategy development. Max attended Austin College in Sherman, TX and received a BBA in Marketing from the University of North Texas in Denton Texas.
Director of Purchasing and R&D
Jeff joined the Piccadilly family in 1984, as an Assistant Manager at the Lafayette location, after graduating from the University of Southwestern Louisiana. While continuing to climb the ranks, he worked at 11 locations throughout the Gulf South region. He has been a part of training and development of new managers and the opening of new restaurants. Jeff’s current responsibilities include: Purchasing and Research and Development.
Vice President of Information Technology
Fred Otillio brings 25 years of hands-on experience in information technology to the Piccadilly team. As Vice President of Information Technology for the past 11 years, Mr. Otillio oversees the architecture and implementation of all operational and business support systems that the organization uses to operate and manage the business daily. Previous restaurant industry experience includes Ruth’s Chris Steak House, TJ Ribs and POS system integration and installation in over 200 restaurant locations under a variety of brands.
Fred holds a BS from the University of New Orleans and an Associate’s degree in electronics from the New Orleans Regional Institute of Technology.
Vice President of Piccadilly Food and Emergency Services
Keith has more than 30 years of experience in the food service industry in both full-service restaurants and cafeterias. He has been with Piccadilly for 10 years after holding leadership positions with Luby’s / Fuddruckers and Darden Restaurants (Red Lobster). Keith currently oversees the Piccadilly Food and Emergency Services Division, which includes clients in the Education, Business & Industry, Senior Dining, and Healthcare segments along with emergency service feedings in partnership with several states and municipalities. Additionally, Keith is currently charged with Food products and services outside the Restaurants including Catering, Delivery, To Go, and Satellite To Go Shop Initiatives.
Keith holds a BBA from Texas A&M in College Station, TX and an MBA from Lamar University in Beaumont, TX.
Stacie has been at Piccadilly since 2015. Prior to that, she spent 15 years in Accounting, Finance and Payroll at Martin Brower and other regional operations. Stacie’s responsibilities include: Accounting, Finance, Payroll, Tax and Audit and all accounting systems for the Piccadilly brand.
Stacie earned a BS in from Southeastern Louisiana and an MBA from Louisiana State University.
Dave Tyner is General Counsel and is responsible for all legal matters. Dave has been with Piccadilly since August of 2017. Prior to that, he was with TGI Fridays, Inc. as Managing Counsel and with Brinker International, Inc. as Vice President of Franchising. Dave has more than 30 years of experience in the restaurant industry and has worked on both the legal, as well as the business development divisions. Dave is a graduate of Georgetown University where he played on the lacrosse team and graduated with a degree in economics.
Dave received his law degree from the University of Miami School of Law and is a member of the Florida Bar.