At just 35, Damola Adamolekun is the youngest CEO of Red Lobster, the popular seafood restaurant chain. Born in Nigeria, his journey took him through Zimbabwe and the Netherlands before settling in Springfield, Illinois, at age nine. Interestingly, Red Lobster was one of the first American restaurants he ever dined at, and it quickly became a family favorite.

His fondest memories include visiting the local Red Lobster in Springfield, where he and his family—his neurologist father, pharmacist mother, and two siblings—shared meals, cracked crab legs, and savoring fresh lobster together.

The Ultimate Endless Shrimp Deal: A Costly Gamble

In recent years, Red Lobster has faced major financial challenges, particularly after launching the “Ultimate Endless Shrimp” promotion. For just $20, customers could enjoy unlimited shrimp, a deal that attracted massive crowds but resulted in significant losses—costing the company $11 million in a single quarter.

Reflecting on this, Damola told CNN, “That’s a very expensive product to give away endlessly.” While the promotion succeeded in drawing customers, it put an immense strain on operations. The surge in demand overwhelmed kitchen staff, servers, and hosts, ultimately leading to over 100 restaurant closures and thousands of job cuts. By early 2024, Red Lobster filed for bankruptcy.

A New Era: Red Lobster’s Path to Revival

Despite these setbacks, Red Lobster has emerged from bankruptcy under new ownership. Damola, who became CEO in August, spearheaded a transformation to modernise the brand while maintaining its core identity. His strategy focuses on making “incremental changes” to attract a younger and more diverse customer base without alienating longtime patrons.

The brand refresh includes remodeling restaurant layouts, updating décor and lighting, improving music selections, and even redesigning server uniforms. The goal is to create an enhanced dining experience that blends tradition with a modern touch.

Leadership Beyond Age: Damola’s Perspective

When asked about being a young CEO, Damola remains unfazed. “I’ve been in positions of authority for a long time. My 35 might be different from somebody else’s 35, but these are just numbers,” he explained. He emphasizes that leadership isn’t just about age but experience, character, intelligence, and communication skills. His confidence and strategic mindset set him apart as a dynamic leader ready to take Red Lobster to new heights.

A Proven Track Record: From Harvard to P.F. Chang’s

Damola’s rise to CEO wasn’t by chance. After earning his MBA from Harvard Business School in 2017, he joined Paulson & Co., a top investment firm founded by billionaire John Paulson. There, he identified an opportunity to expand P.F. Chang’s delivery business. When Paulson & Co. acquired a controlling stake in the restaurant in 2019, Damola joined the board and later became CEO, successfully leading the brand through the pandemic in 2020.

How Can Red Lobster Bounce Back?

Adamolekun believes in leveraging Red Lobster’s biggest strengths—its signature cheddar bay biscuits, lobster, and crab, which make up 25% of North America’s wild-caught seafood supply.

A key part of his strategy is reframing Red Lobster as a high-quality dining option that rivals upscale seafood restaurants. To improve service, he recently launched the “Red Carpet Hospitality” initiative, which trains staff to enhance guest interactions. Early results have been promising, with customer sentiment scores doubling from 30 to 60. The restaurant ambiance is also being upgraded with modern remodels and better music. However, Damola acknowledges that resizing Red Lobster’s large restaurant spaces remains challenging compared to smaller, fast-casual competitors like Chipotle.

Why Take on a Struggling Brand?

Despite Red Lobster’s bankruptcy struggles, Damola saw an opportunity rather than a liability. Addressing speculation about his appointment, he dismissed any notion of being a token hire, pointing to his successful track record—from excelling in football to earning an Ivy League education and revitalizing P.F. Chang’s.

For him, the decision was about more than just a title—it was a calculated risk based on Red Lobster’s potential for growth and its ability to sustain 30,000 jobs. His energy, ambition, and unwavering belief in the brand drive him forward.

Watch his full interview with CNN below: