Red Lobster’s Millennial CEO Wants to Make Seafood Cool Again

Tuesday night at the Red Lobster in Times Square, Chief Executive Officer Damola Adamolekun had the lobster pappardelle for at least his 10th time.

The 35-year-old CEO has been sampling the new dish at outposts throughout the US to check its quality and consistency since the company exited bankruptcy in September. Red Lobster’s flagship Manhattan location was his latest stop, where he and fellow executives tried bacon-wrapped scallops from the restaurant’s recently refreshed menu and sipped holiday cocktails such as Snowglobe Sangria.

More changes are coming, to everything from the decor and music inside its restaurants to its supply chain ...