Robert Duran is a Colorado State University alumnus from the Hospitality and Event Management program within the College of Health and Human Sciences. Since graduating in 2012, he’s gained a vast amount of experience for a non-profit and within the hospitality sector ranging from event management, hotel and resorts, beverage programs, restaurant management, and multi-unit operations. Duran is currently a Regional Manager for local restaurant group, Lucio Concepts – the group that brings Blue Agave Grill and Vatos Tacos and Tequila to Fort Collins, Colorado. He has risen through the ranks over the last eight years with Lucio Concepts beginning as an assistant manager, becoming a general manager, and now regional manager. With a breadth of experience overseeing multiple concepts and units, he has poised himself as an advocate within the community for business and the hospitality industry. He is the president of the Northern Colorado Chapter of the Colorado Restaurant Association, a director on the state board of the CRA, and a member of the leadership board for the Northern Colorado Hospitality Sector Partnership.
Describe your current position and some of the responsibilities that come with it.
I am currently the regional manager for local restaurant group, Lucio Concepts! I am in charge the financial oversight, leadership development, and day-to-day operations for three of our restaurants.
Why did you decide to pursue your current career path?
While at CSU, I realized after three years of majoring in engineering, it wasn’t something that was inspiring or contributing to long-term happiness for me. Upon exploring the Major Fair, I found that CSU offered a program in restaurant and resort management, now hospitality and event management. From a very young age, I have found myself within the hospitality industry, specifically restaurants, and it had always brought me joy. The day-to-day is never the same and being able to create experiences that will forever be memorable has been my inspiration. I feel hospitality is something ingrained within me and being able to showcase that within our restaurant group truly excites me. Being happy in your career is so important and that is exactly what restaurants are for me.
How have your CSU education and experiences like Dean’s Leadership Council helped you in your career?
Partaking in many extracurriculars at CSU and participating on the Dean’s Leadership Council and other councils, the skills and leadership learned have better equipped me for my success since graduating.
What advice do you have for students looking to join your field?
If you are excited about hospitality, creating memories, innovating, and inspiring your peers, then the hospitality and event management program is for you. Make sure you are always your true and authentic self, bringing your personality to the table and showcasing your ability to create memorable experiences. The hospitality industry to me is a people business that happens to provide other amenities, food and beverage, lodging, etc. It’s about the human connection and building relationships no matter how short or long-lived they may be.
What do you like to do in your spare time? How do you connect with your community?
I’m a huge fan of the outdoors. Hiking is my favorite pastime in the summer and skiing in the winter. I like to stay active within the community by being an advocate for our industry, networking with other businesses, and sitting on other boards within the state. We bring credit to the community however we can, whether that’s running healthcare promotions, taking care of people who take care of us, volunteering at the food bank, or helping fundraise for various causes.
The Department of Food Science and Human Nutrition is part of CSU’s College of Health and Human Sciences.
