Michael Skipworth

President and CEO, Wingstop

At Wingstop, Michael Skipworth held various leadership roles in finance, accounting and operations, including President and Chief Operating Officer, before being named President and Chief Executive Officer in 2022. He has grown Wingstop’s business to 2,500+ restaurants globally, across 15 markets, with the largest pipeline of restaurant development in the brand’s history. 

Under his leadership, Wingstop launched its proprietary tech stack, MyWingstop, enabling the brand to lean into hyper-personalization and drive further consideration, conversion and ultimately frequency. Wingstop’s digital business that is now over $2 billion. He has helped raise over $3M through Wingstop’s charitable giving “Round-Up” campaign, and another $2M+ for St. Jude Children’s Research Hospital. 

Skipworth previously served as Vice President, Corporate Controller, at Cardinal Logistics Holdings, LLC, where he was promoted to Senior Vice President of Finance and Accounting, serving in that role until he joined Wingstop. Before Cardinal Logistics Holdings, Michael was part of the audit and assurance practice for KPMG LLP. 

NOMINATED BY  |   & 

IN HIS OWN WORDS

What do you enjoy most about your career in foodservice?
 It’s incredibly challenging—no two days are the same. And regardless of how well you did today, you start all over again tomorrow to deliver on the guests’ expectations. With so many variables and obstacles to navigate, every day brings something new. But that’s what I love about it—the constant challenge keeps me engaged and motivated. I am also passionate about studying consumer behavior and ensuring your business is innovating and adapting to the consumers’ needs.

What advice do you have for someone new to the foodservice industry?
 I’ve learned a lot over the years, but if there’s one piece of advice I’d give—no matter the industry—it’s this: there will always be things you can’t control, but the one thing you can is how hard you work. Never let anyone outwork you, and don’t shy away from challenges—embrace them. That’s where growth happens.

What does being a Silver Plate recipient mean to you?
This award reflects everyone around me, and the team that has collectively moved this business forward. I’m incredibly humbled to be chosen and deeply grateful to those who nominated me. More than anything, this inspires me to continue developing my leadership team and supporting others in the industry so they, too, can have the opportunity to achieve this honor one day. I’m truly honored.

How do you stay inspired and continue innovating in your role?
That’s my favorite part of my role—anticipating challenges and finding ways for Wingstop to innovate and adapt to meet consumer needs. It’s all about delivering a better product and an exceptional guest experience for our fans. I’m especially inspired by this next phase of growth as we continue expanding our flavor across the globe. The opportunity to bring Wingstop to more consumers is what drives me every day and fuels my passion for continuous innovation.

If you could have dinner with any chef, past or present, who would it be and why?
I’d have to go with Bobby Flay. I love to grill, and he’s the ultimate grill master. His expertise in Southwestern cuisine, which I’m a huge fan of, makes him even more inspiring. I’d love the chance to grill the perfect steak with him and learn how his passion for food and flavor has made such a lasting impact.

MICHAEL'S MENTOR

Mike Hislop
Board Member, Wingstop
Former CEO, Corner Bakery

Mike Hislop has been a member of the Wingstop Board since October 2011. He served as Chairman of Corner Bakery, a national bakery-cafe chain, from February 2006 to March 2020 and served as its CEO from February 2006 to October 2015.

Hislop was also Chairman of Il Fornaio from 2001 until 2020, served as its CEO from 1998 until October 2015. He was COO of Il Fornaio beginning in 1995. He is currently an advisor to their Board.  Prior to Il Fornaio, he was Chairman and CEO for Chevys Mexican Restaurants, and also served in a number of operating positions at El Torito Mexican Restaurants and T.G.I. Friday’s.

Hislop received a Silver Plate Award in 2010.