b'Chef\nJames Wierzelewski\n\nWeb site: http://www.chefjw.com E-mail: james@chefjw.com\n\nPROFILE\nI am a Chef with years of accomplished experience. I\'ve been fortunate to have\nworked directly with some of the world\'s leading hotels and restaurateurs.\nThese industry leaders include:\n\xef\x82\xb7\n\nHarrods in London England\n\n\xef\x82\xb7\n\nShangri-La Hotels Malaysia\n\n\xef\x82\xb7\n\nHyatt Hotels International 8 Hotels in total\n\n\xef\x82\xb7\n\nRegent Hotels USA\n\n\xef\x82\xb7\n\nHilton International Bangkok\n\n\xef\x82\xb7\n\nFairmont Hotels and Resorts Chicago\n\n\xef\x82\xb7\n\nNew York Marriott Marquis\n\n\xef\x82\xb7\n\nFour Seasons Hotel Chicago\n\nI am well-versed and experienced in the daily operations of the food and\nbeverage division as well as recognized in the industry for my abilities to set and\nlead market trends. My background represents a cutting-edge sensibility and\nunwavering commitment to quality. I am one of those rare \xe2\x80\x98hands on\xe2\x80\x99 Chefs who\nworks closely with his staff in managing the day-to-day operations.\n\nCore professional strengths:\no\n\nExtensive experience in opening new restaurants, hotels and resorts: I\xe2\x80\x99ve opened 7 hotels in total over\nthe past 18 years, coinciding with dozens of new restaurant concepts\n\no\n\nOver 11 years of working experience overseas in Europe and Asia has added a new dimension to my\ncooking style, with an understanding and appreciation for the management style, cuisines, and cultural\nbackgrounds of the countries in which I\'ve lived and worked\n\no\n\nExtensive experience working in \xe2\x80\x9cUnion\xe2\x80\x9d hotels in the following cities:\nSan Francisco, Chicago, Hawaii, London and New York\n\no\n\nI have worked directly with and for some of the world\'s leading and Award-Winning Michelin Star chefs:\nChef Roland Durand, 2 Michelin stars, restaurant "Le Pre Catelan" in Paris, Chef Michel Husser, 2\nMichelin stars, restaurant "Le Cerf" in Marlenheim, Alsace, Chef Jean Pierre Delesderrier, 1 Michelin\nstar, restaurant "Les Cepages" near Geneva, Chef Pierre Lecoutre, 1 Michelin star, restaurant\n"L\'Atlantide" in Nantes, France, Chef Freddy Van de Casserie, 2 Michelin stars, restaurant "La Villa\nLorraine" in Belgium, Chef Pierre Fonteyne, Ma\xe2\x80\x9dtre Cuisinier de Belgique\n\nIt is my belief that food should be simple enough to be understood, yet unique enough to be marketable\xe2\x80\xa6\n\nEXPERIENCE\n\nHARRODS\n\nLondon, England UK\n\nwww.harrods.com\nAugust 2008 to Present Position\nExecutive Chef\nManaging The World Renowned Food Halls, along with the all of the Restaurants\nfor the \xe2\x80\x9cWorld\xe2\x80\x99s most famous store\xe2\x80\x9d which occupies a 4.5-acre site and has over\none million square feet of selling space in over 330 departments. The Food Halls\n\n1\n\n\x0c- is the piece de resistance of Harrods, situated in the opulent surroundings of\nKnightsbridge in central London. Working directly for the Chairman Mohamed Al\nFayed, whose drive for excellence has continued to add to the historic tradition of\nHarrods since 1985.\n\nNEW YORK MARQUIS\n\nTimes Square / Marriott International Hotels and Resorts\n\nwww.nymarriottmarquis.com\nMarch 2007 \xe2\x80\x93 May 2008\nExecutive Chef\nIn the heart of \xe2\x80\x9cTimes Square\xe2\x80\x9d- this world class New York City hotel is known for\nits Food and Beverage operation. Featuring the View restaurant with a menu that\nfocuses on a \xe2\x80\x9cfarm to table\xe2\x80\x9d concept, utilizing New York State produced products.\n\nNORWEGIAN CRUISE LINES - CORPORATE OFFICE - / Miami, Florida\nwww.ncl.com\nSept 2006 \xe2\x80\x93 Feb 2007\nCorporate Executive Chef\nI was hired to play a lead roll in the development of 12 free standing restaurants\nfor the roll out of NCL\xe2\x80\x99s newest ship \xe2\x80\x9cThe Pearl,\xe2\x80\x9d I was involved in creating the\nfollowing Specialty Restaurant concepts: Tex-Mex, Latin/Tapas, Steak House,\nNoodle Bar, Sushi Bar, Teppanyaki, Italian, Action Station- Buffet Concept,\nSports Bar.\n\nHOTEL VICTOR / VIX RESTAURANT / South Beach, Florida - Hyatt Hotels and Resorts\nwww.hotelvictorsouthbeach.com\nFeb 2004 \xe2\x80\x93 Sept 2006\nExecutive Chef\nI was given the opportunity to play a key role in the development and rollout of\nHyatt\'s newest hotel brand, The Hotel Victor. This Boutique Hotel has 91 Suites.\nThis was my 4th new hotel opening in my 11 years of service with Hyatt Hotels.\n\nHYATT HOTELS / Hyatt International and Hyatt Domestic\nI worked for Hyatt for a total of 11 years:\n\nJune 1983 \xe2\x80\x93 Feb 2006 \xe2\x80\x9cintermittent\xe2\x80\x9d\n\nExecutive Chef\nHyatt recognized the importance of the free-standing restaurant concept and\nleveraged me to open 4 new hotels and 11 new restaurant concepts for the\nbelow listed Hyatt properties. including Hyatt Regency Saipan, Hyatt Regency\nWaikiki, Hyatt Newport Beach, Hyatt Regency Scottsdale, Grand Hyatt San\nFrancisco, Park Hyatt Chicago, Hotel Victor in South Beach, Florida and Hyatt\nRegency Sacramento.\n\nFAIRMONT HOTELS AND RESORTS / Chicago, Illinois\nwww.ariachicago.com\nFeb 2002 - Feb 2004\nExecutive Chef\nI was responsible for repositioning its food and beverage operation, which\nincluded developing a signature restaurant concept, Aria. The critically acclaimed\n98-seat restaurant hit the Chicago cuisine scene with a splash. The Zagat rated\nAria "exceptional," and Chicago Magazine named it one of Chicago\'s Top 20\nRestaurants.\n\nREGENT GRAND PALMS / Las Vegas, Nevada\n\n2\n\n\x0c(Which filed Chapter 11 and was later reflagged as a J.W. Marriot)\nOct 1998 - Apr 2000\nExecutive Chef\nAs Las Vegas was developing its reputation for excellent restaurants, Regent\nHotels, the international sister arm of Four Seasons, recruited me to launch their\nflagship restaurant Parian. During my time at Parian, I was invited to be a guest\nchef at the James Beard House, and was paired as a guest chef with Charlie\nTrotter at the Miraval Resort & Spa Food and Wine Festival.\n\nDISNEY CORPORATION / Anaheim, California\nJune 1997 - Oct 1998\nCorporate Food Concept and Culinary Development for their new theme park\nDue to my successes in Asia, Disney\xe2\x80\x99s Corporate Office tapped my restaurant\ndevelopment expertise for their California Adventure Land theme park. I was part\nof an 8-person team responsible for developing 24 restaurant concepts for the\npark.\n\nSHANGRI-LA HOTEL / Kuala Lumpur, Malaysia\nJuly 1995 - June 1997\n(2-year contract)\nExecutive Chef\nAt this award-winning hotel and for my work at Lafite, the property\'s French fine\ndining restaurant, I was named "Best Chef in Malaysia" and won the Bonlac\nGreat Chefs of Asia award. The accolades I received at Lafite prompted many\nguest chef appearances around the world at diplomatic functions, restaurants\nand vineyards, including Leeuwin Estates in Australia.\n\nCORPORATE CLUBS AND RESORTS OF ASIA / Bangkok, Thailand\nJan 1994 - July 1995\n(18-month contract)\nCorporate Regional Executive Chef\nCCA recruited me to manage the food and beverage operation for three of their\nproperties: Capitol Club Bangkok, Heritage Club Bangkok and Banker\'s Club\nKuala Lumpur. I opened three new restaurants in 18 months. These outlets\nincluded:\nThe Washington Grill, Paulaner Brauhau and The Spa Restaurant.\n\nHILTON INTERNATIONAL BANGKOK / Bangkok, Thailand\nFeb 1992 - Jan 1994\n(2-year contract)\nExecutive Chef\nDuring my time at this Hilton property, I revitalized their showcase restaurant,\n\xe2\x80\x9cMa Maison\xe2\x80\x9d with cutting-edge French haute cuisine. This restaurant featured an\naverage of seven Michelin Rated Guest Chefs per year, from restaurants\nthroughout Europe.\nA year after my arrival, we won Golden Siam Award for best French restaurant in\nThailand.\n\nRECONGNIZED HIGHLIGHTS WITH IN MY CARRER AND FOR MY CUISINE\no\n\nOne of the featured chefs for the opening ceremony of the New MGM Grand Hotel in Foxwoods Resorts,\nalongside Daniel Boulud, Emeril Lagasse, Mario Batali\n\no\n\nHosting hotel for the New York Wine Experience with Marvin Shanken featuring guest chefs: Charlie\nTrotter, Michael Mina, Emeril Lagasse, Mario Batali and Wolfgang Puck\n\n3\n\n\x0co\n\nWas asked to develop and launch Vix Restaurant concept at the Hotel Victor in South Beach, Miami, for\nHyatt\xe2\x80\x99s new brand of signature boutique hotels\n\no\n\nOpening the Hotel Victor was my 4th new hotel opening in my 11 years of employment with Hyatt\nHotels\n\no\n\nI was featured with Marcus Samuelson of the famed restaurant Aquavit for the Miami Food & Wine\nFestival\n\no\n\nAppeared on the Food Network cooking show with David Liebermann\n\no\n\nFood & Wine Magazine names Vix as one of the hottest restaurant concepts of 376 in the world\n\no\n\nZagat awarded the Vix Restaurant Best New Restaurant\n\no\n\nWas one of the participating chefs at the 20th Anniversary of the Masters of Food and Wine in Carmel\n\no\n\nFeatured chef at the James Beard House in February 2006, July 2006 and June 2001\n\no\n\nTravel & Leisure awarded the Vix Restaurant the prestigious Best New Restaurant\n\no\n\nCond\xc3\xa9 Nast UK Traveler awarded the Hotel Victor the Top 60 Hot List Best New Hotel in the World\n\no\n\nReceived the National Restaurant Association Award/South Florida Dining Award for Best New\n\no\n\nMy restaurant Aria at the Fairmont Hotel was rated "exceptional" in the Zagat Survey\n\no\n\nAria named one of Chicago\'s Top 20 Restaurants by Chicago Magazine\n\no\n\nGuest speaker at the Culinary Institute of America and Chicago Culinary Institute\n\no\n\nPaired with Chef Charlie Trotter for guest chef appearance at Miraval Resort & Spa - Food and Wine\n\nCalifornia\n\nRestaurant\n\nFestival\no\n\nNamed \xe2\x80\x9cBest Chef in Malaysia\xe2\x80\x9d for Lafite Restaurant\n\no\n\nWinner of Bonlac Great Chefs of Asia Award, as one of the top chefs in Asia\n\no\n\nAwarded Golden Siam Award - Best French Restaurant (Ma Maison) in Thailand\n\nPlease visit my web site for insight on my back ground and cooking style:\nhttp://www.chefjw.com\n\nI am well-versed and experienced in the daily operations of the food and beverage division as well as recognized in\nthe industry for my abilities to set and lead market trends. My background represents a cutting-edge sensibility and\nunwavering commitment to quality.\n\nPERSONAL\n\xef\x82\xb7\n\nExtensive international experience having lived overseas for a number of\nyears\n\n\xef\x82\xb7\n\nLanguage proficiency in kitchen Spanish and Thai\n\n\xef\x82\xb7\n\nWilling to relocate to Southeast Asia, Europe, Canada, Caribbean and\nUnited States\n\n\xef\x82\xb7\n\nCitizenship: United States\n\n\xef\x82\xb7\n\nBirth date: May 27, 1965\n\n\xef\x82\xb7\n\nMarital status: married\n\nREFERENCES\n\nHarrods of London, UK\n\xef\x82\xb7\n\nMatthias Kiehm / Harrods Director of Operations, hired and worked with me for two years\nMobile: 781-775-0355 Phone: 781-569-5040 Email: matthias.kiehm@mk-ghg.com\n\n\xef\x82\xb7\n\nCary Neff / Vice President, Corporate Culinary Services Morrison Management Specialists\nCellular: 520-977-9296 / Office Tel: 404-845-3314 email: cneff@iammorrison.com\n\nNorwegian Cruise Line\n\xef\x82\xb7\n\nKarl Muhlberger | Vice President Food & Beverage Operations\nEmail: kmuhlberger@ncl.com 305 436 4399 | cell 786 301 5983\nNorwegian Cruise Line\xc2\xae 7665 Corporate Center Drive | Miami FL 33126\n\n4\n\n\x0cHyatt Hotels Corporation\n\xef\x82\xb7\n\nJanos Kiss \xe2\x80\x93 Previous Assistant V.P. of Food & Beverage/Corporate Chef, Hyatt Corporation, Chicago,\nIllinois 312-925-5109 / his assistant is Maria at 708-261-1340. He was responsible for my various\nplacements at Hyatt Hotels. email janoskiss@sbcglobal.net\n\n\xef\x82\xb7\n\nGeorge Vizer \xe2\x80\x93 Previous VP of Food and Beverage Hyatt Corporation, Chicago, Illinois 312-528-4081\n\nFairmont Hotels and Resorts\n\xef\x82\xb7\n\nKevin Frid \xe2\x80\x93 Area Vice President \xe2\x80\x93 Previously my General Manager at Fairmont Chicago Kevin.Frid@frhi.com or kevin.frid@fairmont.com - 416 874 2550\n\nRegent Hotels/Resort at Summerlin\n\xef\x82\xb7\n\nBrian McMullen - Former President, Regent Hotels Las Vegas, Seven Circle Resorts.\nMr. McMullen was personally involved in my selection, and was my direct report for the daily\nperformance of the hotel and restaurant. 702-743-5520, 702-795-8080\n\nShangri-La Hotels\n\xef\x82\xb7\n\nOmer Kaddouri \xe2\x80\x93 Former Director of Food & Beverage, Shangri-la Hotel, K.L. Now General Manager and\nSenior VP for Aba Albustan Rotana Hotel \xe2\x80\x93 Abu Dhabi \xe2\x80\x93 UAE Tel: +971 2 6444412 \xe2\x80\x93 971 4 282 0000 Email:\nomer.kaddouri@rotana.com or head.office@rotana.com\n\n\xef\x82\xb7\n\nNigel Grocock \xe2\x80\x93 - General Manager Sentosa Hotel in Singapore, Former General Manager, Shangri-la Hotel,\nK.L.+ 65 62750331\n\nAdditional references upon request\n\n5'