EXECUTIVE CHEF Executive Profile An executive chef offering outstanding presentation, communication cross-cultural team management skills. High-energy, results-oriented leader entrepreneurial attitude. Skill Highlights Brand Development Butchery Cost Control Farmer Relationships Mentor Development Culinary Talent Recipe Research Development Ingredient Procurement Core Accomplishments Launched Over 5 hotel/resort openings re-development concepts 2015 Food Network “Beat Bobby Flay” Winner 2013- Developed Hotels first Vegetable Urban Garden System 2013- Developed Hotels first Apiary honey bees 2013 Member Marriott Food Beverage Council, Southwest 2012 Leader Year, Renaissance Phoenix Downtown Hotel 2006 Winner Marriott International “Rising Star Chef” Award 2006 Winner Arizona “Young Chef de Rottisuer” competition 2006 2nd Place West Coast “Young Chef de Rottisuer” competition 2005, 2006 2010 Marriott Stock award “Special Achievement” 2005 Nominated “Rising Star Chef” Marriott International Guest Chef Of Holland America 2004-2015 Professional Experience Executive Chef Aug 2014 Apr 2015 Company Name City State Responsible new opening hotel, assisted development F&B concepts Boutique Hotel. Hire train culinary associates Create recipes plate costing. Build Culinary PR new property Operate PnL statements align projected budget Work hands culinary team training consistency food quality. Executive Chef Oct 2013 Aug 2014 Company Name City State Responsible new opening, development implementing F&B Concepts luxury Boutique Hotel Hottest Hotel open KC Hire train F&B associates Deliver World Class Luxury experience food beverage Build Culinary PR new property Modern Mediterranean Cuisine seasonal inspiration using Midwest artisan farmers High-end volume, banquet catering events forecasted 8 million F&B first year. Executive Chef Jan 2012 Oct 2013 Company Name City State (Marriott Intl.) Responsible opening, development implementing Brand initiatives full service 527 room hotel B&F Strategy, Breakfast Program, R Life Events Conversion Union hotel Renaissance Brand Green zone ES results Converted Property Current #1 Renaissance Brand Event Service Developed Opened Renaissance's premiere Elite Lounge #1 Brand Lounge Improved Food Cost 1 point Budget Member Southwest Food Beverage Council Americas. Executive Sous Chef Jan 2010 Jan 2012 Company Name City State AAA Five- Diamond Resort Responsible culinary outlets Resort include BLT Steak (Celebrity Chef Laurent Tourondel), Rita's Kitchen, Sprouts, Hoppin Jacks, R-Bar, Golf Grill Banquet Kitchen Combined F&B revenue $22 mill annual Manage total 9 Managers/Supervisors 100 associates Improved employee engagement score 61% 83% average green zone culinary Maintain Guest Satisfaction Score F&B areas number 1-2 Brand. Improved ESS score #1 Hotel Brand 2010 Assigned property Coach "BLT" Training roll out, Arizona market Responsible Quality Assurance Standards. Senior Sous Chef Nov 2002 Jan 2010 Company Name City State Responsible development implementation standard operating procedures food beverage, opening hotel Combined F&B revenue $58 million annual Responsible creating seasonal menus Developed Chef Garden procure organic seasonal fruits vegetables. Developed Chefs tasting table interactive cooking Demo wine room site visits, wine dinners specialty events. Created Executed Hands Cooking Class guest catering events. Sous Chef Mar 2002 Oct 2002 Company Name City State Hands training culinary team fine dining, Contemporary American Cuisine Responsible daily ordering local farmers purveyors Creating new menu ideas working Chef Tournat Work multiple outlets Executing brunch, prix fixe menus, wine dinner private parties 25-100 people. PM Sous Chef Mar 2001 Mar 2002 Company Name City State AAA Mobile, Five Diamond Resort Spa Terrace, Windows Green Mary Elaine's Responsible scheduling, creating daily features, new menu selections. Purchasing inventory wide variety beef, game, seafood. Working local purveyors farmers. Apprenticeship Nov 2000 Feb 2001 Company Name City State Four Star French restaurant celebrity Chef Daniel Boulud. Worked directly executive Chef Alex Lee. Executed daily specials sauces using freshest ingredients Nuevo French techniques. Worked stations needed, prep, cook, plate throughout dinner service. Lead Line Cook Feb 1998 Feb 1999 Company Name City State Work stations. sauté, fish grill stations throughout dinner service Responsible daily specials Menu costing Seasonal Changes. Butchery Ordering Education Associate Arts Culinary Arts Feb 2001 California Culinary Academy City State High School Diploma Culinary Arts Feb 1999 Metro Tech City State Maricopa Mentorship Tourism 1999 Phoenix Convention Visitors bureau City State maricopa one year mentorship tourism Skills Budgeting, Gastronomic Technique, Development Coaching, Costing, Inventory, Associate Engagement, Networking, Purchasing, Quality Assurance, Scheduling, Excel, Word, Adobe