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