Key Strengths:

Culinary Professional who is adaptable to the ever-changing trends in Hospitality. I thrive on challenge and change and look forward to new opportunities to build positive relationships with coworkers, clients, and strategic partners. Strong F&B operational knowledge to support and succeed in operation, coupled with a strong financial acumen. Leader/ Motivator/ Organized/Dedicated/ Visionary/ Innovative/Cleanliness Preacher/ Role Model. Supporter of team building, leadership and mentorship through-out Hotel Team.

Executive Chef/ Food & Beverage Director /CheF & B

Crowne Plaza Miami (IHG CORP) International Airport, 950 NW 42 Avenue, Miami, Fl. 33126

March 2015 to 2017

Responsible for F&B/Executive Chef operations for 2 Restaurants, 1 Bar, Banquet (10K Sq.Ft.), and room service for a 303-rooms Hotel

Improved Guest Satisfaction Scores. Received Trip Advisor Reward of Excellence. Improved Employee Relation Scores through bi-yearly surveys.

Controlled and improved Food & Beverage cost to budget. Implemented Beverage & Culinary standards to impact service and revenue.

Implemented Menus, Standards and guidelines throughout property. Created Room Service Amenity Program for valued guests.

Weekend & Holiday Manager on Duty. Oversee departments to include Front Desk, Houskeeping, Engineering, & Security.

Peter Sahora General Manager

Chef Consultant @Zikazaka inc. Owner

June 2014 – March 2015

Aperture Restaurant, 552 Court Street Brooklyn NY 11231– Opening/Menu development, hiring, cost controls in place, training staff, Board of Health standards set, Purchasing sourcing & Inventories, Marketing Strategy, Brunch Menu Implementation, Staff schedules. Owners: All Varricchio & Andrew Deperloga

Executive Chef

The Carlyle Hotel, Rosewood Resorts & Hotels, NY

March 2013-May 2014

192 Guest Rooms, 42 VIP Live In Tenants with Hotel privileges. 6K Sq. Ft. Banquet (170 Seats) & 6 Breakout Rooms + Dining Room Event Space/ Sense A Rosewood Spa

Responsible for leading team of 2 Sous Chefs, 34 Cooks, 3 Steward Managers, 25 Stewards

Restaurant - Gourmet Dining/ All Day Dining, Sunday Brunch/World Famous” Bemelmans Bar”/Cafe Carlyle – Cabaret. Dining – “Woody Allen- Entertainment”/ Room Service/ High End Banquets/ Employee Cafeteria

Oversaw F&B Department during vacant position (4 Months). Union Hotel - Local 6

Exclusive VIP Amenity Program recognized through Rosewood Brand-Top VIP Clientele/ Organized Top Clientele Dietary/Nutritional Food Guidelines. Hotel Manager: Roland Duerr

Additional Chef Consultant Projects - Dec. 2011- March 2013

Hunts Point Fish Market, Bronx NY – Wonderfish Fish Co. – Sales/ Website/ Multi Media/ Fish Specialist. *Storm Sandy stopped this opportunity due to slow business.

Karl Ehmer Sausage Co. Oceanside, NY – Sales/ Demonstrations/ Multi Media/ Research & Development. *Storm Sandy pushed this project back 6 months due to property damage.

Vern’s Kitchen, Red Hook, Brooklyn – Opening/Menu/ Training Staff/ Equipment Resource/ Purchasing/ Costing – *Never opened due to Storm Sandy demolished the place.

Heidelberg Haus Restaurant, Puerto Rico – Opening/Menu Creation/Culinary Training Cooking/Food Costing/Service Staff Training/Product Resource/ Standards/Labor Schedules/Payroll

Continued Experience:

Columbia University – “The Faculty House” – Temp Chef de Cuisine July 2011- Nov. 2011

Spritzenhaus - Greenpoint, Brooklyn, NY – Opening Chef Contract April 2011 - June 2011

Frankies Spuntino & Prime Meats, Executive Chef/Partner – Carroll Gardens, Brooklyn, NY July 2010 - March 2011

3 Restaurants, 2 Cafes, Catering On/Off Premise. 4 Sous Chefs, Pastry Chef, 40 Cooks, 15 Stewards, Transportation Driver.

Italian Spuntino Concept Frankies 457, German Steak House Prime Meats, Coffee Shop Café Pedlar. Farm to Table Concept, Commissary Kitchen/ In House Bakery/ Board of Health Standards/ Payroll/ Labor/ Production Kitchen/ Transportation of product to other off property / Set up Storage Pars/ Pastry & Kitchen Photo/Recipe/Cost Manual created. House made sausages. Techniques utilized in Brining/ Curing/ Pickling. *Locally Sourced/ Sustainable Selected/ Seasonal Used.

Director of Food Services /Executive Chef

Bally’s Casino/Wild West Casino/Claridge Hotel/ A.C. Country Club, N.J.

Sept. 2006-June 2010

Responsible for culinary operations for 27 Food Outlets/ Production Kitchen for all 5 Harrahs properties/ Room Service/ Commissary Kitchen for all 5 Properties2-/ All Day Dining/ Deli/2- Italian Gourmet/ 2-Steak House/ 3-Asian Dining/ Fast Food Concepts/ Beach Bar/Wing Hut/Pizza Maker/ in House Donut Shop. Pastires made for all properties. 2300 Guest Rooms/ 80K Sq. Ft. Banquet (3500 Seated) & 23 Breakout Rooms + Beach and Court Yard Event Space/ Spa/ VIP Club/ VIP Event/ VIP Amenities

Directed 3- Exec Sous 1-Pastry Chef,45 Chefs/Sous Chefs, 350 Cooks, 125 Stewards, Private Golf Club/ Cafeteria 4500 in houseStaff fed daily. 14 Hot items prepared daily.

Opening Team Member@Visionary Creator of Food & Wine Event for Harrahs A.C. Worked with popular Food Network Chefs: Guy Fieri/ Giada de Laurentis/ Buddy Valsatro/ Anthony Bourdaine/ Tom Colicchio/ Duff Goldman/Master Chef Roland Meisner/ Cat Cora/ Robert Irvine, Emeral Lagasse, Paula Dean.

Event still active yearly in Atlantic City to date.

Worked under and reported to Vice President Michael Bowman, VP F&B Maria Rivera

Executive Chef

El Conquistador Hotel, Resort, Casino, Golf Course, Palamino Island & Las Casitas, Fajardo, Puerto Rico

April 2004 – July 2006

Oversaw Culinary operations for 22 Food Outlets Including Bars/ Steak House/ Italian Dining/ Asian Dining/ Seafood Rest./ French Gourmet/ All Day Dining/ Pizza/ Hamburger Hut/ Room Service/ Casino/ Production Kitchen/ Spa/ Pool/ Private Island/ Cafeteria Staff of 1200. 1900 Rooms, 100K Sq. Ft. Banquet, 16 Breakout Rooms, Private Island/ Pool Venues/ Golf/ Las Casitas/ Club Lounge.

Oversaw and led team of 2- Exec Sous, 14- Chefs, 200 Cooks, 1Chief Steward 10 Stewarding Managers, 125 Stewards

VP Food & Beverage Director – Maria Rivera

Executive Chef & Opening Exec Chef

InterContinental San Juan & Cayo Largo, Puerto Rico

April 2000 - April 2004

397 Rooms/ 40K Sq. Ft. Banquets, 12 Breakout Rooms, All Day Dining, Ruth Chris Steak House, Momoyama Asian Bistro, Passagio Italian, Beach Restaurant Ciao,, Pool Lounge Splash/ Spa/ Club Lounge/Lobby Bar

Responsible for 3 Sous Chefs, 50 Cooks, 3 Stewarding Managers, 35 Stewards. 6 Food Outlets/ Casino/ Bar/ Room Service/ Pool Bar/ Cafeteria and Staff of 600

Worked under Peter Sahora, General Manager, (Crowne Plaza Hotel Miami)

Executive Chef

InterContinental Los Angeles,CA.

May 1996- May 2000

453 Rooms, 40K Sq. Ft. Banquets/ 22 Breakout Rooms, Exclusive Events on California Plaza & Bunker Hill

1 Exec Sous, Pastry Chef, 2 Chefs, 40 Cooks 3 Stewarding Managers, 25 Stewards

Angel Flight - Fine Dining/La Terrace - All Day Dining/ Room Service/ Catering and Banquet events Capacity up to 5000 People/Lobby Bar/ Spa/ Cafeteria Staff of 400

Worked under Lew Fader, General Manger, Present - President IHG North America

Executive Chef

InterContinental Maui Hawaii

Dec. 1990 - April 1996

600 Rooms, 80K Sq. Ft. Banquets, 13 Breakout Rooms/ Famous Wailea Luau Grounds/ Pool Events

Oversaw 1 Exec Sous, Pastry Chef, 5 Sous Chefs, 75 Cooks, 25 Bakers, 3 Stewarding Managers, 45 Stewards

Fine Dining/ All Day Dining/ Pool Bar/ Room Service/ Sushi Bar/ Asian Restaurant/ Production Kitchen/ VIP Club/ Cafeteria Staff of 600, Luau 1500 Pax 6 days a week. Groups up to 1500 Full menu packages. Indoor and Outdoor event capacity. Off Island Food & Beverage Events.

Worked with Robert Hill, Present - General Manager InterContinental Miami Downtown.

Chef Garde Manger/ Sous Chef

InterContinental Hotel, The Barkley, NY

Aug 1986 - Dec. 1990

“Worked Under Master Chef Alex Feher…Where it all started!”

General Manager – Fred DeRoode

(Recently was Exec Chef Miami InterContinental…reference)

Apprentice

Vier-Jahreszeiten Hotel, Munich, Germany

(Kempinski/InterContinental Hotel)

Walterspiel Küche, Oct. 87 - Sept. 88

Education:

Culinary Institute of America - Associates Degree Culinary Art, Top of Class Honors. Jan.1986 - Oct. 1987

Farmingdale High School- Regents Diploma, Farmingdale, New York 11735 Class of 1984

Languages: English, German & Spanish

Other Experiences:

Royal Palms Hotel, Crowne Plaza, South Beach, FLA. Opening Chef/Task Force Jan. - March 2004

Tokyo Bay Japan InterContinental Opened 2 restaurants. April – May 1998

Created Concept & Implemented Menus:2 Restaurants: California Cuisine & Herb & Health

Tamanaco InterContinental Hotel – Caracas, Venezuela July 1994

“Hawaiian Culture & Cuisine Food Festival”

*U.S.A. National Team-Culinary Olympics, Frankfurt Germany, “U.S.A. Team Apprentice ”Sept. 1988

Team Chefs: Ferdinand Metz-CMC/ Tim Ryan-CMC/ Hartmut Henke-CMC/ Mark Erickson-CMC/ David Kellaway-CMC/ Dan Huglier-CMC (Certified Master Chef)

Awards/ Achievements/ Publications

•Top of Class Harrahs Executive Chef Training CIA Napa Valley Sept. 2008

•Hermann G. Rusch Chefs Achievement Award, American Culinary Federation, Atlantic Chapter

This award honors Chefs who have demonstrated the highest level of Commitment to both the ACF and their Culinary profession in his region and work place. Dec. 2009

•ACF ‘Host Award’ – Presidents Ball, Bally’s Atlantic City, Atlantic Chapter Dec. 2008

•Frankies Spuntino Cook Book 2010

•Seven Stars Cook Book Harrahs Entertainment 2009

•USA Culinary Olympics Cook Book, ACF 1988

•Top Chefs of Puerto Rico Cook Book & Recipe 2002

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