Corporate Executive Chef
Innovative chef with vast experience in food and safety operations and regulations, team leadership, and profitability.
Award-winning executive chef with proven expertise in hospitality and culinary operations, leadership, profitability, team
development, and regulatory compliance. Strong skills in time management, budget management, quality assurance, menu
planning, strategic planning, sales, negotiation, cost reduction, and collaboration. Exceptional written and verbal
communicator, able to interface with professionals from all levels of an organization effectively.
Areas of Expertise
Multi Culinary Operations Food Safety and Health Regulatory Compliance
Cost Controls and Financials Leadership and Training Total Quality Assurance
National contract Negotiations Event Coordination Menu Matrix Planning
Strategic Planning Process Improvement Food and Beverage Concepts
IPIC Gold Entertainment/ IPIC Theaters & City Perch, North Bethesda, MD
Corporate Chef/ Executive Chef, 2018 to present
Responsible for overseeing all companywide operating culinary expenses. Redesigned and streamlined companywide menus
and recipes for all 16 locations and outlets. Coordinate with all external vendors regarding product purchases, national pricing,
contract negotiations, and rebate programs. Coordinate all culinary weekly meetings with executive committee and senior
management. Manage and maintain companywide recipe software and skype training on menu matrix. Established pricing
structure and screen layout of the companies POS system and software efficiencies. Supervise, train and motivate executive
chefs and sous chefs, as well culinary brigade. Manage and streamlined inventory process for all restaurants, catering and
special events and national fundraisers.
Redesigned and launched modern hospitality concepts and technologies.
Created new food and beverage concepts for outlets and catering.
Lowered overall combined labor and food expenses by 9%.
Good Karma Restaurant and Instant Karma Artisan Food Line, Park City, UT
CEO/Founder, Chef/ Owner, 2006 - 2018
Negotiated contracts with vendors, fostered business relationships, and managed budgets. Introduced concept to new region
and promoted a food line specializing in all-natural, gluten free, and vegan foods. Identified and secured distributions,
enhanced sale channels, and created core initiatives and HAACP plans for all packaged artisan products.
Reduced food and labor costs significantly by streamlining the key processes.
Cultivated key business relationships with producers and vendors.
Developed and established new food line and distributed to grocery stores.
Vail Resorts at the Canyons, Park City, UT
Corporate Chef, 1999 - 2006
Lead operations, staff, and functions for companys second largest resort in North America. Utilized extensive knowledge and
skills to increase profits, sales, and improve processes. Developed training and food procurement procedures to streamline
across the company, assisting 9 additional resorts in simplifying systems and improvements. Negotiate national contracts for
Improved corporate profitability by 7.5%.
Directed operations for 20 outlets valuing $95M annually.
Supervised, trained, and coached more than 125 team members.
Houman Gohary Page 2
The Ritz-Carlton Hotel Company, San Francisco, CA
Corporate Culinary Trainer, Executive chef 1992-1999
Supported international grand opening culinary teams in various locations, including Barcelona, Singapore, Dubai, Osaka, and
Shanghai. Developed team building exercises and activities in alignment with brand objectives and industry trends. Created
food and beverage concepts, met aggressive deadlines, and coordinated grand opening initiatives. Established standards and
mission statements for locations. Promoted branding and ensured branding guidelines were followed. Trained team members
verified regulations were met and led various activities.
Directed operations for 15 outlets valuing $65M annually.
Established international menu, concept, and recipe database.
Coordinated and executed menus, diagrams and procedures for international hotels grand openings.
Additional experience at The Claremont Resort and Spa, Inn of the Mountain Gods Resort and Casino, Hyatt Regency on
Town Lake, LA Mansion Hotel, and Schoen Brun Hotel.
Masters Degree in physics and Chemistry, University of Texas, Austin, TX
H.T.L. Physics and Chemistry, University of Frankfurt, Frankfurt, Germany
Food and Wine Program Completion, Italy Gluten Free and Organic Training Certification, Whole Foods HACCP
Serve Safe Food Sanitation Certifications FDA Regulatory Certification
Training & Development
Food Production and Manufacturing FDA Training Steven's Covey Management Training Sushi and Sashimi
Training in Osaka Tapas and Wine Paring Training in Barcelona CIA Pastry and Cold Appetizers Program ACF 3-Year
Honors and Achievements
Farm to Table Concept Creations, Local and National Grocery Chains Beach Clubs and Resorts Consulting
Culinary Competitor, Steel Chef Competition in Colorado Culinary Team Coordinator, Torino Winter Olympics for NBC
in Italy Host, NBC's Today Show at the Canyons Culinary Event and Food and Beverage Coordinator for Foreign
Delegates, Media, and Olympians Chef Competitor, NBC's Food Fighters Prime Time
Food Network Channel, Iron Chef Bobby Flay Competition Best Vegetarian Restaurant in Park City, 2013-Present
Coordinator, for Rachael Rays Tasty Travels and Food Network Channel Culinary Judge, Food Network Competitions
Best in Utah Ready to Eat Fresh Vegan, Gluten Free, and All-Natural Foods, 2012-Present Best of Utah Vegan and
Gluten Free Restaurant, Travel Magazine and City Weekly Coordinator, Park City Foods and Wine Classics, Canyons
Resorts Host Chef, NBCs Today Show with Katie Couric Organizer, Farm Aid California Host Chef, Discovery,
PBS, KQED, and Local Broadcasting Channels Winner of 8 Gold, 6 Silver, and 4 Bronze Medals, National Culinary
Competitions Instructor, Le Chef Culinary Art School and Apprenticeship Program Apprentice of the Year, ACF
Competitor, International Culinary Olympics