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Executive Chef

Washington, DC
September 05, 2019

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Houman Gohary Washington, DC ***** 435-***-****

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

Professional Experience

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

Culinary Program

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

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