Executive Service

WILLIAM RYAN P.O. Box gm ***, Castries, St Lucia, W.I.

**************@*****.*** 758-***-****

EXECUTIVE CHEF

Award-winning, frequently published Chef with 20+ years’ experience overseeing food operations and $7M in annual food

revenue for large, up-scale hotels with Four Star Four Diamond ratings. Skillful in managing fast paced fine dining,

casual, and banquet operations, regularly preparing high volume meals for up to 4,000 patrons. Accomplished at building

and cultivating high-performance teams to achieve sales and service objectives. Extensive background in the proper

administration and operation of multifaceted food service. Demonstrated history of doubling catering revenue while

drastically reducing labor costs. Gifted in delivering strong operational performance by inspiring unparalleled food creations

and an unforgettable customer experience. ServSafe and CPR Certified.

Food Preparation & Presentation ■ Inventory Control ■ Menu Development ■ P&L Management

Kitchen Management ■ Safety & Sanitation ■ Cost Control ■ Event Planning

Guest Services/Customer Relations ■ Employee Supervision ■ Overhead Reduction ■ Scheduling

SELECT PROFESSIONAL HIGHLIGHTS

Nominated by executive management to open and launch several four–diamond establishments.

Prepared meals for George Bush, Celine Dion, Madeline Albright, Tony Robbins, and numerous other celebrities.

Participated in “Dinner Impossible” with Chef Robert Irvine as well as chosen to serve as celebrity judge for

Hilton Head Island competition.

Select accolades and awards include: South Carolina Agriculture Award; South Carolina Quality Chef of the Year;

Murrells Inlet Seafood Award (placed 2nd in appetizer & salad categories); “Taste of the Tidelands”; 3–time 1st place

award Low Country Soup Challenge; 3–time first place award Carolina Chili Cook-Off; 5 American Culinary Federation

Medals; 1st Place Winner Taste of Vermont (Use of Local Product); and 1st place winner of Taste of St. John.

Published in multiple high profile publications, including New York Times; Gourmet Magazine; Master Chef’s

Institute; Vermont Magazine; St. John Tradewinds; Chef of the Year; Chefs of South Carolina; South Carolina Golf.com;

Low Country Cuisine, Soups, Stews, and Gumbo; The Horry Independent Quality Chef; and many more.

PROFESSIONAL CHRONOLOGY

Tikaye Resort and Spa 2012- present

Executive Chef

Recruited to upgrade food and beverage service and quality standards to four star quality. Full responsibility for food and

beverage, kitchen departments and its associates. Designed and implemented food and beverage training development

program for all food and beverage employees. Designed and implemented new beach side restaurant, afternoon tea, fine

dining breakfast, lunch and dinner menus .Achieved hotels first ever award of excellence from wine spectator for menu design

and wine selection. Developed on sight organic gardens to produce fresh herbs, tomatoes, papaya and other produce to be

used in our restaurants on a daily bases. Worked with local farmers to introduce organic baby greens, micro greens, heirloom

produce and locally grown shrimp to our hotel. Worked with local fishermen to insure fresh local fish was available to the ho tel

at all times. Developed in depth employee evaluations to increase team work and productivity in all kitchens. Responsible for

monthly profit and loss analyses to be reviewed by ownership

Starwood Hotels and Resorts Multiple Locations

Executive Chef (2009-2012)

Westin St. John Resort and Villas

Executive Chef (2003–2009)

Westin Hilton Head Island Resort and Spa

WILLIAM RYAN **************@*****.*** 758-***-****

Executive Sous Chef (2001–2003)

Westin Hilton Head Island Resort and Spa

Banquet Chef (1999–2001)

Westin Hilton Head Island Resort and Spa

Restaurant Chef (1997–1999)

Westin Hilton Head Island Resort and Spa

Direct all aspects of food production, quality, and presentation in kitchen and dining areas (e.g. accounting, vendor relations,

purchasing, staff recruitment and training) including the development of people, sales, and profits. Generate up to $12M in

annual revenue, including 5 outlets and the employee cafeteria. Supervise, train, and coach team of 65 employees,

directing food production for 4–diamond resort, 418 rooms, and 127 villas. Prepare profit plans, forecasts, and financial

analyses for all culinary functions. Administer performance-to-plan initiatives to increase profits and service levels. Transform

high-potential staff into outstanding leaders to ensure outstanding dining experience and adherence to applicable national,

state and local health, and safety codes.

Maximize revenues and profits by designing and implementing innovative marketing strategies. Improve menus in full service

deli and poolside restaurant as well as banquet offerings. Spearhead e-menu concept online for interactive guest experience.

menus and recipes while shaping culinary trends and influences. Promoted to increasingly responsible positions over 16-

year period, rapidly advancing from lower-level to highly-influential leadership roles.

Planned and prepared meals for high level dignitaries as distinguished as George Bush, Celine Dion, Madeline

Albright, Tony Robbins, and many other well-known celebrities.

Conceptualized, priced, and published Hilton Head Island, westin st. john and Tikaye Resort and Spa menus.

Received eco sure passing score of 88% or above in all outlets, achieving an unheard of score of 100% in the

fine dining category. Increased meeting planner index score from 2.2 to 4.5.

Reconstructed employee cafeteria menu with a 15-day rotation menu to drive cost controls and food consistency.

Vermont Pasta Restaurants Burlington, VT 1989–1997

Corporate Chef

Recruited to pioneer a premier restaurant concept, ultimately opening 4 restaurants located in Burlington, Vergennes,

Killington, and Brattleboro. Supervised staff of 44, including 4 restaurant managers, 4 executive chefs, and 36 cooks.

Developed standardized recipes and forecasted food and beverage revenues to ensure variance projections fell within

corporate standard. Controlled inventory in compliance with budgetary constraints and corporate guidelines. Developed and

initiated staff training programs in areas of food presentation, quality, cost control, food sanitation, and inventory management

to ensure employee development, engagement, and conformity. Worked closely with all levels of employees by fostering

strong communication channels and developing programs to improve and motivate performance. Oversaw annual budget of

$2.5M in food and beverage for 4 free standing restaurants.

Paulines Restaurant Shelburne, VT 1983–1989

Chef De Cuisine

Planned and coordinated multifaceted food services, including employee supervision, profit and loss oversight, menu

development, purchasing, production, and service. Trained, coached, and motivated staff to ensure all employees u nderstood

and complied with policies, procedures, and regulations. Preserved and promoted clean and safe work areas by enforcing

health, safety, and food-handling regulations. Competed in American culinary federation food competitions, winning

both silver and bronze medals.

WILLIAM RYAN **************@*****.*** 758-***-****

EDUCATION AND PROFESSIONAL DEVELOPMENT

New England Culinary Institute, Montpelier, VT

Diploma, American Culinary Federation

Business Courses, University of Champlain College, Burlington, VT

Six Sigma Green Belt

Store and Receive Certification

Certified Behavioral Interviewer

PROFESSIONAL ASSOCIATIONS

American Culinary Federation, Member

Vermont Chefs’ Association

TECHNICAL SKILLS

Microsoft Office (Word, Excel, PowerPoint); Time Saver; Adaco; Menu Engineering Programs

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