Sales Executive

Home 954-***-****

***** *.

Gardenia Ave. Mobile

Weston, Florida 954-***-****

***** ***********@gmail

.com

Tom Parlo

Experience 2013 to Present St. Regis Resort Bal Harbour, FL

Executive Chef

Responsible for the entire culinary operation, J&G Grill, Fresco,

Atl ntico,

Private Dining, and Banquets and Catering.

Resort Rated Forbes 5 Star - AAA 5 Diamond

2012 to 2013 Trump National Doral Doral, FL

Executive Chef

Hired by the Trump Organization to be part of the Executive Team

to lead a 250 million dollar renovation to bring the Doral Golf

Resort to a 5 Star level.

Responsible for the entire culinary operation. Including 4

restaurants and banquets.

Worked with the project managers in designing the new kitchens for

the major renovations

2010 to 2012 Biltmore Hotel Coral Gables, Fl

Director of Culinary Operations

Historical Landmark Resort

$25 Million F&B Sales

8 restaurants and bars. Palme d"Or was rated the top hotel and the

best overall restaurant in South Florida by Zagat Guide

Biltmore Culinary Academy and Biltmore Cellar Club

In charge planning and organizing the culinary portion of the 2010

Biltmore Health & Wellness Festival

76,000 square feet banquet and meeting space

Given the task of incorporating more organic, local grown produce

into the restaurants menus

2008 to 2010 Fisher Island Club Fisher Island, Fl

Executive Chef

Exclusive Private Club

6 Restaurants and Banquet Facilities

Fisher Island Club was undergoing a 60 million renovation called

the Master Plan. All of the restaurants were being either rebuilt

from the ground up or undergoing major renovation. Was involved in

the restaurant concepts, kitchen design and menu planning.

2003-2008 Mandarin Oriental Miami Miami, Fl

Executive Chef

Ultra-Luxury Hotel

$23 Million F&B Sales

75+ culinary team

Two nationally acclaimed restaurants, Azul and Caf Sambal

Resort Rated Forbes 5 Star - AAA 5 Diamond

1994-2003 Sonesta Beach Resort Key Biscayne, Fl

Executive Chef

293 Room Beach Resort

3 Restaurants and Banquet Facilities

$15 Million F&B Sales

1993-1994 Four Seasons Hotel New York, NY

Executive Sous Chef

Member of the opening team.

Resort Rated Forbes 5 Star - AAA 5 Diamond

1992-1993 St. Regis Hotel New York, NY

Sous Chef

Worked in Lespinasse fine dining restaurant under World Class Chef

Gray Kunz

Restaurant Rated Mobil 5 Star-AAA 5 Diamond.

Resort Rated Forbes 5 Star - AAA 5 Diamond

1991-1992 Ritz-Carlton Hotel New York, NY

Restaurant Chef

Fine Dining Chef of the Jockey Club restaurant

1989-1991 Ritz-Carlton Hotel Buckhead, Ga

Sous Chef

Fine Dining Sous Chef of the Dining Room restaurant.

Worked under World Class Chef Gunter Seeger

Resort Rated Forbes 5 Star - AAA 5 Diamond

1988-1989 Ritz-Carlton Hotel Atlanta, Ga

Sous Chef

Sous Chef in the Fine Dining restaurant

1986-1988 Lincoln Hotel Tampa, Fl

Executive Sous Chef

1985-1986 Renaissance Hotel Aurora, Co

Executive Sous Chef

1984-1985 Westin Copley Place Boston, Ma

Restaurant Chef

1982-1984 Marriott Hotel Denver Center Denver, Co

Banquet Chef

1980-1982 Marriott Hotel Des Moines, Ia

Sous Chef

1978-1980 Bay Valley Inn Saginaw, Mi

Sous Chef

1978-1978 Bon App tit Restaurant Dunedin, Fl.

Sous Chef

1975-1978 Wine Cellar Restaurant St. Petersburg, Fl

Apprentice

During my career I have traveled and worked in restaurants Europe

and Asia to gain additional culinary experience. These places

include;

Restaurant Dieter M ller, Germany Michelin 3 Star

Restaurant Gala, Germany, Michelin 2 Star

Restaurant Vincent Klink, Germany, Michelin One Star

The Grill Room at the Mandarin Oriental, Hong Kong

Mandarin Oriental Hotel, Macau

Additional Experience

Education

Culinary Diploma

Pinellas Vocational Technical Institute 1974-1976

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