Manager Executive

Boyd Palker

* ******** ****

Ewing NJ *****

Cell 609-***-****

*******@*******.***

*******@*****.***

Summary

Highly talented and hands-on chef with over 30 years experience in the

hospitality industry. Skills include creating and implementing new menus

and concepts, overseeing food production in both restaurant and banquet

settings, purchasing all food and kitchen-related items, and managing staff

while maintaining the highest culinary standards and a strong work ethic.

Work and communicate with the dining room staff ensuring total guest

satisfaction generating a loyal local clientele

Work History

11/2013 -12/31/14 Regional Executive Chef Washington DC area Crescent

Hotels

and Resorts.

Based out of the Westin Arlington I

oversee nine hotel food

and beverage operations giving

Executive Chefs advice,

direction, help recruiting, menu

development and

implementation, meanwhile running the

culinary operation at

the Westin Arlington a six million

dollar annual food and

beverage operation.

7/2009 - 11/2013 The Westin Reston Heights and Sheraton Reston, Complex

Executive Chef

Responsible for menu development and all food production

for three restaurants (Vinifera Wine Bar & Bistro, Syrah

and Cosmopolitan Lounge) and banquets for 24,000 square

feet of meeting space; overseeing 25 full and part time

staff members; and managing all food, equipment and supply

costs.

8/2002 - 7/2009 Westin Princeton, Executive Chef

Responsible for developing and implementing menus and all

food production for two restaurants (Fresh Restaurant and

Bimi Sushi Bar), 25,000 square feet of meeting space and

banquet meals for up to 800 people; supervising a staff of

31 cooks and stewards, and managing all food, labor, china,

glass and silver costs.

8/2001 - 6/2002 Hyatt Regency Crown Center, Executive Chef

Responsible for writing and implementing menus and

overseeing operations for three restaurants and catered

events from 20-2,500 people; supervising 43 staff members;

directly corresponding with purchasing director; and

managing all food costs and payroll.

1/2001 - 8/2001 Hyatt Regency Tamaya Resort and Spa, Executive Chef

Responsible for assisting the opening team with the launch

of two restaurants and overseeing catering in the ballroom

with seating up to 1,200 and outdoor ballroom with seating

up to 800.

8/1998 - 1/2001 Hyatt Regency Hilton Head Resort, Executive Chef

Responsible for writing and implementing menus; overseeing

operations for restaurant and catered events for up to 200

people; supervising 40 staff members, managing purchase of

all food costs, related goods and payroll. Assisted with

closing of the hotel property.

9/1988 - 8/1998 Hyatt Regency Miami, Multiple positions

Executive Chef, Executive Sous Chef, Banquet Chef, Garde

Manager Chef, Chef Tournament, Chef to fine dining

restaurant and Chef to the three meal restaurant

9/1987 - 9/1988 Hyatt Regency Crystal City, Assistant Restaurant Sous Chef

11/1985 - 9/1987 Hyatt Regency Orlando, Culinary Manager Trainee

10/1984 - 1/1985 Lavers International Tennis Resort, Chef Apprentice

(Externship for CIA)

8/1983 - 11/1983 The Ice House Restaurant, Saucier, Broiler Cook, Garde

Manager Cook

11/1979 - 6/1982 Stuft Shirt Restaurant, Broiler, Saut, Garde Manager

Education

11/1983 - 10/1985 The Culinary Institute of America

Hyde Park, New York

6/1979 Graduated Essex Junction High School

Events and Awards

Renaissance - 1998, 1999, 2000

Superbowl - 1989, 1998

Olympic Games, Atlanta - 1996

Pow Wow - 1994

NBA All-Star Game - 1990

A.S.T.A. World Congress - 1989

F.S.A.E. Headquarter Hotel - 1989

Supervisor of the Quarter - 1989

Supervisor of the Quarter - 1991

Supervisor of the Year - 1991

References

Sami Zeitoun, Vice President of Operations

Crescent Hotels and Resorts; 703-***-****

Don Swedberg, Director of Operations

Sheraton Premier at Tysons Corner; 703-***-****

Michael Broadhurst, General Manager

The Westin Arlington Gateway;609,672,2051

Nato Girodono, Vice President of Food & Beverage

Crescent Hotels and Resorts; 571-***-****

Shaun Kirby Vice President of Operations

Crestline Hotels and Resorts; 703-***-****

Eduard Propst, Food and Beverage Director

Hyatt Regency Maui; 808-***-****

Bernard Guest, General Manager

Park Hyatt Philadelphia; 215-***-****

Kenneth Juran, Executive Chef

Hyatt Regency Grand Cypress; 214-***-****

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