DANIEL J. KENNEY

EXECUTIVE CHEF

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

Carver, MA 02330

781-***-****

ad0gsj@r.postjobfree.com

PROFESSIONAL OBJECTIVE

EXPERIENCE

Join a team of professionals whose guest satisfaction, financial goals and community sustainability is a primary focus while expanding my culinary aspirations and utilizing my culinary experiences and successes to spread enjoyment to all of our guests.

THE LIBERTY HOTEL, THE LUXURY COLLECTION HOTEL

BOSTON, MA

Executive Chef

Executive Commitee Member

• Overseeing all of the Culinary, Stewarding and Receiving operations in this Luxury Collection Leading Hotel of The World.

• AAA Four Diamond, Top Hotels of Boston, Trip Adviser Leading Hotels of America

• 1.5 million f&b monthly average with three alacarte outlets and 10,000 sq. Ft of dynamic banquet and catering space.

10/2017 - Present

5/2016 - 10/2017

10/2008 - 03/2011

THE BELFRY INN AND BISTRO

CAPE COD, MA

Executive Chef

Awarded Top Ten Dining Vênus for Small Inns in New England

• Executive Chef of unique Cape Cod inn and restaurant operation

• Successfully changed philosphy regarding service and cuisine

• Responsible for implementing unique wine event series involving local farmers and purveyor

EXPERIENCE

4/2011 - 5/2016 SCOUT HOTELS EXECUTIVE CHEF

• SEACREST BEACH HOTEL - CAPE COD, MA

• HARBORVIEW HOTEL - EDGARTOWN, MARTHAS VINEYARD, MA

• MAHOGANY BAY VILLAGE - BELIZE, CENTRAL AMERICA

Executive Chef

Executive Chef / Corporate Chef / Director of Culinary Operations Executive Chef / Director of Operations

• Executive Chef of unique Cape Cod inn and restaurant operation

• Successfully changed philosphy regarding service and cuisine

• Responsible for implementing unique wine event series involving local farmers and purveyor

8/2007 - 9/2008 THE FOUR SEASONS HOTELS & RESORTS - 5 STAR / 5 DIAMOND PROPERTY COSTA RICA, CENTRAL AMERICA

Executive Sous Chef

• Trained on all The Four Seasons procedures and policies as Executive Chef while holding the Executive Sous Chef title

• Developed menus for 7 outlets, worked hand-in-hand with local farmers to successfully procure high quality products in a remote area of Central America 2/2006 - 8/2007 THE WILLARD INTERNCONTINENTAL HOTEL - 4 STAR / 4 DIAMOND PROPERTY WASHINGTON, D.C.

Executive Chef

• Executive Chef of “America’s Hotel”. Historic 4 Star, 4 Diamond, Leading Hotels of The World property, located on Pennsylvania Avenue in the nation’s capital.

• Oversaw total culinary operations for the award winning Willard Room, catering function space, and was a team member of the opening of Café Du Parc with three star Michelin Chef, Antoine Westerman

• Awarded Manager of the Quarter and Manager of the Year during my tenure

• Involved with the creation of the “Sustainable” hotel concept in the Intercontinental Hotel chain worldwide

EXPERIENCE

8/1998 - 1/2006 LE MERIDIEN HOTEL - BOSTON, MA

THE LANGHAM HOTEL BOSTON - BOSTON, MA

4 STAR / 4 DIAMOND PROPERTY

LEADING HOTELS OF THE WORLD

Executive Chef / Executive Sous Chef / Chef de Cuisine

• Started as Chef De Cuisine of The Julien fine dining restaurant. The Julien was awarded several “Top 50 Hotel Restaurants” during my tenure

• Promoted to Executive Sous Chef of the 326 room hotel, overseeing Julien, Café Flueri, In Room Dining and all Catering functions

• Promoted to Executive Chef of The Le Meridien Hotel, and remained as Executive Chef during the rebranding of the property to The Langham Hotel Boston.

7/1996 - 8/1998 CARNIVAL CRUISE LINES - MIAMI, FLORIDA Chef de Cuisine

• Chef de Cuisine for “Destiny” which was, at the time, the largest cruise ship in the world

• Designed menus for 3,600 guests and 1,100 crew members

• Operated and trained under strict Coast Guard sanitation regulations

• Assisted in re-designing food philosophy for entire fleet of cruise ships 6/1993 - 8/1996 BOSTON HARBOR HOTEL - 5 STAR / 5 DIAMOND HOTEL BOSTON, MA Chef Tournant, Banquet Chef,

Garde Manager Chef and Restuarant Chef

• Worked under managing Director Francois Nivaud

• Assisted with the Four Seasons concept for the Boston Wine Festival events working side by side with James Beard Award Winner Executive Chef Daniel Bruce; 4 years of Boston Wine Festival Events

JOHNSON AND WALES UNIVERSITY PROVIDENCE, RI

A.O.S DEGREE IN CULINARY ARTS

GRADUATED DEANS LIST AND CULINARY OLYMPIC TEAM MEMBER Nominated for Massachusetts Lodging Association Leader of The Year 2023 Certified Trainer to certify employees in HACCP and Serve Safe Culinary Consultant to numerous culinary acadamies in the Phillipine Islands Certification in CPR and First Aid

Allergy Awareness Certified

First Place in the Edible Art competition Boston, April 24, 2004 Involved with Anthony Spinnazola Foundation

Member of Chefs Collaborative

Involved in James Beard Foundation events

Former Board member of the Bunker Hill Community College Hospitality Advisory Council Culinary Consultant to numerous Culinary Universities in the Phillipines Member of the Massachusetts Agricultural Society

Manager of the Quarter and Manager of the Year 2006 - 2007 Willard Intercontinental Hotel Wasington, D.C.

Received ICES award July 2007, the Nation’s Capital Best Catering/ Function Cuisine Award Guest Chef appearances on numerous television and radio shows Volunteer teacher for inner city youth career building program, Washington DC, 2006 and 2007 Upper Cape Technical High School Culinary Program, Involved with ACF judging and mentoring programs for young culinary students

Manager of the Month 2014 and Manager of the Year 2013 Scout Hotels and Resorts Best Dessert in Cape Cod Award 2015

EDUCATION

5/1993

PROFESSIONAL AWARDS & ACHIEVEMENTS

PROFESSIONAL AND PERSONAL REFERENCES AVAILABLE UPON REQUEST

Contact this candidate