Vice President Executive Chef

E X E C U T I V E C H E F

P: 678-***-****

E: ***************@*****.***

Chef Tony J

@cheftonyjohnson

Tony-Johnson

Member of International Food and Safety Council

(U.S.A)

Member of Foundation in Certification in Food and

Hygiene (U.K)

Member of American Culinary Federation, Athens,

GA chapter

Member of CAST (Culinary Arts Student Team)

Johnson & Wales

1997 Deans List (Johnson & Wales University)

7/98 Employee of the month Glacier National Park

3/01 Employee of the month Chattahoochee

Country Club

3/06 Leader of the Quarter Lake Lanier Islands

4/98 Bronze in Sysco Seafood competition 4/98

Bronze in Sysco Veal competition

4/06 Bronze in Sysco Seafood competition 6/30/17

Manager of the Quarter Daytona Hilton

Oceanfront Resort

Live cooking demonstrations on television Cooked

for Vice President Dick Cheney Cooked for former

President of South Africa Nelson Mandela

Cooked for Former Speaker of the House Newt

Gingrich

Catered food for governors fundraiser for

Governor Sonny Perdue

Cover of Gainesville Times newspaper Cooked for

Red Cross to help tornado victims Hilton Blue

Energy committee member 2016- 2017

Hilton SALT committee 2016-2017

M. enu Design / Development / Staffing / Training / Instructing Catering / Banquets / Events / Dining Room / Kitchen Operations / Resource Procurement / Inventory / Conferences / Special Occasions / Supervision

(Front/ Back of House) / Customer Service / Guest Relations / Kitchen Design/ Layout / Safety/ Sanitation/ HACCP Budgeting/ Cost Reduction / Consultant Specialist JOHNSON & WALES UNIVERSITY,

CHARLESTON, SC

A.A.S. CULINARY ARTS GRADUATED

MAY 1999

DEAN'S LIST

Sirata Beach Resort St. Pete Beach, FL 10/2019 – 12/2022

• Created all recipes, menus and production instructions

• Managed 3 restaurants, banquet and catering/ 130 weddings a year

• 12 Million in F&B revenue

• Ran 23.8% food cost

• Raised guest satisfaction scores 8%/ Raised employee satisfaction 4% Emory Conference Center Hotel EXECUTIVE CHEF Atlanta, GA 2/2018 –10/2019

• 322 guestrooms with 4 outlets and 30,000 square feet of banquet space

• Increase health scores in all outlets to 90 and above

• Decreased food cost by 4 points from previous year

• Updated all menus for restaurants, banquets, room service and breaks Hilton Oceanfront Resort EXECUTIVE CHEF Daytona Beach, FL 11/2015 –2/2018

• 744 room resort, 7 food outlets and 64,000 square feet of banquets space.

• Exceeded $16 Million in food sales for 2017; a 9% increase YOY

• Achieved a 35% profit margin while decreasing food cost by 2 points

• Developed a "Fresh Mex" menu concept for the newly renovated and re-themed Don Ricos restaurant.

• Created a monthly wine dinner event that grew into 60+ attendees of local following

• Improved the 2017 SALT F&B Quality score to 61.3%; a 2.3 pt. increase YOY Garden Plaza of Lawrenceville EXECUTIVE CHEF Lawrenceville, GA 11/2010 - 11/2015

• Managed 26 employees front and back of the house

• Produced menus, recipes and cost out

• Cooking demos for members

• Implemented customer satisfaction surveys

Legacy Lodge Resort EXECUTIVE CHEF Buford, GA 7/2004 – 11/2010

• 12 Million in F&B revenue with a 28% food cost

• Maintained a labor budget of 18%.

• Managed 4 outlets

• Curated seasonal menus for all operations

• Involved with promotional advertisement, newspaper interviews, T.V. cooking demos and photo shoots

OTHER WORK EXPERIENCE

Chef de Partie Dorchester Hotel London, England Executive Sous Chef Chatta-hoochee Country Club Gainesville, GA Sous Chef Glacier Park Incorporated Babb, MT Chef de Partie Pinehurst Golf Resort Pinehurst, NC

HEI Hotels and Resorts EXECUTIVE CHEF 10/2019 - Present Hotel Crescent Court Dallas, TX 12/20 22 – Present

• Create all new menus for 3 different outlets

• 17 million in F&B revenue

• Ran 19.7% food cost

• Luxury property that accompanied specialty diets for NBA & NHL teams

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