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Executive Chef Culinary Lead

Roanoke, VA
65 and up
January 29, 2024

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Darryl Start

Hampton Virginia

Phone: 757-***-**** Email:

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AD – Occupational Science Johnson & Wales University Atlanta, GA

Certified Executive Chef American Culinary Federation St. Augustine, FL

Certified Dietary Manager NRAEF Atlanta, GA

Serve Safe Food Manager Serve Safe Atlanta, GA


08/23-Present Medical leave until 3/24

04/2023- 07/2023 Legal Seafood Virginia Beach, VA

Culinary Lead

●Culinarian on Restaurant Opening Team. Projected $5 million in annual sales for first year.

●Developed and led grill and prep teams. Trained teams on Fish Course covering types of fish, best practices for prep and butchery, and general knowledge.

●Organized kitchens and storage areas.

●Expedited hot line-in center in coordination of front expo.

●Staffed all stations within four weeks.

Reason for leaving: Temporary Role, seeking permanent Executive Chef role.

11/2022- 03/2023 Morrisons’ - Bon Secours Healthcare Portsmouth, VA

Director of Nutrition and Foodservice

●$8 Million yearly contract.

●Initiated deep cleaning of kitchen, updated sanitation procedures, and organized kitchen and storage.

●Managed 38 members of the culinary team.

●Created new scheduling procedures.

●Created supporting standards of flow based on our floor design.

●Created cash handling procedures, marketing strategies, and training standards for associates.

●Established ordering systems and inventory management.

●Created and established ongoing positive relationships with clients.

●President, VP, and COO gave positive feedback for improvements.

●Responded promptly to customer issues and resolved problems through effective communication and decision-making.

Reason for leaving: Morrisons’ contract was not renewed.

04/2021-10/2022 Lakeview Behavioral Health, Acadia Corp. Norcross, GA

Director of Nutrition and Foodservice

●$7 million budget for 200-bed facility.

●Devised strategic plan, implemented cleanliness, sanitation, organization, schedules, and production changes.

●Increased sanitation scores by 6 points.

●Established ordering systems and inventory management.

●Structured two-week menu for ages 10-90.

Reason for leaving: COVID Impact.

01/2020 to 01/2021 Morrisons/Emory Decatur, Hillandale and ElTAC Hospitals Decatur, GA

Senior Director of Nutrition and Food

●Directed design and execution of business transformation initiatives to drive performance, profit optimization, and growth opportunities.

●Drove strategic improvements to enhance operational and organizational efficiencies.

●Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.

●Led development of business operation processes and policies.

●Prioritized and allocated valuable resources to meet business targets.

●Community outreach included 23,000 meals served to first responders during COVID-19.

Reason for Leaving: COVID Impact.

01/2005 to 01/2020 Piedmont Healthcare Atlanta, GA

Executive Chef/Kitchen Operations Manager

●$8 Million Facility Budget for 4 Main venues.

●Maintained operational budget of over $2 Million.

●Core designer for ultimate select patient menu concept with over 2300 patient meals/day and managed 1 Culinary Supervisor and 4 Leads for patient services and worked with team of 9 Nutritionists.

●Oversaw 140 Associates and 9 managers.

●Reduced menu concept from 23 to 7 to reduce inventory levels and create less waste.

●Plan, procure, and execute VIP events for 20-2500 people.

●Implemented Tablet patient food ordering system.

●Assumed increase in responsibilities to overall system menus and procurement for 7 entities.

●Product development and recipe testing.

●Oversee café menu, vary options, test new products for Cafeteria serving 1200 meals daily and oversee 1 Supervisor and 2 Leads. Oversaw food preparation and monitored safety protocols.

●Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Reason for Leaving: No room for advancement.


Assistant Department Chair - The Art Institutes - Atlanta, GA

Executive Chef - Marriot International Hotels & Resorts - Atlanta, GA

Executive Sous Chef - Walt Disney World Resorts & Hotels - Orlando, FL

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