MICHAEL WAGNER

Results-driven and highly experienced Corporate Executive Chef with over 25 years in the culinary industry, including

successful ownership of an award-winning restaurant. Proven ability to excel in high-pressure, dynamic environments

while consistently delivering exceptional results. Adept at managing multi-unit operations, large budgets, and cross-

functional teams. Seeking to leverage my extensive culinary and operational expertise to transition into an executive

operations manager role, driving business excellence, and achieving organizational goals.

P R O F I L E

C O R P O R A T E C H E F A N D S T R A T E G I C O P E R A T I O N S L E A D E R

K E Y L E A D E R S H I P C O M P E T E N C I E S

Operational Leadership: Demonstrated ability to lead and oversee multi-unit operations, optimizing efficiency, and

ensuring seamless execution of strategies.

Financial Management: Track record of managing seven and eight-figure budgets, controlling costs, and maximizing

profitability through strategic financial planning.

Team Building: Proficient in building and motivating cross-functional teams, fostering a collaborative work culture, and

nurturing talent to achieve peak performance.

Strategic Planning: Proven experience in developing and implementing operational strategies to enhance productivity,

streamline processes, and meet or exceed business objectives.

Customer Focus: Committed to delivering top-notch customer experiences, consistently exceeding expectations, and

enhancing brand loyalty.

Innovation and Problem Solving: Creative problem solver with a history of introducing innovative solutions to

overcome challenges and improve overall operations.

Regulatory Compliance: In-depth knowledge of industry regulations, food safety standards, and compliance measures.

WASHINGTON, DC, 2022 - PRESENT

EXECUTIVE CHEF

National Gallery of Art; Sodexo Live

As the Executive Chef at the National Gallery of Art, I oversaw the successful account transition of a globally recognized

art gallery's food service operation. I advised and directed the implementation of all back-of-the-house systems, ensuring

optimal efficiency and service quality. My role involved direct responsibility for food production and operations, serving

over 3.5 million guests annually. I expertly coordinated large-scale events hosting up to 9,000 attendees. My

responsibilities encompassed diverse segments, including visitors, staff, private events, gallery functions, retail, and

catering. I achieved significant cost-saving initiatives, led a team of 24, and collaborated cross-functionally to enhance the

overall visitor experience, all while maintaining stringent food safety and quality standards.

P R O F E S S I O N A L E X P E R I E N C E

EXECUTIVE CHEF

Johns Hopkins Medicine; Suburban Hospital

As the Executive Chef at Suburban-Johns Hopkins Hospital, I led a pivotal transition, shifting food service operations from

a third-party management contract to an in-house, self-operating management system. My responsibilities encompassed

the design and implementation of comprehensive systems, including food safety, HAACP program, menu design,

sanitation standards, ordering and receiving procedures, costing, and recipe development. Collaborating closely with the

clinical dietician, I revamped over twenty menus to ensure strict compliance with patient safety requirements. Notably, I

elevated our Press Ganey scores from the 40th percentile to the 90th percentile, all while effectively managing the

complexities of food service operations for a 230-bed trauma hospital, particularly during the challenges posed by the

COVID pandemic.

BETHESDA, MD, 2019 - 2022

305-***-**** 2816 Ashmont Terrace, Silver Spring MD, 20906 ad2lpq@r.postjobfree.com

CULINARY INSTITUTE OF AMERICA, HYDE PARK, NY

Culinary Arts

UNIVERSITY OF MARYLAND, COLLEGE PARK, MD

Business Administration

E D U C A T I O N

SOUTH BEACH FOOD & WINE FESTIVAL

DECO DRIVE- FOX TV 7 MIAMI

JAMES BEARD HOUSE GUEST CHEF

READY, SET COOK- FOOD TV NETWORK

DELRAY BEACH GARLIC CHEF COMPETITION

SOUTH FLORIDA TODAY- NBC MIAMI

SEMINOLE HARD ROCK CELEBRITY GUEST CHEF

JOHN OFFERDAHL’S GRID IRON CELEBRITY CHEF COMPETITION

ROBERT MONDAVI FAMILY: LA FAMILIA WINERY NAPA VALLEY: PRIVATE DINNER

NFL PLAY 360: PRIVATE EVENT

STANFORD UNIVERSITY ALUMNI ORANGE BOWL: PRIVATE EVENT

CELEBRITY PRIVATE EVENTS: JAY Z, MADONNA, BILL CLINTON, SHAKIRA, JULIA CHILD, SHAQ + MORE

N O T A B L E E V E N T S A N D A P P E A R A N C E S

AVAILABLE UPON REQUEST

R E F E R E N C E S

VA, MD, DE, 2015-2019

CORPORATE EXECUTIVE CHEF

Mid-States Management Group

As the Corporate Executive Chef at Mid-States Management Group, I played a pivotal role in overseeing the culinary

operations of a dynamic restaurant group consisting of Blackwall Hitch, Blackwall Barn & Lodge, The Hitch, and Salsa

which collectively generated $38 million in sales. My responsibilities included spearheading the successful openings of five

new restaurants, encompassing four unique concepts, across three different states. I managed a team of 20 chefs and a

workforce of over 500 employees. My multifaceted role involved guiding kitchen design, food preparation, menu

development, and concept ideation. My primary achievement was ensuring unwavering brand and food consistency across

all units, a critical factor in our group's continued success.

P R O F E S S I O N A L E X P E R I E N C E ( C O N T )

FL, MD, 2014-2015

CORPORATE EXECUTIVE CHEF

Blue Ridge Restaurant Group

As the inaugural Corporate Executive Chef at Blue Ridge Restaurant Group, I was instrumental in shaping the culinary

direction of this expanding enterprise, which included the Copper Canyon Grill and Standford Grill concepts, generating a

combined revenue of $35 million. My role was pivotal in driving growth, overseeing the launch of two new locations, and

project managing the entire process. I led Research and Development efforts, diligently sourcing premium yet cost-

effective ingredients, elevating the overall food quality, and introducing trend-setting menu items. With a rigorous travel

commitment of 70% of my time, I ensured unwavering brand consistency across seven units, offering valuable training to

chefs to adhere to recipe specifications and maintain top-tier food quality standards.

HOLLYWOOD, FLORIDA, 2007-2014

RESTAURANTEUR/CHEF

Lola’s on Harrison

As the Chef/Owner of Lola's on Harrison, a nationally recognized and award-winning restaurant in South Florida, I was

able to achieve the dream of owning my own restaurant. I orchestrated the entire journey from vision to design, to

sourcing a location, construction, and leading through to the day-to-day operations of a thriving fine dining establishment.

Our remarkable success at Lola's earned me prestigious opportunities, including a guest chef appearance at the James

Beard House, and national acclaim including features in publications like Bon Appetite and the New York Times. After

seven years of dedicated stewardship, I executed a successful exit strategy through the sale of the restaurant, which

continued to flourish under new ownership for another decade.

C H E F M I C H A E L

W A G N E R - B I O

Michael Wagner is a distinguished culinary professional

born and raised in Long Island, NY. After spending

some time studying business administration and

playing Division I tennis at the University of Maryland,

he found a passion for cooking that led him to the

prestigious Culinary Institute of America.

An internship in South Florida at the infamous Chef

Allen’s turned into a full-time gig firmly planting him in

the trendiest South Florida kitchens. He worked

alongside a group of young chefs destined to be the

next generation of South Florida’s award-winning chefs

including Johnny V, Michelle Bernstein, Tim Andriolo,

and Mark Militello.

After spending seven years as the Executive Chef at

Miami’s famous Tuscan Steak, Michael opened his own

restaurant Lola’s on Harrison earning national

accolades and establishing himself as one of South

Florida’s “best chefs”.

With a passion for culinary excellence and a track

record of innovation, Michael has excelled in pivotal

executive leadership roles. From multi-unit restaurant

operations to full-scale food service and facilities

management, Michael brings vision, strategy, and

leadership to drive engaged teams and operational

excellence.

TOP LEFT: NEW ZEALAND LAMB CHOP LOLLIPOPS, FENNEL MARMALADE & CITRUS YOGURT SAUCE

MIDDLE LEFT: FRESH BURATTA TOAST WITH HEIRLOOM TOMATOES, RADISHES & BASIL OIL

BOTTOM LEFT: CHILLED SEAFOOD PLATTER

BOTTOM RIGHT: PAN-ROASTED HEAD-ON PRAWNS, THYME, BRANDY, GARLIC-LEEK BROTH

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