Executive Chef F B

Juan Bochenski

Curriculum Vitae

Address: **** ******* ****** – Destin – FL - 32541

Mobile: 754-***-****

Email: *************@*****.***

Links

https://www.instagram.com/juanbochenski/

https://www.linkedin.com/in/juan-bochenski-95b15116

https://www.pinterest.com/juanbochenski/

Professional Experience

Hotel Effie - Sandestin

April-2022 – Current

https://www.hoteleffie.com/

Executive Chef – Task Force

Culinary Operations – Southern Cuisine with French Twist”

Ara Bar & Rooftop

Ovide restaurant – Breakfast – Lunch – Dinner – Small Banquets Event

The Lobby Bar – Bar concept – Sharing items

IRD Menus – Available all day

Sweet bay Café – Morning goods-Fresh daily Pastries, coffees, assorted cold filtered Juices

Bakers Bay Club – Discovery Land Company- Great Guana Cay -Abaco- Bahamas

October 2020- Jan 2022

www.discoverylandco.com

Culinary Director

Exclusive Private Member-only Community Club

18-hole Golf Course

385 homes-Cottages, boathouses and custom homesites

Private events.

Set up, recruitment, purchasing for opening of all concepts

F&B Outlets:

oConch Shack-Local Snacks, Conch Bar, sunset cocktails

oThe Market – Produce retail Market concept including breakfast, lunch, dinner menus

oDune Bar & Grill-Lunch- Tuscan/Mediterranean concept- Dinner Italian Steak House

oBeach Club-Nobu/Hakassan Concepts- Sushi bar- Wok, Curry/Tandoor, Grill stations

oCabana 65-Mike Meldman Private Villa- 24/7 Butter & Chef

oSip Sip -Golf Members well-stocked Confort Stations including local and overseas snaks

oCasamigos-Golf Members “Tacos & Tequila” bar, great variety Mexican street Tacos

oJelly Beans -Kids Comfort Stations- including all candy bar, fresh juices, outdoor grill

oGreen House-Indoor Hydroponic Farming supplying for restaurants-Cooking Classes

Resorts & Residences by Cuisinart-Anguilla – West Indies

October 2019- May 2020

http://www.cuisinartresort.com

https://www.thereefbycuisinart.com

Executive Chef

In charge of the two properties, with more than ten outlets and concepts, including Japanese, Farm to Table, Spanish Latin, Local Caribbean.

Responsible of 50 staff – F&B rev. $19m

180 Suites and Villas & 5,000-square-foot meeting space

Specialize in large Catering and Incentive Groups.

Jade Mountain and Anse Chastanet Resorts- St Lucia- West Indies

October 2017-October 2019

http://www.jademountain.com

http://www.ansechastanet.com

Executive Chef

70 guest rooms, Villas and Sanctuaries, 60 staff Culinary Team

$15 M -F&B rev.

3 restaurants, from fine dining daily update menus at Jade Club to vegan, farm to table and family modern casual beach restaurant concepts, as well as a beach shack wood fired grill items and daily ceviche’s

Emerald Farm responsible of selecting seeds, seasonal planning.

Chocolate production, “From tree to chocolate Bar” Program, harvesting, fermentation and confection all chocolate supply.

2016 -2017 Travel & Leisure – The # 1 Saint Lucian Resort

2017-Travel&Leisure-One of the world’s top 25 Resorts

Cap Juluca Resort-Anguilla –West Indies

Jan 2016–August 2017

www.capjuluca.com

Executive Chef

Responsible of 40 Culinary Staff, 4 outlets, from Local Caribbean to French and Moroccan influences

$10 M -F&B rev.

Weddings and beach Events

69 Beach Front Villas

2016 Forbes Travel Guide Four-Star Award

2003-2016 AAA Four Diamond Award

Rosewood Hotels & Resorts -Inn the Anazazi – Santa Fe – New Mexico-USA

October 2011-December 2015

www.rosewoodhotels.com/en/innoftheanasazi

Promoted Executive Chef

Top 10 Hotels in the Southwest-Conde Nast Traveller Reader's Choice Awards 2013

AAA Four-Diamond Award -2012 and Forbes Four-Star Award -2012

$5 M- F&B revenue with three outlets

New Mexican –South Western Cuisine- South American – Spanish –Modern American

93% Guest Satisfaction Result – MTD

Special Events:

-Eat Vancouver 2013 - Guest Chef - Argentinean flavours

-Sabor a Rosewood - San Miguel de Allende - Mexico - Guest Chef - 2013

Rosewood Hotels & Resorts -Jumby Bay- Antigua & Barbuda – West Indies

August 2008 – September 2011

www.jumbybayresort.com

Executive Sous Chef

68 accommodations plus 28 between villas, beach homes and Estate homes

Pre-opening team -3 Outlets

Achievement 97% Guest Satisfaction results

Implementing Central butchery & Charcuterie production

Guest chef at White Barn Inn –Relais Chateau- March 2009 – Kennebunkport - Maine

Chef Lecturer – Antigua & Barbuda Hospitality Training Institute – 2009

Judge for the Culinary Competition “Antiguamangofest”- 2010

Village Roadshow Australia- Melbourne- Australia - Jan 2006- July 2008

www.villagecinemas.com

Executive Chef

Creation F&B -Boutique “Gold Class” Cinemas – (40 to 50 seats each cinema) A la Carte Menus

Responsible for Central Kitchen Production and quality controls in all outlets

$10 M – F&B rev.

Opening of the Village Cinema Singapore and Hobart Tasmania.

Staff training at the 9 sites (40 cooks in charge) distributed throughout Victoria.

-Domaine du Royal Club Evian Resort, France www.royal-evian.com- Chef Michel Lentz, Executive Chef -2004

-Taillevent, Paris, France www.taillevent.com- Alain Solivares- Chef de Cuisine-2004

-Marque Restaurant- Australia – Mark Best – Chef De Cuisine-2002-2004

-Berardos Restaurant– Australia – Bruno Loubet – Chef De Cuisine – 2000-2002

-Chez Nico At Ninety- London – U.K. - Paul Rhodes Chef de Cuisine – 1997-1999

Education & Qualifications

Regency Institute Hotel School TAFE- Adelaide - Australia

Commercial Cookery Certificate

Buenos Aires Catering S.A. - The Bue trainers - Argentina

Professional cookery degree

Languages

Fluent in Spanish & English, basic French

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