Indio, CA 619-***-****
Creative and innovative business professional with 30+ years culinary experience in fine dining, banquets, high volume restaurants, private clubs, and golf resorts. Broad knowledge planning events and menus, directing food preparation staff, updating seasonal menus, and creating new specialties. Keen business acumen to guide resource logistics, track food costs, and schedule staff. Exceptional communication, interpersonal, and listening skills to exceed client and management requirements.
■ Food Preparation
■ Menu Management
■ Staff Scheduling
■ Recruit, Mentor & Train
■ Kitchen Management
■ Inventory Control &
■ Health & Safety
■ Budgets & Estimating
■ Client Relationship
■ Fluent Spanish & English
■ Equipment Maintenance
■ Conflict Resolution
Executive Chef - position eliminated
Bermuda dunes country club
BISTRO 60 / TRILOGY GOLF CLUB, La Quinta, CA 2017 – 2018 Chef de Cuisine - position eliminated
■ Assisted with planning, R&D, and the launch of a new total Rational Combi-therm oven cooking concept. HILTON WALDORF ASTORIA COLLECTION – CITRUS & MOUNTIN/DUNES COUNTRY CLUBS, La Quinta, CA 2012 – 2017 Executive Chef, La Quinta Resort & Club
■ Directed culinary operations for two high-end golf clubs, one a resort and one private.
■ Increased new member satisfaction survey scores for Food and Beverage two consecutive years by 11% and 14% respectively.
THE HIDEAWAY COUNTRY CLUB, La Quinta, CA 2011 – 2012 Chef de Cuisine
■ Led the culinary task force of the sister property in Idaho for four months. JACKELOPE RANCH RESTAURANT, Indio, CA 2010 – 2010
■ Implemented new banquet catering menus and redesigned all a la carte menus.
■ Led culinary operations in a high-volume restaurant seating 650. THE ABBEY RESORT & AVANI SPA, Fontana, WI 2007 – 2008 Executive Chef
■ Introduced a new Sunday brunch offering.
■ Presented a Great Chefs on the Lake program featuring national chefs for a getaway weekend.
■ Delivered a promotional spot on Chicago channel 7 for the gust chefs weekend. CROWNE PLAZA HOTEL, Tulsa, OK 2007 – 2007
■ Designed new banquet and culinary offerings to coincide with hotel renovation. OMNI SAN DIEGO HOTEL, San Diego, CA2004 – 2006
■ Directed culinary operations and led the hotel facilities from opening day. Designed and executed all menus.
■ Implemented a purchasing program for Food and Beverage.
■ Exceeded budget expectations, including food and labor costs, for the two years of operation. HOTEL DEL CORONADO, Coronado, CA 2002 – 2003
Executive Sous Chef
■ Led culinary operations for a $51M Food and Beverage program.
■ Implemented and supervised a culinary intern program for culinary students. LA QUINTA RESORT & CLUB, La Quinta, CA 1999 – 2002 Executive Sous Chef
■ Directed culinary operations for a $24M Food and Beverage program. THE WESTIN RESORT, St. John, US Virgin Islands 1997 – 1999 Banquet Chef
■ Implemented a new banquet and catering program for the grand opening after hurricane renovation.
■ Introduced a new meal program for the team member dining room. LE ROYAL MERIDIEN BAHRAIN, Manama, Bahrain 1995 – 1997 Chef de Cuisine
■ Introduced regional Mexican cuisine to the existing 5 Star / 5 Diamond hotel offerings. Credentials & accolades
Executive Chef Certification, American Culinary Federation (2018 Expected) Estancia La Jolla Hotel- Named in Top 10 for “Best Wedding Venue” & “Best Hotel Restaurant” San Diego Magazine 2009
Omni Hotel-Winner of JD Power "Best Upscale Hotel Chain" 2004 & 2005 Hotel Del Coronado- winner of "Best Brunch" 2002 and "Best Hotel Dining" 2003 Awarded by the California Restaurant Association