Executive Chef Sales

HERB WILSON C.E.C.

**************@*****.***

718-***-****

PROFILE

Award-winning and accomplished Executive Chef, with international and domestic experience in all facets of culinary, not limited to concept, procurement, operations, production, execution, and budget. With more than 20 years of industry experience in hotels and restaurants, with a keen sense of management with an emphasis on providing a high-class dining experience. Featured chef at the James Beard House in February 2000 and 2015. appearances on Food Network (over 16 times) and on other shows such as, Bravo TV’s Top Chef Masters, The CBSTV Saturday Morning Show and The Today Show (NBC). Captured in editorials for several industry and consumer publications. Contributed recipes in “Cooking with Patrick Clark: A Tribute to the Man and His Cuisine” by Chef Charlie Trotter. Participated in a eight-month stage in Paris at Gerard Pangaud (**Michelin) and in Roanne at Les Freres Troigros Michelin), and is one of a few chefs to receive 2 Stars **from the New York Times on Three occasions.

EXPERIENCE

The Viceroy Hotel, Snowmass, Colorado

Executive Chef 2017-2019

Responsible for 5 outlets within the hotel. 30 plus employees.

MARCUS’ BERMUDA 2016-2017

Executive Chef

Marcus Samuelsson’s signature restaurant in the Fairmont Hamilton Princess Hotel.

RED GINGER, South Beach, FL 2014-2016

Executive Chef

Southeast Asian concept restaurant in South Beach, FL. 85 seats.

Creation of sample and opening menu, staff training, procurement, payroll and budget execution.

SUSHI SAMBA, (PALAZZO HOTEL), Las Vegas, NV 2011- 2014

Executive Chef

Creation and execution of menu for cuisine from Japan, Brazil, and Peru.

Produced revenues of 15-16 Million annual sales with a 26% food cost.

SOHO GRAND AND TRIBECA GRAND HOTELS, New York, NY 2007-2010

Executive Chef

Responsible for 19 to 21% food cost, payroll, P & L, menu costing, inventory, and staff management.

BULL RUN RESTAURANT, New York, NY 2001-2007

Executive Chef

Seasonal, Market Driven, American Cuisine. 150 seats plus banquets Crain’s New York *** (January 2003) Bob Lape

JACK'S FIFTH, New York, NY 1999-2001

Executive Chef

Seasonal, Market Driven, and American Cuisine.

New York Times ** (January 19, 2000) William Grimes

Crain’s New York *** (January 2000) Bob Lape

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