Chef Emil Bigler

**** * **** *

Lehi UT, *****

385-***-****

adv179@r.postjobfree.com

CAREER SUMMARY

I have been a successful Executive Chef for more than 25 years well versed in many domestic and international cuisines. I have extensive experience in planning and executing new concept menus for restaurants as well as for large banquet operations. I can set up an entire kitchen operation from planning, training young chefs, as well as troubleshooting and redirecting efforts to make a better success in existing operations. I am very strong in maintaining and achieving set food and labor costs for any business or industry level.

EDUCATION

Bachelor’s degree in culinary arts and hotel restaurant management

In Interlaken and Zurich, Switzerland

Basic education in Bern Switzerland

PROFESSIONAL EXPERIENCE

2022 Mountain land Technical College I was a student in a CDL program. I graduated in December of 2022 with my CDL license A, N and T

2019-2022 Mountain Point Medical Center

I was the breakfast Chef and preparation Chef of this Hospital facility. My duties included preparing and cooking all breakfast food for the patients of this Hospital. I was also responsible for the preparation of food for other shifts.

2019 Holiday Inn Express Lehi Utah

I was the breakfast Chef for this breakfast included Hotel. I was responsible to prepare and cook the daily menu for the guests

2018 Aspen ridge Recovery center in Orem Utah

I was the driver for the center, taking patients to appointments with doctors and hospital visits

The Peaks recovery center in Orem Utah

I was the Chef for this 16-room facility preparing breakfast, lunch, and dinner items for the patients

2017 Spring Garden Senior Living

To Executive Chef for the retirement Home

2017

As the Chef I was responsible to design all menus, prepare food with kitchen employees for our Residents

2016 UVU Dining Services, Orem Utah

To Chef for Valley View Cafe

2017

As a Chef for the Valley View Café, I was specifically responsible for the fresh pasta bar, the vegetarian and vegan station. I prepared with my staff fresh food for these specialty stations and served it as well.

2013 UVU Culinary Arts Institute

To Orem Utah

2016 Chef Instructor

As a Chef Instructor I was responsible to teach Culinary Students in two different subjects: Skills training and Garde Manger.

2010 Johnson and Wales University

To Denver Colorado

2012 Chef Instructor

As a Chef Instructor I was responsible for teaching Culinary Students in three different subjects: traditional European cuisine, stocks soups and sauces, and meat cutting procedures. In meat cutting class I processed chicken, half beef carcasses, whole pigs, whole lamb, half veal carcasses as well as round and flat fish. We cut all primal and sub primal parts for appropriate culinary uses. We also produced sausages and smoked fish.

2009 The Crowne Plaza Hotel & Convention Center

To Denver International Airport Colorado

2010 Executive Chef

As the Executive Chef of this 255-room hotel I was responsible for the successful food operation which includes an all-day dining room, 24-hour room service along with the Convention Center which has more than a 70,000 sq. ft. area with 15 separate eating rooms including the spectacular 50,000 sq. ft. Denver Airport Convention Center.

2000 The Westin Westminster Hotel & Conference Center

To Westminster, Colorado

2009 Executive Chef (new opening)

From the planning and training stage in 2000 I was the Executive Chef to successfully start this new opening for this 360-room hotel. It features 30,000 sq. ft. of banquet catering and meeting space. At this hotel, I opened O’s which turned into a very well-known steak and seafood restaurant in the north Denver area. This fine dining restaurant specialized with fresh seafood and certified Angus beef. The business volume was approximately $12 million when I was employed there in food & beverage, per year. I maintained very respectable costs for the hotel and was responsible for a solid associate team that was able to make these results happen.

1998 Westin Rio Mar Beach Resort and Casino

To Rio Grande, Puerto Rico

1999 Executive Chef

This was a beautiful, along the beach 600-room resort hotel with 6 restaurants and very large banquet and catering facilities. During my time there we were able to achieve approximately $26 million in F&B revenue per year. I was responsible for all the culinary management and directed 80 associates.

1996 Hilton Hotel Dubai and Hilton Beach Club

To Dubai, United Arab Emirates

1998 Executive Chef

The Hilton Hotel in Dubai is a 5 Star hotel with 3 restaurants along with large banquet and outside catering operations. I was responsible for culinary management and 60 associates from several other world countries.

1994 Sheraton Bahrain Hotel

To Manama, Bahrain

1996 Executive Chef

This Sheraton Luxury Collection Hotel features 4 restaurants and large banquet facilities with outside catering operation including state banquets at the Palaces for the Royal Courts. Under my management were 64 staff members from various parts of the world.

1992 Portman Shangri-La Hotel

To Shanghai, People Republic of China

1994 Executive Chef

This Hotel has 560 rooms, 2 thirty-six floor apartment buildings, retail and office towers, 3 restaurants, large banquet facilities including a convention hall, room service for the hotel as well as for both apartment buildings. I was responsible for all kitchen operations for these facilities. There were 130 local associates and 8 expatriate chefs under my management.

1998 The Brown Palace Hotel

To Denver, Colorado

1992 Executive Chef

The Brown Palace is a national historic site built 100 years ago. I was responsible for a $6 million dollar food operation with 4 restaurants including the award-winning Palace Arms restaurant and banquet facilities for up to 800 guests. The hotel is 4 Star, 5 Diamond rated. I maintained a strong culinary team and we served many of the elite clientele of Denver.

1987 Royal Antiguan Hotel

To Antigua, West Indies

1988 Executive Chef (new opening)

Food and Beverage Director

This is a 300-room resort hotel. As Food & Beverage Director, I was responsible for the overall food and beverage operation, a staff of 130 including 2 assistants, 4 outlet managers, 3 Sous Chefs and an Executive Chef. As the original Executive Chef, It was my responsibility for planning and introducing the culinary operations for this new Island resort. The Hotel included 3 restaurants, 4 bars along with banquet and catering services for 500 persons.

1986 SHERATON Corporation

To Hua Ting Sheraton Hotel

1987 Shanghai, PR China

Executive Chef (new opening)

I joined the Hua Ting Sheraton Hotel, the first Chinese owned and internationally managed hotel in Shanghai China as the Executive Chef. I coordinated the set-up of the entire food operation of the largest hotel in Shanghai. The facilities included 4 restaurants, which were the coffee shop, the English Grill Room, a French Classic, and Nouvelle restaurant. Also, there was a Cantonese restaurant, banquet services for 2 ballrooms for 850 and 280 capacity, staff canteens serving 1,800 persons. I supervised a staff of 250 local Chinese associates as well as from Hong Kong, Singapore, and European Chefs.

1982 Sheraton Park Central

To Dallas, Texas

1986 Executive Chef (new opening)

As part of the opening team, I designed all the menus for the 3 restaurants and the banquet and catering operations. Hiring and training of culinary staff and initial costing of all menus for this new Hotel was my initial responsibility. The hotel became a market leader in the north Dallas area at the time.

1980 Sheraton Boston Hotel

To Boston, Massachusetts

1982 Assistant Executive Chef

I managed and supervised 70 culinary associates and 8 Sous Chefs in this 1,500-room hotel. I was responsible for the design and implementation of all restaurant and banquet menus. I was an intricate part of the successful introduction of New Contemporary American Cuisine at Apley’s our signature restaurant at the hotel. The Restaurant would be a leader in the country for this new trend of cuisine.

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