Executive Chef CEC

GUILLERMO VALENCIA

Los Angeles, CA ***** 213-***-**** ****@************.***

Personal Website http://www.chefvalencia.com

LinkedIn Profile linkedin.com/in/valencia-guillermo-31131426b gv @ chef.valencia instagram

PROFILE Luxury Hotel and Country Clubs Executive Chef Qualifications-Team Management & Responsibilities

Executive Chef with a proven track record of over two decades driving revenue growth and cost reductions through innovative menu planning, strategic procurement, and efficient kitchen management. Experienced in developing culinary teams and consistently exceeding business goals. I am seeking a new challenge in California's Private Member Clubs, Resort Hotels. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines. SKILLS • Food presentation • Kitchen management

• Special event catering • Menu pricing

• Culinary expertise • Banquet operations

• Menu development • Labor cost control

• Fine dining experience • Recipe creation

• Performance evaluations • Food trend awareness

• Health department regulations • Safe food handling

• Policy development • Resource management

EXPERIENCE CONSULTANT EXECUTIVE CHEF CEC 04/2023 to 01/2025 Splanade Golf Club & Schulte Companies Sarasota Fl - Anaheim, CA Contracted as a Consultant (Interim) Executive Chef for a $22 million food and beverage operation.

•

Provided strategic culinary leadership across multi-outlet operations, overseeing menu development, kitchen systems, cost control, and team training. Collaborated with ownership and department heads to elevate food quality, streamline operations, and enhance guest experiences. Led temporary assignments focused on rebuilding kitchen structure, updating SOPs, and mentoring culinary staff during transitional periods.

•

G V

EXECUTIVE CHEF CEC 02/2019 to 08/2023

The Field Yacht Club Sarasota, FL

Built strong and lasting relationships with club members through consistent interaction, quality service, and personalized experiences. Led all culinary operations for an exclusive Member private club, with fine dining, casual outlets, and banquet services. Oversaw a team of chefs and kitchen staff, ensuring excellence in food quality, presentation, and service. Collaborated closely with the front-of-house team and club leadership to deliver memorable dining experiences and high-end events, while maintaining food cost controls and fostering a positive, professional kitchen culture. EXECUTIVE CHEF CEC 01/2017 to 12/2019

Huntington Crescent Club Huntington, New York

Oversaw all culinary operations for a prestigious Member private country club, including à la carte dining, high-volume banquets, and special member events. Built strong and lasting relationships with club members through consistent interaction, quality service, and personalized experiences. Led a team of culinary professionals, ensuring exceptional food quality, creativity in seasonal menu planning, and consistency across all outlets. Collaborated closely with the front-of-house team to deliver outstanding member experiences and maintained cost control measures while upholding high standards in sanitation, safety, and team development.

EXECUTIVE CHEF 01/2015 to 12/2017

Larchmont Shore Country Club Larchmont, New York Increased members satisfaction by creating innovative and diverse menus tailored to various dietary needs.

•

Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes. overseeing multiple F&B outlets, banquets, and in-room dining

•

Maximized profitability by effectively managing food costs through portion control and minimizing waste.

•

Boosted staff morale and reduced turnover by implementing recognition and rewards system.

•

CORPORATE CONSULTANT EXECUTIVE CHEF CEC 01/2012 to 12/2015 The Brightside Group LLC New York, NY

Provided strategic culinary leadership across multiple properties, focusing on operational improvements, menu development, and kitchen team training. Standardized recipes, implemented cost control systems, and enhanced kitchen efficiency. Collaborated with executive teams to elevate dining concepts, ensure brand consistency, and drive guest satisfaction across all locations.

• The Pierre, A Tal Hotel, New York, NY

• The Carlyle, A Rosewood Hotel, New York, NY

• Marriott Hotels MN

• Hilton Hotels, NY

• Hyatt, Washington DC

• Trump National Golf Club, Washington DC

EXECUTIVE CHEF CEC 01/2009 to 12/2012

Grand Traverse Resort and Spa PGA Golf. Club Traverse City, MI Oversaw the full culinary department for a luxury resort featuring multiple F&B outlets, large-scale banquet operations, in-room dining, and a PGA golf . Managed food system requisition, developed and standardized recipes, and upheld the highest standards of food quality and safety. Directed kitchen renovations to improve efficiency and safety, implemented effective inventory and cost controls, and created seasonal, locally sourced menus. Elevated guest experiences through themed events, chef-led demonstrations, and community- focused initiatives including charity wine dinners and fundraisers. EXECUTIVE CHEF CEC 01/2007 to 12/2009

PGA-National Resort & Spa Golf CC West Palm Beach, FL Oversaw the full culinary department for a premier resort multiple F&B outlets, large-scale banquet operations, in-room dining, resort with PGA golf membership. Directed culinary operations for all PGA tournaments. Managed food procurement, developed standardized recipes, and ensured consistently high food quality. Led kitchen renovations to enhance safety and workflow, implemented cost and inventory control systems, and crafted seasonal menus focused on locally sourced, sustainable ingredients. Increased member and guest engagement through themed events, chef-led cooking demonstrations, and active participation in community initiatives, including charity wine dinners and fundraisers.

EXECUTIVE CHEF, CEC 01/2005 to 12/2007

Marriott Hotel's Ft Lauderdale, FL

Led all culinary operations for a high-volume, full-service Marriott hotel property, overseeing multiple F&B outlets, banquets, and in-room dining. Directed a diverse culinary team to consistently exceed brand standards in food quality, service, and presentation.

Key Responsibilities:

Managed day-to-day kitchen operations across restaurant outlets, banquets, and catering functions.

•

Designed and implemented seasonal menus with a focus on guest satisfaction, local ingredients, and brand consistency.

•

Oversaw budgeting, food/labor cost control, and inventory management to maximize profitability.

•

Recruited, trained, and mentored culinary staff; cultivated a culture of teamwork, accountability, and continuous improvement.

•

Ensured compliance with health, safety, and sanitation regulations

(HACCP/OSHA).

•

Collaborated closely with front-of-house, sales, and banquet teams to deliver exceptional guest experiences across corporate events, weddings, and conferences.

•

Drove guest engagement through special events, chef's tables, and culinary promotions.

•

CHEF DE CUISINE 01/2003 to 12/2005

Me Barcelona Hotel Barcelona, Spain

Led the culinary operations at this luxury lifestyle hotel, overseeing fine dining and in-room dining services. Developed modern Mediterranean and international menus aligned with the brand's upscale, trend-driven identity. Managed food cost controls, supplier relations, and kitchen staff training. Delivered elevated guest experiences through innovative presentations, seasonal offerings, and coordination of VIP events and hotel functions.

EXECUTIVE CHEF CEC 01/2001 to 12/2003

JW Marriott Grosvenor House London, England

GARDE MANGER 01/1999 to 01/2001

Architect of the Capitol Washington, DC

EDUCATION Bachelor of Arts Art

Barcelona University, Barcelona Spain

Executive Chef, French Culinary Institute

• CEC European Culinary Association

• Serve-Save Food Protection Manager Certification, National Restaurant Association • European Culinary Association (ECA) Associate Diploma

• OSHA certification: HACCP Certification Certificate

• OSHA certification: Food Handling

• Safe-Serve certification: Food Handling Management

• FirstAid/CPR

AFFILIATIONS Associate of Science, Florida Culinary Institute University of Barcelona Hospitality Business, Microsoft Office, sanitation programs French Culinary Institute CEC European Culinary Association

•

• Associate of Science, Florida Culinary Institute University of Barcelona Hospitality Business, Microsoft Office, sanitation programs French Culinary Institute CEC European Culinary Association

Associate of Science, Florida Culinary Institute University of Barcelona Hospitality Business, Microsoft Office, sanitation programs French Culinary Institute CEC European Culinary Association

•

CERTIFICATIONS Associate of Science, Florida Culinary Institute University of Barcelona Hospitality Business, Microsoft Office, sanitation programs French Culinary Institute

CEC European Culinary Association

LANGUAGES French

Elementary

Spanish

Native or Bilingual

English

Native or Bilingual

Contact this candidate