F B Executive Chef

Peter Gennaro III

Summary of Qualifications

Proven ability to build, motivate and lead successful teams that are capable of producing world class cuisine.

Skilled at exceeding guest expectations, working within the parameters of a defined budget, maximizing profitability and efficiently managing food and labor costs.

Successful management history in unionized food service operations.

Appearances on local news and cooking shows.

Professional Experience

Team San Jose (San Jose Convention Center & Theaters) San Jose, CA

Director of Culinary Operations 2016 – Present

$30million/annual F&B revenue 350,000/sq ft banquet capacity

Multi-Unit Operations/San Jose McEnery Convention Center/408 Catering/4 Downtown Theaters

Marco’s Pizza Mt Pleasant, SC

Franchise Owner 2014 – 2016

$800k annual sales revenue Built franchise from scratch

Kingston Resorts Myrtle Beach, SC

Executive Chef 2012 – 2014

$17million/annual F&B revenue 75,000/sq ft banquet capacity

6 F&B Outlets

Hilton Myrtle Beach Resort Myrtle Beach, SC

Executive Chef 2007 – 2012

$10million/annual F&B revenue 35,000/sq ft banquet capacity

4 F&B Outlets

Fess Parker’s Doubletree Resort Santa Barbara, CA

Executive Chef 2000 – 2007

$14million/annual F&B revenue 45,000/sq ft banquet capacity

4 F&B Outlets

Tenaya Lodge at Yosemite Fish Camp, CA

Executive Chef 1999 – 2000

$12million/annual F&B revenue 30,000/sq ft banquet capacity

3 F&B Outlets

Education

University of Nevada Las Vegas, BS, Hotel Management

Edward Notter School of Confectionary Arts, Certificate of Completion

Certified Food Service Manager, National Restaurant Association, ServSafe Program

References available upon request

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