Executive Chef Food Safety

Luc A. Dendievel

Sterling, VA ***** 202-***-****

************@*****.*** linkedin.com/in/luc-dendievel-94241a2

Culinary Executive

An accomplished culinary executive with over three decades of success in the oversight of multi-million-dollar restaurants staffed by 75+ personnel. Analytical strategist with a talent for optimizing hospitality operations through cost analysis, labor management, and innovation.

A dynamic leader with a history of inspiring culinary teams across multiple locations to achieve 2- and 3-star ratings, as well as strong reviews from the New York Times and New York Magazine. Articulate communicator with fluency in French; dedicated to cultivating inclusive, collaborative environments.

Culinary Management Competencies

Restaurant and Hotel Operations

Budget Administration and Allocation

Food and Labor Cost Management

Cost Reduction and Revenue Growth

Menu Development and Innovation

Culinary Teaching/Instructor

Michelin Star Trained

Culinary Consulting and Advisory Boards

Staff Development and Engagement

Performance Management and Improvement

Food Safety and Quality Standards/ HACCP/

Sous Vide Certified

Food and Beverage Licensing / Regulations

Career Experience

HOWARD HUGHES MEDICAL INSTITUTE - JANELIA RESEARCH CAMPUS - ARAMARK

Executive Chef & B, February 2020 – Present

Lead the daily operations of multiple dining outlets, including an international eatery, a full-service restaurant, a sports bar, and convention catering.

Oversee a culinary team of 30 across various food service units. Responsible for creating and implementing innovative, high-quality culinary solutions that satisfy a broad range of customer preferences.

Key Contributions:

Leadership & Operations: Direct and manage culinary staff, ensuring consistent food quality, safety, and service excellence across all outlets.

Client Relations: Foster and maintain strong relationships with clients and customers to support ongoing satisfaction and operational success.

Culinary Innovation: Track, analyze, and implement regional culinary and ingredient trends to keep offerings fresh and aligned with guest expectations.

Strategic Planning: Collaborate with cross-functional teams to design menus and food programs that balance creativity, budget, and nutrition goals.

HILTON MCLEAN AND HÄRTH RESTAURANT, McLean, VA

Executive Chef / Executive Advisor, 2014 – 2019

Govern the culinary operations of a AAA Four-Diamond restaurant affiliated with the headquarters of Hilton Worldwide, a 458-room enterprise generating $15M+ in annual revenue. Inform the development of policies, campaigns, and improvement initiatives as an active member of the executive committee.

Direct the daily efforts of a 52-person culinary, administrative, and support team; ensure adequate staffing of 2 hotel dining areas, room service operations, and banquet services. Establish performance metrics, inventory controls, and standard operating procedures to drive continuous improvement.

Key Contributions:

Designed new Hazard Analysis and Critical Control Points (HACCP) protocols which resulted in health department approval of sous vide cuisine operations.

Cut labor costs while improving culinary efficiency by researching emerging technologies and implementing large-scale equipment upgrades.

Secured considerable gains in employee engagement and motivation scores by serving as a hands-on leader, mentor, and coach.

Boosted guest satisfaction through the expert management of Härth Restaurant’s farm-to-table concept, as well as by developing new staff training programs in customer service.

Led the production of numerous high-profile events, such as the Red Cross Gala and various VIP functions for Hilton Worldwide.

THE WILLARD INTERCONTINENTAL HOTEL, Washington, DC

Executive Chef / Executive Advisor, 2009 – 2014

Oversaw the daily efforts of 75 employees within a Forbes Four-Star, AAA Four-Diamond flagship restaurant and hotel, generating $21M+ in annual food and beverage revenue while serving as a culinary advisor to executive leadership. Supervised Café du Parc in partnership with 3-star Michelin consulting Chef Antoine Westermann; coordinated culinary operations across 5 hotel dining outlets. Maintained close control over operating expenses and enforced staff compliance with all governing regulations.

Key Contributions:

Achieved the first-ever certification in sous vide processes by the District of Columbia Health Department by personally developing HACCP.

Consistently outperformed food and labor cost objectives through strategic planning, process improvement, and staff training.

Collaborated with cross-functional teams across sales, catering, and various operational departments to explore new avenues for revenue growth.

Instrumental to the success of several major events, such as IMF meetings, the Nuclear Security Summit, and the presidential inauguration; accommodated special dietary needs and requests.

RESTAURANT 55 DEGREES, Sacramento, CA

Chef / Partner, 2003 – 2008

Founded and operated a $2.5M venture encompassing a dining room, oyster/wine bar, coffee shop, catering, wine festivals, and educational services. Developed operating budgets, prepared financial forecasts, and created strategic plans to drive revenue growth. Oversaw human resource operations, including talent acquisition, hiring, and training, as well as performance reviews and payroll. Designed menus and planned special events to attract new clientele, media coverage, and industry recognition.

Key Contributions:

Enhanced staff performance through the administration of engaging training programs in customer service, food safety, and culinary operations.

Achieved critical success; awarded Best New Restaurant of Sacramento in 2006, as well as Best Chef in 2006 and 2008

Prior success as the executive chef of New York restaurants Brasserie 360, Bayard’s, Le Zoo, and Waterloo, as well as Executive Sous Chef at Michel Richard’s Citronelle in Washington, DC; frequent guest of the Food Network and 2x recipient of guest chef honors at James Beard Dinner in New York.

Education and Credentials

Baccalaureate Degree in French Culinary Art, Plated Dessert, and Enology

Best Sommelier Junior of Belgium 1986

Ecole Hôtelière de Libramont – Belgium

Professional Training

Extensive culinary training with 2 & 3-star Michelin establishments - Brussels & Paris,

Extensive training in pastry, chocolate work, plated desserts, ice cream, and sorbet techniques with

Pastry Chef/Chocolatier Pierre Marcolini (Brussels) - Frederic Blondeel (Brussels)

Certified training in Sous Vide Cuisine, Bruno Goussault – Chef Scientist - CREA

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