Long-Term Executive Chef

WARREN PEARSON / CC

SAINT LUCIE, FL. *****

PH: 1-772-***-****

EMAIL: *************@***.***

CAREER OBJECTIVE

After having taken a long break to care for my mother and convalescing from a knee injury, it is now time that I get my career back on track. I have a wide bandwidth of management competencies which has always resulted in exceeding revenues, expenses and enhancing guest satisfaction.

I have extensive experience in Hospitality business, having been Corporate Chef, Culinary Director, D of FB and opened more than 10 hotels around the world and countries.

I am a Floridian and have returned and have no plans to move. So, I am seeking a long-term position that need not be on the level in title or remuneration of my previous roles. I love hospitality and cooking, and I seek a position ASAP.

WORK EXPERIENCE

F & B Consultant January 2025 - Present

Projects included menu offers, Market study Concept Statement, F & B budgeting and Forecasting

WORK EXPERIENCE

HRH Mohammad Bin Salman Private Affairs, Riyadh, Saudi Arabia February 2022-October 2023

Corporate Director of Food and Beverage & Culinary

Recruited back by the Abdul Aziz ibn Saud family to implement a corporate standard where there had previously been none in 12 palaces, two country clubs and commercial operations.

All Food and Beverage facets were addressed, Staffing reviews, par stocks, inventory control and many other SOP’s

All Culinary aspects were addressed, Standard and Sub-recipes, FF&E, Smallware’s, SOP’s supporting 12 distinct cuisines.

A $10 million commissary was built to ensure consistency across the locations where HRH would be. This also reduced labor by 30%.

All BOH designs for another 8 palaces planned or under construction, one ministerial statehouse working with design teams from Dubai, USA and Singapore

On the departure of the Corporate Director of F & B I assumed the responsibilities of that office.

Grand Hyatt Gurgaon, Delhi NCR, India

Pre-Opening Executive Chef March 2019–December 31, 2021

Responsibilities included all pre-opening aspects for the flagship Grand Hyatt Gurgaon, Delhi, India. The hotel has 450 rooms, an 800-seat ballroom, 10 meeting rooms and 12 outlets. The hotel is part of a multiuse development of office, residences, hotel and an adjacent conventions center of 8000 sq. m.

Half of the BOH was drafted by me and accepted by the owner as well as FF&E specifications.

Prepared the budget for Culinary and Stewarding as well as hiring and training of 185 cooks and chefs.

Due to Covid, the owning company Ireo, appointed me to VP Technical Operations to review their assets in operation and to review new project layouts and FF&E proposed for BOH areas. Where possible all new plans for BOH and FF&E were changed to a few consistent brands.

Norwegian Cruise Line Holdings, Miami Fl.

Corporate Director of Culinary Development and Operations October 2016 – November 2018

Recruited back to NCL with an initial focus to prepare all the new concepts for the Norwegian Joy which was designed to serve the Chinese market.

After the successful launching of the Norwegian Joy, all menus across the fleet were brought up to date with a new fleet standard.

NCL fleet comprises of 18 ships at that time serving 300,000 meals per day or 105 million meals per year.

The Food spend was approximately $360 million per annum servicing 300 plus restaurants of 25 concepts.

The Culinary structure had 1 Director, 6 corporate chefs, 3 travelling corporate chefs, 30 Executives Chefs and 5000 cooks and chefs.

A new revenue stream was created for food sales by adding a la carte pricing rather than a cover charge in several restaurants and charges for premium items in our inclusive main dining rooms.

Kitchen design for all new Prima Class of ships and renovations were orchestrated through my office.

Gate Group USA Headquarters, Reston VA.

Regional Executive Chef USA August 2015 – May 2016

Responsibilities were to align the U.S. operations to the global ownership’s vision of international airline catering. Gate Group had international flight kitchens in 16 U.S. cities serving 90 airlines.

Oversight of a corporate team had eight corporate chefs travelling or airline assigned chefs and a team of 2 dozen chefs and data entry team members preparing recipes into SAP for each flight kitchen to reference.

Oversight to establish new preparation techniques and production processes using the Kaizen/Six Sigma methods.

JW Marriott Hotel Hangzhou and Courtyard by Marriott Hangzhou China

Cluster Executive Chef August 2014-July 2015

Recruited by the property to sit on the ExCom in charge of all Culinary, western and Chinese and F & B for two Marriott properties in Hangzhou. The two hotels had a total of 500 rooms, 7 restaurants and extensive banqueting and catering facilities

The kitchen team consisted of 220 Chefs and cooks.

The food quality improved by 40%, making JW Marriott Hangzhou the number 1 hotel for food quality in the APAC region.

Increased the results of Marriott audits with a 99 out of 100 on the QA audits where previous audits were below the Marriott standard.

Introduction of western style standard recipes cards in collaboration with the Chinese Executive Chef supported with a training plan. They were all written in Chinese.

Successfully implemented HACCP management into the properties

HILTON HOTELS 2008-2014

Conrad Seoul- Opening Executive Chef June 2012-July 2014

Transferred to oversee a new luxury hotel comprising of 434 rooms, 8 venues, 2 ballrooms (900 sit down and 600 sit down) and 18 meeting rooms totaling 2500 sq m.

Hotel food and beverage revenue were $36 million.

The culinary team is comprised of 143 chefs and cooks and 30 stewards. Every member of staff was

personally interviewed and then passed on the HR.

The Hotel has achieved the highest HILTON SALT guest satisfaction scores in its region.

The Culinary department has the highest team member satisfaction and operates well within its budget and exceeds all metrics.

Waldorf Astoria Hotel Jeddah - The Qasr Al Sharq and Jeddah Hilton

Cluster Executive Chef December 2008-May 2012

Recruited by Hilton to oversee the flagship property for Hilton on Arabian Peninsula and the Palace property Qasr Al Sharq. 11 outlets combined, 14 Hilton Meeting rooms and Banqueting space of 5300 square meters with total F & B revenue of $30 million.

The Hilton and Qasr Al Sharq Palace had a total of 420 rooms combined.

Supervision of 1 Executive Chief Steward, 2 Executive Sous Chefs, 6 Chef des Cuisines and 160 kitchen staff.

Oversaw a five-million-dollar commissary expansion of and redesign of kitchens increase efficiency, remove redundancies and ergonomically designed to cope with increased covers.

Introduction of HACCP and full HACCP training for all the culinary team supported by a new position of Hygiene Manager.

Norwegian Cruise Line Miami

Corporate Executive Chef August 2006-December 2008

Recruited by the Director of Culinary to be part of a new F & B corporate structure and to bring new standards and cuisines to the brand and guidance to grow the fleet.

I was accountable for changing all restaurant menus supported by SOP’s, Butcher specifications, Mise en place list, all of which was adopted fleetwide,

Monthly travel to ships required making operational F & B audit/report as well as ongoing training.

Interviewing all senior culinary positions from Chef de Cuisine to Executive Chef.

I received the 1/4’ly "Corporate S.T.Y.L.E. Leadership Award" due to leadership, expediency of assignments, initiative and supporting my colleagues.

Four Seasons Hotel Cairo at Nile Plaza

Opening Executive Chef October 2004-December 2005

Recruited by the VP of F & B of Four Seasons to oversee the largest F & B Operation for Four Seasons to that date. The hotel has 270 guest rooms, 60 serviced apartments and 50 condominiums.

Successfully opened four full-service restaurants of five weeks and extensive catering facilities. The balance of 5 restaurants as planned were all opened in the first 5 months.

Assumed management of the Beyman Cafe in the Beyman department store.

The Culinary department operated with 190 Chefs, expats and locals.

ROSEWOOD HOTELS AND RESORT - July 1996 – July 2004

Al Faisaliah Hotel and Hotel Al Khozama and Center, Riyadh

Director Of Food and Beverage March 2003-July 2004

Promoted to F & B Director of both the Al Faisaliah and Al Khozama Hotels.

Total combined F & B revenue was $40,000,000.

Responsibilities included overseeing a team of 35 managers and 450 supervisors and staff including Service, Catering, Revenue Management, Budgeting and Forecasting.

Working in partnership with DOSM we initiated an F & B Events Calander. We were the first in the community to bring in well-known international chefs and other culinary teams representing a variety of countries.

F & B revenues were enhanced by $1.5 million by adding “mocktails” to outlets and enhanced mini bar selection.

During the 2nd Gulf War all social and business revenue was lost. Alternative revenue was successfully sourced. This allowed the hotel to achieve its annual GOP despite a substantial drop in revenues.

Opening Executive Chef July 1996-February 2003

Al Faisaliah

Oversight for all Culinary pre-opening requirements and subsequent operations of the 330 room Al Faisaliah Hotel which has 8 outlets, banquet space of 8000 sq. meters and unlimited outside catering facilities.

Responsibilities included completing unfinished kitchen designs for additional venues added by the owner during the construction phase with complete specifications for construction phases and operations.

Creation of a manning guide to support the hiring of an additional 140 chefs.

Introduction of Training and Development Plan for chefs in the form of apprenticeships for Saudi Nationals in anticipation of a Saudization Mandate.

Hotel Al Khozama

Hired to oversee the transition into Rosewood brand standards at the existing Hotel Al Khozama & Center. The Al Khozama is comprised of 181 rooms,100 serviced apartments, 8 F & B outlets and an events center seating 550 guests.

Introduction of large-scale outside catering in late 1996 prior to opening the Al Faisaliah Hotel. This initiative added an additional $18 million in unbudgeted revenue. The ROI was achieved at the first event of $10 million.

On arrival the food cost of the Hotel Al Khozama and Center was at 42%. It was reduced to 33% per budget within 2 months.

We were the first Rosewood to introduce Executive Jet Aviation catering and provisioning from the Al Khozama Hotel.

EDUCATION & APPRENTICESHIP

American Culinary Federation Educational Institute for Chefs and Cooks four years.

Johnson & Wales College, Providence RI continuing education.

American-Suisse College, Florida State University Hotel Management Program at Leysin, Switzerland 3-month program.

HARVARD BUSINESS SCHOOL ONLINE 2019-2022

Budgeting

Business Plan

Business Process Management

Marketing Essentials

Presentation Skills

Writing Skills

STAGIER

Hotel Intercontinental Paris December 1984

Fine Dining Program “Les Rotisseurie”

Restaurant Emile Chavant Grenoble 1984

Jacques Maximum 1986

Hotel Negresco Nice

Le Chantlecler 3 ***

Michel and Albert Roux 1986 and 1987

La Gavroche and Waterside Inn 3***

Jean Lenoir 1989

Hostellerier Lenoir

Jean Schillinger 1994

Schillinger Restaurant, Colmar, Alsace 2 **

Roland Mazère 1995

Hotel du Centenaries

Relais & Châteaux

Gualtiero Marchesi1995

Ristorante Gualtiero Marchesi 3***

Andre Jaeger 1993 and 1995

Fischerzunft 2** 19/20 Gault Milau

Schaffhausen, Switzerland

Gault Millau's "Chef of the Year" 1989 & 1995

Rhone Alps Food Festival 1991 featuring;

Paul Bocuse

Georges Blanc

Pierre Trois Gros

Alain Pic

Restaurant Michel Lorraine 3***

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