Executive Chef & Hospitality Strategy Leader

SVENSKA LINDROTH 843-***-****

Results-Driven Executive Chef and Hospitality Consultant **********@*****.***

Accomplished Executive Chef with a thirty-year history of progressively expanding positions within the food service industry, mainly in senior managerial roles. Recognized for leadership qualities and professionalism, maximizing productivity, analyzing and evaluating trends, achieving superior product quality, and improving staff performance. Core competencies include:

Team Leadership

Identifying and Implementing Creative Solutions

Decision-Making Skills

Logistical Support and Multitasking Capabilities

Communication Skills

Management Operation Abilities

PROFESSIONAL EXPERIENCE

INFUSE HOSPITALITY, Chicago, IL April 2024 – January 2026

www.infusehospitality.com

Infuse Hospitality is a Chicago-based hospitality management company renowned for delivering high-end, chef-driven food and beverage experiences across diverse environments, focusing on corporate and amenity spaces.

Director of Culinary

Led the culinary vision, development, and execution for a portfolio of chef-driven concepts across diverse amenity and hospitality environments. Reported directly to executive leadership and collaborated cross-functionally with operations, design, and brand strategy teams to elevate the food and beverage program for Infuse Hospitality's national portfolio.

Key Achievements:

Conceptualized and launched four new culinary venues, each with unique regional and experiential narratives:

oTapestry at San Francisco Design Center (SFDC) – A refined all-day café offering locally inspired California cuisine in a design-forward environment tailored for the creative community.

oThe Pyramid Center (San Francisco, CA) – Developed a multi-outlet amenity dining experience including grab-and-go, espresso bar, and full-service catering, aligned with the iconic property's luxury repositioning.

oBraeside Market (Highland Park, IL) – Opened a modern neighborhood market concept with curated retail, made-to-order sandwiches, seasonal salads, and sustainable sourcing practices.

oRiver Roux Bistro (Chicago, IL) – Led menu creation and kitchen design for this French-inspired bistro celebrating classic French cuisine with a modern Midwestern twist.

Directed all aspects of menu development, kitchen design, staff training, vendor partnerships, and launch execution for new openings.

Instituted culinary SOPs across all locations ensuring consistency in quality, efficiency, and brand integrity.

Partnered with branding and marketing teams to align culinary narratives with the guest experience, driving brand identity through food.

Oversaw hiring and mentorship of 20+ chefs and culinary leaders, fostering a culture of creativity, accountability, and operational excellence.

Implemented sustainability-forward sourcing strategies, prioritizing local and seasonal ingredients across all new venues.

Contributed to Infuse Hospitality’s growth strategy, identifying opportunities for future culinary innovation within mixed-use and commercial real estate environments.

CHARTWELLS DINING SERVICES, Chicago, IL February 2016 – April 2024

www.ChartwellsHigherEd.com

The Higher Education Dining Services division of Compass Group, Chartwells is a recognized leader in contract foodservice management, hospitality and award-winning guest service within 270 college and university dining environments throughout academic institutions across the United States.

Regional Support Chef

Currently working with the West Region Culinary VP Alex Brugger supporting units on a contract basis.

Supported at WWU, implementing Chartwells standards, and training new culinary leadership.

Supported UAF during a leadership transition and opened their newest satellite unit, the Crave Virtual Food Hall using vent-less cooking technology and sous-vide cooking methods.

Supported U of Idaho for 8 months during a leadership transition, including the fall 2023 semester open. Worked with team to implement better inventory practices including migrating all count sheets to MyOrders addressing off MOG items including price changes, and realigned the menu and purchasing to Chartwells standards resulting in a 4% product cost reduction across campus.

Assisted in the transition of Cal State accounts during mid-year takeover in January of 2023.

Senior Executive Chef

Chosen to lead Residential Dining Culinary team for Chartwells new flagship account, University of Chicago, Managing the transition of four dining halls serving over 10K meals a day and over 28 million in managed volume.

Worked with University of Chicago Dining team to transition all systems including purchasing, menu development and execution, training of BOH staff and leadership.

Responsible for writing campus wide menus with dietitian for specialty diets including Kosher, Halal, vegan and allergen free. Work with IFANCA and the CRC to certify Kosher and Halal stations.

Culinary leader of a staff of over 300 associates, 12 sous chef and 4 executive chefs and an Executive pastry chef.

Senior Executive Chef

Manage all culinary aspects of transitioning a new account, Illinois Institute of Technology, with expected 9 million in annual sales, including purchasing, menu development and execution, teaching and coaching staff and supervisors, and client relations.

Transitioned all systems from Sodexo to Chartwells standard operating procedures.

Implemented new culinary procedures and menu roll out, including new culinary and FOH standards and procedures.

Increased participation of student organizations in main dining hall “The Commons” and achieved a 98% “Happy or Not” rating

Was invited to participate as a contributing chef for the 2016 Summer Summit at University Center, the 2017 Summer Roadshow at UIC, and the 2017 BE A STAR event hosted by Sandra Lee.

Executive Catering Chef

Manage all culinary aspects of the catering department at UIC producing over $3 million in annual sales, including purchasing, menu development and execution, teaching and coaching staff and supervisors, and client relations.

Responsible for $800K increase in catering sales from 2016-2017, $300k over budget for sales and PBO.

Implemented “The Gathering” menu roll out, including new culinary and FOH standards and procedures.

Increased participation of student organizations 24%, between 2016-2017, by partnering with the Center for Student Involvement to improve engagement in the “Taste of UIC” major event.

BRAVO! CUCINA ITALIANA, Evanston, IL August 2012 – January 2016

https://www.bravoitalian.com/index.html

BRAVO BRIO Restaurant Group (BBRG) is a growing company operating three unique concepts of restaurants nationwide, focusing on exceptional food, ambiance, service, and goal to be the "Best Italian" restaurant company.

Executive Chef

Manage all kitchen operations in a high volume upscale environment, including hiring and developing staff, maintaining financials including P & L and annual budgets, complying with pertinent laws, policies and procedures, and managing controllable expenses to meet budget requirements.

Interpret regulations and policies to ensure compliance with the requirements set by the U.S. Public Health Service consistently maintaining 96-100 percent scores on health inspections.

Developed and implemented a community-focused Local Store Marketing Plan to increase sales and profitability, correct deficiencies, identify problems and recommend solutions.

Perform seasonal food demonstrations and nutrition education as the featured chef at the Evanston Farmers Market.

CAFÉ ON THE CORNER, Lookout Mountain, TN July 2009 - 2022

www.cafeonthecornerlookoutmountain.com

Quintessential contemporary southern bistro set atop Chattanooga’s historic Lookout Mountain, featuring locally-sourced, farm-to-table, traditional Southern dishes prepared with classical French and modern fusion technique.

Managing Partner and Culinary Director

Developed, designed, opened and operated a successful 130-seat, bistro-style restaurant with a seasonal menu and full-service catering; currently maintaining a consolatory role during a re-building following a fire in May 2014.

Comprehensive, detailed knowledge of managing and maintaining restaurant operations including reporting financials to investors, complying with regulations, evaluating food trends, and proposing recommendations based on extensive analysis and research to managing partners and investors.

Awarded “Best Texture” in October 2010 and “Top Chef” in October 2011 at the March of Dimes Gourmet Gala featuring the “Best Executive Chefs in Chattanooga.”

Crafted and executed a 15-course Swedish wine-pairing dinner for Chaîne des Rôtisseurs, the oldest and largest food and wine society in the world..

EDUCATION

JOHNSON AND WALES UNIVERSITY, CHARLESTON SC

Bachelor of Science: Food Service Management, 2005

Summa Cum Laude and Dean’s List

Associate in Applied Science: Culinary Arts, 2003

Summa Cum Laude and Dean’ List

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