Senior Culinary & Operations Executive Leader

Thomas Fiammetta

Winchester, VA • 540-***-**** • *********@*****.***

Executive Summary

Senior Culinary & Operations Executive with 25+ years of leadership experience in multi-million-dollar food service operations. Proven record of driving revenue growth, reducing costs, and delivering award-winning service through process improvement, talent development, and innovative culinary programs. Skilled in bridging the gap between corporate leadership and frontline teams to achieve operational excellence, client satisfaction, and high employee retention.

Core Competencies

P&L Management & Budget Forecasting • Culinary Innovation & Menu Development • Supply Chain Management & Compliance • Process Improvement / LEAN Initiatives • Large-Scale Event Operations (15,000+ Guests) • Talent Recruitment, Retention & Training • Client Relationship Management • Regulatory Compliance (HACCP, ServSafe)

Professional Experience

Senior Culinary Director Aramark Higher Education 2023 – Present

• Lead $48M account with full operational oversight, including strategic planning, budgeting, and client engagement.

• Direct a leadership team of 8 managers and 500+ staff, achieving consistent service quality across all units.

• Developed and standardized regional operational procedures and Statements of Work (SOWs).

• Act as senior lead for supply chain management and purchasing compliance.

• Project-managed multiple concept launches and operational improvements.

• Designed and implemented culinary training programs for all concepts across the region.

Regional Executive Chef Compass Group – Eurest Mid-Atlantic 2018 – 2023

• Oversaw $140M in annual revenue across multiple accounts.

• Created and implemented regional standards, supply chain compliance measures, and training programs.

• Directed large-scale event catering for 15,000+ attendees.

• Led a retention program that achieved 99.8% client retention.

• Collaborated with corporate teams on new business concepts, branding, and RFP processes.

Corporate Culinary Director National Lutheran Communities & Services (NLCS) 2015 – 2018

• Managed a $10.7M budget with full P&L accountability.

• Led Culinary LEAN program, driving measurable improvements in food and labor cost efficiencies.

• Directed corporate culinary training programs and SOP compliance.

• Partnered with HR to strengthen recruitment, onboarding, and retention strategies.

Director of Culinary Excellence – Training & Development Gate Gourmet 2013 – 2015

• Developed corporate training programs for all organizational levels.

• Led LEAN and cost efficiency initiatives, reducing labor and production costs.

• Managed training delivery for senior operations staff, corporate teams, and support units.

• Acted as project lead for Northeast LEAN Pilot Program.

Regional OpEx Director, Mid-Atlantic Region Aramark Higher Education 2004 – 2013

• Managed $300M in annual revenue across multiple accounts.

• Developed regional operational standards and supply chain strategies.

• Led retention programs and RFP business development projects.

• Directed district operations as Executive Chef for University of Virginia ($36M catering revenue).

Education

Associate in Occupational Studies, Culinary Arts – Culinary Institute of America

Bachelor in Business Finance – Southern Connecticut State University

Certifications & Professional Associations

Pro Chef Level II & III • ACF Certified Chef de Cuisine • NACUFS Certified • ServSafe Instructor • HACCP Certified • Member, American Culinary Federation & CIA Society of Fellows • Advanced Leadership Development • Six Thinking Hats Methodology

Awards & Recognition

• ACF Silver Medal – Javits Food Show NYC (1997–1999)

• NACUFS Training & Development Award (2006)

• ARAMARK ACE Team – Silver (2006–2008), Gold (2009)

• ACE Culinary Competition – Silver (2008–2012), Gold (2009, 2011)

• ARAMARK STAR Team (2010)

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