Executive Chef & Culinary Operations Leader

Valmore I. Brown

**** ** ***** ***

Miramar, Florida 33029

954-***-**** ***********@*****.***

EDUCATION

Johnson and Wales University, North Miami, Florida Bachelor’s Degree – Culinary Arts

Degree Awarded - 1995

Nova University, Miami, Florida

• Certificate of Hospitality Management

Culinary Institute of America, Hyde Park, New York

• Certificate for Nutritional Cuisine

Caribbean Hotel Training Institute, Kingston, Jamaica

• Certificate for Advanced Culinary Skills

Institute of Management and Production, Kingston, Jamaica

• Certificate for Supervisory Practices

CERTIFICATIONS

• Certified Executive Chef (CEC) – American Culinary Federation

• Certified Culinary Educator (CCE) – American Culinary Federation

• HACCP Sanitation

WORK EXPERIENCE

Harbor Club St. Lucia

Gros Islet, St. Lucia

February 2026 – March 2026

Consulting Chef

• Kitchen equipment management and menu planning

• Assisted with ordering equipment

• Menu writing and costing

• Culinary training and supplier sourcing

Secrets Resorts

Choc Bay, Castries

February 2025 – September 2025

Consulting Chef

• Worked with General Manager for pre-opening of resort

• Hiring and training staff, menu planning and writing

• Set up of all kitchens and sourcing suppliers

St. James Club Morgan Bay Resort

Choc Bay, Castries

December 2022

Consulting Chef

• Advised on kitchen equipment management and menu planning Cocoa Saint Lucie

Canaries, St. Lucia

October – December 2022

Consulting Chef

• Kitchen equipment management and menu planning

• Assisted with ordering equipment

• Menu writing and costing

• Staff training and supplier sourcing

Valelse Sports Bar & Soup Kitchen / Valelse Coffee Shop Anse-La-Raye, St. Lucia

February 2018 – Present

CEO / Owner

• Oversee operations of 4 outlets and manage 18 employees

• Handle HR, accounting, purchasing, and supplier relations

• Ensure customer satisfaction and staff training

• Control food, beverage, and labor costs

• Maintain quality and service standards

• Menu development and business promotion

Royalton Resort & Spa

Cap Estate, Gros Islet, St. Lucia

November 2016 – 2018

Executive Chef

• Oversaw 14 restaurants and 5 outlets

• Led 200+ staff

• Managed international cuisine, menu planning, and cost control Sandals Resorts International – Sandals Regency La Toc Castries, St. Lucia

February 2009 – 2016

Executive Chef

• Oversaw 12 restaurants and 89 staff

• Managed kitchen operations, budgeting, culinary training, menu design and guest satifaction

• Maintained hygiene and operational standards

Sandals Resorts International – Sandals Whitehouse Whitehouse, Jamaica

September 2008 – April 2009

Executive Chef

• Managed 8 restaurants and 70 staff

• Menu design, food cost control, culinary training and guest satisfaction Sandals Royal Caribbean Resort and Spa

Montego Bay, Jamaica

February 2008 – September 2008

Executive Chef

• Oversaw 5 restaurants and 80 staff

• Menu planning, food cost control, culinary training and guest satisfaction Le Cordon Bleu College of Culinary Arts

Miramar, Florida

2004 – 2008

Chef Instructor / Educator

• Taught international cuisine and culinary fundamentals

• Developed curriculum and assessed student performance ADDITIONAL EXPERIENCE

• Executive Chef – Oasis Restaurant, South Beach, Florida

• Executive Sous Chef – Sonesta Beach Resort, Biscayne Bay

• Sous Chef – Boca Resort & Club, Boca Raton

• Banquet Sous Chef – Turnberry Isle Resort, Aventura

• Sous Chef – LSG Lufthansa SKY Chefs, Miami

• Personal Catering Business

HONORS & AFFILIATIONS

• Chef / Educator of the Year 2007 – Le Cordon Bleu

• American Culinary Federation (ACF)

PUBLICATIONS & MEDIA

• “Tasty Retreat” – Ocean Drive Magazine (2004)

• “Food and Dining” – Miami Herald (2004)

• “Mediterranean Main Protein” – Chef Magazine (2004)

• “New Positions” – Greater Florida Restaurant Guide (2004) Television:

• South Florida Today (PBS)

• Friday’s Live at 5 (NBC 6)

• Dining With The Chef (YouTube)

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