Executive Chef Culinary Director

DOUGLAS CLARK

Executive Chef Private Club • Resort • Luxury Hospitality Leader

Trinity, Florida 517-***-**** *********@*****.*** EXECUTIVE PROFILE

Accomplished Executive Chef with 15+ years of leadership experience directing multi-outlet culinary operations for luxury resorts, private clubs, hotels, banquet facilities, and high-volume restaurants. Proven success managing multi-million-dollar food and beverage operations, elevating guest satisfaction, developing high-performing teams, controlling costs, and executing exceptional member and guest experiences.

CORE EXPERTISE

Private Club Dining • Multi-Outlet Operations • Fine Dining • Banquets & Weddings • Luxury Resort Hospitality • Menu Development • Food & Labor Cost Control • Team Leadership • Purchasing & Inventory • Member Experience • Culinary Training • Financial Management PROFESSIONAL EXPERIENCE

Executive Chef H'ours Creole Smokehouse 2019–Present Lead all culinary operations, menu development, purchasing, staffing, training, catering programs, and profitability initiatives. Drive guest satisfaction through innovative menu offerings and operational excellence.

Executive Chef Hilton Clearwater Beach Resort 2015–2019

• Directed culinary operations for 5 outlets and 3 production kitchens generating $7M+ annual food revenue.

• Opened a restaurant concept producing approximately $1.5M annually.

• Maintained food costs at 24% while improving guest satisfaction scores.

• Achieved a 92% Hilton QA Audit Score and mentored future Executive Chefs. Task Force Chef Columbia Sussex 2015

Led culinary transitions for hotel acquisitions and management conversions, overseeing operations generating over $1M monthly in food revenue.

Executive Sous Chef Sanibel Harbour Marriott Resort & Spa 2013–2015

• Assisted in managing 7 dining outlets generating approximately $7.2M annually.

• Supervised 30+ culinary professionals while maintaining labor, purchasing, and inventory controls.

• Supported a premium, high-end steakhouse operation delivering elevated dining experiences for luxury resort guests.

• Developed menu concepts adopted across multiple Marriott properties. Executive Chef The Ideal Place 2011–2013

Directed full restaurant operations including budgeting, staffing, purchasing, menu development, marketing, and guest experience programs. Created successful brewery, winery, and distillery pairing events.

Executive Sous Chef Westin Canal Place 2009–2011

• Oversaw banquet production, restaurant execution, scheduling, inventory, and quality standards.

• Executed exclusive private dining experiences and VIP events with customized menus starting at

$100+ per guest.

• Delivered exceptional culinary experiences for high-profile clientele and private groups. EDUCATION

Bachelor of Science, Agribusiness Management – Michigan State University SELECTED ACHIEVEMENTS

• Managed culinary operations exceeding $7M in annual food revenue.

• Directed up to 7 outlets and multiple production kitchens simultaneously.

• Maintained food costs as low as 24% while enhancing guest satisfaction.

• Extensive experience with luxury resorts, banquets, weddings, VIP events, and member-focused dining.

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