Culinary Director & Stadium Executive Chef
Resume:
Pernell Morton
Brandywine, Maryland 20613
*********@*****.***
Professional Experience
Culinary Director Georgetown University Washington, D.C. 2026 – Present
Lead $35M food & beverage operation including $5M annual catering program.
Direct and develop a team of 100–125 culinary professionals across all dining operations.
Lead a $35M food & beverage operation, including a $5M annual catering program.
Direct and develop 100–125 culinary professionals across all dining operations.
Senior Executive Chef Levy Restaurants — FedEx Field & Audi Field
Landover, MD & Washington, D.C. 2021 – 2026
Lead all culinary operations across two major sports venues with combined capacity of 85,000 guests, serving luxury suites, concessions, upscale clubs, and full catering for NFL, MLS, international soccer, and concert events.
Oversee $40M in combined annual food and beverage revenue.
Manage a staff of 70+ across both stadiums.
Improved food cost budget and forecast at FedEx Field two years running.
Raised client partner scores 10% two years in a row.
Achieved highest health inspection scores at FedEx Field every year managed.
Built waste tracking and sustainability program supplying community food pantries.
Executive Chef Convene Washington, D.C. 2019 – 2020
Opened property from the ground up; hired and trained full culinary staff.
Created all breakfast, lunch, dinner, reception, and catering menus with full recipe costing.
Met opening budgets, established vendor relationships, and managed monthly inventory and ordering.
Executive Chef The Delegate Restaurant & Columbia Place Catering Washington, D.C. 2018 – 2019
Directed all culinary operations for a 700+ room dual-property hotel including restaurant, rooftop bar, and catering.
Opened property; hired staff and built all training, recipes, and sanitation standards.
Reduced labor costs 5% in year one by cross-training staff for dual-station roles.
Grew brand visibility through appearances on Great Day Washington, Metro Cooking, and Capital Food Fight.
Executive Chef Marriott — Greenbelt Greenbelt, MD 2017 – 2018
Improved restaurant food quality ranking from #250 to #45 and banquet ranking from #279 to #80.
Cut food cost from 29.5% to 25% in five months.
Reduced on-hand inventory from two weeks to four days and labor costs by 3%.
Rolled out new menus for restaurant, banquet, room service, and market café within 90 days.
Executive Chef Marriott — Crystal City Arlington, VA 2009 – 2017
Reduced food costs from 22.9% to 21.6%.
Raised banquet food quality scores to 91.5%, ranking #65 of 343 hotels.
Increased restaurant food quality scores, ranking #96 of 343.
Won Leader of the Quarter twice in three years.
Maintained kitchen engagement scores of 93%–95% and passed annual Quality Assurance audits.
Developed menus and staff training for a new Gastro Pub as part of a full F&B renovation.
Education
Associate Degree, Culinary Arts — Pennsylvania Institute of Culinary Arts, Pittsburgh, PA 1997
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