Luxury Culinary Operations Executive Leader

MICHAEL CHATMAN

CULINARY OPERATIONS EXECUTIVE

Corporate Culinary Strategy Multi-Unit Operations Luxury Hospitality

504-***-**** ******************@*****.*** linkedin.com/in/michael-chatman-989ab099

EXECUTIVE PROFILE

Executive culinary leader with 15+ years of experience directing luxury restaurants, destination resorts, fine-dining concepts, and high-volume hospitality operations. Career leadership spans more than $34M in annual food and beverage business, teams of 80+ professionals, and multi-outlet environments. Builds scalable culinary systems, develops leadership talent, strengthens financial performance, and delivers distinctive guest experiences through disciplined P&L management, menu engineering, labor planning, procurement, and operational execution.

SELECTED EXECUTIVE IMPACT

• Directed culinary organizations supporting $34M+ in combined annual food and beverage operations across luxury restaurant, resort, and event environments.

• Led teams of up to 80+ culinary professionals, developing chef leadership, accountability, training standards, and consistent execution.

• Maintained food cost performance as low as 15% through menu engineering, purchasing discipline, inventory controls, and production systems.

• Created Michelin-inspired tasting menus, wine dinners, VIP events, and premium dining experiences; recognized as a Food Network Chopped finalist.

LEADERSHIP EXPERTISE

Culinary Strategy • Multi-Unit Operations • P&L Management • Budgeting and Forecasting • Food and Labor Cost Control • Menu Engineering • Concept and Menu Development • Procurement and Vendor Negotiation • SOP Development • Leadership Development • Capital Planning • Openings and Operational Readiness • Luxury Hospitality • Kosher Culinary Operations • HACCP and Allergen Systems

PROFESSIONAL EXPERIENCE

Executive Chef

Reserve Cut New York, NY Jan 2026–Present

• Lead culinary strategy and daily execution for a premier OU Glatt kosher steakhouse, directing chef leadership, menu development, purchasing, labor, inventory, budgeting, and financial performance.

• Partner with ownership on operating priorities, equipment investments, vendor strategy, and initiatives designed to strengthen consistency, profitability, and the guest experience.

• Standardize recipes, allergen controls, training programs, and operating procedures while developing seasonal menus, chef tastings, wine dinners, and signature experiences.

Executive Chef

Montauk Yacht Club Montauk, NY 2025–2026

• Directed multi-outlet culinary operations for a luxury destination resort supporting $13M+ in annual food and beverage revenue.

• Led 30–60 culinary professionals and maintained a 26% food cost through disciplined purchasing, production planning, menu management, and team accountability.

PROFESSIONAL EXPERIENCE CONTINUED

Executive Event Director and Chef

Major Food Group New York, NY 2023–2025

Enterprise events and multi-venue culinary leadership

• Supported $21M+ in annual hospitality operations across luxury venues, translating brand standards into consistent culinary execution for premium events and high-profile experiences.

• Led teams exceeding 80 culinary professionals while maintaining a 15% food cost through staffing strategy, operational controls, and cross-functional coordination.

Executive Chef and Chef de Cuisine

Casino Restaurant New York, NY 2022–2023

• Directed culinary operations, staffing, budgeting, menu development, quality standards, and service execution in a high-volume restaurant environment.

Chef de Cuisine

Lola Taverna New York, NY 2020–2023

• Managed upscale Mediterranean culinary operations and maintained a 25% food cost through menu planning, purchasing discipline, production controls, and team leadership.

Executive Sous Chef

Butter Restaurant New York, NY 2016–2020

• Served as a senior culinary leader for an acclaimed fine-dining restaurant, supporting kitchen operations, team development, menu execution, cost controls, and service standards.

Progressive Culinary Leadership

La Provence by John Besh Brennan's Restaurant Cote Café Du Bon Temps Louisiana 2011–2016

• Advanced through leadership roles in respected Louisiana kitchens, building a foundation in classical technique, high-volume execution, hospitality, and team development.

INDUSTRY RECOGNITION

Food Network's Chopped Finalist Demonstrated creativity, technical precision, adaptability, and composure under pressure in a nationally televised culinary competition.

EDUCATION AND CERTIFICATION

International Culinary Center Culinary Arts

Delgado Community College Associate Degree, International Business and Culinary Arts

New York City Department of Health Food Handler Certification

EXECUTIVE VALUE

Prepared to lead culinary strategy across multi-unit restaurant, resort, lifestyle hospitality, or corporate dining portfolios. Brings the operating discipline to build repeatable systems, develop chef leadership, protect standards, and improve financial and guest-experience performance at scale.

Contact this candidate