Executive Chef, Luxury Hotel & Banquets

Brandon Drummond

239-***-**** ***********@*****.***

Profile

Accomplished Executive Chef with 20+ years of leadership experience overseeing culinary operations for luxury hotels, convention properties, resorts, and high-volume banquet venues. Expertise in leading large teams, driving food and labor cost performance, executing events for thousands of guests, and developing innovative culinary programs that elevate guest satisfaction and profitability. Proven success managing multimillion-dollar budgets, mentoring culinary talent, and delivering exceptional dining experiences while maintaining brand standards and operational excellence.

Core Competencies

Large-Scale Banquet and Culinary Operations

Luxury Hotel and Resort Operations

Food and Labor Cost Management and Vendor Negotiations

Budget Development, Forecasting and Capital Planning

Menu Engineering

Guest Experience Enhancement

Multi-Outlet Restaurant Operations

Experience

Independent Executive Chef Consultant / Task Force Executive Chef

September 2025 to Current

-Provide task force culinary leadership support for Hyatt and hospitality properties during leadership transitions, openings, peak demand periods, and operational challenges. - Lead banquet, restaurant, and culinary teams to maintain guest satisfaction, operational consistency, and brand standards. - Support menu development, labor planning, food cost management, and associate training initiatives. - Partner with hotel leadership teams to stabilize operations and drive performance during critical business periods.

Hyatt Regency Dallas – Executive Chef

September 2021 – September 2025

- Directed all culinary operations for a 1,200+ room convention hotel generating multimillion-dollar annual food and beverage revenue across banquet operations, restaurants, lounges, and in-room dining.

- Oversaw a team of 7 salaried chefs and 70+ associates, fostering professional growth and strong retention while maintaining guest satisfaction scores above 90%

- Executed high-profile events serving up to 5,000 guests, ensuring flawless culinary delivery for large-scale banquets and conventions.

- Designed and implemented innovative menus that elevated banquet and outlet performance while aligning with guest preferences and market trends.

- Managed a 20 million dollar food budget, achieving significant savings through vendor negotiations and waste-reduction strategies.

- Maintained guest satisfaction scores above 90% while consistently meeting Hyatt brand standards and quality metrics.

Hyatt Regency Phoenix – Director of Operations and Culinary, Compass Restaurant

October 2019 – September 2021

- Oversaw culinary and service operations for a $4M annual revenue fine-dining restaurant.

- Directed team of assistant managers, supervisors, and associates in both kitchen and service teams.

- Developed seasonal menus, training programs, and operational improvements to enhance guest experience and revenue.

Hyatt Regency Greenwich, CT – Executive Chef

April 2017 – October 2019

- Managed banquet, three-meal restaurant, specialty outlets, poolside dining, and golf restaurant.

- Supervised 5 salaried sous chefs and 55 culinary associates in a high-volume hotel.

- Increased efficiency and reduced food cost while maintaining exceptional food quality.

Grand Hyatt Washington, DC – Executive Sous Chef

January 2016 – April 2017

- Assisted Executive Chef in managing banquet and outlet operations as well as robust off-premise catering.

- Oversaw team of 40 sous chefs and staff; acted as Executive Chef in his absence.

Hyatt Regency Hill Country Resort, San Antonio – Executive Sous Chef

May 2014 – January 2016

- Supported culinary operations for resort restaurants, banquets, and special events. - Led kitchen teams in a high-volume resort environment - Assisted in menu development and food cost initiatives

Hyatt Regency Coconut Point, Chef Tournant

January 2013 – May 2014

Hyatt Regency New Orleans – Senior Sous Chef / Banquet Chef

September 2011 – January 2013

Hyatt Regency Coconut Point, Bonita Springs –Sous Chef

May 2005 – September 2011

Technical and Professional Skills

-BirchStreet Procurement and Inventory -Food Cost and Labor Management Analysis -ServSafe Certified

Education

Pennsylvania Culinary Institute – Le Cordon Bleu Culinary Arts

Associate Degree in Specialized Technology, 2003

Contact this candidate