Executive Chef & F&B Director

ROLAND J. ULBER

Indio, CA ***** 760-***-**** ***********@*****.*** LinkedIn: [optional]

EXECUTIVE CHEF & FOOD & BEVERAGE DIRECTOR

Proven leader with 30+ years of culinary and food & beverage management experience in private clubs, luxury hotels, and fine dining. Expertise in team leadership, cost control, menu innovation, and delivering exceptional dining experiences for members and guests. Multilingual: fluent in English, German, Italian, and Spanish.

EXPERIENCE

Chaparral Country Club – Palm Desert, CA

Executive Chef & F&B Director 2013 – Present

Lead food & beverage operations for 580-member private club with extensive golf, tennis, and social events.

Direct menu development, staff training, purchasing, and cost controls.

Oversee member dining, banquets, and high-volume social functions.

Desert Island Golf & Country Club – Rancho Mirage, CA

Executive Chef & F&B Manager 1999 – 2011

Managed all dining outlets and catering for a 280-member club.

Oversaw multimillion-dollar F&B budget, labor, and vendor management.

Designed menus for weddings, tournaments, wine dinners, and special events.

The Lakes Country Club – Palm Desert, CA

Executive Chef 1996 – 1999

Directed kitchens for fine dining and casual restaurants at 900-member club.

Created weekly and specialty menus; led catering for large member events.

The Westin Hotel, Tabor Center – Denver, CO

Executive Chef / Executive Sous Chef 1991 – 1995

Supervised 60 staff across restaurants, banquets, room service, and pastry.

Delivered off-site catering for up to 3,000 guests.

Elevated restaurant from AAA 3-Diamond to 4-Diamond status.

The Westin Walt Disney World Swan – Orlando, FL

Sous Chef 1990 – 1991

Managed 15 staff in high-volume Garden Grove restaurant.

Swiss Inn Restaurant – Lake Mary, FL

Pastry Chef 1990

European Experience – Switzerland & Spain

Chef de Partie, Sous Chef, Pastry Chef (1984 – 1990)

EDUCATION & CERTIFICATIONS

Swiss Hotel Association Program for Professional Cooking

Dessert Preparation Course (1986) Swiss Apprenticeship (1983 Graduate)

HIGHLIGHTS

Member, American Culinary Federation & National Foodservice Panel

Volunteer Chef, Share Our Strength & Volunteers of America

Winner, Trefethen’s “Club 30” Chardonnay Pairing Contest

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