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Objective: An Executive Chef position. Experience: Sheraton Jumeriah Beach Hotel - Dubai, U.A.E. Executive Chef June 2001 to October 2001 Responsible for 4 restaurants and banquets. Maintained cost control, food quality, training of staff and apprentices. Overall supervision of all facilities and kitchen staff. Mr. John Lagos, General Manager. The Sonnenalp Resort - Vail, Colorado Executive Chef July, 1999 to June 2001 5-star ski resort. Number one ski resort in North America.. Responsible for 4 restaurants, training of staff and apprentices, purchasing, preparation, cost and labor control. Overall supervision of all facilities and kitchen staff. Mr. Charles Frey, Resident Manager
1000-room, 5-star hotel. Five restaurants,
responsible for new menus, preparation, training of staff, food and labor control, revised
sanitary standards, purchasing and overall supervision of staff of 180 and kitchen
facilities. Mr. Bruno Huber, General Manager Executive Chef Sept. 1990 to April 1998 750 room, 5-star luxury hotel. Eight restaurants
and banquet facilities up to 2400. Responsible for overall supervision of 300 kitchen
staff, preparing menus, cost and labor control, purchasing, preparation, training of
apprentices. Mr. Tsuyoshi Sakata, General Manager Executive Chef April 1989 to Sept 1990 Re-opened renovated 860 room , 5-star hotel. 4 restaurants and large banquet facility. Maintained quality, food and labor costs, training of staff and overall supervision of all kitchen staff and facilities. Mr. Kevin Malloy, General Manager. The Fairmont Hotel - New Orleans, LA Executive Chef May 1981 to April 1989 1000 room, 5-star hotel. Responsible for four
restaurants and beverage outlets as well as banquet facilities for 3000-4000 seated and
10,000 cocktail. Huge off premises catering. Enlisted and maintained cost and labor
control and overall supervision of staff and facilities. Mr. Bernd Wholschlaeger,
General Manager. Executive Chef 1979 to 1981 Exclusive private California club. Responsible for all aspects of the kitchen and staff. The St. Regis Hotel - New York, NY Executive Chef, prior Sous Chef 1975 to 1979 5-star 313 rooms....very exclusive Manhattan hotel with four restaurants and banquet facilities for 500. Responsible for all aspect of the kitchen and staff while Executive Chef. While Sous Chef, I was direct aide to Chef Loess. Mr Frank Bank, General Manager. Education: C.E.P. C.A.P. de Cuisine Paris, France References: Member Maitres Cusiniers de France Member Acadamie Culinaire de France Member World Master Chef's Society Member Euro-Gastronomie Member Euro-Toques Le Club Prosper Montagne Maitre Canardier Member de Les Amis de Curnonsky Grand Officer Epicurien Former Vice President and Founder Chapter Valet Club New Orleans Former President Valet New Orleans Former Vice-President and Foiunder Les Touques Blanches International Central |
