Résumé

Executive Chef

Executive Chef with 20 years of extensive experience in French techniques highlighting local produce in luxury hotel settings. Capable of managing dining services of up to 200 plus covers while supervising and motivating staff to perform to the best of their abilities.

Executive Chef
Four Seasons Lana’i (Forbes Five-Star Award)
March 2023 - Present

  • Support Director of Food and Beverage, Amir Nematipour  in operating an annual $14.6MM+ F&B program. 

  • Manages a 36% food cost budget with seven outlets and a banquet kitchen. 

  • Oversees a culinary team of over 52 cooks and 6 chefs, serving an average of 200 covers daily.

  • Responsible for in-room dining kitchen, serving 213 rooms with 45 luxury suites. 

  • Restructured and created a new banquet program.

  • Increased banquet ACV by 25% within one year.

Executive Sous Chef
Montage Los Cabos (Forbes Five-Star Award)
October 2020 - March 2023

  • Support French Master Chef and Current Montage International Culinary director, Xavier Salomon operating a $50MM+/year hotel revenue.

  • Responsible for managing a 31% food cost budget with six outlets and a banquet kitchen.

  • Oversees a culinary team of over 94 cooks and 15 chefs, serving an average of 400 covers daily

  • Responsible for in-room dining kitchen, serving 124 rooms with 55 luxury residences, four suites, one presidential home, and three private houses.

Executive Sous Chef
Waldorf Astoria Beverly Hills
May 2019 - October 2020

  • Supported Michelin Star Chef, Steve Benjamin in operating $26.2MM/year F&B revenue

  • Managed a 23% food cost budget with three outlets and a banquet kitchen

  • Oversaw a 55-person culinary team for Jean George Beverly Hills over three daily seatings, serving an average of 300 covers daily.

  • Responsible for in-room dining kitchen, serving 170 rooms with 11 luxury suites and one presidential suite.

Chef de Cuisine, West End Bistro
The Ritz-Carlton Hotel Company
September 2016 – April 2019

  • Reduced overall annual food costs from 42% to 23.5% and increased annual revenue from $2.3MM to $5MM dollars.

  • Supported a team to achieve a $16MM yearly F&B revenue.

  • Restructured the kitchen, and increased daily covers from 15 covers to a consistent 60 covers.

  • Featured on Good Morning Washington DC, Food Network’s ‘Carnivorous Chef’ and NBC Presidential Inauguration, and events including Chefs For Equality and Goût De France.

Restaurant Chef
The Ritz-Carlton, Half Moon Bay
March 2014 - September 2016

  • Responsible for servicing a three-meal restaurant and increasing food revenue and guest satisfaction.

  • Supported local farmers and businesses by highlighting products in seasonal menu changes.

  • Led a team of 12 to service both restaurant and in-room dining.

Garde Manager Chef
The Ritz-Carlton, Half Moon Bay
November 2012 - March 2014

  • Responsible for all cold product in the hotel - both outlets and banquet functions.

  • In charge of the Club Lounge assisting VIP hotel guests.

  • Supervised a brigade of nine cooks.

Banquet Butcher/Lead
The Ritz-Carlton, Half Moon Bay
July 2009- November 2012

  • Led a team of seven in the hotel banquets space, which was responsible for 50% of F&B revenue.

  • Responsible for daily banquet event orders and execution of daily functions.

  • Contributed to the increase in customer satisfaction scores and food quality measures.

Entremetier (Cook 3 - Cook 1)
The Ritz-Carlton, Half Moon Bay
May 2006 - July 2009

  • Started as breakfast cook and promoted to Entremetier within six months.

  • Worked all stations in fine dining restaurant, Navio.

  • Promoted up the ranks to various stations including casual dining restaurant, The Conservatory.

  • Contributed to the increase in customer satisfaction scores.

Junior Sous Chef
Crowne Plaza Hotel Burlingame, California
February 2005 - June 2006

  • Started as line cook and promoted to Junior Sous Chef within six months.

  • Responsible for ordering all protein and produce.

  • Constructed schedules in the absence of the Head Chef.

Restaurant Line Cook
Hilton Hotel Santa Clara, California
January 2004 - March 2005

  • Started as Prep Cook and promoted to Line Cook within four months.

  • Acquired skills needed to run the grill and sauté station.

  • Developed skills in making stocks, sauces and various salad dressings.

 
Chef Alvin Dela Cruz