Executive Chef - Boardwalk Retirement Community - NW Calgary
(2026)
Banquet Chef - Glencoe Golf & Country Club - Calgary, AB
(2023 - 2025)
- Led end-to-end execution of high-profile banquets and weddings for up to 150 guests, delivering consistently flawless service for members and private clients
- Managed and mentored 11–15 culinary staff across Banquets and Bistro operations, strengthening teamwork, accountability, and execution standards
- Improved kitchen workflow and prep systems, reducing service pressure and increasing event consistency and guest satisfaction
- Collaborated with leadership to uphold private-club service standards, food quality, and cost controls
Executive Chef - Grande Amore Italian Restaurant - Calgary, AB
(2021 - 2022)
- Repositioned the restaurant's culinary identity, introducing refined Italian and Continental menus that elevated reputation and guest loyalty
- Trained and developed kitchen staff, resulting in a measurable improvement in consistency, execution, and plate presentation
- Strengthened operational discipline while preserving creativity and authenticity
Owner / Chef - Bistro Marcel - Calgary, AB
(2004 - 2020)
Italian & Continental | Catering & Banquets
- Built and sustained a successful restaurant and catering operation for 16 years, attracting a diverse and loyal clientele
- Designed and executed menus that balanced creativity, nutrition, and cost control, contributing directly to sustained profitability
- Reduced food and supplier costs by approximately 18% through disciplined purchasing, inventory management, and vendor negotiations
- Delivered custom catering and banquet events, earning repeat business and strong word-of-mouth reputation
Founder | Chef & Food Consultant - Marcel Bondea & Associates Ltd.
(1999)
- Founded and led a culinary consulting firm supporting restaurant openings, kitchen design, staff training, and operational restructuring
- Implemented cost-control and menu optimization strategies, saving clients an average of 20% in operating costs
- Built and guided culinary teams across multiple establishments, improving workflow, morale, and consistency
- Served as a trusted advisor to owners and operators seeking stability, quality, and long-term success
Chef - Jann Arden
(2002-09 - 2003-12)
- Created and executed globally inspired menus tailored to client preferences and lifestyle
- Managed small culinary teams, ensuring discretion, consistency, and high standards
Executive Chef - Rococo Restaurant - Calgary, AB
(2000 - 2002)
- Directed a team of 8 chefs while overseeing $1.3M in annual product purchasing
- Successfully catered corporate and private functions for up to 400 guests, enhancing the restaurant's prestige and market position
Executive Chef - Virginia's (now Bonterra)
- Improved operational efficiency while maintaining fine-dining standards
Senior Chef de Partie, promoted as Chef for TOP'S Bar and Grill - Calgary Tower
6 years
- Executed large-scale breakfasts and lunches (450 guests) and cocktail receptions (250 guests)
- Recognized as Employee of the Month
Cook - Chinois on First
- Contributed to a high-profile concept inspired by Wolfgang Puck's Chinois on Main
Executive Sous Chef - Prominence Way Retirement Living
(2022)
- Led senior-living culinary operations with a focus on nutrition, consistency, dignity, and resident satisfaction
Senior Sous Chef - Welling's of Calgary Senior Living
(2025)
- Led senior-living culinary operations with a focus on nutrition, consistency, dignity, and resident satisfaction
