Contract Interim Executive Chef at DZA Associates, LLC. (An Exclusive Partner of David Meyers Associates, Ltd.) (2023-05 – Present)
Contract Interim Executive Chef positions during high season for food revenue ranging from 1.5 mil to 3.2 mil
- Management of culinary departments; purchasing; standardizing recipes and new menu development
- Hiring, training and overhauling the culinary program
- Culinary consultant
- Notable properties: Cherry Valley Club, Garden City, New York
- Notable properties: Fort Wayne CC, Fort Wayne, Indiana
- Notable properties: Private Club, Cashiers, North Carolina
- Notable properties: Waynesborough CC, Paoli, Pennsylvania
- Notable properties: Dataw Island Club, St. Helena Island, South Carolina
- Notable properties: Birchwood Country Club, Westport, Connecticut
Interim Executive Chef at Brooklawn Country Club (2022-08 – 2022-11)
Executive Chef at Country Club of Fairfield (2020-11 – 2022-06)
- Joined prior GM from The Country Club of Buffalo to manage all culinary operations and opening new $20 mil clubhouse
- Implemented all systems including menus, staffing, new casual dining restaurant concept, banquets, golf outings and all club social events
Executive Chef at Fishers Island Club (2017-04 – 2020-11)
Premium Golf, Tennis, Beach, and Dining Club * rated #8 Platinum Club
- Opened new clubhouse with enhanced dining program featuring a very successful casual dining restaurant offering club contemporary cuisine
- Oversee 30 staff members with 5 dining outlets (daily covers)
- Casual dining grill room (80-180 covers)
- Beach club snack bar, salad bar (300-500 covers)
- Formal dining (60-100 covers)
- Halfway house and all club events (formal & casual)
- 1.3 mil food sales; 30% revenue increase within a very compact summer season
- Off season staff recruiting responsibilities
- Manage 1300 staff meals per week
- All financial responsibilities for culinary department
- All product ordering for culinary and multiple departments
Executive Chef at The Country Club of Buffalo (2011-05 – 2017-04)
125-year-old club, rated #33 Platinum Club. Hired to elevate food service operations and delivered on goals, both to member satisfaction and financials
- Implementation of new culinary programs: Farming project on property encompassing ½ acre of kitchen-maintained vegetable gardens for member dining offerings
- Purchased infra-red broiler with Plancha top and Prime Steak program to successfully uplift the progressive plan proposed to the board and house committee
- Staffing and training a la carte culinary team to current food trends to offer the membership a primary dining option vs. the competitive local dining scene
- Brought a la carte numbers to a record high and satisfaction levels continue to grow
- Exceed budgeted sales consistently, currently operating at 1.6 mil food sales
- Utilizing local farms, direct seafood delivery from Boston, menu changes every month and very seasonally addressed
Executive Chef at ENCANTERRA GOLF CLUB / SHEA HOMES (2009-09 – 2011-05)
Encanterra is the flagship company of our 23 properties
- Opened a 68,000 square foot club house with 5 food outlets
- Developed all menus, recipes, operational procedures, purchased all equipment, developed banquet and events menus, wedding packages, golf packages and staffing
- Oversee and implement operational procedures, menu development and kitchen design for multiple properties of Shea Homes
- Senior management position with fiscal responsibilities of all food service-related expenses, budgets, and control
Owner/Executive Chef at SAGE CREEK FOODS AND CATERING (2006-05 – 2009-01)
Catering company/Upscale prepared food service
- Created, launched, and managed the business operations
- Business plan development, financing, design and build out
- Complete administrative and managerial duties
- Organization and implementation of menu and event planning, including coordination of independent contractors for off-premises catering activities
- Hired, trained, and motivated employees
- Achieved a reputation for accommodating a demanding professional clientele with culinary excellence and service
Executive Chef at GREEN GABLES COUNTRY CLUB (2005-01 – 2006-03)
Executive Chef at THE MAIDSTONE CLUB (1993-03 – 2004-12)
A prestigious platinum level, top 40 rated golf, tennis, and beach club
- Full responsibility for all dining and banquet activities
- Duties included handling all operations for 4 kitchens, 8 food outlets and 25 kitchen staff
- Managed culinary service for over 550 family memberships and executed between 300-1200 meals daily in season
- Implemented new dining options to capture very seasonal club operations
- Provided direct supervision for: Fine dining a la carte restaurant; all beach/ golf /tennis area dining facilities; grand buffets; weddings; multiple banquet operations
- Handled financial responsibilities for: food costing; budget, all food service equipment; china purchases; staffing; housing; all departmental expenses
- Designed and oversaw three major renovations of kitchens and food service areas
- Instrumental in increase of food service from $500K to 1.3 mil while delivering below budget
Executive Chef at HILLBROOK COUNTRY CLUB (1991-08 – 1993-03)
Executive Chef at LORAIN RENAISSANCE INN (1989-08 – 1991-08)
Chef Instructor at JOHNSON & WALES UNIVERSITY (1987-11 – 1989-05)
Visiting Chef Instructor at RHODE ISLAND SCHOOL OF DESIGN
