Aaron Molloy

Chef and food operations leader with 20+ years of experience in procurement, product development, culinary innovation, and multi-unit business management across retail, hospitality, and prepared foods environments. Proven ability to lead complex food businesses by strengthening systems, optimizing sourcing, developing revenue-driving food programs, and delivering consistent quality at scale. Deep knowledge of food, vendor management, cost control, menu development, training, and operational execution.

Known for combining creative food vision with disciplined execution, strong commercial instincts, and hands-on leadership.

Senior Manager, Prepared Foods and Catering at Fosters (2021-01 – Present)

Lead operations across multiple prepared foods and catering outlets generating approximately $26M in annual revenue.

• Increased sales by 30% over four years through menu innovation, product development, improved merchandising, and operational discipline.
• Oversee procurement, product mix, quality standards, labor planning, training, and day-to-day execution across multiple food categories.
• Develop new revenue streams and food programs aligned with customer demand, seasonal opportunities, and broader company goals.
• Partner with vendors and internal teams to improve sourcing, consistency, and category performance across prepared foods, bakery, specialty, and catering programs.
• Led the development and expansion of specialty offerings including custom cakes, charcuterie, fromagerie, and live food stations.
• Created and implemented training systems to improve quality, consistency, and team engagement.
• Managed foodservice construction and renovation projects from concept to completion using 3D AutoCAD, coordinating contractors, engineers, and stakeholders.
• Worked closely with marketing to support product launches, promotional campaigns, and social media initiatives tied to revenue growth.

Travel Sabbatical (2019-01 – 2021-12)

• Spent two years traveling through Japan, Vietnam, Cambodia, Laos, Serbia, Greece, Turkey, Tunisia, and Rwanda, exploring food culture, markets, ingredients, and local traditions.
• Traveled independently through the early stages of COVID-19, building resilience, adaptability, and a broader perspective that continues to inform food development and guest experience.

Executive Chef / Owner at Fuel Gastro Pub and Diner (2016-01 – 2019-12)

Opened and operated a farm-to-table New American concept centered on bold flavors, local ingredients, and a focused culinary identity.

• Directed all areas of the business including menu development, procurement, kitchen operations, staffing, training, and financial performance.
• Built a differentiated dining experience through strong food execution, creative concepting, and operational control.
• Managed supplier relationships and purchasing to maintain product quality while protecting margins.

F&B Consultant / Contract Chef at Cryptomeria Consulting (2013-01 – 2019-12)

• Provided consulting support in menu development, procurement, training, food quality, operational systems, and team performance.
• Worked as an on-site chef in remote forestry, mining, and construction camps in Northern and High Arctic Canada.
• Delivered high-quality food service in demanding environments requiring strong logistics, planning, adaptability, and disciplined execution.
• Supported food programs where provisioning, consistency, and operational reliability were critical.

Executive Chef at Karma Restaurant & Lounge (2010-01 – 2013-12)

• Helped establish a fine dining Asian fusion concept known for inventive menus and strong guest appeal.
• Developed dishes that combined Caribbean ingredients with premium imported products to create distinctive culinary experiences.
• Oversaw kitchen leadership, menu execution, quality standards, and team development.

Executive Chef at Drift Izakaya (2008-01 – 2010-12)

• Opened a Japanese-influenced restaurant recognized for culinary creativity and concept originality.
• Contributed to the business being named one of the Top 5 Most Innovative Businesses in the region.
• Led menu development, hiring, training, kitchen systems, and day-to-day operations.

Executive Chef / Owner at Umami Fusion Dining (2006-01 – 2008-12)

• Owned and operated a kosher fine dining restaurant specializing in sushi and steaks.
• Built a loyal customer base through quality, innovation, and a clearly defined concept.
• Managed all aspects of the business including menu design, purchasing, staffing, and operations.

Camp Chef at Brinkman Reforestation (2009-01 – 2016-12)

• Managed food service for 40–70 people in remote camp environments.
• Oversaw provisioning, meal production, logistics, and camp setup under rugged conditions.
• Demonstrated strong organizational discipline, adaptability, and resourcefulness in isolated settings.

Artist Manager at Road Pops Music (2002-01 – 2006-12)

Managed bands, produced records and music videos, supported branding and promotion, and helped secure a major label deal with Universal USA.

Project Manager at The Da Vinci Project (Ansari X Prize) (2000-01 – 2005-12)

Supported project coordination, technical collaboration, and design development within a private aerospace initiative.

No-Code AI and Machine Learning – Massachusetts Institute of Technology

Travel And Tourism – Compu College