Bruce Davies

Fully qualified professional Chef and Food and Beverage Director with formal culinary training and thirty years of diversified and comprehensive experience in the hospitality industry. Skilled in A La Carte food production, Banquets and Catering, menu planning, COG Reports, inventory / cost control, advantage purchasing, new venture start-ups, staff training, kitchen design, preparation of departmental budgets

Food and Beverage Director / Executive Chef - Laurel Ridge Country Club - Waynesville, NC

(2025-09)

Executive Chef and Food and Beverage Director for a large Private Club

• Oversaw and directed all Food and Beverage operations
• Prepared monthly profit and loss statements comparing actual to projected budget
• Designed all A La Carte and banquet menus

Executive Chef - The Embassy Suites, Kingston Plantation - Myrtle Beach, SC

(2022-02 - 2025-07)

Executive Chef for a large Resort Hotel hosting three A La Carte meal periods, in room dining, multiple banquet spaces with additional outlets and venues throughout a 140-acre complex

Executive Chef - The Double Tree Resort - Willow Valley, Pennsylvania

(2020-06 - 2022-11)

Executive Chef for a Full-Service Hotel offering A La Carte, Banquet / Catering and Room Service

Multi Unit Chef - The Victory, The Cove - Harrisburg, PA

(2010-11 - 2020-05)

Restaurant Chef for two establishments

• Bulk menu production, recipes, opening and closing duties, banquet production

Executive Chef - The Columbia Restaurant - Sarasota, Florida

(2008-01 - 2010-09)

World famous Spanish Restaurant with $9 million in annual revenue

• Managed kitchen operations with a staff of 36 employees
• AGM for font of house staff of 90+

Executive Chef - The Don CeSar (A Loews Hotels Property) - St. Petersburg Beach, Florida

(2006-10 - 2007-12)

AAA 4 Star, 4 Diamond property. Restaurant Executive Chef for the Sea Porch Cafe

• Improved and maintained food cost by 13%
• Labor cost by 10%

Director of Food and Beverage - Buckhorn Springs Golf and Country Club - Valrico, Florida

(2002-08 - 2006-09)

Oversaw and directed all Food and Beverage operations

• Prepared monthly profit and loss statements and annual departmental budget
• Served as Executive Chef and Banquet / Catering Director
• Designed all A La Carte and catering menus
• Redesigned and updated entire kitchen facilities under budget – August 2005

Executive Chef - Margaux's - Naples, Florida

(1996-06 - 2002-07)

Classical low-country French cuisine

• Voted Best French Restaurant in Southwest Florida 4 years in a row by Gulf Trend Magazine

Chef de Cuisine - Merriman's Wharf - Naples, Florida

(1992-05 - 1996-05)

Offering fresh seafood selections sourced daily from Florida and New England waters

• Designed menus focusing on "Floribbean" Fusion Cuisine

Graduate - International Restaurant & Cooking Skills - Baltimore's International Culinary College (1987-03 - 1989-03)

Business Administration / Management, Accounting - Pennsylvania State University (1984-05 - 1987-02)