Daniel Peralez

Led pre-opening strategy and execution for new Accenture corporate headquarters kitchen, overseeing all culinary operations.

Executive Chef at Accenture Corporate – Compass Group, Inc. (2022-04 – Present)

Led pre-opening strategy and execution for new Accenture corporate headquarters kitchen, overseeing all culinary operations.

• Managed a $3M food and beverage budget across catering and a high-volume barista bar, improving cost-efficiency through inventory controls and waste logs.
• Spearheaded development of production logs and standardized waste reporting, maintaining a product cost of 33%.
• Created VIP and themed menus for Fortune 500 clients (e.g., Disney, McDonald's, Tropicana).
• Implemented training programs including food tastings, bilingual pre-shift meetings, and seasonal coffee bar innovation.
• Managed BOH team hiring, performance improvement, and scheduling.

Executive Chef / Manager at NBC Account - Cityfront Café and Illy Café – Compass Group, Inc. (2018-07 – 2022-04)

Directed two venues with combined F&B operations of $1.6M annually.

• Developed and optimized menus, coordinated ingredient sourcing, and monitored food production processes using standardized logs to control 38% food cost.
• Enhanced team collaboration with daily culinary briefings and bilingual communication to improve quality and service consistency.
• Created sanitation checklists and led internal inspections in compliance with Compass and local health regulations.

Consultant / Floating Chef at Self-Employed (2020-05 – Present)

• Partnered with owners of Nana Restaurant on menu formulation, food presentation, and kitchen workflow design.
• Provided culinary leadership at Saddle & Cycle Club and Barrington Hills Country Club for private events and peak periods.

Executive Sous Chef at Barrington Hills Country Club (2016-05 – 2018-07)

Supported Executive Chef in food production, menu development, and kitchen operations.

• Directed staff training and development, implemented prep systems, and ensured food safety compliance.
• Facilitated events from concept to execution, maintaining premium dining standards.

Sous Chef at The University Club of Chicago (2012-06 – 2016-05)

Oversaw food production for a $12.5M annual budget, including $8.5M in banquets and $4M in a la carte.

• Directed team of 20+ cooks and collaborated with stewarding teams.
• Designed banquet menus, improved cost control, and executed seasonal offerings under tight deadlines.

Lead Cook – Banquets at JW Marriott Chicago (2010-10 – 2012-06)

Part of the pre-opening team; achieved a 19.7% food cost in 2011.

• Led cross-department culinary support and mentored junior team members across banquet and outlet operations.
• Assisted in planning the 2011 Western Region General Managers Conference (300 attendees).

Cook 1 / Learning Coach at The Ritz-Carlton Highlands Lake Tahoe (2009-11 – 2010-10)

Supervised 14 cooks, led inventory and cost control, and worked directly under Chef Traci des Jardins.

• Spearheaded seasonal menu development and oversaw kitchen operations for fine dining services.

Cook 2 / Learning Coach at The Ritz-Carlton South Beach (2007-10 – 2009-11)

Prepared fine dining menu items with strict quality and safety standards, including inventory management and vendor coordination.

Associate in Applied Science in Culinary Arts – Le Cordon Bleu College of Culinary Arts in Austin (2003 – 2004)