Dimitrios Goranitis

Versatile hospitality and culinary professional with senior-level experience across luxury hotels, fine dining, and brand management. Adept at leading teams, optimizing guest experiences, and delivering excellence in both front- and back-of-house operations. Equally comfortable overseeing high-profile restaurant programs or executing hands-on service in fast-paced environments.

Sous Chef - American Cruise Lines - United States

(2025-01)

Lead daily galley operations aboard national cruise itineraries, ensuring high culinary standards and consistency in service.

• Collaborate with executive chefs on menu planning, prep schedules, and inventory control
• Supervise team members during peak service, maintaining pace, precision, and presentation

Cook - Main Street Farm Market Café - Livingston Manor, NY

(2023-01 - 2024-12)

Managed kitchen operations for a farm-to-table café emphasizing local and organic produce.

• Prepared seasonal soups, seafood salads, and specialty sandwiches for dine-in and to-go service
• Coordinated regional farmers and vendors to ensure sustainability and freshness

Cook II - Resorts World Catskills - Monticello, NY

(2018-01 - 2020-12)

Executed menu production across multiple outlets in a high-volume resort environment.

• Ensured compliance with food safety standards and optimized prep line organization
• Supported menu rotation and quality control during peak periods

Union Delegate / Labor Relations Liaison - Resorts World Catskills - Monticello, NY

(2018-01 - 2020-12)

Represented culinary staff in labor-relations matters and union meetings.

• Acted as liaison between HR, management, and staff on policy, compliance, and welfare issues
• Supported risk management initiatives and workforce training programs

Head Bartender - Scrimshaw Restaurant - Greenport, NY

(2003-01 - 2004-12)

Oversaw full bar operations for a modern American restaurant on the Greenport wharf.

• Designed seasonal cocktail programs and collaborated on pairings
• Delivered personalized service in a fine-dining waterfront environment

Beverage Manager - Town Bar & Restaurant (The Chambers Hotel, NYC) - New York, NY

(2001-01 - 2003-12)

Managed beverage operations for a Michelin-rated hotel restaurant and bar.

• Led staff training on mixology, wine service, and guest experience
• Coordinated bar inventory, cost control, and supplier negotiations

Owner / Operator - Independent Café - New York, NY

(2001-01 - 2005-12)

Founded and managed a boutique European-style café offering espresso, light fare, and baked goods.

• Directed concept design, staffing, purchasing, and day-to-day operations
• Cultivated a loyal clientele and sustainable sourcing

Bachelor of Arts - Digital Communications and Design - Monash University, Melbourne, Australia

High School Certificate - St. John's College, Melbourne, Australia