Jeffrey Via
Accomplished Executive Chef and Food & Beverage Manager
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About
Accomplished Executive Chef and Food & Beverage Manager with over 25 years of experience leading high-performing teams, optimizing operations, and delivering exceptional dining experiences. Expertise in menu development, food and labor cost control, KPI, COG, and compliance with health regulations. Recognized by the New York State Assembly for innovative culinary creations.
Experience
Traveling Task Force Chef - United Restaurant Hospitality Group - Charlotte, NC (Remote Based)
(2026-06)
Culinary Director - The Windsor - Venice, FL
(2025-08 - 2026-06)
- Run and oversee the entire back of house and service operations of a retirement and assisted living community, with a population of just over 100
Executive Chef - The Banyan House - Wellen Park, FL
(2024-11 - 2025-07)
- Design and execute innovative and seasonal menus to elevate dining experiences.
- Oversee all kitchen operations and staff, ensuring compliance with company, health and safety standards.
- Train and lead back-of-house and inform front of house staff towards high and consistent service standards.
Food and Beverage Manager - Plantation Golf and Country Club - Venice, FL
(2023-11 - 2024-11)
- Managed daily dining and beverage operations, overseeing front- and back-of-house teams.
- Developed menus, controlled inventory, and reduced costs through strategic vendor management.
- Organized private events and banquets, achieving high member and company satisfaction.
- Ensured compliance with health, safety, and sanitation regulations.
Executive Chef - La Scala - Savannah, GA
(2022-04 - 2023-10)
- Reduced labor and food costs by establishing data-driven baselines and standardized recipes.
- Revamped BOH operations, including staff training, kitchen systems, and vendor relationships.
- Implemented KPIs, SOPs, and inventory systems, improving efficiency and sanitation standards.
- Created AM prep team and expo position to streamline service execution.
Production Consultant/Production Manager - Hot Crispy Oil LLC - Albany, NY
(2021-09 - 2022-04)
- Designed food production facility layout and oversaw equipment installations.
- Developed production systems and new condiments, securing FDA approval via Cornell University.
- Managed supply chain logistics and vendor relationships for national distribution.
Co-Owner/Executive Chef - JWVMAS LLC (The Paper Dragon Cafe/Bistro) - Albany, NY
(2019-06 - 2022-01)
- Launched two locations blending New York deli classics with Asian influences, earning local and state media recognition.
- Invented the Shrimp Dog, receiving a New York State Assembly Citation.
- Managed all operations, from menu creation to renovations, despite pandemic-related setbacks until untimely closure.
Food and Beverage Director/Campus Executive Chef - The University of Miami Rosensteil Campus, Salt Waterfront Restaurant - Miami, FL
(2014-05 - 2018-11)
- Oversaw campus dining and full-service restaurant operations, serving diverse menus.
- Developed policies ensuring compliance with university and state regulations.
- Managed budgets, inventory, and staff training, enhancing operational efficiency.
Sous Chef - Marigold Kitchen - Philadelphia, PA
(2012-04 - 2014-05)
- Executed high-volume, multi-course tasting menus at a 3-Bell award-winning restaurant.
- Mastered advanced culinary techniques, including sous vide and molecular gastronomy.
- Trained staff and maintained high sanitation and plating standards.
Catering Chef Manager - B And E LLC (Greenfield Food) - Lancaster, PA
(2006-09 - 2012-04)
Began culinary career here. Trained in and executed a multitude of different roles (bus boy, host, server, dishwasher) beginning in summer of 1999 and throughout high school.
- Lead catering operations, ensuring compliance with health and safety standards.
- Coordinated events, managed inventory, and delivered exceptional customer service.
