John Beber
Executive Chef
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About
Dynamic culinary and hospitality leader with 20+ years of experience leading high-volume kitchens, luxury hotels, and large-scale event operations. Proven success managing multimillion-dollar culinary programs, large union teams, and multi-outlet operations while delivering exceptional guest experiences and operational excellence. Known for strong leadership, menu innovation, and building high-performing culinary teams.
Experience
Executive Chef at Stone Brewing World Bistro & Gardens – Liberty Station (2025-01 – Present)
Directed culinary operations for a flagship restaurant and event venue generating $15M+ in annual revenue.
- Directed culinary operations for a flagship restaurant and event venue generating $15M+ in annual revenue.
- Oversaw $11M in restaurant dining operations and $4M in banquets and private events.
- Led kitchen management teams and culinary staff while maintaining high production standards and cost control.
- Came under budgeted targets of 30% Food & 14% Labor Cost.
- Created better storage organization and streamlined service execution with new systems by implementing better efficiencies.
Executive Sous Chef at Disney's Grand Californian Hotel & Spa (2021-01 – 2025-01)
Led a 180+ union Cast Member culinary workforce across multiple resort restaurants and banquet outlets supporting $60M+ annual food & beverage revenue.
- Led a 180+ union Cast Member culinary workforce across multiple resort restaurants and banquet outlets.
- Supported $60M+ annual food & beverage revenue across the property.
- Partnered with the Executive Chef and Culinary Director on menu innovation and operational improvements.
- Maintained Forbes Travel Guide Recommended service and culinary standards.
- Mentored and developed culinary leaders and team members, improving retention and advancement.
Premium Culinary Sous Chef at Legends Hospitality – Angel Stadium (2016-01 – 2020-01)
Directed premium culinary operations including suites, club restaurants, press dining, and player clubhouses supporting $50M+ annual revenue.
- Directed premium culinary operations including suites, club restaurants, press dining, and player clubhouses.
- Supervised 90 union cooks and stewards plus seasonal staff supporting $50M+ annual revenue.
- Delivered high-volume culinary production for MLB games, concerts, and large-scale events.
- Supported major venues including Rose Bowl, Los Angeles Memorial Coliseum, and SoFi Stadium events.
