John Beber

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.

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.