Matt Ludwig

Executive Chef and Culinary Operations Leader with 15+ years of experience leading luxury resorts, private clubs, convention hotels, and high-volume hospitality operations generating $20M+ in annual food and beverage revenue. Proven success leading teams of 50–150 culinary professionals, increasing guest satisfaction by up to 15 percentage points, improving labor efficiency by 10–20%, and executing banquet and convention programs serving 2,000+ guests per event. Expert in multi-outlet culinary operations, menu development, financial management, cost control, labor optimization, purchasing, inventory management, and culinary innovation.

Reduced food costs by 5–12% and delivered six-figure annual savings through strategic sourcing, procurement, and inventory controls while maintaining quality, service standards, and profitability. Classically trained culinary leader combining creativity, operational discipline, and team-focused leadership to drive revenue growth, operational excellence, talent development, and exceptional guest experiences.

Executive Chef - Ancala Country Club - Scottsdale, AZ

(2025-01)

Recruited to lead the transformation of a challenged culinary operation and elevate the overall member dining experience. Redesigned menus and culinary programming to better align with member expectations while establishing higher standards for food quality, consistency, and execution. Restored confidence in the culinary team through visible leadership, operational accountability, and a renewed focus on hospitality.

Direct oversight of staffing, purchasing, inventory management, banquet operations, and financial performance.

Executive Sous Chef - Sheraton Phoenix Downtown - Phoenix, AZ

(2022-01 - 2025-01)

Served as senior culinary leader for one of Arizona's premier convention and hospitality destinations, overseeing a team of more than 80 culinary professionals across multiple food and beverage outlets. Directed large-scale banquet and convention operations, including high-profile events such as Super Bowl LVII and major national conferences. Partnered with executive leadership to drive guest satisfaction, operational excellence, associate engagement, and brand performance standards.

Executive Chef - McDowell Mountain Marriott - Scottsdale, AZ

(2017-01 - 2022-01)

Directed all culinary operations for a 266-room resort and 15,000-square-foot banquet facility hosting more than 150 events annually. Built and developed a highly engaged culinary team while driving continuous improvements in food quality, service execution, and operational efficiency. Played a key role in achieving top-tier guest satisfaction rankings within the Marriott portfolio while fostering a culture centered on accountability, collaboration, and excellence.

Executive Chef - McCormick Ranch Golf Club - Scottsdale, AZ

(2015-01 - 2017-01)

Led all culinary and banquet operations for a high-volume private club environment, overseeing restaurant service, weddings, member events, and special functions. Modernized menus, enhanced banquet offerings, and strengthened operational systems to improve consistency and guest experience. Managed budgeting, forecasting, labor controls, purchasing, inventory management, and team development while supporting continued growth of the club's event business.

Banquet Chef - Ritz Carlton - Phoenix, AZ

(2012-01 - 2015-01)

Oversaw luxury banquet operations within a Forbes-rated hospitality environment, leading culinary execution for high-profile events, weddings, corporate functions, and VIP experiences. Directed and mentored a team of culinary professionals while maintaining Ritz-Carlton standards for quality, presentation, and guest satisfaction. Collaborated across departments to ensure flawless execution of large-scale events and elevated dining experiences.

Bachelor's of Culinary Management - Culinary Management - Le Cordon Bleu

Associate of Occupational Studies - Occupational Studies - Le Cordon Bleu