Richard Brower
Executive Chef
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About
A highly motivated Executive Chef and results-driven manager with an impressive background and outstanding leadership skills in developing teams and managing multiple revenue centers. Recognized for professionalism, culinary creativity, resourcefulness, and exceptional customer service; while supporting organizational goals.
Experience
Graduate Hotel by Hilton, Princeton NJ
Executive Chef June 2024-April 2025
- Managed the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $2.5 million in annual F&B sales.
- Hired, Trained and Supervised a team through the successful opening of the hotel.
Sheraton Valley Forge, King of Prussia, Pennsylvania
Executive Chef February 2022 to June 2024
- Managed the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $4 million in annual F&B sales
- Headed a small team during a transitionary phase during renovations.
Ocean Place Resort and Spa, Long Branch, NJ
Executive Chef May 2019 to February 2022
- Managed the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $13 million in annual F&B sales.
- Orchestrated a kitchen and storeroom reorganization to create stability, improved efficiency in critical areas and lowering FC by 2%.
Majorelle Restaurant at the Lowell Hotel, New York, NY
Executive Chef May 2017 to May 2019
- Manages the financial goals and objectives to achieve budget by controlling food and labor costs at a property with $4 million in annual F&B sales.
- Facilitated company initiatives to grow knowledge and establish restaurant identity.
The Logan Hotel/Urban Farmer, Philadelphia, PA
Executive Chef Aug 2015 to Jan 2017
-Led a management team of 11, kitchen staff of 48, and stewarding team of 20 at a property with $20 million in annual F&B sales.
- Successfully directed the opening team, established procedures and surpassed budgeted revenue.
The Four Seasons Restaurant, New York
Executive Chef Aug 2011 to July 2015
- Supervised shift operations and ensures compliance with all food and beverage polices, standards, and procedures, Menu Development, and Event Planning at a property with $8 million in annual F&B sales.
- Partnered with Co-Executive Chef to create team unity and cultivate a positive work enviorment.
The Ritz-Carlton, Grand Cayman
Executive Sous Chef Sept 2009 to Aug 2011
- Managed the culinary department’s overall financial goals and objectives to achieve budget by controlling food and labor costs, assists Executive Chef with Menu Development and Event Planning at a property with $30 million in annual F&B Sales.
The Ritz-Carlton, Blue by Eric Ripert, Grand Cayman
Chef de Cuisine Oct 2005 to Sept 2009
- Exceeded sales forecast and obtained a 40% local customer base, by providing high levels of service.
- Led an opening team to outperform very high standards and expectations. Integral part of a team that cultivated the Cayman Cookout to one of the premier annual Culinary Events today.
Le Bernardin, New York NY
Sous Chef Mar 2000 to Oct 2005
- Supervised the opening and closing functions; managed back of house operations, ordering and receiving of equipment, produce, dry goods, meat and fish at a property with $10 million in annual F&B Sales.
- Part of a team that achieved and set exemplary standards for one of the world’s premier restaurants.
Education
Johnson & Wales University, Providence RI. A.O.S. '88
