Romeo Auer
Executive Catering & Culinary Operations Leader
About
Accomplished Executive Chef and Catering Operations Executive with 35+ years of international leadership experience building, scaling, and managing world-class catering operations, luxury hospitality programs, and high-volume food production across North America, Europe, and the Caribbean. Recognized for building exceptional culinary teams from the ground up, developing high-performance kitchen cultures, mentoring chefs, and creating operational systems that consistently deliver excellence under demanding conditions. Extensive experience leading catering operations for prestigious events, Fortune 500 clients, international sporting events, government contracts, celebrities, political leaders, and ultra-high-net-worth private clients.
A hands-on leader with expertise in strategic planning, large-scale event execution, food cost control, labor management, operational efficiency, menu development, logistics, and hospitality leadership.
Experience
Corporate Executive Chef / Catering Operations Director - DMG Disaster Management Group / Modern Events - Port-au-Prince, Haiti
(2025-08)
Department of Defense Contract
- Built complete catering operation from inception.
- Recruited, trained and managed 150+ multinational culinary employees.
- Directed production of approximately 1,200 meals daily.
- Implemented HACCP, logistics, procurement, SOPs, food cost and labor controls.
Corporate Executive Chef - Creative Edge Parties
(2023-01 - 2025-07)
- Built high-performing culinary teams across multiple locations.
- Streamlined production systems and improved profitability.
- Led luxury social and corporate catering events.
Restaurant Owner - Barona Bay Restaurant
(2022 - 2023)
Managed all restaurant operations, budgeting, staffing and menu development.
Executive Chef - Elegant Affairs Catering
(2012 - 2022)
Led 50–100 BOH staff, developed production systems and mentored chefs.
Executive Chef - Robbins Wolfe Eventeurs
(2009 - 2012)
Directed luxury weddings, celebrity and corporate catering.
Executive Chef - Neuman's Kitchen
(2007 - 2009)
Managed catering production, menus and food costs.
Corporate Executive Chef - DO&CO International Catering
(1994 - 2006)
- Executive leadership across 36 catering kitchens on 3 continents.
- Formula One, international sports and luxury hospitality.
Personal Chef - Austrian National Soccer Team
(1998 - 2002)
Qualified for the 1998 Soccer World Cup in France
- Performance nutrition, international travel catering and athlete meal planning.
Education
Associate of Arts - Restaurant & Culinary Management - LBS Waldegg
