Adam Mali

Adam Mali Email and Phone Number

F&B leadership at a senior management level. @ Sage Hospitality Group
Adam Mali's Location
Petaluma, California, United States, United States
Adam Mali's Contact Details
About Adam Mali

With an entrepreneurial mindset and a passion for innovation, I continuously seek out forward-thinking strategies to anticipate and surpass industry trends, ensuring that the organization I work with remains at the forefront of the culinary field.Throughout my career, I have gained extensive experience in managing multiple outlets, including restaurants, banquets, catering, and in-room dining. My focus has always been on delivering exceptional guest experiences and achieving revenue targets. By prioritizing culinary objectives and adapting and scaling initiatives to support the growth of dynamic brands in rapidly evolving markets, I have successfully contributed to the success and profitability of various establishments.Setting a comprehensive vision and establishing ambitious goals for a best-in-class culinary department is one of my key strengths. By developing robust processes and protocols across all culinary areas, I drive a culture of excellence and efficiency. I believe in creating a solid foundation that supports the growth and success of the culinary team, enabling them to consistently deliver exceptional culinary experiences.Conceptualizing and developing successful food and beverage concepts for luxury outlets is an area where I have a credible history of achievement. By deeply understanding the market, customer preferences, and industry standards, I have created innovative and captivating culinary offerings that resonate with diverse customer bases. Additionally, my expertise in menu development, culinary concept creation, and driving innovation allows me to meet the evolving demands of the industry.Vendor management and procurement are crucial aspects of my skill set. I have a proven track record in negotiating contracts and maintaining strong relationships with suppliers, ensuring consistent quality and competitive pricing. As a strategic thinker, I excel in developing and implementing effective operational strategies that optimize efficiency and profitability. With exceptional financial acumen, I am adept at budgeting, forecasting, and managing food and labor costs. In summary, my seasoned experience, innovative mindset, and visionary leadership make me a valuable asset in the culinary industry. With expertise in managing multiple outlets, creating comprehensive visions, developing successful concepts, driving innovation, managing vendors and procurement, and implementing effective operational strategies, I am well-equipped to drive excellence, efficiency, and profitability in any culinary organization.

Adam Mali's Current Company Details
Sage Hospitality Group

Sage Hospitality Group

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F&B leadership at a senior management level.
Adam Mali Work Experience Details
  • Sage Hospitality Group
    Director Of Culinary Operations
    Sage Hospitality Group Sep 2024 - Present
    Denver, Co, Us
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  • Hay Creek Hotels
    Corporate Director Of Culinary Operations
    Hay Creek Hotels Oct 2023 - Sep 2024
    New York City , New York , Us
    Developed concepts for new projects; implemented food safety strategy and programs to exceed health department standards; cultivated and managed vendor relationships, bringing on two new group purchasing organizations; opening GM at new property in Fayetteville Arkansas: established vendor accounts, scheduled culinary operations, recruited culinary and F&B team
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  • Hotel Nikko San Francisco
    Executive Chef
    Hotel Nikko San Francisco Aug 2021 - Nov 2023
    San Francisco, Ca, Us
    I take immense pride in my ability to expertly oversee all aspects of purchasing and receiving operations, guaranteeing the prompt and efficient procurement of top-notch ingredients and supplies. With my exceptional proficiency, I strive to ensure that every item acquired meets the highest standards of quality.One of my most notable accomplishments was spearheading the creation and development of exquisite menus for the signature restaurant, Anzu. As a result of my innovative contributions, Anzu expanded its reach across various outlets, including banquets, catering, in-room dining for 533 rooms, Feinstein's (cabaret/club), offsite events, and employee dining. This expansion translated into a remarkable revenue growth of $11 million, solidifying Anzu's reputation as a premier culinary destination.A key aspect of my expertise lies in effectively managing food and labor costs. By implementing strategic measures and employing my exceptional skills, I successfully reduced food costs from 28% to an impressive 23%, making a substantial impact on the bottom line while maintaining the highest quality standards.I have always remained steadfast in my commitment to quality control. The hotel I have been privileged to work with consistently surpasses the stringent standards set by Forbes, ensuring its prestigious Four-Star rating is upheld. This unwavering dedication to excellence has become a hallmark of my professional approach, guaranteeing the utmost satisfaction of guests and exceeding their expectations.In summary, my personalized touch in overseeing purchasing and receiving operations, coupled with my success in expanding the renowned Anzu restaurant and implementing cost-effective strategies, has propelled me to achieve outstanding results in the hospitality industry. With my relentless commitment to quality, I continuously strive to elevate the standards of excellence and drive remarkable success in every endeavor.
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  • The Hollywood Roosevelt
    Consulting Director Of F&B/Culinary Operations
    The Hollywood Roosevelt Jun 2021 - Sep 2021
    Los Angeles, Ca, Us
    My journey as an Executive Chef from 2016 to 2018 was marked by distinguished achievements and contributions that earned me recognition in the industry. During my tenure, I skillfully managed the relationship between a third-party operator and the hotel staff, fostering a collaborative and harmonious working environment.One of my areas of expertise lies in menu design and development. Leveraging my culinary prowess and creative instincts, I crafted innovative and captivating culinary offerings that left a lasting impression on guests and elevated their dining experiences. In addition to my creative endeavors, I also took charge of the opening and closing of various outlets. Through meticulous planning and effective leadership, I ensured smooth transitions and seamless operations, leaving no room for compromise when it came to delivering exceptional guest experiences. This involved meticulous attention to detail, coordination with various teams, and a hands-on approach to guaranteeing the highest standards at all times.Recognizing the importance of operational efficiency, I spearheaded the development and implementation of streamlined processes. Even when faced with limited staff resources, I leveraged my expertise to optimize operations, maximizing productivity without compromising on quality or service. Through careful analysis and strategic adjustments, I identified areas for improvement and introduced effective measures that enhanced overall efficiency and performance.My tenure as Executive Chef, followed by my return as a consultant, has provided me with invaluable experiences and insights into the hospitality industry. With a relentless dedication to excellence and a passion for culinary innovation, I continue to make a lasting impact by delivering exceptional results, fostering collaboration, and driving operational excellence.
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  • Private Client
    Private Chef
    Private Client Sep 2020 - Sep 2021
    My expertise extends beyond culinary creativity and encompasses a keen understanding of nutritional requirements. With a focus on providing healthy and balanced meal options, I proficiently defined and executed menus that adhered to stringent nutritional guidelines. Collaborating closely with a registered dietician, I leveraged their specialized knowledge to accurately quantify and control nutrient content, paying particular attention to glucose levels, ensuring that the menus and dishes met the highest standards of nutritional excellence.Recognizing the diverse preferences and dietary needs of employers and staff, I skillfully produced a wide array of menus and items tailored specifically to meet their requirements on a daily basis. Whether it was accommodating specific dietary restrictions, allergies, or personal preferences, I ensured that each individual's needs were met, guaranteeing a satisfying dining experience for everyone.Beyond my culinary expertise, I also played a pivotal role in optimizing kitchen design. By carefully considering the layout and workflow, I enhanced operational efficiency and facilitated seamless food preparation. I understood the importance of a well-organized kitchen, where every tool, station, and ingredient had its designated place, resulting in smoother operations, reduced wait times, and improved productivity. This attention to detail in kitchen design created a harmonious environment that maximized efficiency and fostered creativity among the culinary team.
  • Virgin Hotels
    Culinary Director
    Virgin Hotels Mar 2020 - Nov 2020
    Miami, Fl, Us
    At the forefront of culinary innovation, I had the privilege of spearheading the development of groundbreaking concepts for the Commons Club, Everdene, and Funny Library outlets. Through my visionary approach, I revolutionized the dining experiences offered to patrons, introducing fresh and exciting elements that set these venues apart. By pushing the boundaries of creativity and redefining culinary norms, I created immersive environments that delighted guests and left a lasting impression.In response to the challenges posed by the COVID-19 pandemic, I took charge of developing and implementing comprehensive post-COVID-19 processes. With a strong emphasis on health and safety, I ensured that strict protocols were in place to protect guests and staff. By prioritizing the well-being of all stakeholders, I instilled confidence in patrons and provided a secure and enjoyable dining experience. Additionally, I developed a robust training program to ensure that every team member was equipped with the knowledge and skills to adhere to these protocols effectively.As a competent manager, I successfully handled a substantial budget of $25 million in the year 2020. Through efficient allocation of resources, I optimized the culinary offerings, maximizing their impact and ensuring exceptional quality. By carefully analyzing costs, negotiating contracts, and maintaining a keen eye for financial details, I achieved optimal results while delivering memorable dining experiences.Leading a brigade of 35 highly skilled union cooks from local 2, I fostered a collaborative and high-performing team environment. Through effective communication, mentorship, and recognition of individual talents, I cultivated a cohesive unit that consistently surpassed expectations. In close collaboration with the executive team, I played a pivotal role in establishing pre-opening organization and efficient operational processes.
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  • Warner Bros. Entertainment
    Executive Chef/Food And Beverage Director
    Warner Bros. Entertainment May 2019 - Feb 2020
    Burbank, Ca, Us
    Throughout my tenure, I successfully managed various culinary operations, including production catering, commissary fine dining, and special events. With meticulous attention to detail, I ensured seamless execution and delivered exceptional culinary experiences that exceeded guest expectations.One of my notable achievements was the design and conceptualization of three new outlets planned for construction in 2021. These included a fine dining full-service restaurant, a casual grill concept, and a cafe themed around the beloved TV show "Friends." By combining my creativity with market research and guest preferences, I envisioned unique dining experiences that would add value to the organization's portfolio and cater to diverse culinary interests.In my role as a leader, I provided effective guidance and direction to a brigade consisting of 40 skilled cooks, chef drivers, and stewards. By fostering a cohesive and high-performing team environment, I nurtured talent, encouraged professional growth, and inspired individuals to excel in their roles. I adeptly navigated labor relations with two prominent unions, namely Local 11 and Teamsters 399. Recognizing the importance of positive relationships and compliance with labor agreements, I worked collaboratively to address any issues that arose. With a visionary mindset, I developed and introduced three new concepts slated to open in 2020 and 2021. By staying ahead of culinary trends and anticipating guest demands, I demonstrated my ability to think innovatively and create dining options that resonated with the target audience. These concepts added value to the organization, expanded its offerings, and positioned it as a leader in the culinary industry.
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  • The Battery
    Consulting Culinary Director
    The Battery Nov 2018 - May 2019
    As a proactive professional, I took the initiative to design and implement an efficient inventory system that revolutionized the tracking and management of supplies. By leveraging technology and implementing robust procedures, I ensured accurate inventory control, minimizing waste, and optimizing cost control. This systematic approach contributed to streamlined operations, reduced expenses, and improved overall efficiency.In addition to the inventory system, I developed comprehensive Standard Operating Procedures (SOPs) for safety protocols and equipment operating processes. By prioritizing safety and adhering to strict standards, I fostered a secure working environment for staff and members alike. Through training programs, regular audits, and continuous improvement initiatives, I maintained a culture of safety awareness and ensured that all operations complied with industry regulations and best practices.In my role as a culinary leader, I had the privilege of overseeing the culinary operations of a prestigious luxury private members' club. Through strategic planning, effective management, and a dedication to excellence, I successfully guided the club to achieve impressive annual revenue of $14 million. By focusing on delivering exceptional dining experiences, personalized service, and attention to detail, I ensured that members enjoyed memorable moments and felt valued as part of the exclusive club community.
  • Instagram
    Consulting Executive Chef
    Instagram Jun 2018 - Nov 2018
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  • The Hollywood Roosevelt
    Executive Chef
    The Hollywood Roosevelt Jan 2017 - Jun 2018
    Los Angeles, Ca, Us
    My involvement in the selection process of a third-party operator/partner for the hotel's signature dining outlets was instrumental in aligning their vision with the hotel's objectives. By thoroughly evaluating potential partners and assessing their capabilities, I played a pivotal role in ensuring that the selected operator would uphold the hotel's commitment to excellence. Through this process, I secured a partnership that would enhance the overall dining experience and maintain the hotel's reputation for providing outstanding service.In my role as the director of culinary operations for a prestigious 300-room hotel, I exhibited exceptional leadership skills that contributed to the hotel's success. With a keen eye for detail and a strategic mindset, I oversaw operations that generated an impressive revenue of $24 million. By implementing effective management strategies, streamlining processes, and ensuring seamless coordination among various teams, I optimized performance and drove financial growth.Among the multiple outlets under my supervision, one standout success was 25 Degrees. This highly successful establishment operated 24 hours a day, catering to the diverse needs and preferences of guests. Through innovative menu design, exceptional service, and a commitment to quality, we achieved an impressive independent revenue of $3 million. This accomplishment not only showcased the financial viability of the outlet but also solidified its position as a top choice among guests.
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  • The Patio Group
    Consulting Culinary Director
    The Patio Group Jul 2016 - Nov 2017
    San Diego, Ca, Us
    During an interim consulting assignment, I had the opportunity to lend my expertise in various areas to a fast casual concept opening in Petaluma, California. One of my key contributions was providing guidance on kitchen design, ensuring an efficient and functional layout that optimized workflow and productivity. Additionally, I leveraged my experience in revenue projections to provide accurate forecasts that informed business decisions and supported financial planning for the concept.In addition to the Petaluma project, I simultaneously provided consulting services for The Patio/Goldfinch in San Diego. One of the notable achievements during this engagement was successfully reducing the food cost percentage from 33% to an impressive 27%. Through meticulous analysis, process optimization, and strategic cost management, I was able to identify areas of improvement and implement effective strategies to enhance profitability without compromising quality or guest satisfaction.Additional Consulting Experience: CONSULTING CHEF, June 2014 – March 2015, Cathay Pacific Airlines/Mandarin Oriental Hotel | CONSULTING CHEF, February 2012 – March 2015, Lufthansa/Mandarin Oriental Hotel Group
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  • Twitter
    Regional Executive Chef
    Twitter Mar 2015 - Jul 2016
    San Francisco, Ca, Us
    As a dynamic leader, I took charge of the pre-opening and opening phases of two cafes, spearheading the development of exciting new concepts that left a lasting impression on guests. These concepts included a wok-noodle bar, taqueria, pasta concept, Indian cuisine, and rotisserie concept, each designed to offer unique and diverse culinary experiences. By combining creativity, market research, and a deep understanding of guest preferences, I ensured that these cafes provided memorable dining experiences that set them apart from the competition.Managing dinners ranging from intimate gatherings to large-scale events, I consistently delivered exceptional dining experiences. Whether it was orchestrating a cozy gathering of 10 guests or organizing a grand event accommodating up to 2,000 attendees, I paid meticulous attention to detail, ensuring that every aspect of the dining experience was flawless. From menu planning and execution to service and ambiance, I prioritized guest satisfaction and exceeded their expectations.In addition to my accomplishments in creating extraordinary dining experiences, I successfully managed a substantial $20 million account encompassing five outlets. With a focus on efficiency and quality, I oversaw the production of an impressive 3,500 meals per day. By optimizing operational processes, implementing cost-effective measures, and maintaining a keen eye on financial details, I achieved remarkable results while delivering exceptional culinary offerings to guests.Recognizing the importance of labor relations, I effectively managed a workforce of 150 union employees. By fostering positive relationships, open communication, and fair practices, I maintained a harmonious work environment that motivated employees to perform at their best. Through collaboration, respect, and recognition of their contributions, I nurtured a cohesive team that consistently delivered excellence.
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  • Cathay Pacific Airways
    Consulting Chef (Promotion With Mandarin Oriental Hotel Group)
    Cathay Pacific Airways Nov 2014 - Mar 2015
    Chek Lap Kok, Hk
    Consulting chef writing promotional first class menu for San Francisco to Hong Kong route
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  • Mandarin Oriental San Francisco
    Executive Chef/Director Of Food And Beverage
    Mandarin Oriental San Francisco Feb 2012 - Mar 2015
    Quarry Bay, Hong Kong, Hk
    I had the privilege of overseeing a comprehensive kitchen renovation that laid the foundation for the highly acclaimed signature restaurant, Brasserie S&P. Through careful planning, coordination, and attention to detail, I successfully executed the launch of this remarkable dining establishment, which quickly gained recognition and acclaim within the industry. In order to enhance the culinary offerings and sustainability initiatives of the organization, I forged a valuable partnership with Canvas Ranch, a farm in Petaluma, enabling us to source customized produce and host special events that celebrated local, seasonal ingredients.In my role, I managed the culinary operations of four outlets, including banquets/catering, in-room dining, and employee dining. Through my strategic oversight and operational expertise, I contributed to an impressive F&B revenue of $9 million. By optimizing efficiency, ensuring exceptional quality, and exceeding guest expectations, I played a significant role in driving the financial success of these outlets.Recognizing the importance of fostering a positive work environment, I implemented focused efforts on employee dining. By enhancing the quality and variety of meals provided to our colleagues, I contributed to a remarkable 25% increase in Colleague Engagement Survey scores. This achievement reflects the positive impact on employee satisfaction, engagement, and overall well-being, fostering a work environment that valued and nurtured our culinary team.The dedication to exceptional quality and service led to the prestigious Forbes five-star award for the entire hotel, including the restaurant and spa.
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  • Lufthansa
    Consulting Chef With Mandarin Oriental
    Lufthansa Feb 2012 - Mar 2015
    Frankfurt Am Main, Germany, De
    Wrote and implemented menus for Lufthansa First Class and Business Class, as part of a program in conjunction with Mandarin Oriental's award winning chefs.
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  • Marketbar
    Consulting Executive Chef
    Marketbar Sep 2011 - Jan 2012
    Consulted on lowering food and labor cost, menu design and implementation. Also consulted on Managing a kitchen staff of 30 for breakfast, lunch, and dinner. Responsible for financials, with specified goals for food and labor cost.
  • Nick'S Cove And Cottages
    Executive Chef/Gm
    Nick'S Cove And Cottages Dec 2007 - Aug 2011
    Executive Chef of Michelin recommended restaurant/hotel of the Pat Kuleto Restaurant Group. Working with Chef/Owner Mark Franz to create menus for breakfast, lunch, dinner, special events, and room service for hotel. Was named one of San Francisco’s top 100 by Michael Bauer, 2008, 2009. Transitioned the restaurant during sale in 2011 from Pat Kuleto to new owner
  • The Oyster Bar, Bangkok
    Guest Chef
    The Oyster Bar, Bangkok Sep 2009 - Sep 2009
    Guest chef at seafood restaurant, specializing in fresh oysters imported into Thailand from the U.S. and Europe.
  • Montecito Restaurant - Denver
    Corporate Chef/Partner
    Montecito Restaurant - Denver Sep 2006 - Dec 2007
    Corporate Chef of Montecito North, Montecito South, and Annabel’s. Opened, designed and developed concepts for three successful restaurants within five months. Overseeing a culinary staff of 30 in three kitchens. Responsible for food and labor cost and creative control of menu. Neighborhood casual, and casual fine dining restaurants owned by winemaker and negotiant Melvyn Master.
  • Ajax Tavern
    Executive Chef
    Ajax Tavern Aug 2005 - Sep 2006
    Executive Chef of high volume 180 seat restaurant with focus on Alpine/Northern Italian cuisine, Located at the base of the gondola, one of the busiest restaurants in Aspen, Regularly 400 covers for lunch, 175 covers for dinner. Responsible for food and labor cost controls, employee management, and food quality. Met or exceeded financial goals during winter season. Was the last chef at Ajax Tavern under the Real Restaurant management group.
  • Restaurant Kody
    Chef/Owner
    Restaurant Kody Mar 2002 - Aug 2005
    Chef Owner of 65-seat fine dining restaurant in the foothills of Denver. Established the Corporation, and personally constructed the restaurant in March 2003. Oversaw all aspects of business in addition to being a working chef; financials, personnel, physical plant operation, and media relations. Named “rising star chef” by Rocky Mountain News , 2004, Top Chef, 2004, and one of Denver’s top ten restaurants, 2003 by 5280 Magazine.
  • Gianni'S, South Street Seaport, New York, Ny
    Sous Chef
    Gianni'S, South Street Seaport, New York, Ny Apr 1987 - Aug 1990
    Sous chef at high volume South Street Seaport restaurant specializing in northern Italian seafood. Oversaw banquets, special events, private dining

Adam Mali Skills

P&l Process Scheduler Team Building Food Quality Purchasing Baking Food Service Food Sanitation Restaurant Management Pastry Cooking Food And Beverage Food Safety Catering Mediterranean Gastronomy Italian Cuisine Seafood Cuisine Hospitality Management Dinners Hotels Pre Opening Recipes Culinary Menu Design Budgeting Hospitality Event Management Fine Dining Resorts Restaurants Chef Staff Training Culinary Skills Wine Banquets Menu Costing Scheduling Menu Development Gourmet Culinary Management Food Cost Menu Engineering Menu Creation Micros Haccp Hiring Hospitality Industry

Adam Mali Education Details

  • Le Cordon Bleu College Of Culinary Arts
    Le Cordon Bleu College Of Culinary Arts
    Culinary Arts/Chef Training
  • Rensselaer Polytechnic Institute
    Rensselaer Polytechnic Institute
    Civil Engineering
  • Cornell University
    Cornell University
    Hospitality Administration/Management
  • France Langue
    France Langue
    Études Françaises
  • Le Cordon Bleu College Of Culinary Arts
    Le Cordon Bleu College Of Culinary Arts
    Culinary Arts/Chef Training
  • Rensselaer Polytechnic Institute
    Rensselaer Polytechnic Institute
    Structural Engineering

Frequently Asked Questions about Adam Mali

What company does Adam Mali work for?

Adam Mali works for Sage Hospitality Group

What is Adam Mali's role at the current company?

Adam Mali's current role is F&B leadership at a senior management level..

What is Adam Mali's email address?

Adam Mali's email address is ad****@****msn.com

What is Adam Mali's direct phone number?

Adam Mali's direct phone number is +172020*****

What schools did Adam Mali attend?

Adam Mali attended Le Cordon Bleu College Of Culinary Arts, Rensselaer Polytechnic Institute, Cornell University, France Langue, Le Cordon Bleu College Of Culinary Arts, Rensselaer Polytechnic Institute.

What skills is Adam Mali known for?

Adam Mali has skills like P&l, Process Scheduler, Team Building, Food Quality, Purchasing, Baking, Food Service, Food, Sanitation, Restaurant Management, Pastry, Cooking.

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