Andy Bouchard Email & Phone Number

Waterloo, Ny, Us

Waterloo, Ny, Us

Geneva, Geneva, Ch

Culinary Manager USA and Caribbean

Geneva, Geneva, Ch

Basel, Switzerland, Ch

Start up Executive Chef for Viking Mississippi. Implemented various dining concepts, SOP's, designed Menus and recipes.

Personally chosen to handle all culinary operations for former employer, overseeing a 50 member staff, featuring Executive Chef, Sous Chefs, Line Cooks, Stewards, and Dishwashers. Conduct menu research and development. Collaborate will all team members, promoting optimal customer service support. Institute efficient systems management and produce hands-on training to strengthen operations. Improved revenue and production volume by 400%. Created and delivered new kitchen equipment design and devised menu structure. Trained staff to construct a new menu featuring an authentic Bavarian Cuisine. Adjusted new menu item presentation, encouraging customer growth.

Minden, Nv, Us

In this role, I offered my culinary expertise to CV Steak, a Nevada-inspired steakhouse that provides early dinner options, and Katie’s Country Kitchen, which offers exquisite country flavors for breakfast, lunch, dinner, and dessert.➥ Upgraded new kitchen design with high-quality culinary equipment to sustain dining efficiency, decrease labor costs, and expand company productivity.➥ Produced new menus to reflect each restaurant’s authentic tastes to guests. ➥ Concentrated on restaurant opening advice, turnaround progress, and concept investment strategies to support business growth while attracting high-volume of consumers. ➥ Fostered imaginative Recipe & Costing Sheets to appropriately manage recipe supplies and grow profit margins. ➥ As a result of COVID-19, created and employed Safe Re-opening Procedures using checklist system.

Here, I assisted with the daily restaurant management of this world-class tavern that focuses on Bavarian cuisine and beer. Its US-based franchise is based on Munich, Germany’s famous brewery.➥ Streamlined new kitchen design with high-quality culinary equipment to sustain dining efficiency, decrease labor costs, and expand company productivity.➥ Generated new menus to reflect each restaurant’s authentic tastes to guests. ➥ Focused on restaurant opening advice, turnaround progress, and concept investment strategies to support business growth while attracting high-volume of consumers. ➥ Cultivated creative Recipe & Costing Sheets to appropriately manage recipe supplies and grow profit margins.

Miami, Florida, Us

As the Executive Chef for this multibillion-dollar cruise line with 25 ships spread throughout the world, it is a privilege to be able to give so many people joy through the pleasures of food. Working with over 200 staff members, it is apparent that this type of work is very high in volume. CONTRIBUTOR ROLEI am a major contributor to the organization by my effectiveness and skill in operational, financial, and staff management that led to several accolades for the ship I work on. My duties in this role kitchen staff placement and supervision, menu planning and development, food prep, and more. Guest and crew satisfaction are also primary targets in organizational objectives as well as my own. With the #1 rank for crew satisfaction ratings in 2017, I feel great knowing that my hard work pays off and that I am able to make people happy.

Miami, Us

ABOUT CELEBRITY CRUISESThis premium cruise line with 13 award-winning ships travels to as many as 300 destinations worldwide. Their goal is to offer seamless service and to provide a sophisticated eating experience.CONTRIBUTOR ROLEWas the Executive Chef for 5 of their ships, serving over 12,000 meals per day, maintaining the highest quality of service. Ranked as high as #2 in guest satisfaction ratings among their entire fleet of ships. I was also regularly invites to be the Personal Chef for the Captain’s dinners, which is a great privilege.

ABOUT VEGAS EXECUTIVE CHEF LLCOwner/Operator and Executive Chef for this culinary consulting, personal chef and catering company. CONTRIBUTOR ROLE Took monthly trips to the South of France and served several gourmet meals.  Created beautiful food displays and took great care with food presentation. Provided catering services for clients, events and organizations.

ABOUT ANDRE’S FRENCH RESTAURANTAndre’s French Restaurant is one of the most honored and awarded restaurants in all of Las Vegas. It was also listed as one of Zagat’s Top 5 Restaurants. CONTRIBUTOR ROLEI was a major contributor to the restaurant’s success. Helped the restaurant to achieve the AAA Four Diamond Award for 3 years. Maintained food costs of 27% to 28%.