Brian Vandergast Email & Phone Number

New York, United States

New York, New York, United States

🎯 Hands-on leader responsible for multi-unit oversight and culinary operations. Curated and executed engaging culinary events, enhanced employee engagement and promoted a culture of warmth and hospitality. Create unique culinary experiences for private events and special occasions, resulting in positive client feedback.🏆 NOTABLE HIGHLIGHTS.

New York, New York, United States

🎯 Hired to provide a turn-key solution from conception to execution. Defined cost-effective menus designed to meet high-volume demands of 2 daily services. Hired and trained the team, while also implemented technical solutions to provide effective ordering for take-out options. 🏆 NOTABLE HIGHLIGHTS ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬✔ Developed a-la-carte menu for 2.

Malibu, California, United States

🎯 Influentially drove culinary consistency across several brand concepts from NY to LA. Oversaw annual food and beverage sales of $16,000,000 ($7M in food). Played a critical role in new openings while contributing to singular unit success. Supported high-volume restaurant concepts within boutique hotel and membership club environments across the Americas..

New York, New York

Brooklyn, New York

West Hollywood, California

West Hollywood, CA

Opening sous for Nava, new middle eastern concept.

NYC - Times Square

🎯 Oversaw culinary operations for all meal periods, production for 5 concept outlets and banquets that drove $120M in F&B revenue, $65M in Banquet and the overall success of a $344M hotel property. 🏆 NOTABLE HIGHLIGHTS ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬✔ Responsible for supporting the success of 26+ direct reports✔ Menu engineering, food procurement and production.

🎯Developed restaurant concepts, menus, food order guides, allergen sheets, plating guides, production charts, flow of service front and back of house while helping develop POS interface all outlets. Implemented food training program to promote menu knowledge for FOH team members.🏆 NOTABLE HIGHLIGHTS ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬✔ Open multiple restaurant.

🎯 Grew from a line cook to being responsible for leading kitchen operations across two high-volume, fine dining restaurants. Work with Mesa Grill (10’ - 12’) and Bobby Flay Steak (06’ - 08’). Opened new concepts while working sauté, standardizing recipe development, service flow, quality control, recipe development, inventory, expediting and butchery. 🏆.