Dermot Driscoll Email & Phone Number

Las Vegas, Nevada Area

Las Vegas, Nevada Area

Executive Chef, Brooklyn Bowl Las Vegas • Directly responsible for the creation of all back-of-house systems and the procurement of all operating supplies and equipment for the opening of the 80,000 square foot Las Vegas location.• Responsible for the creation of all special event menus, pre-opening staffing, creation and implementation of the training program for all of the restaurant and culinary team members. • Worked directly with staff to ensure that all of the proprietary ingredients are sourced locally.• Successfully open the venue to the public, catering to the local market place.• Created and executed large events up to 2,800 guests. • Directly responsible for all the daily operations of the culinary department. • Responsible for all off premise events: ie. Life is Beautiful, Foodie Fest, Vegas Un-Corked.• Successfully opened a 3,000 square foot, fast casual restaurant in Downtown Summerlin.• Responsible for the daily operation, quality, staffing and P & L.• Directly responsible for the overseeing of the complete construction, menu development, permit process, pre and post opening.

Las Vegas, Nevada Area

Regional Executive Chef, House of Blues Restaurants and Foundation Rooms • Directly responsible for all back-of-house quality and financial performance at all locations.• Worked directly with the V.P. of Food & Beverage to handle any issues that arise at any of our locations. • Regionally responsible for development and training of all Executive Chefs.• Responsible for the development of new menu concepts that are implemented nationally.• Consistently maximize labor productivity and maintain food costs in line with projections.• Oversee new menu roll-out at all HOB locations nationwide.• Work with vendors on national contracts for all food & beverage products.• Provide counsel and support for large scale events, buy-outs, industry events.

Multi-Unit Executive Chef, Brooklyn Bowl / Blue Ribbon Fried Chicken Las Vegas • Directly responsible for the creation of all back-of-house systems and the procurement of all operating supplies and equipment for the opening of the 80,000 square foot Las Vegas location.• Responsible for the creation of all special event menus, pre-opening staffing, creation and implementation of the training program for all of the restaurant and culinary team members. • Worked directly with the Bromberg’s to ensure that all of the proprietary ingredients were sourced locally.• Successfully open the venue to the public, catering to the local market place.• Created and executed large events up to 2,800 guests. • Directly responsible for all the daily operations of the culinary department. • Responsible for all off premise events: ie. Life is Beautiful, Foodie Fest, Vegas Un-corked.• Successfully opened a 3,000 square foot, fast casual restaurant in Downtown Summerlin for the Bromberg’s.• Responsible for the daily operation, quality, staffing and P & L.• Directly responsible for the overseeing of the complete construction, menu development, permit process, pre and post opening.

In charge of all operations on property, five locations and responsible for international training of culinary staff.

In charge of culinary program for the entire property

In charge of the culinary program