Executive Chef L Sommelier
CurrentResponsible for development and mentoring of staff, guest culinary experience, operations, food and menu concept development, and culinary P&L for Disneyland Park in Anaheim, CA. Manage 30+ restaurant and food service locations. Promoted to progressively broader chef roles throughout tenure with increasing responsibility encompassing restaurants, quick service, room service, fine dining steakhouse, buffet dining, breakfast, lounges, coffee house, stewarding, night porters, and concierge service.- Managed and facilitated several location re-concepts and re-openings, including Hook's Pointe & Wine Cellar, Tangeroa Terrace & Trader Sam's, and Steakhouse 55.- Extensive guest interaction includes table touching, wine tours, annual wine-maker dinners— an interactive dining event featuring the wine maker and myself—and live cooking demonstrations.- Revenues increased 114% in a single year, 107% increase in food revenue- Tours and tastings in a 300-bottle wine cellar- Managed total re-concept/re-opening from Granville’s to Steakhouse 55- Significant improvements in cost and spoilage management- Measurable improvement in guest experience, including comments and feedback, as well as improved employee morale - Increased profitability and reduced food cost - Manage 80+ chefs and cooks including hiring, firing, training, and scheduling- Budget for all locations, including food cost, menu pricing, payroll and P&L- Manage safety and HACCP; certified as a Food Safety Manager by the National Registry of Food Safety Professionals- Execute special events on- and off-site, including Taste of Anaheim, Taste of the Resort, on-location and in-house cooking demonstrationsRecognition:- Zagat rating earned as Chef de Cuisine at Steakhouse 55- Gold Scepter from the Southern California Restaurant Writers Association 5+ years- Certified as a Sommelier by the Court of Master Sommeliers
