Seth Vanderlaan Email & Phone Number

United States

F&B operational assessmentsCulinary marketing materialsWeb3 culinary academyDAO governance consultantFinTech UX advisorInvestor relationsStartup funding

South Bend, Indiana, United States

Greater Milwaukee Area

Oversaw all culinary operations including: general concessions, luxury suites, club level restaurant, all inclusive clubs, catering, and team clubhouse dining. Direct reporting staff of over 100 cooks, dishwashers, sous chefs and executive sous chef. Responsible for menu direction and vision including local sourcing when feasible, implementing green business initiatives, reducing waste and cost controlling. Promoted to AGM with oversight of FOH and concessions.

Greater Milwaukee Area

Vice President - Board of DirectorsFundraising Committee Chair

Lake Geneva, Wi

Oversaw all BOH operations for The Grill Room, The Hunt Club Steakhouse, snack carts, concessions stands and banquets. Recruited, developed and trained new line level team members and chefs.

Milwaukee, Wisconsin

Responsible for day to day culinary operations including menu development, product ordering and execution of catering events in upwards of 2500 guests. Manage a full time culinary and management team that includes stewards, cooks, lead cooks and sous chefs. Successfully helped launch a 30,000+ square foot expo center in fall of 2012 and 381 room hotel in fall of 2014 for a total 60,000+ square feet of meeting space.

Detroit, Mi

Fulfilled a critical role ensuring the successful launch of dining operations for this 400-room hotel featuring 100,000 square feet of gaming space. Hired, trained, and supervised the daily efforts of a team of 30 cooks and 15 stewards spanning multiple shifts, driving $5+ million in revenue. Administered all aspects of food service operations, including the processing of payroll and the execution of a variety of administrative tasks that included budgeting, purchasing, and food cost control. Diligently monitored all operations to ensure strict compliance with all health and sanitation guidelines while providing unsurpassed levels of customer service and top quality food production.

Mt. Pleasant, Mi

Exercised supervisory authority over 2 lead line cooks and 16 line cooks, preparing a diverse array of lunch and dinner specialties for this AAA Four Diamond establishment, with nightly dinner service consistently achieving 500 covers. Leveraged strong organizational skills and analytical expertise to collaborate with the Executive Chef and Department Chef to develop innovative menu offerings while remaining within budget constraints. Fulfilled basic saucier and butchering responsibilities. Provided critical support to the Department Chef to effectively manage the operations of multiple outlets that included the FireFly Buffet, banquets, room service, and Waterlilly Fine Dining, with a primary focus on the Siniikaung Steak and Chop house.

Education record

Education record

Diploma