Curtis Cameron Email and Phone Number
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Curtis Cameron personal email
Curtis Cameron is a Senior Business Development Manager (West) at VALRHONA. He possess expertise in pastry, restaurants, resorts, hospitality, food industry and 26 more skills.
Valrhona
View- Website:
- valrhona.com
- Employees:
- 905
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Senior Business Development Manager (West)ValrhonaSalt Lake City, Ut, Us
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Technical & Sales Manager - Usa | CanadaMax Felchlin Ag Apr 2024 - PresentUnited States & Canada -
Tammen Hotel Group AdvisorMarcus & Millichap Apr 2023 - Apr 2024Salt Lake County, Utah, United StatesMember of the Tammen Hotel Group -
Commercial Real Estate Advisor & Franchise Acquisition ManagerSvn | Alta Commercial Mar 2022 - Apr 2023Salt Lake City, Utah, United States -
Executive Business ConsultantCameron & Co Jan 2020 - Apr 2023United States
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Executive Pastry Chef | Department HeadScottsdale National Golf Club, L.L.C. Jan 2019 - Jan 2020Scottsdale, Arizona -
Pastry ChefBottega Louie Restaurant, Gourmet Market & Patisserie Apr 2018 - Jan 2019Los Angeles, CaliforniaCo managed the daily workings of a 15,000 sq. foot pastry commissary kitchen while mentoring and training a staff of 60 employees. Operations included a variety of sub teams; pastry production & finishing, macaron production & filling, bakery, chocolate and product packaging. Partnered with commissary management to maintain food cost, control labor, manage daily COG, development of all future products and increase overall commissary efficiency; an integral asset in overall company annual sales of $20 million. • Maintained a steady 18% food cost for pastry commissary • Controlled the flow of over 8 million in pastry and product sales yearly • Development of logistic solutions for future company growth in Hollywood, CA -
Executive Pastry ChefLas Alcobas, Napa Valley Aug 2016 - Apr 2018Saint Helena, CaliforniaMember of the executive committee and management team for hotel opening, giving valuable insight and decision making skills into matters outside of the food & beverage department. Developed and executed all standards, day-to-day operations, staffing, payroll, departmental budgets and training procedure. Built sustainable pastry program while meeting food cost targets and exceeding the desired level of execution and service. • Oversees, mentors and manages a pastry team of 6 • Directs and expedites the needs of the savory team in the Executive Chef’s absence • Creates and implements pastry, bread and chocolate programs for hotel and restaurant -
Executive Pastry ChefThe Little Nell Nov 2014 - Aug 2016Aspen, ColoradoDirects all aspect of the The Little Nell pastry program which include the execution and servicing of three food and beverage outlets, hotel amenities, in-room dining, banquet events, managing and mentoring a team of 10 as well as and creating the vision of the pastry program for the future. Work with department executives to review and exceed budgets, lower food costs within the hotel while pushing quality and execution standards within each department. Creates and executes all high level platted desserts, minardies and bread service for the five start restaurant Element 47. Built custom chocolate and bonbon program for hotel and outlets from the ground up Helped to maintain an average food cost of 24%Worked with other department heads to exceed $18,000,000 in food and beverage revenue -
Assistant Pastry ChefStein Eriksen Lodge Deer Valley Jul 2011 - Nov 2014Co-directs staff of 10. Manages hiring, training and mentoring of pastry team and seasonal externs. Supervises department staffing, menu planning, budgeting, cost control and analysis for pastry department. Co-develops, creates and executes upscale desserts and banquet items for both properties. Manages and creates seasonal chocolate selections, sugar and chocolate showpieces, monthly amenities and a variety of confections. Supervises dessert production for events accommodating up to 450 people. Acted as Executive Pastry Chef and Department Manager through peak season 2012-2013. -
Sushi ChefThe Flying Sumo Aug 2009 - Jul 2011Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting and marketing. Trained, hired and mentored new hires and retrained existing staff of 15. Developed new specialty menu items on a daily basis for nightly specials and regular customers looking for exciting new flavors and techniques.
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Lead Pastry CookArizona Biltmore Oct 2008 - Jul 2009Helped to streamlined production, boosted revenue and created new and innovative products for the pastry department in absences of Executive Chef. Created and executed specialty chocolates and truffles for special events and amenities. Achieved a reputation within the hotel for constantly creating and producing upscale products with an attention to artistic detail for weekly menu development and special events. Gained real world knowledge of how to execute and manage large scale banquets of up to 3,000. Honed my skills in the pastry to consistently work at a 5 star 5 diamond level of expectation -
Pastry Cook 1Royal Palms Resort And Spa 2006 - 2009Phoenix, Arizona AreaUnder direction of award-winning pastry chef Perino Jermonti, augmented culinary skills and gained hands on pastry and business experience to advance professional career in the culinary arts and hospitality industry. Developed culinary and management skills including expertise in strategic marketing and public relations.
Curtis Cameron Skills
Curtis Cameron Education Details
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Accounting And Finance -
French Pastry SchoolBaking And Pastry Arts/Baker/Pastry Chef -
Scottsdale Culinary InstituteHospitality Administration/Management
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San Francisco Culinary AcademyCulinary Arts/Chef Training
Frequently Asked Questions about Curtis Cameron
What company does Curtis Cameron work for?
Curtis Cameron works for Valrhona
What is Curtis Cameron's role at the current company?
Curtis Cameron's current role is Senior Business Development Manager (West).
What is Curtis Cameron's email address?
Curtis Cameron's email address is cu****@****ron.com
What schools did Curtis Cameron attend?
Curtis Cameron attended Utah Valley University, French Pastry School, Scottsdale Culinary Institute, San Francisco Culinary Academy.
What skills is Curtis Cameron known for?
Curtis Cameron has skills like Pastry, Restaurants, Resorts, Hospitality, Food Industry, Food, Culinary Skills, Banquets, Hospitality Industry, Hotels, Menu Development, Hospitality Management.
Who are Curtis Cameron's colleagues?
Curtis Cameron's colleagues are Radisson Helene, Karoline Fenske, Camille Malanot, Caroline Michelin, Léa Espeisse, Jennifer Valette, Valérie Lionnet.
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Curtis Cameron
Columbus, Ohio Metropolitan Area2columbiagasohio.com, marietta.edu -
1cecnetworksinc.com2 +195436XXXXX
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Curtis Cameron
Saginaw, Mi1nexteer.com1 +198950XXXXX
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