Jason Dalling Email & Phone Number

United States

Providing private catering and consulting services to clients seeking an elevated luxury level of service.

Menlo Park, California

Executive Chef of the 4 star Stanford Park Hotel and newly created restaurant concept, Menlo Tavern.Daily direction of a high volume, faced paced culinary operation servicing the guests of this stylish yet approachable dining concept located at the crossroads of Silicon Valley innovation and influence.

Executive Chef of an exclusive and unprecedented retreat located in Northern California's wine country.Guiding the daily culinary operations of the ranch while creating and implementing the visions of food and beverage services for prominent groups seeking a once in a lifetime experience.

Greater Pittsburgh Area

As the executive chef of a 4 star, 5 diamond hotel, I was responsible for the leadership of the culinary and stewarding operations as well as ensuring a strong influence in the overall food and beverage division.•Worked closely with the sales and catering departments to create new business opportunities. •Created and executed of the unique food and beverage experiences throughout our banquet operation and the outlets of the hotel.•Coordinated daily events with the operational departments of the hotel to ensure a seamless experience for all of our guests.•Oversaw the timeliness and accuracy of daily administrative tasks for the department.•Ensured that the financial responsibilities of the department are met consistently. •Product research and development. •Ensured a strong working relationship with local culinary institutions to ensure a supply of the most talented culinary students available. •Administration of corrective action as required.•Assistance with creating and participating in public relations opportunities and community support programs

Washington D.C. Metro Area

As the executive chef I was responsible for leading the culinary and stewarding teams of a 415-room hotel by ensuring that the proper standards, planning and execution of all aspects of the operation were in place.•Worked closely with the conference service and the catering teams to create experience opportunities for our guests based on their individual needs. •Creation of customized menus for large conference groups and prominent social clientele.•Creation of seasonal and authentically local menus for the outlets and Gold Floor operations•Coordination of daily events with the operational departments of the hotel to ensure the ultimate success.•Daily administrative tasks that include scheduling, payroll, ordering, purchasing, meeting attendance and the distribution of information.•Product research and development. •Recruiting the best for the job and ensuring their complete professional development.•Administration of corrective action as required.•Assistance creating and participating in public relations opportunities whenever they were presented

Jasper, Alberta Canada

With ten years of experience in a unique resort setting, I held many progressive culinary positions, each with unique opportunities to develop the professional skills that would prepare me for the role of executive sous chef.•Daily administrative tasks that include scheduling, payroll, ordering, purchasing, meeting attendance and the distribution of information.•Recruiting the best for the job and ensuring their complete professional development.•Administration of corrective action as required.•Oversee the daily operations of eight outlet kitchens and five production kitchens. •Management of the pastry department in the absence of a pastry chef.•Creation of seasonal and authentically local menus for the outlets and banquet operation.

Edmonton, Canada Area

•Operation of the hotel’s production kitchen.•Staff cafeteria menu preparation. •Preparation and meal service in the Harvest Room Dining Room.

Education record

Education record

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