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Jay Fallon is listed as Research Development Chef representing Food Manufacturers, specializing in Foodservice for Casinos based in United States, United States, United States. AeroLeads shows a matched LinkedIn profile for Jay Fallon.
Jay Fallon previously worked as Culinary Development Chef at Summit Hill Foods and Executive Chef » Café Milano at Peppermill Resort Spa Casino. Jay Fallon holds Bachelor Of Science (Bs), Criminal Justice from St. John'S University.
My love for the restaurant and foodservice industry began early on. At 16, I became a dishwasher at a steakhouse in Boston. It was the catalyst for my career path, with schooling and proper training to follow, eventually leading to restaurant ownership and a wonderful position in corporate culinary development.My experience in the kitchen has been invaluable in my relationship building with other chefs.When I moved into food manufacturing, I had a leg up on the competition in that I could talk with chefs in their own language. I knew how to menu plan with them and understood what direction they needed and wanted to go based on trends and profitability for their outlets. I wasn’t a salesperson trying to pitch products that didn’t fit into their room. I wanted to get them what they could use now and in the future.The food industry, especially the restaurant business, is both a blessing and a curse. You either love it or hate it. In my case, I love it.jpfallon89523@gmail.com775-386-0506
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Salt Lake County, Utah, United States
JMH made high-quality flavor bases, gravies, drinks, and desserts – primarily for industrial manufacturers, foodservice, and meal kit customers. In 2019, JMH was acquired by Summit Hill Foods. Consumer products include Better Than Bouillon®, Louisiana Hot Sauce®, Shore Lunch®, and Southeastern Mills® brands.– Consulted with executive chefs at MGM, Caesar’s.
Reno, Nevada, United States
Peppermill Reno includes 1623 hotel rooms, 785 suites, 10 restaurants, and 107K SF of convention space. The resort has a Tuscan theme and is the largest in town.– Directed culinary operations in this 24-hour restaurant. Grew revenues of $13M annually.– Led the restaurant with a strong eye for business including safety, operations, and financial success.–.
Squaw Valley, California, United States
Owned and operated a very successful year-round restaurant in Squaw Valley, home of the 1960 Olympics.– Took over a bankrupt operation; made it profitable within six months. Achieved profitability all 17 years.– In addition to culinary leadership, menu development, and restaurant operations, managed finance, accounting, human resources, and marketing.–.
Served apprenticeship at two French restaurants in Boston for two years.
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Jay Fallon is listed as Research Development Chef representing Food Manufacturers, specializing in Foodservice for Casinos.
Jay Fallon is based in United States, United States, United States.
Jay Fallon has worked for Summit Hill Foods, Peppermill Resort Spa Casino, and Mother Barclay’S Café.
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Jay Fallon holds Bachelor Of Science (Bs), Criminal Justice from St. John'S University.
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