Lawrence C.S. Deroché Email and Phone Number
Lawrence C.S. Deroché work email
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Lawrence C.S. Deroché personal email
Hello everyone, I'm Lawrence C.S. DeRoché. I'm a dynamic and accomplished culinary professional with a deep passion for creative menu development across a wide range of settings, from catering and banquets to fine dining, hotels, country clubs, and international cuisine. Throughout my career, I've been known for spearheading innovative culinary programs, optimizing kitchen workflows, and driving revenue growth through strategic menu planning and operational efficiency. I have a proven track record of managing large teams, leading successful restaurant launches, and consistently delivering exceptional guest experiences in fast-paced, high-pressure environments. I'm also adept at integrating modern culinary technology and sustainability initiatives, ensuring that every operation I manage runs smoothly, efficiently, and with a focus on quality.Beyond my culinary expertise, I excel in streamlining processes, managing food and labor costs, and upholding the highest sanitation standards. My experience extends to overseeing inventory, handling cash transactions, and delivering precise financial reports to senior management. I'm passionate about blending technology with culinary art to enhance dining experiences, and I take pride in training and motivating high-performing teams to maintain excellence in every dish we serve.Additionally, early in my career I had the opportunity to open several restaurants for Compass Group, support the world renown Chef Patrick Clark at Tavern on the Green and finally, cater many beautiful events at the Fresh Meadows Country Club.
Gate Gourmet
View- Website:
- anotgexperience.com
- Employees:
- 1618
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Executive Chef OperationsGate GourmetNew York, Ny, Us
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Executive Terminal ChefOtg Management Mar 2023 - PresentLaguardia Airport Queens, New York, United StatesI have the privilege of leading the culinary operations at my terminal, where I craft diverse and high-quality menus that cater to the varied preferences and dietary needs of our passengers. My role involves guiding a talented team of chefs and kitchen staff, ensuring that every meal we prepare, and present upholds the highest standards of excellence and consistency.I oversee dining operations for all our restaurants, with a focus on delivering flawless service and creating a consistent, exceptional guest experience. I'm also deeply involved in integrating cutting-edge culinary technology and design, elevating the dining experience across five high-end restaurants. My goal is to create a unique, state-of-the-art atmosphere that delights and impresses every guest who dines with us.* Lead a team of 52 culinary and service professionals, managing all aspects of recruitment, scheduling, training, and performance management, resulting in enhanced staff efficiency and morale.* Played a key role in launching three successful restaurant locations, contributing to menu design, branding, marketing strategies, and visual content creation that amplified brand presence and guest engagement.* Reduced staff turnover by 90% within two years by designing and executing targeted training programs and fostering a positive, growth-oriented work culture. -
Executive ChefUpscale International Caterers & Upscale International Café Nov 2018 - Jan 2023Greater New York City AreaI took pride in overseeing the daily kitchen operations, from inventory management and procurement to fostering strong vendor relationships. My focus was always on maintaining cost efficiency and minimizing waste while ensuring the highest quality of our offerings.Leading a full-service off-premise catering company and café, I managed every aspect of operations, including logistics, staffing, and client relations, to deliver exceptional culinary experiences. I implemented rigorous quality control measures and food safety protocols, ensuring we met all health regulations while consistently providing a superior dining experience.Beyond the kitchen, I managed the entire business operations, overseeing financial management, compliance with safety standards, and maintaining our unwavering commitment to high standards of service.* Executed high-profile events such as weddings, Bar/Bat Mitzvahs, corporate functions, and other celebrations, ranging from intimate gatherings of 50 to large-scale events for 400 guests.* Increased restaurant revenue by 18% in the first year by introducing a new menu and optimizing ingredient sourcing strategies, successfully capturing the meal prep market.* Sustained catering operations during the COVID-19 pandemic, preparing over 300 meals while adhering to strict health and safety protocols when it was safe to do so, demonstrating adaptability and commitment to customer needs.
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Executive Sous ChefHyatt Regency Hotel/Resorts World Casino/New York Racing Association Jan 2016 - Oct 2018Queens, New York, United StatesI took the lead in directing full-scale culinary operations across multiple venues, including an upscale steakhouse, Equistries Restaurant at Aqueduct Racetrack, a seven-outlet food court, and a 24-hour employee dining room. My focus was on ensuring seamless service and delivering top-tier culinary experiences at every turn.I managed all aspects of ordering, payroll, and inventory processes, maintaining accurate financial oversight and ensuring cost-effective procurement. My efforts in minimizing waste and optimizing resources contributed to a consistently high standard of service and efficiency across all venues.* Led the planning and execution of the prestigious Wood Memorial event, catering to 1,200-1,800 guests annually, delivering exceptional service and high-quality dining under strict time constraints.* Managed a culinary team of 90 professionals, overseeing recruitment, scheduling, training, and performance management to maintain a well-coordinated and highly efficient kitchen operation.* Achieved a perfect 100% health and safety inspection score for two consecutive years by enforcing rigorous cleanliness standards and strict food safety protocols across all operations.
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Chef ManagerCheffy'S Corner Cuisine Apr 2014 - Dec 2017Oceanside, New YorkCreated and lead all operations for our cozy 20-seat takeout and sit-down restaurant, as well as our off-premises catering business. My role encompassed everything from financial management and staffing to strategic food planning, ensuring that our day-to-day operations ran smoothly and that we consistently delivered high-quality dishes. I made it a priority to respond promptly to guest feedback and special requests, ensuring that dietary preferences, allergies, and other specific needs were always accommodated, which helped foster a welcoming and inclusive dining experience for all our guests.* Managed and executed catering for over 25 large-scale events (100+ guests), earning positive client feedback and securing repeat business through exceptional service and attention to detail.* Oversaw financial operations, including budgeting, cost control, and resource allocation, optimizing profitability while maintaining high standards in food quality and customer service.Responsible for total operations of entire business.
Lawrence C.S. Deroché Skills
Lawrence C.S. Deroché Education Details
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Sous Vide, Intro To Hydrocolloids -
Culinary Education -
Richard Rosendale; CmcModernist Plating And Technique Workshop
Frequently Asked Questions about Lawrence C.S. Deroché
What company does Lawrence C.S. Deroché work for?
Lawrence C.S. Deroché works for Gate Gourmet
What is Lawrence C.S. Deroché's role at the current company?
Lawrence C.S. Deroché's current role is Executive Chef operations.
What is Lawrence C.S. Deroché's email address?
Lawrence C.S. Deroché's email address is ld****@****exp.com
What schools did Lawrence C.S. Deroché attend?
Lawrence C.S. Deroché attended Institute Of Culinary Education, New York Institute Of Technology, Richard Rosendale; Cmc.
What skills is Lawrence C.S. Deroché known for?
Lawrence C.S. Deroché has skills like Culinary Skills, Menu Development, Food, Catering, Food Service, Restaurants, Food And Beverage, Fine Dining, Food Safety, Restaurant Management, Recipes, Cooking.
Who are Lawrence C.S. Deroché's colleagues?
Lawrence C.S. Deroché's colleagues are Michael Harman, Naiki Hernandez, Marionette Bernard, April Jones, Elizabeth Capodanno, Yves Sevrin, Janiyah Mosse.
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