Michael Moranski personal email
- Valid
Experienced executive chef with a demonstrated history of success in the food & beverages industry. Skilled in Catering, Food & Beverage, Hotel Management, and Food Science. Strong media and communication professional with a Bachelor of Science (B.S.) focused in Philosophy/Physics from Middle Tennessee State University (MTSU).
Mcconnell Hospitality Group
View- Website:
- mcconnellhospitalitygroup.com
- Employees:
- 7
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Corporate ChefMcconnell Hospitality Group Jun 2022 - PresentFranklin, Tennessee, United StatesHead of culinary operations for Mcconnell Hospitality Group; comprising 55 South Brentwood, 55 South Franklin, Cork & Cow, and Red Pony Restaurant.
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Chef De CuisineRed Pony Restaurant Dec 2018 - Jun 2022Franklin, Tennessee -
Executive Sous ChefBobby Hotel Feb 2018 - Dec 2018Nashville, Tennessee- Part of the opening team of a 144-room boutique hotel- Managed 5 separate food outlets, including a 150 head banquet hall- Directly responsible for the pastry program for all 5 outlets- Awarded AAA 4 diamond status within first 3 months of operation -
Sous ChefStrategic Hospitality Llc Nov 2015 - Feb 2018Greater Nashville Area, TnPinewood Social- Managed team of introductory level cooks to prepare items for $15k-$40k daily food sales.- Directly involved in creating quarterly menus to coincide with contemporary trends. -
Executive ChefFlyte World Dining May 2012 - Aug 2015Greater Nashville Area- Lowered food cost from +40% to sub 30%.- Managed purchasing and maintenance of $20k/week product inventory and $700k/yr food sales.- Developed a modern, technically driven menu- Cooked during the 2012 Eater Young Guns ceremony in Los Angeles.- Maintained the prestige of a nationally recognized food program, tracked via OpenTable.
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OwnerSpeckled Hen Apr 2012 - Oct 2012Greater Nashville Areahttps://www.nashvillescene.com/food-drink/article/13043502/open-only-on-sundays-the-speckled-hen-is-a-rare-treat-for-brunch
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Chef ConsultantO Olive Oil Oct 2010 - Mar 2011Petaluma, Ca- Produced recipes for commercial and domestic production.- Composed and executed presentations and advertising campaigns to further company initiative.
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Sous ChefRestaurant P/30 Oct 2009 - Jan 2011- 2010 Bay List, 1st place (New American) during first year of operation.- Managed whole animal fabrication.- Responsible for innovation and maintenance of Coffee Shop pastry program
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Chef De CuisineGrand Teton Lodge Company May 2006 - Oct 2008Moran, Wy- Created event menus to fulfill and exceed client expectations.- Developed HAACP plans for various critical points within the kitchen- Managed annual F&B Revenue of over $5.5M in first 6 months of operation.- Minimum 85% customer satisfaction tracked via MarketMetrix/Clarabridge.- Maintained maximum 28% food cost.
Michael Moranski Skills
Michael Moranski Education Details
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Philosophy -
Philosophy/Physics
Frequently Asked Questions about Michael Moranski
What company does Michael Moranski work for?
Michael Moranski works for Mcconnell Hospitality Group
What is Michael Moranski's role at the current company?
Michael Moranski's current role is Corporate Chef.
What is Michael Moranski's email address?
Michael Moranski's email address is mm****@****ail.com
What schools did Michael Moranski attend?
Michael Moranski attended Middle Tennessee State University (Mtsu), University Of Vermont.
What skills is Michael Moranski known for?
Michael Moranski has skills like Fine Dining, Cooking, Recipes, Restaurants, Food And Beverage, Culinary Skills, Hospitality Management, Menu Development, Restaurant Management, Catering, Pre Opening, Purchasing.
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