Marc Felder Email and Phone Number
Marc Felder work email
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Marc Felder personal email
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Experienced Banquet Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Costing, Culinary Skills, Menu Development, and Fine Dining. Very dedicated and passionate about producing high quality, creative and innovative dishes. Associates Degree from The Culinary Institute of America.
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Executive Sous ChefFour Seasons BaltimoreBaltimore, Md, Us
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Executive Sous ChefFour Seasons Baltimore Jul 2023 - PresentBaltimore, Maryland, United States -
Executive ChefRed Maple Catering Park City May 2022 - Jun 2023Park City, Utah, United States
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Banquet ChefMontage Deer Valley Apr 2021 - May 2022Park City, Utah, United StatesDuties include: Oversee banquet, associate dining, assist other outlets as needed, and lead the kitchen in absence of the executive chef. Hiring, training of new associates, and implementing food safety procedures. Seasonal menu development, upon special requests, and VIP functions. Organizing food demonstrations and classes for an enhanced guest experience. Achieving a food cost of 22.3% with a hotel food cost of 24.1%. Banquet revenue of 11-million with a total food and beverage revenue of 21-million. -
Banquet ChefFour Seasons Hotel Denver Aug 2018 - May 2022Denver, ColoradoDuties include: Providing professional leadership, development, training, and direction to kitchen staff. Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements. Plan the food design in order to create a perfect match between the dish’s aspect and its taste. Running Banquet Kitchen & B-1 Bistro with a staff of 12, Labor Control/Scheduling. $5.25 million in Banquet Sales, with a Hotel Food Cost of 23.2%.
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Sous ChefFour Seasons Hotel Denver Oct 2016 - Aug 2018Four Seasons Denver
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Executive Sous ChefViewhouse Eatery, Bar & Rooftop May 2016 - Oct 2016Duties include: Scheduling, Labor Control, Maintaining Culinary Standards of food quality and consistency. High Volume environment, 13-million-dollar property, Training of new employees to View House standards. -
Banquet ChefThe Ritz-Carlton Hotel Company, L.L.C. Jan 2015 - Apr 2016Avon, ColoradoDuties include: Exceeded food cost goals of 26.5% for 2015, Labor Control/ Scheduling, Maintaining Culinary Goals. Overseeing seven food outlets with menu control, Managing Culinary Staff of 28+, $7.1 million in Banquet Food sales with 3 months closed in off-season. Trained 15 J-1 culinary students every 6 months on Ritz-Carlton Standards, WIG, Gallup, Engaging Line Ups -
Sous ChefFour Seasons Resort, The Lodge At Koele Apr 2014 - Jan 2015Lanai City, HawaiiDuties include: Food ordering, creating menus for The Terrace, The Dining Room, Bar and writing recipes and costing. Managing of kitchen teams, including line cooks, prep cooks, stewards. Ensuring consistency and attention to detail. Delegated team member’s efficiency of labor. Assisted stations in production as needed for all departments. -
Chef De PartieFour Seasons Resort Vail Nov 2010 - Apr 2014Vail, ColoradoDuties include: Food Ordering for Hotel, Supervise and assist Breakfast, Lunch Hotline and Garde Manger. Preparation and executions of Tastings and Banquet events up to 300 people, creating new menu items and plate design, managing and training new employees
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Jr. Sous ChefThe Broadmoor Apr 2009 - Oct 2010Colorado Springs, Colorado AreaDuties include: Responsible of the kitchen in absence of Area Chef Cooking and carving meats, preparing dishes, making sauces, Requisitioning of Food and keeping Inventory. In charge of running banquets as lead and ensuring client satisfaction. Observing workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed -
Lead Line CookGrouse Mountain Grill Nov 2008 - Jul 2009Beaver Creek, ColoradoWorking Saute, Fish and Pantry Station. Making of sausages and cured Meats, stocks, sauces. Proper sanitation procedures. -
Assistant To Executive Chef/OwnerThe Country House Montali Jun 2008 - Nov 2008Perugia Area, ItalyServing 4 Course Dinners, new menu daily. Daily Bread making, fresh pastas and desserts. Meals are prepared from scratch. Maintaining small garden. Worked Breakfast, Lunch and Dinner. Voted Top Ten Vegetarian Restaurants in the World.
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Line CookZebra Restaurant And Fine Catering Jul 2007 - Jun 2008Charlotte, North Carolina AreaButchery work of fish and meats, making of Soups and Sauces, Fish specials as well as nightly amuse-bouché
Marc Felder Skills
Marc Felder Education Details
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Culinary Arts/Chef Training
Frequently Asked Questions about Marc Felder
What company does Marc Felder work for?
Marc Felder works for Four Seasons Baltimore
What is Marc Felder's role at the current company?
Marc Felder's current role is Executive Sous Chef.
What is Marc Felder's email address?
Marc Felder's email address is ma****@****ton.com
What is Marc Felder's direct phone number?
Marc Felder's direct phone number is +133023*****
What schools did Marc Felder attend?
Marc Felder attended The Culinary Institute Of America.
What are some of Marc Felder's interests?
Marc Felder has interest in Skiing, Backpacking, Snowboarding, Environment, Building Computers, Education, Hiking, Science And Technology, Human Rights, Fishing.
What skills is Marc Felder known for?
Marc Felder has skills like Banquets, Hotels, Menu Development, Hospitality Management, Fine Dining, Food And Beverage, Hospitality Industry, Hospitality, Chef, Culinary Skills, Pre Opening, Restaurants.
Not the Marc Felder you were looking for?
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Marc Felder
United States -
Marc Felder
Joint Degree Candidate | Physician Assistant & Master Of Public Health Student At The George Washington University | VeteranVienna, Va -
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