Michael O'Neill Email & Phone Number

Columbia Icefields

Oversees the entire culinary program including menu development, vendor negotiation and staff of 40 for execution of well 3000 guests per day. Created inclusive dining experiences for high end clientele at one of Alberta's most luxurious destinations.Lead teamss for a variety of dining services including a 200 plus seat QSR Cafeteria style outlet, 200 seat a la carte and buffet restaurant and 250 person staff camp.

Canada Life Center

Oversaw more than 40 outlets providing hospitality services including concessions, premium, and catering for NHL and WHL player meals and services, executive services, live events, and black-tie galas. Consulted with client executives and stakeholders to develop overall strategic vision through implementation of menus to satisfy clientele. Formulated labor modeling along with daily expense tracking and detailed projection tools which rooted the business financially. Improved fan satisfaction scores through the use of creative monthly concessions features, also highlighted on local tv.Assisted as a member of the Senior Leadership Team to provide planning strategy for all major events. Lead a team of 164 and managed up to 250$k in expenses per month

Edmonton, Alberta, Canada

Opened Edmonton’s newest plant-based restaurant concept, trained all new culinary staff and worked in partnership with Lead all capital procurement for all capital kitchen equipment, smallware’s, vendors and menu development in conjunction with clients’ needs and goals.Decreased labor cost by 8% through creative scheduling and food cost by 20% through streamlining ordering process, product selection and menu developmentFeatured on local lunch newsThis role ended due to closure courtesy of Covid-19.

Rogers Place Arena, Edmonton, Alberta

Key member of Rogers Place opening team Directed department budget of $7m including cost controls, COGS, and labor ensuring completion and maintenance of P&L statements. Led, mentored a team of 120, Engaged with all levels of client from Oilers Executives to Quick Service guests. Reduced waste by 1.9% overall by implementing streamlined production sheets with data driven projections.Improved labor expenses by 2.7% by changing checkout procedures which saved the operation in lost I time.Oversaw all menu development, execution and Responsible for up to 1M$ expenses per monthResponsible for all health and safety protocol (HCCAP)s and at Rogers Place in the Ice District

Chennai, India

20 room Conde Naste boutique hotel, 70 seat fusion fine dining room,

Lahore, Pakistan

120 seat fine dining intercontinental cuisine. Brigade of 25.During my time in Pakistan I was invited to Karachi to cook a private dinner for the current president of Pakistan's mother.

Bangkok, Thailand

Fine dining french restaurant

Guildford, United Kingdom

Fine Dining English Restaurant

Pro Chef Level 2

Red Seal, Journeyman Cook Apprenticeship Program, Interprovincial Red Seal

Education record

Sous Vide and Low Temperature Cooking

Education record

Financial Understanding for Chefs

Various Pastry And Dessert Programs With Eric Perez And Specialty Course With Andreas Lara

Various Training course with Eric Perez -modern french pastry -verrines and petit fours -ice cream and frozen desserts -modern restaurant.

Food Safe Level 2

Cost Controls, Food And Beverage

Cost Controls for food and beverage operations

Education record

I.S.G. Level 2

Small Business Book Keeping

Financial Accounting Level 1

Education record

-Level 3 fruit and vegetable carving -Fruit carving specialty -Melon carving specialty

Level 2

Introduction To Molecualr Gatronomy

Decadent Chocolate And Truffles

Effective Leadership Practices

Leadership Styles