Ryan Urig's Location
Kihei, Hawaii, United States, United States
Ryan Urig's Contact Details
Ryan Urig work email
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Ryan Urig personal email
n/a
About Ryan Urig
Experienced Executive Chef with a demonstrated history of working in the hospitality industry. Skilled in Food & Beverage, Hotel Management, Cooking, Food Preparation, and Banquet Operations. Strong operations professional with a Graduated focused in Culinary Institute from Scottsdale Culinary Institute Le Cordon Bleu Program.
Ryan Urig's Current Company Details
Grand Wailea Resort, Waldorf Astoria Resort
Executive Chef , Grand Wailea , Waldorf Astoria Resort
Ryan Urig Work Experience Details
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Executive ChefGrand Wailea Resort, Waldorf Astoria Resort Jan 2015 - PresentWailea , Hawaii
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Executive Sous ChefThe Ritz-Carlton Hotel Company, L.L.C. Sep 2013 - Jan 2015Half Moon Bay, CaliforniaResponsible for aspects of the culinary department scorecard to include responsibilities over hotel’s Stewarding and Purchasing departments with annual F&B top line revenues of $37M hotel exceeds $ 66M in annual revenues.• Responsible to manage and direct 3 Department heads, 4 Sous Chef, 1 Director of Purchasing, 1 Director of Stewarding and 90 employees• Developed & Implemented new menus, cooking techniques, guidelines and control procedures for purchasing and receiving.• Improved food cost performance YOY by 0.92 110 k in savings.• Increased by 3.8 % in overall quality of food • Increased Employee Engagement Scores in key departments by 11% YOY -
Executive Sous ChefThe Ritz-Carlton Hotel Company Llc Dec 2010 - Aug 2013Hawaiian IslandsResponsible for aspects of the culinary department scorecard to include responsibilities over hotel’s Stewarding and Purchasing departments with annual F&B top line revenues of $25.8M. Hotel exceeds $77M in annual revenues.• Responsible to manage and direct 3 Department heads, 4 Sous Chef, 1 Director of Purchasing, 1 Director of Stewarding and 110 employees in a highly unionized work place.• Developed, Managed and Executed re-concept from the Banyan Tree to “The Terrace Chef Crafted”• Developed & Implemented new menus, cooking techniques, guidelines and control procedures for purchasing and receiving.• Improved food cost performance YOY by 0.5% 84K in savings.• Increased by 1.6% in overall quality of food and 15% in Pool Timeliness of service YOY.• Increased Employee Engagement Scores in key departments by 8% YOY in highly unionized environment.
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Chef De Cuisine/ManagerThe Ritz-Carlton Hotel Company Llc Sep 2008 - Dec 2010Hawaiian IslandsResponsible for all aspects of the hotel’s fine dining restaurant “The Banyan Tree” with annual F&B top line revenues of $2.1M. Hotel exceeds $80M in annual revenues.• Grew Restaurant annual revenues by 18.2%, 312K YOY.• Responsible to manage and direct culinary and front of the house teams with 1 Sous Chef, 1 pool manager, 2 supervisors, 14 cooks and 30 service employees.• Developed and Implemented menus seasonal farm to table concept.• Developed & Implemented 2 organic gardens on-site.• Developed and implemented strategic sales and marketing plans with a heavy focus on social media and incentive promotions.
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Banquet ChefThe Ritz-Carlton Hotel Company Llc Jan 2007 - Sep 2008Hawaiian IslandsResponsible for all aspects of the Banquets operations with annual banquets top line revenues of $9.5M. Hotel exceeds $85M in annual revenues.• Grew Banquet annual revenues by 27.1%, 2.1M YOY.• Responsible to manage and direct 1 Garde Manger Chef, Saucier Chef, Tournant Chef, Butcher Chef and 60 employees.• Developed, designed new concept-menu ideas to drive top line revenue• Implemented efficient processes for food quality controls to ensure proper flavor profiles and presentation standards.• Increased by 12% in banquets quality of food scores YOY as measured by Gallup.
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Chef De CuisineThe Ritz-Carlton Hotel Company Llc Apr 2007 - Dec 2007PortugalTask Force – Assa Massa, Signature Restaurant
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Garde Manger ChefThe Ritz-Carlton Hotel Company Llc Dec 2005 - Sep 2008Hawaiian Islands• Responsible for all aspects of the Garde Manger operations with annual Banquets top line revenues of $14.4M. Hotel exceeds $85M in annual revenues.• Responsible to manage and direct , Saucier Chef, Tournant Chef, Butcher Chef, Club Level Chefs and 40 employees.• Developed and managed in-house amenity program, club production format, menu description and plating guides.• Improved labor cost performance by 10% by implementing comprehensive systems and processes to effectively improve labor performance in accordance to financial expectations.• Conducted several developmental trainings for cooks on French presentation of Terrines and Galantines.• Developed and managed menu designs to determine food presentation standard and created decorative food displays.
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Task Force Team For Re-Opening After KatrinaThe Ritz-Carlton Hotel Company Llc Sep 2006 - Nov 2006Baton Rouge, Louisiana Area• Garde Manger Chef• Responsible for managing and directing menu description and menu guides• Conducted several developmental training programs• Developed and managed In-house amenity programs• Club production format and menu descriptions
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Sous ChefThe Ritz-Carlton Hotel Company Llc Apr 2000 - Jun 2003Hawaiian Islands
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Cook 1 SupervisorBiltmore Resort And Spa Apr 2000 - Jun 2003Phoenix, Az• “Wrights” Signature Fine Dining Cook 1 Supervisor• Food and Beverage top –line revenues $ 38M in F&B• Assisted Chef with daily specials, presentation standards and maintain food logs• Ensure food quality of all food items• Assisted management in training, scheduling, disciplining and hiring• Worked on menu developingCook 1 Supervisor / BQTS & GM• Monitored the quality and quantity of all food prepared• Prepared and cooked recipes• In charge of all food preparation checklists• Assisted in training, scheduling and motivating• Developed and maintained positive working relationships
Ryan Urig Skills
Banquets
Fine Dining
Menu Development
Cuisine
Food And Beverage
Restaurants
Culinary Skills
Hotels
Food
Food Preparation
Customer Service
Recipes
Chef
Cooking
Food Quality
Ryan Urig Education Details
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Scottsdale Culinary Institute Le Cordon Bleu ProgramCulinary Institute
Frequently Asked Questions about Ryan Urig
What company does Ryan Urig work for?
Ryan Urig works for Grand Wailea Resort, Waldorf Astoria Resort
What is Ryan Urig's role at the current company?
Ryan Urig's current role is Executive Chef , Grand Wailea , Waldorf Astoria Resort.
What is Ryan Urig's email address?
Ryan Urig's email address is ry****@****ton.com
What schools did Ryan Urig attend?
Ryan Urig attended Scottsdale Culinary Institute Le Cordon Bleu Program.
What skills is Ryan Urig known for?
Ryan Urig has skills like Banquets, Fine Dining, Menu Development, Cuisine, Food And Beverage, Restaurants, Culinary Skills, Hotels, Food, Food Preparation, Customer Service, Recipes.
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