Brian Sullivan

Director Of Food And Beverage at The Westin Dallas Southlake
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Contact Information
us****@****om
(386) 825-5501
Location
Keller, Texas, United States, US

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Bio

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Credentials

  • Certified Executive Chef
    American Culinary Federation -- Official LinkedIn Page

Experience

  • The Westin Southlake
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Director Of Food And Beverage
      • Jul 2021 - Present

      Pre-opening Executive Team member for a 261 room premium hotel with four outlets and 40,000 sq ft of meeting & event space. Highlights include: -Hotel Opening of the Year Award 2022 - Marriott International Premium/Luxury Category -Best in Brand 2022 in Food & Beverage and GSS -AAA Four Diamond Award 2022 -F&B Leader of the Year 2022 with Harrell Hospitality Group -Open Table Diners’ Choice Award 2022 & 2023 Pre-opening Executive Team member for a 261 room premium hotel with four outlets and 40,000 sq ft of meeting & event space. Highlights include: -Hotel Opening of the Year Award 2022 - Marriott International Premium/Luxury Category -Best in Brand 2022 in Food & Beverage and GSS -AAA Four Diamond Award 2022 -F&B Leader of the Year 2022 with Harrell Hospitality Group -Open Table Diners’ Choice Award 2022 & 2023

  • Stoka Nutrition
    • Dallas/Fort Worth Area
    • Director Of Operations
      • Oct 2019 - Jun 2021

      During COVID worked in a fast growing food manufacturing facility. Managed all daily operations along with financial planning & accounting. During COVID worked in a fast growing food manufacturing facility. Managed all daily operations along with financial planning & accounting.

  • Columbia Hospitality
    • United States
    • Hospitality
    • 300 - 400 Employee
    • Food & Beverage Director & Executive Chef
      • Mar 2011 - Oct 2019

  • Hyatt Hotels Corporation
    • United States
    • Hospitality
    • 700 & Above Employee
    • Catering & Restaurant Chef
      • 2007 - 2011

  • Valley Restaurant
    • Garrison, New York, United States
    • Fine Dining Captain
      • May 2007 - Oct 2008

      Head waiter in a seasonal, 3-Star, contemporary American restaurant that helped pioneer farm-to-table cuisine with three acres of vegetable & herb gardens. Responsible for wine service, training, dining room set-up and VIP service. The New York Times rated the restaurant as “Excellent” during my tenure. Head waiter in a seasonal, 3-Star, contemporary American restaurant that helped pioneer farm-to-table cuisine with three acres of vegetable & herb gardens. Responsible for wine service, training, dining room set-up and VIP service. The New York Times rated the restaurant as “Excellent” during my tenure.

Education

  • The Culinary Institute of America
    Bachelors of Professional Studies, Culinary Arts/Chef Training

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