Bio
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Topline AI
Bunyan Fortune is a seasoned hospitality professional with extensive experience in restaurants, hotels, and food and beverage management. He has held executive chef positions at top establishments, including Up to Par Management and La Playa Hotel, Carmel. Fortune also brings expertise in menu development, costing, and labor control.
With a strong educational foundation in culinary arts and business administration, he has honed his skills in the industry. Having worked in various roles, including executive chef, sous chef, and preparation cook, Fortune has developed a unique understanding of the hospitality sector.
Currently based in Buena Vista, Virginia, he continues to contribute to the local hospitality scene.
Experience
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Up to Par Management
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Lexington Golf and Country Club
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Executive Chef (formerly Exec Sous Chef)
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Mar 2013 - Dec 2019
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Lexington Golf and Country Club
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Executive Chef
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1989 - 2011
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Highlands Inn
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Carmel Highlands
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Sous Chef
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Oct 1983 - May 1989
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Carmel Highlands
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Lodge at Pebble Beach
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Montery,Ca
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Pantry/ Saute Cook/Broiler Cook/All Around Cook/First Cook
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Jun 1981 - Oct 1983
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Montery,Ca
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Marriott Hotel, Denver S/E
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Hampton Dr and I-25 Denver, Co
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Preperation Cook / Restaurant Cook
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Apr 1980 - May 1981
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Hampton Dr and I-25 Denver, Co
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US Army,4rth Division-1/10 Cav-A Troop
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Fort Carson, Colorado
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Vehicle Commander
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Aug 1975 - Aug 1979
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Fort Carson, Colorado
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Sheraton Inn
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Lynchburg, Va
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Apprentice Cook/ Prep Cook
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Aug 1973 - Aug 1974
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Lynchburg, Va
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Education
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1979 - 1981National Cooking Institute (Denver, Colorado)
Associate of Science (A.S.), Culinary Arts/Chef Training -
1974 - 1975Central Virginia Community College
Business Administration and Management, General
Suggested Services
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Industry Focus. “Business Consulting and Services”
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