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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

Education

  • 1979 - 1981
    National Cooking Institute (Denver, Colorado)
    Associate of Science (A.S.), Culinary Arts/Chef Training
  • 1974 - 1975
    Central Virginia Community College
    Business Administration and Management, General

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Industry Focus. “Business Consulting and Services”

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