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Edward Esneault profile image

Edward Esneault

Chef De Cuisine at Big Night Entertainment Group
Intro Book
Seasoned executive chef with 25+ years of experience in managing food operations for high-end establishments.
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Location
Greater Boston, US
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Bio

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Edward Esneault is a seasoned executive chef with over 25 years of experience in managing food operations for various high-end establishments, including fine dining restaurants, banquet facilities, and resorts. He has expertise in menu design, food cost control, staffing, and training and development. Throughout his career, Edward has held various positions, including Executive Chef, Sous Chef, and Chef/Owner, and has worked in prestigious locations such as the Hyatt Regency New Orleans and the Spa at Norwich Inn. He is based in the Greater Boston area.

Experience

  • Big Night Entertainment Group
    • Mashantucket, CT
    • Chef De Cuisine
      • Mar 2019 - Present
      • Mashantucket, CT

      High Rollers at Foxwoods. One of 25 BNEG premiere venues. Luxury lanes and sports lounge with a Vegas vibe.

  • The Golf Club at Turner Hill
    • Ipswich, MA
    • Executive Chef
      • May 2018 - Mar 2019
      • Ipswich, MA

  • Kitchens with Jazz
    • Glastonbury, CT.
    • Chef/Owner
      • Oct 2014 - Dec 2017
      • Glastonbury, CT.

  • The Spa at Norwich Inn
    • Norwich, CT
    • Executive Chef
      • Aug 2012 - Sep 2014
      • Norwich, CT

      Responsible for all food operations of the inn to include banquets, dining room, spa and room service. Menu design for all outlets, food costs, staffing, training and development. Ensures compliance with all local and state safety standards and board of health regulations.

  • Ledgemont Country Club
    • Seekonk, MA
    • Executive Chef
      • Mar 2012 - Aug 2012
      • Seekonk, MA

      Oversee total food operation for the club to include banquets and dining room, menu design, staffing, food costs, training and development.

  • Troon Golf / Lake of Isles
    • North Stonington CT
    • Executive Chef
      • 2004 - 2011
      • North Stonington CT

      Part of pre-opening team, created all menus, developed operating procedures and hiring of managers ans associates. Responsible for food cost control, purchasing, forcasting, budgeting and payroll.

  • Soup to Nuts Catering and Special Events
    • Pawcatuck Connecticut
    • Executive Chef / Owner
      • 2000 - 2004
      • Pawcatuck Connecticut

      Off premise, upscale catering business.

  • Danfords Hotel & Marina
    • Port Jefferson New York
    • Executive Chef
      • 1996 - 1999
      • Port Jefferson New York

      85 Room inn located on Long Island. Responsible for all areas of food related operations including fine dining restaurant, banquet facilities and room service.

  • Hyatt Regency Greenwich
    • Greenwich Connecticut
    • Banquet Chef
      • 1995 - 1996
      • Greenwich Connecticut

  • Hyatt Regency New Orleans
    • Greater New Orleans Area
    • Sous Chef
      • 1989 - 1995
      • Greater New Orleans Area

      Held first duel position as chef and restaurant manager for fine dining restaurant.

Education

  • 1989 - 1992
    Delgado College
    AAS, Culinary Arts

Suggested Services

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Industry Focus. “Food Production”

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