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Douglas Presley profile image

Douglas Presley

Executive Chef/Owner at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Convictions Catering</span>
Intro Book
Seasoned hospitality management professional with 30+ years of experience in food, design, and executive leadership.
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Location
Tempe, Arizona, United States, US
Skills
  • Food
  • Design
  • Hospitality Management
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Bio

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Douglas Presley is a seasoned hospitality management professional with 30+ years of experience in food, design, and executive leadership. He has managed staff of 100, directed kitchen operations for 500-room hotels, and developed menus for high-end events. Presley holds a degree in Culinary Arts and Restaurant Management from Portland State University.

Experience

  • Convictions Catering
    • Executive Chef/Owner
  • Convictions Catering
    • Executive Chef/owner
      • May 2009 - Present
  • Crowne Plaza San Marcos Golf Resort
    • Banquet Chef
      • Jul 2008 - May 2009

      Responsibilities include:Increasing customer retention levels, expanding customer base, and improving front of the house and back of the house operational efficiency levels within highly competitive markets.Manage staff of 100 including training, supervision, determination of salaries, scheduling...

  • Convictions Catering
    • Executive Chef
      • Mar 2002 - May 2008

      Responsibilities include:Assisted in establishing a successful local catering company. Succeeded through building sales by 45% and profitability by 20%.Development and execution of customer service menuEvent planning and pricing; budget development per event while customizing client menus to meet...

  • Doubletree Hotel and Convention Center
    • Executive Chef
      • Mar 1998 - Dec 2001

      Responsibilities included:Development and management of room service; coordinated and directed kitchen for 500 room full service hotel, established $4 million in room service sales.Reception planning and holiday menu development; developed one-on-one menus with clients or event coordinator to fit...

  • Early Dawn Cattleman's Steak House
    • Executive Chef/Kitchen Manager
      • Apr 1994 - Feb 1998

      Responsibilities included:Purchasing and orderingStaff development and training of 20 employeesMenu development and executionFood and labor cost managementQuarterly budget planning

  • Fairmont Hotel and Convention Center
    • Executive Sous Chef
      • Jan 1991 - Mar 1994

      Responsibilities included:Coordinated and directed kitchen for 500 room full service hotelDirected and participated in daily production of menu items and daily specials for Fine dining and family restaurantBanquet menu developmentStaff development and training of 45 employeesKitchen management; m...

Education

  • Portland State University

Suggested Services

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Industry Focus. “Hospitality”

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