See How Many Clients You're Missing Each Month

Simply enter your business email & Topline AI Agent will show you.

GH

Gilbert Hitzler

Culinary Program Director at U.S. Department Of Labor
Intro Book
Gilbert Hitzler, a seasoned hospitality executive with 25 years of experience, holds a Bachelor's Degree in Culinary Science from The Culinary Institute of America and a Train the Trainer certification from Hilton Hotels Corporation, managing multi-million dollar budgets and leading teams in various high-end establishments.
  • Claim this Profile
Location
Napa, California, United States, US
Languages
  • English Native or bilingual proficiency
  • Spanish Elementary proficiency
Skills
  • Food And Beverage
  • Hospitality
  • Menu Development
  • Culinary Skills
  • Catering
  • Show all
image
image

Refer a Friend to Get
100 Credits For FREE

Refer a Friend Now

Bio

Generated by
Topline AI
Gilbert Hitzler is a seasoned executive chef with extensive experience in the hospitality industry. He has worked with prominent companies such as Hard Rock International, HP, and Hilton Hotels, where he has developed and implemented successful food and beverage strategies, resulting in significant revenue growth. Hitzler has also held leadership positions at various establishments, including San Jose Convention Center, J.W. Marriott, and Millennium Baltimore Hotel, where he oversaw the development and direction of F&B operations, menus, and logistics. His expertise in culinary skills, menu development, and catering has earned him a reputation as a master chef. With a strong educational background in hospitality administration and culinary science, Hitzler has honed his skills through various certifications and training programs. He is fluent in English and has elementary proficiency in Spanish. He has been based in Napa, California, for most of his career, and has been working in the industry for over 30 years.

Credentials

  • Certified Executive Chef
    The Culinary Institute of America
    Jan, 1999
    - May, 2026
  • T.I.P
    La Toque Chefs Association
    Jan, 1999
    - May, 2026

Experience

  • U.S. Department Of Labor
    • Culinary Program Director

  • Hard Rock International
    • San Francisco, California, United States
    • Executive Chef
      • 2018 - Present
      • San Francisco, California, United States

      Crew development to maintain consistent delivery of product for all cafesUpdated BOH systems and strategies are strictly enforced with accountable attached Fostering loyalty and commitment with crew and customers HACCP certification training with systematic approach to food safety Generating $ 65 Million Revenue

  • THE MAIN KITCHEN CONSULTING
    • San Francisco Bay Area
    • Certified Specialist
      • Jan 2013 - Present
      • San Francisco Bay Area

      LOOK OVER SEVEN RESTAURANTS

  • HP
    • Palo Alto, California, United States, HP Headquarters
    • Executive Chef
      • 2016 - 2018
      • Palo Alto, California, United States, HP Headquarters

      Manager campus wide dinning services and catering Menu development with extreme sustainability accountability 4000 meals a day Continuous crew training dramatically maximizing efficiency and succession planning Financial accountability on daily basis in all columns of P&L HACCP certification training with systematic approach to food safety Managing $14 Million Budget

  • San Jose Convention Center
    • San Jose, California- Team San Jose
    • Executive Chef
      • 2011 - Sep 2016
      • San Jose, California- Team San Jose

      Developed and directed all F&B and culinary logistics for Silicon Valley elite Mastermind behind exciting catering menus and reception packages and tastingsPoint concept design person of total layout to increase operational efficiency HACCP certification training with systematic approach to food safetyManaging $ 47 Million Revenue

  • J.W. Marriott
    • Denver, CO
    • Executive Chef & Director of F&B
      • 2004 - 2010
      • Denver, CO

      New Hotel property and achieved a four-star rating within 9 months Opened with celebrity chef Bryan Moscatello restaurant Mirepoix Created manual to channel and property controls allocating funds for Max ROI Managing $12.7 Million Revenue

  • Millennium Baltimore Hotel
    • Los Angeles, CA
    • Executive Chef
      • 2003 - 2004
      • Los Angeles, CA

      700 rooms and 5-star service catering to predominantly the movie industryProvided expert oversight to four upscaled restaurant and 70.000 ft. of meeting space Orchestrated the food production of two Grammy awards receptions

  • Ambrosia Catering
    • Seattle, WA
    • Owner/General Manager
      • 1996 - 2002
      • Seattle, WA

      Continually evaluated the boom town market and contributed to the growth of the company business base.*Negotiated key relationships with wedding venues and national-level sports organizations including the Seattle Supersonics, Portland Trailblazers and Vancouver Canucks*Provided high-quality food service and supervised a staff of 40 people

  • Restaurants Unlimited
    • Seattle, WA
    • Executive Chef
      • 1994 - 1996
      • Seattle, WA

      Developed the brand concept, menus, SOPs and best practices for a three-restaurant organization generating $23 million in annual sales.

  • Hilton Hotels
    • Oahu, HI
    • Executive Chef
      • 1986 - 1994
      • Oahu, HI

      *Directed F&B operations for Five Diamond Hotel properties of up to 2,800 rooms. A total of 85,000 square feet of banquet facilities, seven restaurants and led over 100 employees*Drove $35 million in annual sales and further enhanced profitability through effective team leadership, menu development, inventory management and vendor base control

Education

  • 2002 - 2004
    The Marriott Corporation
    Environmental Health
  • 1998 - 2003
    Hilton Hotels Corporation
    Train the Trainer, N/Aan
  • 1980 - 1984
    State University of New York at New Paltz
    Bachelor of Applied Science - BASc, Hospitality Administration/Management
  • 1978 - 1980
    The Culinary Institute of America
    Bachelor’s Degree, Culinary Science/Culinology

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Hospitality”

Looking to Create a Custom Project?

Need a custom project? We'll create a solution designed specifically for your project.

Get Started

References

Social Profiles

Community

You need to have a working account to view this content. Click here to join now

Similar Profiles