Julia Brant
Director Of Food And Beverage at Hilton Boston Back Bay- Claim this Profile
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Topline Score
Bio
Patrick Herrick
Having worked with Julia at the Millenium Bostonian Hotel was a pleasure. What Julia brought to the table was much more than most Executive Chefs. Right off the bat you could see how passionate and skilled Julia was as an Executive Chef. Not only did she have those amazing traits, but she was also very analytical with costs, and compassionate with her team. Naturally when an Executive Chef position came up at the Hilton Boston Back Bay, Julia was first choice. Julia came in and really turned around the culinary program, from menu planning, Inventory, and labor cost control to teaching line employees, and working with all other departments. I have been very lucky to work with Julia in multiple properties, and any Hotel would be lucky to have her on board as an Executive Chef or Food and Beverage Director.
Bill Walker
I had the pleasure of working with Chef Brant at Le Cordon Bleu College of Culinary Arts. During her time there, she was an excellent chef-instructor; reliable, well-rounded and fantastic when interacting with her students. She is an extremely talented Chef and was a great asset to the college.
Patrick Herrick
Having worked with Julia at the Millenium Bostonian Hotel was a pleasure. What Julia brought to the table was much more than most Executive Chefs. Right off the bat you could see how passionate and skilled Julia was as an Executive Chef. Not only did she have those amazing traits, but she was also very analytical with costs, and compassionate with her team. Naturally when an Executive Chef position came up at the Hilton Boston Back Bay, Julia was first choice. Julia came in and really turned around the culinary program, from menu planning, Inventory, and labor cost control to teaching line employees, and working with all other departments. I have been very lucky to work with Julia in multiple properties, and any Hotel would be lucky to have her on board as an Executive Chef or Food and Beverage Director.
Bill Walker
I had the pleasure of working with Chef Brant at Le Cordon Bleu College of Culinary Arts. During her time there, she was an excellent chef-instructor; reliable, well-rounded and fantastic when interacting with her students. She is an extremely talented Chef and was a great asset to the college.
Patrick Herrick
Having worked with Julia at the Millenium Bostonian Hotel was a pleasure. What Julia brought to the table was much more than most Executive Chefs. Right off the bat you could see how passionate and skilled Julia was as an Executive Chef. Not only did she have those amazing traits, but she was also very analytical with costs, and compassionate with her team. Naturally when an Executive Chef position came up at the Hilton Boston Back Bay, Julia was first choice. Julia came in and really turned around the culinary program, from menu planning, Inventory, and labor cost control to teaching line employees, and working with all other departments. I have been very lucky to work with Julia in multiple properties, and any Hotel would be lucky to have her on board as an Executive Chef or Food and Beverage Director.
Bill Walker
I had the pleasure of working with Chef Brant at Le Cordon Bleu College of Culinary Arts. During her time there, she was an excellent chef-instructor; reliable, well-rounded and fantastic when interacting with her students. She is an extremely talented Chef and was a great asset to the college.
Patrick Herrick
Having worked with Julia at the Millenium Bostonian Hotel was a pleasure. What Julia brought to the table was much more than most Executive Chefs. Right off the bat you could see how passionate and skilled Julia was as an Executive Chef. Not only did she have those amazing traits, but she was also very analytical with costs, and compassionate with her team. Naturally when an Executive Chef position came up at the Hilton Boston Back Bay, Julia was first choice. Julia came in and really turned around the culinary program, from menu planning, Inventory, and labor cost control to teaching line employees, and working with all other departments. I have been very lucky to work with Julia in multiple properties, and any Hotel would be lucky to have her on board as an Executive Chef or Food and Beverage Director.
Bill Walker
I had the pleasure of working with Chef Brant at Le Cordon Bleu College of Culinary Arts. During her time there, she was an excellent chef-instructor; reliable, well-rounded and fantastic when interacting with her students. She is an extremely talented Chef and was a great asset to the college.
Credentials
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Massachusetts Real Estate License
Commonwealth of MassachusettsSep, 2020- Oct, 2024 -
Serve Safe Certification
National Restaurant AssociationAug, 2018- Oct, 2024 -
Certified Culinary Professional
International Association of Culinary ProfessionalsSep, 2007- Oct, 2024 -
Intensive Field Study Culinary Arts
Le Cordon Bleu Paris
Experience
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Hilton Boston Back Bay
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United States
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Hospitality
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1 - 100 Employee
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Director Of Food And Beverage
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Oct 2019 - Present
• Responsible for all food and beverage operations in a 400 room luxury hotel located in historic Boston Back Bay including 5 Million in Banquet F&B Revenue. Hilton Breakfast Buffet, Lobby Lounge w/dinner & full bar menu, Room Service and employee cafeteria. • Lead and manage the entire restaurant & bar staff, union culinary & utility staff and assistant managers.• Created Hotel Lounge menu generating 50K above budgeted monthly F&B revenues.• Responsible for ordering and inventories of all food, liquors, wines and beer. Trained assistants in proper procedures.• Created Item Sales Mix & Menu Cost Spreadsheets for strategic analysis.• Responsible for all Food Cost, Beverage Costs and Labor Costs• Strategic operation with Sales team to rewrite banquet menus to meet goals for the hotel.• Successfully passed all health and safety inspections by Eco-sure and City of Boston.
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Executive Chef
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Oct 2019 - Present
• Responsible for all food operations in a 400 room luxury hotel located in historic Boston Back Bay including 5 Million in Banquet F&B Revenue. Hilton Breakfast Buffet, Lobby Lounge, Room Service and employee cafeteria. • Lead and manage the supporting sous chefs, union culinary and utility staff.• Scale and deliver simultaneous functions at multiple locations within the Hotel including three- course plated dinners, buffets, and action stations for up to 400 guests. • Responsible for all Food Cost and Labor Costs• Successfully passed all health and safety inspections by Eco-sure and City of Boston.
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Coldwell Banker
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United States
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Real Estate
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1 - 100 Employee
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Real Estate Agent
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Sep 2020 - Apr 2021
Experienced in Property Management and Renovation. Preparation of property to sell at top dollar. Ability to work fast as project manager with various vendors and agents within budgets and time deadlines with knowledge and attention to detail.• Certified Pricing Strategy Advisor; Certified Seniors Real Estate Specialist• Experienced in P&S of Multi-Family Properties and Single-Family Homes• Change of Occupancy Procedure w/ ZBA• Experienced with Permitting & Renovation Process Experienced in Property Management and Renovation. Preparation of property to sell at top dollar. Ability to work fast as project manager with various vendors and agents within budgets and time deadlines with knowledge and attention to detail.• Certified Pricing Strategy Advisor; Certified Seniors Real Estate Specialist• Experienced in P&S of Multi-Family Properties and Single-Family Homes• Change of Occupancy Procedure w/ ZBA• Experienced with Permitting & Renovation Process
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Millennium Hotels and Resorts
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Singapore
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Hospitality
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700 & Above Employee
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Executive Chef
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Oct 2012 - Oct 2019
• Responsible for all food operations in a AAA 4-Diamond Hotel in a historic location with 204 rooms and $23 Million in revenues. Managed the hotel’s North 26 Restaurant serving breakfast, lunch, dinner, and lounge fare, plus Room Service and Banquet operations.• Successfully executed over 100 weddings during seven-year tenure; up to 175 guests with numerous positive reviews on “The Knot” bridal website.• Consistently ranked #1 in Overall Service Scores in Millennium Corporation North America.• Successfully passed all City of Boston Health Inspections with A rating. • Participation in various community and culinary events: St. Francis House Shooze Cruise Fund Raiser as primary caterer for 350 attendees; Greater Boston Food Bank’s Super Hunger Brunch; Ronald McDonald House; Forsyth Institute’s Taste & Toast; Access Sport America; Boston Wine Expo.• Received Management Awards: o 2014 “Going Above & Beyond the Job”o 2015 “Special Recognition for Outstanding Community Outreach”.
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Le Cordon Bleu College of Culinary Arts
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Education Administration Programs
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100 - 200 Employee
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Chef Instructor
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Sep 2011 - Oct 2012
• Teaching Foundations-3, Master Chef Classes and Kitchen Chef in Technique Restaurant within a famous accredited culinary college comprising of classical French culinary philosophy and techniques of all foods through lectures, demonstrations and hands on instruction with students.• Led student team to assist at Women Chefs & Restaurateurs Boston Conference• Weekly volunteer for Friday Night Supper Program, Arlington St. Church to feed the homeless. • Teaching Foundations-3, Master Chef Classes and Kitchen Chef in Technique Restaurant within a famous accredited culinary college comprising of classical French culinary philosophy and techniques of all foods through lectures, demonstrations and hands on instruction with students.• Led student team to assist at Women Chefs & Restaurateurs Boston Conference• Weekly volunteer for Friday Night Supper Program, Arlington St. Church to feed the homeless.
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Hilton Hotels & Resorts
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United States
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Hospitality
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700 & Above Employee
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Executive Chef
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Jan 2007 - Jul 2011
• Responsible for all food operations in a 362-room luxury AAA 4-Diamond Hotel with $2 Million annual food revenues. Managed hotel’s Caliterra Restaurant serving breakfast, lunch, dinner, and lounge fare, as well as Room Service and Banquet operations.• Created and implemented restaurant, bar, and banquet menus.• Established and maintained operational processes including food cost with a goal of 28%, labor costs to forecast, and purchasing.• In charge of all aspects in the direct management of culinary and stewarding staff, including hiring, training, supervision and performance. • Completed special assignment as Executive Chef at Westin Dawn Beach Resort, St. Marten managing food operations of $5 Million annual revenue, including two restaurants, pool deli, banquets and outdoor beach dinner stations.
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Fairmont Copley Plaza
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United States
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Hospitality
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1 - 100 Employee
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Restaurant Manager and Head Restaurant Chef
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Feb 1998 - Apr 2004
• Managed Copley's Dining room and Front of the House and Bar Staff, Beverage control and inventories. Managed kitchen operation for Plaza Dining Room, Menu creation, and culinary training. Union property, Local 26. • Managed Copley's Dining room and Front of the House and Bar Staff, Beverage control and inventories. Managed kitchen operation for Plaza Dining Room, Menu creation, and culinary training. Union property, Local 26.
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Rounds Cook
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Jun 1994 - Oct 1998
• Participation in all kitchen production and line work including sauté, grill, garde-manger, chaud-froid, terrines & pates, and butchering in Michelin quality Berkshire resort restaurant. • Participation in all kitchen production and line work including sauté, grill, garde-manger, chaud-froid, terrines & pates, and butchering in Michelin quality Berkshire resort restaurant.
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Education
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Northeastern University
Certificate in Hotel & Restaurant Management, Hospitality Administration/Management -
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Cornell University
Certificate in Hotel Revenue Management, Hotel/Motel Administration/Management -
1993 - 1996
University of Minnesota-Twin Cities
Bachelor of Arts - BA, Liberal Arts and Sciences, General Studies and Humanities
Community
