Experience

LodgeWorks Partners, L.P.

• United States
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Oct 2021 - Present



Eaton Workshop

• United States
• Hospitality
• 1 - 100 Employee

• Banquet Chef

  • Feb 2020 - Oct 2021

  I serve as the epicurean curator responsible for planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times is an honor that do not take lightly. I serve as the epicurean curator responsible for planning, organizing, controlling and directing the work of employees in the Banquet Kitchen Department. Overseeing the food preparation of all banquet and catering event while ensuring superior quality and consistency at all times is an honor that do not take lightly.



BF Saul Double Tree by Hilton, Tysons, VA

• McLean, VA

• Executive Chef

  • Aug 2017 - Feb 2020

  EXECUTIVE CHEF BF Saul – Double Tree by Hilton, Tyson, VA / August 2017 - Present • Was honored to participate in the transitioning of the Crown Plaza Hotel to the Double Tree by Hilton McLean Tyson successfully. • Manage daily kitchen operations with 15 staff members • Opened the Tyson Social Tavern and Tyson Social Café April of 2019. • Re-developed entire menu, increasing sales revenue by 150% • Maintain food cost of 22-27% monthly • Oversee food preparation and production, ensuring food safety procedures are always 100% adhered to • Interviewed, hired, trained, and directed all staff members since, improving kitchen operational flow by 50%, while maintaining 100% employee retention Show less



BF Saul Holiday Inn National Airport, Arlington, VA

• National Airport, Arlington, VA

• Executive Chef

  • Nov 2006 - Aug 2017

  EXECUTIVE CHEF Holiday Inn National Airport, Arlington, VA / September 2006 – August 2017 • Manage daily kitchen operations with 15 staff members • Re-developed entire menu, increasing sales revenue by 150% • Maintain food cost of 22-24% monthly • Oversee food preparation and production, ensuring food safety procedures are always 100% adhered to • Interviewed, hired, trained, and directed all staff members since, improving kitchen operational flow by 50%, while maintaining 100% employee retention • Developed process that reduced waste by 40% and improved supply turnover by 70% Show less



Holiday Inn Select Old Town

• Executive Chef

  • Aug 1996 - Nov 2006

  EXECUTIVE CHEF Holiday Inn Select Old Town, Alexandria, VA / June 1996 – August 2006• Mentored and trained four 24-member team, improving performance by 20% • Consistently met and remained under budget on all controllable expenses.• Contributed to and maintained a consistent increase in restaurant covers to include breakfast lunch, brunch and dinner covers.• Written Plan to drive recruitment, advantage and retention efforts with in the hotel.• Supervised menu design, marketing, training and purchasing• Handled specialized menus for Sales Team to meet the needs of all clients• Leading hotel in Old Town• Torchbearer Award winning property through Inter Continental Hotels Show less

• Sous Chef

  • Jun 1994 - Aug 1996

  SOUS CHEF Holiday Inn Select Old Town, Alexandria, VA / June 1994 – August 1996• Mentored and trained 24-member team with Executive Chef • Prepared meals for lunch and dining services with an average of 100 tables per day • Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 10% savings on budget• Collaborated with Executive Chef and the Director on menu design and innovative recipes • Conduct regular inspections of the entire kitchen/dish washing areas and promptly act to correct deficiencies found during inspection Show less

• Purchasing Director

  • Apr 1992 - Aug 1994

  Holiday Inn Select Old Town 1992-1994Purchasing Director• Lowered Food Cost from 33% to 22%, reduced beverage cost from 28% to 21%• Responsible for all areas of food and beverage purchasing• Handled all requisitions and purchase orders for a 4.5 Million Dollar operation• Liaison between hotel and vendors