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Patrick Wheeler profile image

Patrick Wheeler

Chef at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Togiak River Lodge</span>
Intro Book
Patrick Wheeler, a seasoned executive chef with extensive experience in menu development, food and beverage management, and culinary leadership, holds a strong foundation in the food industry.
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Location
Togiak, Alaska, United States, US
Skills
  • Menu Development
  • Food And Beverage
  • Sanitation
  • Catering
  • Chef
  • Show all
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Bio

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Topline AI
Patrick Wheeler is a seasoned culinary professional with extensive experience in the food and beverage industry. He has held various executive chef positions at prominent establishments, including the Togiak River Lodge, Embarcadero Resort Hotel and Marina, and Westin Hotels & Resorts, where he oversaw food and beverage operations, menu development, and staff training. Patrick's expertise spans multiple areas, including menu development, food service, catering, and sanitation, with a strong focus on seafood and culinary skills.

Experience

  • Togiak River Lodge
    • Chef
      • Jun 2011 - Sep 2012
  • Embarcadero Resort Hotel and Marina
    • Executive Chef ? Food & Beverage Director
      • Jan 1992 - Nov 2007

      Responsible for coordinating all food and beverage activities. Restaurant facility with approximately 120 seats and banquets facilities for 250. Responsible for coordinating all food and beverage purchases, receiving, equipment and supplies. Designing, development and implementation of all menus....

  • Embassy Suite Hotel
    • Executive Chef
      • Jan 1990 - Jan 1992

      Performed all pre-opening procedures for a 300-seat banquet facility and a 160 seat restaurant in a newly constructed 260 suite hotel. Set up all purchasing specs with purveyors, selected and trained culinary and stewarding staffs and developed all banquet and restaurant menus, concepts and quali...

  • Stamford Westin Hotel
    • Executive Chef
      • Jan 1986 - Jan 1989

      Performed all duties and responsibilities required of an Executive Chef for a Westin Hotel. Duties included all aspects of food and beverage controls, menu development, implementation, labor standards, budgeting, quality controls, efficiency levels, profitability and constancy of service. Supervi...

  • Westin Hotels & Resorts
    • Executive Chef
      • Jan 1972 - Jan 1989
  • Westin Oaks Hotel
    • Executive Chef
      • Jan 1982 - Jan 1986

      Initiated, designed and carried out innovative and profitable programs, including a sidewalk deli, seafood specialty lounge and a catering service operating up to a distance of 40 miles and servicing functions of up to 1500 guests. 406 room hotel, four restaurants and banqueting facilities with a...

  • Cincinnati Westin
    • Executive Chef
      • Jan 1980 - Jan 1982

      Assisted in opening a 450 room hotel with three restaurants and banqueting facilities with an annual food and beverage revenue plan of $8 million. Supervised and trained a staff of 65 culinary and stewarding employees

  • Westin Hotel
    • Sous Chef
      • Jan 1977 - Jan 1980

      Assisted in opening a 1500 room hotel, rotated throughout five restaurants and massive banqueting facilities with an annual food and beverage revenue plan of $15 million. Gained strong basic skills in every area of food production.

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Industry Focus. “Food and Beverages.”

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