Ronald V.
Property Executive Pastry Chef at Dusit Thani Guam Resort- Claim this Profile
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Japanese -
Topline Score
Bio
Credentials
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WSET Level 2
WSET — Wine & Spirit Education TrustJun, 2017- Nov, 2024
Experience
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Dusit Thani Guam Resort
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United States
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Hospitality
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1 - 100 Employee
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Property Executive Pastry Chef
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Mar 2023 - Present
Property Executive Pastry Chef of Dusit Thani Guam directing the pastry operations of 4 entities of Dusit Thani Guam including Dusit Thani Guam Resort, Dusit Beach Resort, The Bayview Hotel, and The Plaza making for a collective total of 1,163 rooms, 12 Food and Beverage outlets, 190k of indoor and outdoor event space, with a team of 26 associates. Property Executive Pastry Chef of Dusit Thani Guam directing the pastry operations of 4 entities of Dusit Thani Guam including Dusit Thani Guam Resort, Dusit Beach Resort, The Bayview Hotel, and The Plaza making for a collective total of 1,163 rooms, 12 Food and Beverage outlets, 190k of indoor and outdoor event space, with a team of 26 associates.
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Hotel Californian
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United States
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Hospitality
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1 - 100 Employee
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Pastry Chef
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Mar 2022 - Feb 2023
Pastry Chef at The Hotel Californian, a luxury resort in the heart of Santa Barbara, with 121 rooms featuring Spanish Colonial Revival architecture and modern Moorish themed decor in the heart of Santa Barbara’s Downtown. The latest edition to the Foley Entertainment Group line of hotels. Orchestrating the pastry operations of multiple outlets including the Goat Tree Cafe, a 3 meal -100 seating restaurant with an open-view bakery kitchen showcasing in-house made viennoiserie, American fare pastries, modern French pastries and confectionery. The pastry operations expands to the Hotel Californian’s upscale restaurant, recently recommended with the L'Assiette Michelin, Blackbird, with a seating of 75 with modern - seasonal plated desserts, course desserts, and 7,500 square feet of banquet space for events specializing in weddings and a rooftop pool area of 3,300 square feet to accommodate receptions and dinners. Show less
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Dusit Thani Guam Resort
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United States
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Hospitality
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1 - 100 Employee
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Cluster Executive Pastry Chef
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May 2021 - Mar 2022
Cluster Executive Pastry Chef of Dusit Thani Guam directing the pastry operations of 4 entities of Dusit Thani Guam including Dusit Thani Guam Resort, Dusit Beach Resort, The Bayview Hotel, and The Plaza making for a collective total of 1, 163 rooms and 12 Food and Beverage outlets with a team of 16 associates. Cluster Executive Pastry Chef of Dusit Thani Guam directing the pastry operations of 4 entities of Dusit Thani Guam including Dusit Thani Guam Resort, Dusit Beach Resort, The Bayview Hotel, and The Plaza making for a collective total of 1, 163 rooms and 12 Food and Beverage outlets with a team of 16 associates.
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Hotel Californian
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United States
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Hospitality
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1 - 100 Employee
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Pastry Chef
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Jun 2019 - May 2021
Pastry Chef at The Hotel Californian a luxury resort, in the heart of Santa Barbara, with 121 rooms featuring Spanish Colonial Revival architecture and modern Moorish themed decor in the heart of Santa Barbara’s Downtown. Orchestrating the pastry operations of multiple outlets including the Goat Tree Cafe, a 3 meal -100 seating restaurant with an open-view bakery kitchen showcasing in-house made viennoiserie, American fare pastries, modern French pastries and confectionery. The pastry operations expands to the Hotel Californian’s upscale restaurant, recently recommended with the L'Assiette Michelin, Blackbird, with a seating of 75 with modern - seasonal plated desserts, course desserts, and 7,500 square feet of banquet space for events specializing in weddings and a rooftop pool area of 3,300 square feet to accommodate receptions and dinners. U.S. News & World Report 2019 #1 Hotel in Santa Barbara. Show less
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Viceroy Snowmass
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United States
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Hospitality
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1 - 100 Employee
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Executive Pastry Chef
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May 2018 - Jun 2019
Organize the pastry operations of one of Aspen Snowmass top luxury ski resorts encompassing a series of outlets including their signature Pan-Latin inspired restaurant - Toro, wedding cakes, pastries, and desserts for banquets and catering, amenities for the 160+ room ski resort, as well as in-house made assortment of seasonal viennoiseries, breakfast pastries, macarons, petit gateau’s, petit tarts, chocolates, and confectionery for our patisserie Cafe V located in our lobby. - Manager of the Third Quarter 2018 - Viceroy Los Cabos Task Force Fall 2018 - Hotel Zelos Spring Task Force 2019 Show less
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Aulani, a Disney Resort and Spa
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Aulani, A Disney Resort and Spa, 92-1185 Ali’inui Drive Kapolei, Hawaii 96707
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Pastry Chef
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May 2011 - Jan 2018
Pastry chef of Disney’s new resort in Ko’olina, managing a team of 15 pastry cooks in various levels. Spearheaded the organization of the pastry shop from pre-opening. Orchestrate the pastry operation that encompasses a 1050 room resort with 1 buffet restaurant, 1 signature restaurant, 2 bars, 2 quick service restaurant, banqueting, wedding events coordinated with Japan Travel Bureau, room service along with an extensive amenity package for guests and clientele. A champion for training, menu development, new product development for retail sales, HAACP, scheduling, and the coordination of all respectable outlets within the property. Show less
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Honolulu Coffee Company
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1450 Ala Moana Blvd. #3066, Honolulu, HI 96814
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Executive Pastry Chef
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May 2009 - May 2011
Patissier chef of Hawaii’s leading coffee house with 4 locations throughout the state of Hawaii and 2 in the island of Guam managing a team of 12. Oversee production of all savory and sweet breakfast items, high end mini tarts, mini gateau, petit fours, and confectionery items which we provide to four locations in Honolulu, dessert catering partnering with Gourmet Events, founded the wholesale sales program of wedding cakes supplying the top three Japanese wedding companies in Hawaii, including Watabe, Arluis, Best Bridal, and the Moana Surfrider Show less
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Sam Choy’s Diamondhead
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449 Kapahulu Avenue, Honolulu, Hawaii 96815
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Pastry Chef
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Feb 2008 - May 2009
Manage the pastry operations of a fine dining restaurant. Oversee the production includes breads, seasonal plated desserts, entremet’s, tarts, glace, sorbet's, and petit fours for events, holidays, and brunch. Manage the pastry operations of a fine dining restaurant. Oversee the production includes breads, seasonal plated desserts, entremet’s, tarts, glace, sorbet's, and petit fours for events, holidays, and brunch.
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Amandan Hills
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Kanagawa-ken, HonAtsugi, Morinosato, Wakamiya 13-3, Japan
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Patissier Chef
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Apr 2007 - Jan 2008
Managed the pastry operations of a luxury wedding hall and restaurant facility. French cuisine with 5 course menu served at lunch on the weekdays and wedding events with 5 course menu and dessert buffet on the weekends. Production includes breads, seasonal plated desserts, chocolates, mignardises, entremet’s, tarts, glace’, and petit fours for wedding events and wedding cakes. Managed the pastry operations of a luxury wedding hall and restaurant facility. French cuisine with 5 course menu served at lunch on the weekdays and wedding events with 5 course menu and dessert buffet on the weekends. Production includes breads, seasonal plated desserts, chocolates, mignardises, entremet’s, tarts, glace’, and petit fours for wedding events and wedding cakes.
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Tiki’s Grill & Bar
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2570 Kalakaua Avenue Honolulu, HI 96815
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Executive Chef/Pastry Chef
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Aug 2002 - Mar 2007
Oversee all kitchen/pastry operations in a fast paced (average 200-250 pax for lunch and 400-600 pax for dinner)-Hawaiiana theme restaurant located in the Resort Quest Hotel in the heart of Waikiki. Supervise a 50 member team and manage recruiting, training, scheduling, purchasing, weekly nventory, food cost, labor costs and weekly labor projections, sanitation, menu research, development, menu execution, and price structuring. Oversee all kitchen/pastry operations in a fast paced (average 200-250 pax for lunch and 400-600 pax for dinner)-Hawaiiana theme restaurant located in the Resort Quest Hotel in the heart of Waikiki. Supervise a 50 member team and manage recruiting, training, scheduling, purchasing, weekly nventory, food cost, labor costs and weekly labor projections, sanitation, menu research, development, menu execution, and price structuring.
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Pacific Beach Hotel
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2490 Kalakaua Ave., Honolulu, HI 96815
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Executive Pastry Chef
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Jun 2001 - Dec 2001
Managed a full scale bakery responsible for the implementation of new monthly dessert menus for seven outlets including the sister Hotel Pagoda Inn. Ensuring consistency and quality control of all the assortment of breads , cakes, pies and petit fours through diligent training of all staff members with the theorhetical and practical aspects of patisserie and boulangerie. Managed a full scale bakery responsible for the implementation of new monthly dessert menus for seven outlets including the sister Hotel Pagoda Inn. Ensuring consistency and quality control of all the assortment of breads , cakes, pies and petit fours through diligent training of all staff members with the theorhetical and practical aspects of patisserie and boulangerie.
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Onward Beach Resort
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445 Gov. Carlos G. Camacho Rd., Tamuning, GU
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Executive Pastry Chef
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Nov 1995 - Jun 2001
Managed one of the largest hotel - wholesale and retail bakeries in the island of Guam. A full scale bakery which produces all of its breads, croissants, danishes, cakes, pies, wedding cakes, petit fours and our own line of chocolates. Provided cakes and breads for the resort, 8 hotels, and 2 local coffee shops, including DFS. Also developed our own line of chocolates that are being sold to DFS in both Guam and Saipan. A traning activist, by which, I have developed a formal training program that includes the study of both theorhetical and practical aspects of pastry and bakery which enables for consistency and quality control. Monitoring and control of food and labor cost. Preparation of yearly budget. Sales calls. Show less
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Celebrity Bakery
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Mangilao, GU
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Pastry Chef
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Nov 1994 - Nov 1995
Oversee production of all European specialty cakes, pastries, petit fours and cookies. Assist in wedding cakes décor and cake decorating. Oversee production of all European specialty cakes, pastries, petit fours and cookies. Assist in wedding cakes décor and cake decorating.
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Guam Hilton
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Tumon, Guam
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Pastry Chef de Partie
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May 1990 - Oct 1994
Began my culinary career with the Guam Hilton trained as an apprentice in the European fashion for three years. Completion of a formal three year apprenticeship. Worked in all areas of the kitchen including butchery, gardemanger, saucier, hot kitchen, fine dining, bakery, and pastry. Completed final stay of apprenticeship in the pastry as chef du partie working under a French pastry chef furthering my knowledge in patisserrie and boulangerie. Managed the pastry kitchen suppling desserts and bread for various restaurants and banquets. Show less
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Education
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1987 - 1990
University of Guam
Fine/Studio Arts, General -
1983 - 1987
John F. Kennedy High School
Graduate, General -
2017 -
Wine & Spirit Education Trust
WSET Level 2, Wine Steward/Sommelier
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