Winston Guerrero
Executive Chef at Great Oak Manor- Claim this Profile
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Spanish -
Topline Score
Bio
Jeff Heim
During the time we worked together, Winston was a consummate professional. He clearly knew his art (which I do not), and at the same time understood fiscal responsibility. His staff liked and respected him, but he also ran a tight ship. It's rare but wonderful to encounter a talented chef who knows his way around a P&L as well as his kitchen. Winston is one of those individuals.
Jeff Heim
During the time we worked together, Winston was a consummate professional. He clearly knew his art (which I do not), and at the same time understood fiscal responsibility. His staff liked and respected him, but he also ran a tight ship. It's rare but wonderful to encounter a talented chef who knows his way around a P&L as well as his kitchen. Winston is one of those individuals.
Jeff Heim
During the time we worked together, Winston was a consummate professional. He clearly knew his art (which I do not), and at the same time understood fiscal responsibility. His staff liked and respected him, but he also ran a tight ship. It's rare but wonderful to encounter a talented chef who knows his way around a P&L as well as his kitchen. Winston is one of those individuals.
Jeff Heim
During the time we worked together, Winston was a consummate professional. He clearly knew his art (which I do not), and at the same time understood fiscal responsibility. His staff liked and respected him, but he also ran a tight ship. It's rare but wonderful to encounter a talented chef who knows his way around a P&L as well as his kitchen. Winston is one of those individuals.
Credentials
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National Restaurant Association Servsafe Instructor
National Restaurant Association
Experience
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Great Oak Manor
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United States
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Hospitality
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1 - 100 Employee
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Executive Chef
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Jun 2022 - Present
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Quail Valley River Club
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United States
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Hospitality
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1 - 100 Employee
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Chef De Cuisine
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May 2021 - Jun 2022
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Kimpton Vero Beach Hotel & Spa
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United States
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Hospitality
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1 - 100 Employee
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Executive Chef
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Aug 2018 - May 2021
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Burtons Grill, LLC
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United States
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Restaurants
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100 - 200 Employee
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Executive Chef
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Jan 2017 - Aug 2018
Opening Mid 2017 Opening Mid 2017
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Execuftive Chef
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Oct 2014 - Jan 2017
Adjunct to Hilton Gardens Warwick Airport Hotel. Responsible for daily kitchen operation of a 3M+ dollar hotel restaurant with 75% food to liquor ratio. Develop menus and produce quality food gastro pub style. Focusing on the traveling families, business executives and local clientele, bringing a unique and innovative experience taking in consideration finances and the market. Adjunct to Hilton Gardens Warwick Airport Hotel. Responsible for daily kitchen operation of a 3M+ dollar hotel restaurant with 75% food to liquor ratio. Develop menus and produce quality food gastro pub style. Focusing on the traveling families, business executives and local clientele, bringing a unique and innovative experience taking in consideration finances and the market.
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Johnson & Wales University
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United States
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Higher Education
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700 & Above Employee
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Campus Dining Chef Manager
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Aug 2013 - Oct 2014
Managed the daily operation of 4 meal period operation, servicing 400 students and over 600 meals a day. Assisted with the development and renovation of a $15 million property, creating menus, concept and training for 10 professional staff and 35 students. Managed the daily operation of 4 meal period operation, servicing 400 students and over 600 meals a day. Assisted with the development and renovation of a $15 million property, creating menus, concept and training for 10 professional staff and 35 students.
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Flying Fish Restaurant
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United States
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Food and Beverage Manufacturing
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Consulting Executive Chef
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Nov 2004 - Apr 2014
Created the menu for a seafood- Sushi restaurant that sat 120 patrons. Guided and managed the restaurant for its first 8 months by hiring and training a kitchen staff of 15, sushi bar of 4, and a front of the house staff of 20. Established a relationship with purveyors, in order to set up inventory controls, and negotiate pricing for easier food cost computation Created the menu for a seafood- Sushi restaurant that sat 120 patrons. Guided and managed the restaurant for its first 8 months by hiring and training a kitchen staff of 15, sushi bar of 4, and a front of the house staff of 20. Established a relationship with purveyors, in order to set up inventory controls, and negotiate pricing for easier food cost computation
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Mosaic Latin American Bistro
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United States
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Restaurants
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Executive Chef/ Owner
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Jan 2009 - Aug 2012
Own and operate the first 50 seat upscale/ casual Latin American restaurant in the State of Rhode Island, focusing on various countries and cultures.Responsible for hiring and training of kitchen employees, as well as educating wait staff on unique concept and menuResearch for new purveyors with unique products and develop a relationship to make sure top quality product is delivered Own and operate the first 50 seat upscale/ casual Latin American restaurant in the State of Rhode Island, focusing on various countries and cultures.Responsible for hiring and training of kitchen employees, as well as educating wait staff on unique concept and menuResearch for new purveyors with unique products and develop a relationship to make sure top quality product is delivered
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Education
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Johnson and Wales University
BS Culinary Arts, Culinary Arts/Chef Training -
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French Culinary Institute New
Certificate, Pastry Arts
Community
