Hilton Orlando

Chef De Cuisine

       Hired as Chef De Cuisine of this almost 1500 room hotel and responsible to oversee 5 separate outlets including Tropics Pool Bar, Bistro Restaurant, Spencer’s Steaks and Chops, David’s Club and In Room Dining. Along with menu development, sanitation, labor costs and food cost, high emphasis was placed on developing both new and existing junior managers and team members. I was then tasked to run all aspects of the operation as Banquet Chef for this property which has approximately 250,00sq feet of banquet space.