Luxury Hospitality Executive Chef Candidate

SEEKING A ROLE AS: Executive Chef, Corporate Executive Chef, Culinary Director, or Senior Culinary Leadership professional within luxury hospitality, fine dining, private clubs, resorts, hotels, or upscale multi-unit culinary operations.

IN LOCATION: Currently living in the Dallas, TX area. The candidate prefers onsite leadership opportunities and is not actively pursuing relocation at this time.

SKILLS & ACHIEVEMENTS:
Classically French-trained Executive Chef with more than 30 years of culinary leadership experience spanning Michelin-starred restaurants, luxury hotels, fine dining establishments, and high-volume hospitality operations across Europe and the United States. His background combines refined culinary artistry with strong operational leadership, team development, and business acumen.

Proven expertise in luxury hospitality operations, culinary innovation, brigade leadership, menu engineering, and aligning culinary strategy with business objectives while maintaining elevated guest experiences and profitability.

Successfully led Michelin-starred and luxury culinary environments, including opening new concepts, scaling high-volume operations, improving food and labor cost performance, and mentoring high-performing culinary teams.

Managed culinary brigades and multi-unit operations across restaurants, hotels, catering, retail, banquet, and event environments, including operations serving hundreds of guests daily and luxury events for up to 2,000 attendees.

Recognized for strengths in operational turnarounds, team training and retention, seasonal menu development, cost optimization, supplier partnerships, and implementing refined culinary systems that improve consistency, execution, and guest satisfaction.

Classically trained in advanced culinary techniques through the School of Alain Ducasse and Paris School of Butchery, with expertise spanning French, Mediterranean, Italian, and globally influenced contemporary cuisine.

EDUCATION:
Advanced culinary training through the School of Alain Ducasse in Paris, including sous-vide specialization, along with intensive butchery training from the Paris School of Butchery under MOF instruction.

COMPENSATION:
Base salary expectations in the $150,000+ range, with flexibility dependent on overall scope, bonus structure, benefits, and long-term growth opportunity.

If you are interested in speaking with this culinary leadership professional who:
– Is looking to lead and elevate luxury culinary, hospitality, or foodservice operations,
– Is capable of driving operational excellence, culinary innovation, guest experience, and team development at a high level,
– Has extensive experience building culinary systems, mentoring teams, improving profitability, and executing refined dining experiences across luxury hospitality environments, then…Contact:
Stephanie Mattice
stephaniem@kinsa.com
Worksite Preference:Open
Employment Preference:Permanent, Contract