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Click here or scroll down to respond to this candidateExecutive Chef James VersfeltStreet Address
Cell #: PHONE NUMBER AVAILABLE / Email; EMAIL AVAILABLEI am a passionate, experienced culinarian with years of experience in many high level BOH roles. I believe in a TEAMWORK environment & building consensus above all else along with the patrons continued satisfaction.Senior Executive Chef DELTA SKYCLUBS DTW AIRPORT Detroit, MI. 8/2023-PresentRunning 5 premium executive lounges with Compass GroupServing 4-8000 guests 3 meals daily. 250ppl total staff.Executive Chef RESIDENCES BY ARMANI CASA Sunny Isles Beach, FL. 6/2022-8/2023320 unit Full service 5 star luxury residence. Armani Casa branded. 55 seat Italian restaurant 3 meals a day, 100 seat full F&B pool service and 175 seats on the beach Includes room service and special events. 15-member kitchen brigade and Sous Chef direct reports. $1.2 mil F&B revenue annually. Parent company First Service residential.Executive Chef MARRIOTT HOTEL; FT. LAUDERDALE NORTH Ft. Lauderdale, FL. 6/2019-09/2020350 room full-service hotel with 20k ft of corporate meeting space. 120 seat modern Northern Italian concept restaurant 3 meals a day, 50 seat concierge lounge, room & pool service, employee cafeteria. $9 mil F&B revenue annually.Executive Chef BB&T CENTER Sunrise, FL. 10/2018-5/2019Staff of 75 cooks & stewards, 6 supervisors and 4 chefs running a fully new sports arena culinary operation in 1 wk.; 78 suites, 3 all-inclusive clubs (Lexus, Corona, Lagunitas), 48 concession stands and many carts, 4 catering spaces/15,000 ft., teams meal foods, back stage catering, special events, catering and charity for 42 home games and 21 concerts. 7-16k meals per event. My financial planning and budgetary P&L responsibilities were approx. $18 million/yr.Executive Chef THE SHELBORNE HOTEL Miami Beach, FL. 1/2017-9/2018Hired by Menin Hospitality to oversee the revamping and running of all F&B boh operations at this 300-room hotel on South Beach. I managed chef partner Jeff McGinnis Root & Bone dinner restaurant concept 50 seats, full AM/PM pool service with 100 lounge beds, Oasis Beer Garden (created by myself) with 44 seats and bar, 250 seats on our Bouche Bros. beach joint venture, 365-day/yr. breakfast buffet/ala carte service, 50 seat lobby daytime caf.Consulting Executive Chef ATWATER TAVERN San Francisco, CA. 1/2015-12/2016Opening concept creator and implementing contract consultant for a 250+ seat waterside local Seafood & wood-fired Steakhouse restaurant in the Mission Bay neighborhood near Giants/AT&T Park. Californian classic cuisine with modern touches of Spain & Italy lend an approachable feel to this locals and foodie destination with a big emphasis on the regional foods of northern California. It was a historic $3 mil. build out with a projected yearly revenue of $6 mil.Executive Chef LEVY RESTAURANTS/COMPASS GROUP Miami, FL. 1/2010-12/2014American Airlines Arena/ Marlins Park/ Lorenzo EnotecaStarted with Levy in the 2010-11 NBA season running premium two Flagship lounges. I then moved to Marlins Ballpark and helped open this new facility in 2012. I ran the main kitchen, Diamond & Dugout Clubs. I directly managed 40-50 team members. I started the new opening in January of 2013 in partnership with Levy Restaurants for 240 seat fine dining Italian restaurant at SLS groups Redbury Hotel South Beach. Lorenzo had $6 million in budgeted sales 2014.AWARDS & COMPETIONS; South Beach Seafood Festival; Oyster Pit Battle Champion. 2017 & 2018Slow Food Miami; Snail of Approval Award. Shelborne-2018, BB&T Center-2019South Beach Seafood Festival; Culinary Demonstration w/ Lorenzos Markets 2022EDUCATION: Vanderbilt University; Nashville, TN. // BA; Political Science-major, English/Math-minors; 1987The Lawrenceville School; Lawrenceville, NJ. // HS Dg. 1983CERTIFICATIONS: Food manager NRA Serv Safe cert. 2022-2027 /FL. Food handlers Serv Safe cert. 2022-2026 |
