Four Seasons Hotels & resorts

About Four Seasons Hotel Baltimore has a total of 256 rooms, including 45 suites providing breath-taking views for both guests and residents. Located in Harbor East, Baltimore, Maryland the building is located in an upscale shopping and dining area..

Position Executive Senior Chef / Head of Culinary

Timeline January 2019 - April 2020

Highlights and Accomplishments During the busiest week of the year, our culinary team uprooted our entire operation from one floor to another in one day. Moving a department that services guests 24-hour a day was no easy feat and required months of planning and communication with every department on-site. Not only did the move have to be completed in the given timeline, but more importantly, we needed to continue providing exemplary service without even the slightest hiccup. This experience solidified my ability to strategize and communicate the macro while directing the coordination of the never-ending micro details and keeping the team focused. I won't soon forget this challenge or the skills that were strengthened, but I'm most proud of how we pulled together, hit our timeline, and continued to deliver seamless service to our guests-- not missing a beat!

As an organized operator, my main goal was to develop systems, processes and cultivate untapped relationships. Finding strong culinarians in a competitive market with a minimal aggressive recruiting program in-place was challenging. Before my arrival, temp service had been the quick fix; however, the team morale was low, and the financial implications were rapidly increasing. Developing talent and recruiting out of culinary school had always proven to be successful for me. Working closely with our HR department, we developed an externship program with the Culinary Institute of America, not only did we have successful job fairs, but it laid the foundation to target and capture new talent continuously.

The most significant undertaking was developing a complete standard menu process. In less than six months, we successfully implemented a new system complete with recipes, order guides, pick-up charts, allergen labeling, FOH menus, costing; not to mention the staff training and tastings complex-wide. I particularly enjoyed foraging new relationships with hyper-local producers, discovering untapped startup products, and implementing fresh new products from my travels that were not yet on the scene.

I am proud to be a part of a team that drove programming, menus, and organization to exceed dining and pool sales-- achieving the highest sales in property history. Our hotel was .5 points away from qualifying for a five-star, five-diamond hotel. While I was personally disappointed to miss this mark by a hair, I am encouraged for the exponential growth my department achieved through the development of strategy, systems and processes, relationships and team morale. I set out to set a structurally sound foundation, and believe I was successful in positioning the property to reach new heights.