Jason Lutton
Daytona Beach,FL
Summary
Dynamic Executive Chef with over 15 years of experience in high-profile establishments including hotels, museums, and resorts. Expertise in culinary creativity, financial analysis, and efficient cost management. Proven ability to enhance revenue growth while maintaining top-quality food standards and fostering a collaborative work environment.
Overview
16
16
years of professional experience
Work History
General Manager
METZ Cunliary
01.2018 - 12.2025
- Directed daily operations, ensuring efficiency and quality in culinary services.
- Implemented strategic initiatives to enhance customer satisfaction and operational workflows.
- Led cross-functional teams to develop innovative menu offerings based on market trends.
- Streamlined supply chain processes, reducing waste and improving inventory management systems.
EXECUTIVE SOUS CHEF
NCAA FINAL FOUR, ARAMARK and ROHO HOSPITALITY
01.2016 - 01.2017
- Responsible for 102 VIP and Executive Suites.
- Production Chef to oversee and finalize expediting of food to proper suites.
- Responsible for product ordering and distribution to proper outlets.
- Direct and train staff of 50 contract employees.
- Responsible for HAACP sanitation records.
EXECUTIVE SOUS CHEF
NCAA FOOTBALL, IOWA HAWKEYES
01.2015 - 01.2017
- Developed innovative menus, enhancing customer satisfaction and boosting sales.
- Managed product ordering to ensure optimal inventory levels and cost efficiency.
- Trained and directed staff, improving team performance and service quality.
- Oversaw food production, ensuring timely delivery to designated suites and areas.
- Maintained HAACP sanitation records, ensuring compliance during state inspections.
EXECUTIVE CHEF
TALON RESORT and LODGE, Sitka, Alaska
01.2013 - 01.2017
- Enhanced dining experiences through five-star menu and food sensitivity development.
- Collaborated with celebrity chefs to optimize weekly food production processes.
- Advised on wine pairings with weekly purveyors for enhanced guest satisfaction.
- Ensured exceptional food presentation to elevate overall guest dining experiences.
- Coordinated product ordering and marine vessel pickups for seamless supply management.
EXECUTIVE CHEF
NCAA FOOTBALL CHAMPIONSHIP, M CULINARY GROUP
01.2016 - 12.2016
- CFP House Committee.
- Direct and train staff of 50 contract employees.
- Responsible for product ordering.
- Backstage catering for bands and senior VIPs in dining establishment.
EXECUTIVE SOUS CHEF
SUPER BOWL, ARAMARK and ROHO HOSPITALITY
01.2014 - 12.2016
- Managed 84 Executive Suites for NFL owners and ESPN commentators.
- Developed menus and ordered products to meet event specifications.
- Scheduled, trained, and supervised 32 full-time and contract staff members.
- Maintained HAACP sanitation records and liaised with state inspectors.
- Coordinated team after-parties to enhance client experience and satisfaction.
EXECUTIVE CHEF
TPC SCOTTSDALE (WMPO), BARRETT JACKSON
01.2010 - 12.2016
- Developed diverse menus to enhance customer satisfaction and optimize product ordering.
- Trained and directed staff to improve service quality and efficiency.
- Oversaw food production and expedited service to meet customer expectations.
- Maintained HAACP sanitation records and coordinated inspections with state authorities.
EXECUTIVE CHEF
HOUSTON RODEO and LIVESTOCK SHOW, ARAMARK
01.2011 - 08.2015
- Enhanced menu offerings by developing diverse and appealing product selections.
- Trained and directed staff to ensure high standards of food service.
- Supervised food production and expedited delivery to designated suites efficiently.
- Maintained HAACP sanitation records and liaised with state inspectors for compliance.
Education
Associate of Science - Culinary
Daytona State College
Daytona Beach, FLSkills
- Guest Chef for inauguration of President Bush, Sr, 2004
- Work with notable Chefs, such as, Ming Tsai of “Simply Ming,” Sam Choy of “The Choy of Seafood,” John Ash of “Cooking Wild,” and Suzanne Goin of “Sunday Suppers at Lucques”
- Appearances on TV show “Cooking at The Plantation”
- President’s Award for Culinary Excellence; multiple Silver Medals of ACF, and Bronze Medal of ACF
- Leadership and team building
- Problem resolution
- Operations management
- Team player
Timeline
General Manager
METZ Cunliary
01.2018 - 12.2025
EXECUTIVE SOUS CHEF
NCAA FINAL FOUR, ARAMARK and ROHO HOSPITALITY
01.2016 - 01.2017
EXECUTIVE CHEF
NCAA FOOTBALL CHAMPIONSHIP, M CULINARY GROUP
01.2016 - 12.2016
EXECUTIVE SOUS CHEF
NCAA FOOTBALL, IOWA HAWKEYES
01.2015 - 01.2017
EXECUTIVE SOUS CHEF
SUPER BOWL, ARAMARK and ROHO HOSPITALITY
01.2014 - 12.2016
EXECUTIVE CHEF
TALON RESORT and LODGE, Sitka, Alaska
01.2013 - 01.2017
EXECUTIVE CHEF
HOUSTON RODEO and LIVESTOCK SHOW, ARAMARK
01.2011 - 08.2015
EXECUTIVE CHEF
TPC SCOTTSDALE (WMPO), BARRETT JACKSON
01.2010 - 12.2016
Associate of Science - Culinary
Daytona State College
ADDITIONAL POSITIONS
- Sous Chef, Plaza Resort & Spa, Daytona Beach, FL 2002-2006
- Executive Chef, The Plantation on Crystal River, Crystal River, FL 2006-2008
- Executive Chef, Hilton, Tampa, FL 2008-2009