Aaron Reyes
VA,Chesapeake
Summary
Seasoned Culinary Specialist with an impressive 13-year tenure in the food industry, recognized as a proven high-profile chef. Proficient in Budget Management, Food and Beverage Operations, and orchestrating Large Scale Catering and Events. A collaborative team player adept at fostering Team Collaboration, driving Productivity Optimization, and maintaining meticulous Attention to Detail. Eager to bring extensive culinary expertise to a challenging Culinary Director position, where leadership and creativity converge to elevate culinary experiences and achieve organizational excellence.
Overview
13
13
years of professional experience
Work History
Executive Chef
Phr Gold Key Resorts
Virginia Beach, Virginia
11.2024 - Current
- During an intensive transition period, I assumed the role of executive chef while still maintaining all banquet chef responsibilities in the absence of the position. Within the first two months of assuming the position, Tulu's check average and food revenue increased by 6% due to the implementation of cost-effective and cross-utilized specials being sold throughout all meal services.
- Worked closely with the Marriott purchasing team to control food costs below 17.5% in banquets and 27.8% in Tulu, while maintaining product quality standards throughout the year, resulting in all F&B salaried positions receiving over $40,000 in NOI bonuses.
- Established multiple kitchen optimization plans for culinary development, inventory management, and food safety and sanitation for the establishment of a new 2025 Marriott Banquet Menu.
- Participated in industry conferences and culinary competitions, such as "Chef Fest 2025," as the sole representative of the restaurant.
Banquet Chef
Phr Gold Key Resorts
Virginia Beach, VA
04.2024 - 11.2025
- Generated over $2 million in banquet revenue within the first two months of employment by effectively managing departmental personnel and implementing strategic processes, while upholding PHR Gold Key Culinary Standards, despite minimal initial training in a high-pressure environment.
- Developed banquet team guidelines and streamlined BEO organization to enhance operational efficiency, consistently achieving timely food and beverage service with high guest satisfaction scores; implemented training programs that improved service quality and boosted culinarian engagement.
- Maintained departmental budgeting and culinary continuity in the absence of an Executive Chef by developing detailed inventory reports and post-event evaluations, fostering an open learning environment; collaborated with neighboring outlets to discuss PAR levels and effectively managed costs, ensuring adherence to restaurant and banquet KRA commitments.
- Developed and executed innovative banquet menu offerings, ensuring compliance with quality standards and conducting regular food and beverage inspections to exceed PHR Gold Key expectations.
Culinary Specialist First Class
United States Coast Guard
Miami, FL
03.2015 - 04.2024
- Deployed across diverse underway platforms, ranging from the smallest (87-footer) to some of the largest (270-footer) cutters in the fleet. Demonstrated exceptional culinary skills as a USCG Special Command Aide, serving as the private chef to a three-star flag officer (LANTAREA Commander) for an impeccable four-year tenure.
- USCGC Winslow Griesser, San Juan Puerto Rico: 3 years
- USCGC Reef Shark, San Juan Puerto Rico: 6 months
- USCGC Shearwater/Mako, Cape May New Jersey: 1 year
- Special Command Aide: 4 years
- USCGC Legare: Current assignment
- Developed and implemented adept meal plans and nutritional options, catering to the dietary needs of up to 120+ Shipmates in demanding and strenuous work environments. Maintained exemplary financial and culinary qualifications throughout my service.
- Managed a historic property inventory valued at over one million dollars, encompassing artwork and historic items. As an independent duty food service officer, oversaw all culinary and perishable inventories and purchasing, managing a monthly budget exceeding twenty thousand dollars.
- Executed over 35 flag dinners and receptions with exemplary professionalism, providing senior leadership the opportunity to strengthen relations with local officials, interagency partners, and foreign dignitaries. Proficient in FPD, HMIS, and Storefront.
Chef De Cuisine
Council Oak Steakhouse
Miami, FL
10.2013 - 12.2014
- Formulated innovative recipes and curated menus to both anticipate and meet consumer demand, aligning seamlessly with evolving culinary trends.
- Exercised meticulous oversight in approving and refining dishes before delivery to customers, ensuring the preservation of the restaurant's signature reputation for culinary excellence.
- Directed and supervised the preparation of specialty dishes, adeptly accommodating customer requests and addressing diverse dietary needs with precision and flair.
- Stepped in seamlessly during peak periods and employee absences, demonstrating versatility and contributing to a smooth operational flow in various capacities on the line.
- Managed and mentored a team of 5 chefs, providing real-time training and guidance to enhance their culinary skills and ensure consistent high-quality output.
Sushi Chef
Zushi Japanese Bistro
Virginia Beach, VA
06.2012 - 09.2013
- Cultivated enduring partnerships with food vendors, strategically negotiating and procuring high-quality ingredients at cost-effective rates to optimize operational budgets.
- Upheld unwavering standards of customer service excellence, ensuring a seamless experience for patrons even during high-volume, fast-paced operational periods.
- Adhered to rigorous hygiene protocols by employing proper cleaning supplies and methods, systematically disinfecting preparation surfaces for raw meat, poultry, fish, and eggs to guarantee a pristine and safe culinary environment.
Education
Enlisted Aide Training Course 800-ASIZ5 -
United State Army Quartermaster School
Fort Lee, VA09.2018
Independent Duty Food Service Officer Code 502174 -
USCG TRACEN Petaluma
Petaluma, CA04.2017
Advanced Culinary Studies -
New England Culinary Institute
Montpelier, VT11.2016
Associate of Arts - Culinary Arts
Art Institute of Virginia
Virginia Beach, VA03.2013
High School Diploma -
Landstown High School
Virginia Beach, VA06.2011
Bachelors of Business Administration - Accounting and Finance
Saint Leo University
Saint Leo, FLSkills
- Managing Dining Facilities
- Menu Development
- Project Management
- Team Leadership
- Purchasing Management
- Prioritization and Organization
Affiliations
- Art Institute, Alumni Association
- Active member in the second chance mentorship program for under privileged youth (2018- present)
- Active mentor and culinary prep instructor for the Culinary institute of Americas yearly decathlon (total scholarship earnings over $28,000)
References
References available upon request.
Timeline
Executive Chef
Phr Gold Key Resorts
11.2024 - Current
Banquet Chef
Phr Gold Key Resorts
04.2024 - 11.2025
Culinary Specialist First Class
United States Coast Guard
03.2015 - 04.2024
Chef De Cuisine
Council Oak Steakhouse
10.2013 - 12.2014
Sushi Chef
Zushi Japanese Bistro
06.2012 - 09.2013
Enlisted Aide Training Course 800-ASIZ5 -
United State Army Quartermaster School
Independent Duty Food Service Officer Code 502174 -
USCG TRACEN Petaluma
Advanced Culinary Studies -
New England Culinary Institute
Associate of Arts - Culinary Arts
Art Institute of Virginia
High School Diploma -
Landstown High School
Bachelors of Business Administration - Accounting and Finance
Saint Leo University
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