Alec Durocher
Kalamazoo,MI
Summary
Senior culinary and food & beverage executive with 20+ years of progressive leadership experience across restaurants, hotels, private clubs, banquets & catering, and large-scale hospitality venues. Proven ability to lead complex, multi-outlet operations; develop and launch new dining concepts; partner on capital projects and facility design; and build high-performing teams. Recognized for blending culinary creativity with operational discipline, financial accountability, and strong cross-functional collaboration.
Overview
17
17
years of professional experience
Work History
Director of Food & Beverage / Executive Chef
Kalamazoo Country Club
Kalamazoo, MI
01.2025 - Current
- Serve as the senior Food & Beverage and Culinary leader for Kalamazoo Country Club, overseeing all dining, bar, banquet, and catering operations while leading the planning, development, and execution of the Club's new clubhouse food and beverage program.
- Lead the end-to-end development of all F&B spaces for the new clubhouse, including fine dining, quick service restaurants, bars, and large-scale banquet operations.
- Act as the primary culinary and F&B liaison to architects, designers, general contractors, and trade partners, providing functional input on kitchen and bar layouts, equipment selection, production flow, and service infrastructure.
- Drive culinary and beverage concept development, including menu architecture, pricing strategy, service models, and brand alignment across all outlets.
- Develop and oversee comprehensive beverage programs spanning wine, beer, spirits, and cocktails, with a focus on consistency, quality, and profitability.
- Establish operational standards, SOPs, and training frameworks to support opening readiness, scalability, and long-term operational success.
- Provide strategic leadership to culinary, beverage, and service teams, fostering a culture of accountability, creativity, and continuous improvement.
- Partner with senior leadership on staffing models, organizational structure, training programs, and leadership development.
- Oversee budgeting, food and beverage cost controls, and operational performance while maintaining elevated member experience standards.
- Collaborate cross-functionally with Events, Membership, Sales, Marketing, Finance, and Capital Projects to align food and beverage strategy with broader club goals and member engagement initiatives.
- Greenleaf Hospitality Group
Assistant Director of Food & Beverage
Greenleaf Hospitality Group
Kalamazoo, MI
01.2022 - 01.2025
- Provided enterprise-level leadership across multiple restaurant and hospitality venues, supporting strategic initiatives while driving operational consistency and team development.
- Oversaw culinary and food & beverage operations across hotel-based restaurants and private club environments.
- Led cross-functional teams focused on guest satisfaction, quality control, profitability, and operational consistency.
- Partnered with senior leadership on staffing strategies, training programs, and leadership development frameworks.
- Contributed to menu strategy and culinary innovation tailored to local market preferences and brand differentiation.
Executive Chef of Restaurants
Greenleaf Hospitality Group
Kalamazoo, MI
01.2013 - 01.2023
- Directed culinary operations for flagship restaurant concepts while driving innovation, consistency, and operational efficiency.
- Designed and implemented menus grounded in seasonality, quality sourcing, and guest-driven insights.
- Led kitchen teams through openings, renovations, expansion initiatives, and service enhancements.
- Managed vendor relationships, purchasing processes, food cost optimization, and quality control systems.
- Trained, coached, and developed kitchen leaders to deliver consistent product quality and service execution.
Sous Chef
Greenleaf Hospitality Group
Kalamazoo, MI
01.2009 - 01.2013
- Supported high-volume kitchen operations with responsibility for inventory management, prep coordination, staff training, and service execution.
Education
Bachelor of Arts - Organizational Communication
Western Michigan University
Skills
- Restaurant Openings, Renovations & Rebrands
- Culinary & Beverage Concept Development
- Restaurant, Kitchen & Bar Design
- Capital Projects & Project Management
- Architect, GC & Trade Partner Collaboration
- HACCP Plan Development, Implementation & Oversight
- Food Safety, Sanitation & Regulatory Compliance
- Multi-Unit Food & Beverage Operations
- Hotels, Country Clubs & Private Clubs
- Banquets, Catering & Special Events
- Sports Venues & Event Centers
- SOP Development & Operational Standardization
- Menu Engineering, Cost Controls & Profitability
- Recipe Costing, Margin Analysis & Food Cost Management
- Budgeting, Forecasting & Vendor Negotiation
- Leadership Development & Team Building
- Training Program Design & Documentation
- Inventory Management & POS Systems
- Operational Quality Systems & Compliance Tracking
- Menu Development Platforms & Trend Analytics
Professional Development And Leadership Focus
- HACCP & Advanced Food Safety Standards
- Leadership & Mentorship Coaching (ongoing)
- Multi-Location Operations Strategy
- Culinary Training Program Design
- Regulatory Compliance & Risk Mitigation
- Talent Development & Succession Planning
Selected Highlights And Career Achievements
- Built and implemented scalable operational frameworks that elevated service consistency and culinary standards across multiple brands and venue types.
- Played key leadership roles in restaurant openings, renovations, and concept evolutions, aligning culinary vision with operational execution.
- Mentored, coached, and promoted culinary leaders into advanced chef, supervisory, and management roles, strengthening our long-term talent pipeline.
- Partnered with event, sales, and marketing teams to support high-profile hospitality initiatives, premium experiences, and growth-focused programs.
- Served as a trusted advisor to educational institutions and industry partners, contributing to curriculum development and workforce readiness.
- Recognized for balancing innovation, compliance, and operational discipline in high-volume, multi-location environments.
- West Michigan Food & Beverage Awards - Chef of the Year Nominee 2025
- Manager of the Year Award Recipient - 2021, 2017, 2015
- Mentor of the Year Award Recipient - 2019
- March of Dimes - Best Taste Winner - 2015, 2016
Technical And Operational Skills
- Inventory Management & POS Systems
- Operational Quality Systems & Compliance Tracking
- Menu Development Platforms & Trend Analytics
- Recipe Costing & Margin Analysis
- Training Documentation & SOP Development
Professional Credentials And Affiliations
- ServSafe Manager Certified
- ServSafe Instructor & Proctor
- Certified Cicerone
- Certified Whiskey Specialist - Council of Whiskey Masters
- American Culinary Federation (ACF), Kalamazoo/Battle Creek Chapter
- KRESA Hospitality & Tourism Advisory Board - Board Member
- Kalamazoo Valley Community College (KVCC) Culinary Advisory Board - Board Member
Timeline
Director of Food & Beverage / Executive Chef
Kalamazoo Country Club
01.2025 - Current
Assistant Director of Food & Beverage
Greenleaf Hospitality Group
01.2022 - 01.2025
Executive Chef of Restaurants
Greenleaf Hospitality Group
01.2013 - 01.2023
Sous Chef
Greenleaf Hospitality Group
01.2009 - 01.2013
Bachelor of Arts - Organizational Communication
Western Michigan University