Bennett Van Liew
Bronx,USA
Summary
Business-focused hospitality professional with experience in luxury resort operations, fine dining, and cross-departmental F&B management. Skilled in guest experience optimization, operational analysis, and collaboration with service, wine, and leadership teams across high-pressure environments. Brings a strong understanding of consumer behavior, brand experience, and customer-experience strategy, well positioned for early-career roles in marketing, client development, and commercial functions within the luxury goods sector.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Food & Beverage Intern
Four Seasons Resort and Residences
09.2025 - Current
- Improved daily service flow at Auro by coordinating between servers, expo, and culinary teams to reduce bottlenecks and maintain Michelin-level guest experience standards.
- Enhanced wine service efficiency by organizing cellar systems and supporting pairing strategies with the Wine Director and sommelier team, contributing to stronger guest engagement and sales.
- Supported departmental decision-making by preparing labor observations and operational notes for the Director of F&B, strengthening cross-department communication around key service and cost metrics.
- Cross-trained across resort outlets, increasing operational consistency and strengthening both guest-facing execution and administrative understanding in a five-star environment.
Line Cook and Private Dining Room Cook
SAGA (2 Star Michelin)
06.2024 - 08.2024
- Executed multi-course tasting menus with precision and timing accuracy, ensuring consistent quality across both private dining and high-volume service.
- Strengthened coordination between culinary and service teams, improving pacing and overall workflow during complex, high-pressure services.
Line Cook
Cafe Salmagundi
06.2023 - 08.2023
- Developed a signature dish featured on the menu, contributing to brand identity and repeat guest engagement.
Education
Bachelor of Science - Business Administration
Fordham University – Gabelli School of Business
Bronx, NY01.2025
Certificate - Luxury Hospitality Management
École Hôtelière de Lausanne and HEC Paris
Lausanne, CH01.2025
Skills
- Client engagement
- Operational efficiency
- Cross-functional collaboration
- Brand experience
- Consumer behavior & insights
- Project coordination
- Wine & beverage knowledge
- Budget & cost awareness
- Workflow improvement
Certification
WSET Level 2, Food Safety Certificate, Bloomberg Market Concepts
SKILLS & INTERESTS
Languages: Working Proficiency in French
SKILLS & INTERESTS
Culinary Arts, Wine & Spirits, Luxury Hospitality, Travel, Squash, Skiing
LEADERSHIP
- Fordham University Men's Varsity Squash Team
- Team Captain – MVP 2024/25 Season
- Led team practices, match preparation, and communication across a demanding travel and competition schedule, strengthening performance and accountability.
- Fostered a cohesive, high-standard team culture by motivating teammates, coordinating logistics, and maintaining discipline under pressure.
Timeline
Food & Beverage Intern
Four Seasons Resort and Residences
09.2025 - Current
Line Cook and Private Dining Room Cook
SAGA (2 Star Michelin)
06.2024 - 08.2024
Line Cook
Cafe Salmagundi
06.2023 - 08.2023
Certificate - Luxury Hospitality Management
École Hôtelière de Lausanne and HEC Paris
Bachelor of Science - Business Administration
Fordham University – Gabelli School of Business