CHRISTOPHE FEYT

Developed a restaurant concept for a new hospitality branch with the VP of Food and Beverage. Opened 3 restaurants within 2 years comprising 3 concepts, one Latin themed, one Italian, and one French. Designed the 3 locations’ pastry kitchens and was integral in overall kitchen layouts. Ensuring all pastry production for the 3 locations, and offsite events. Planned and architected pastry production for all 3 levels of a 85,000 sq ft restaurant/wine building, including designing a high end european style retail area to sell a full array of pastry/bakery goods.

Re-opening pastry operations for 1600 room Hotel and Convention Center after Covid pandemic. Hiring and putting in place a full pastry team, forecasting at $85 million in banquets and 4 outlets, including a fine dining steak house restaurant, SER.

Oversaw the hotel pastry department, with a staff of 61 employees, who produced for banquets for up to 16,000 people. Ensured quality control for the restaurants. The pastry shop department’s focus is toward providing desserts, personalized amenities, and any other pastry items needed.

In charge of Paris, Planet Hollywood and Bally Hotels’ daily operations, under the direction of the Executive Pastry Chef, overseeing 5 Sous-Chefs and 35 pastry cooks. Banquets for up to 8,000 people. Customized banquet desserts and group amenities to reflect customers’ logos or concepts, as to their needs. Managed production of pastries and desserts for 11 restaurants and shops.

Provided desserts for the lunch and dinner buffet which served up to 4000 people daily. Created new menus for the buffet, and special menus for events and holidays. Produced show pieces for display on the buffet. Also assisted pastry chefs in other departments, such as chocolate production and restaurants.

Responsible for overseeing all aspects of product creation and preparation in the pastry department. Created menus and original dishes for the fine dining Pacific Rim restaurant, highlighting local products. Reorganized and designed pastry kitchen operations for newly reopened beachfront family restaurant. For the annual PGA Champions Tour Championship with 1000 guests, produced lunch, dinner, and special amenities.

Responsible for execution of all daily production; also developed the banquet, afternoon tea, brunch, Viennese Buffet and mignardise menus. Contributed in creating seasonal menus for the French/ American inspired, 5-star restaurant.

Oversaw all pastry operations inclusive of banquets, room service and fine and casual dining areas for this 365 room, 4-Diamond hotel. Dramatically enhanced the quality and presentation of the celebrated "Chocolate Bar Buffet,” making it into a beloved Boston tradition.