Dario Montelvere
Four Seasons Hotel & Residences New Orleans
New Orleans,LA
2
Languages
1
Certification
20
years of professional experience
Current Executive Chef with Four Seasons. I have been working for Four Seasons for 25 years across 4 countries. Want to continue to experience different cultures and food through the world. Share my experience and teachings with all the cooks and chefs I come across no matter where I am in the world. Food is a love language and I love to share my food and experiences with everyone.
Work History
Executive Chef
3 Years 3 Months- Developed seasonal menus aligned with luxury guest expectations and local ingredient availability.
- Directed kitchen operations across banquet, in-room dining, and signature restaurant service standards.
- Enforced food safety, sanitation, and HACCP compliance throughout culinary operations.
- Managed inventory controls, procurement, and vendor relationships to maintain product quality.
- Worked with 2 Chef Partners - Alon Shaya & Donald Link for Menu development and implementation
- Monitored food costs and labor schedules to support efficient kitchen performance.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Sous Chef
5 Years 9 Months- Directed daily kitchen operations across banquet, restaurant, and room service production.
- Coordinated executive chef initiatives, ensuring consistent luxury presentation and quality standards.
- Supervised culinary teams, reinforcing preparation techniques, sanitation, and service timing.
- Developed seasonal menu items aligned with guest expectations and property standards.
- Managed inventory controls, reducing waste and maintaining product availability.
- Scheduled kitchen labor to support forecasting, events, and peak service periods.
- Enforced HACCP procedures and food safety compliance throughout kitchen workflows.
- Ran day to day banquet operations, Edge Steakhouse.
Restaurant Chef
3 Years- Opening chef for Italian Concept restaurant Cena Sociale.
- Ordering, menu development and running day to day of an Italian restaurant.
- Developed seasonal menu items aligned with resort dining concepts and guest expectations.
- Directed daily kitchen operations, ensuring consistent preparation, plating, and service standards.
- Supervised culinary staff, assigning stations and reinforcing recipe and presentation accuracy.
- Maintained food safety, sanitation, and HACCP compliance across all kitchen areas.
Restaurant Chef
3 Years 2 Months- Restaurant chef for an Italian Concept. Writing, implementing menus for lunch and dinner.
- Collaborated with service teams to adjust menu offerings for guest preferences and special events.
- Trained culinary staff on recipes, plating standards, and efficient prep methods.
- Led kitchen operations, ensuring consistent execution of fine-dining menu standards and service timing.
- Prepared premium dishes with attention to presentation, quality, and dietary accommodations.
- Coordinated mise en place, station readiness, and workflow for smooth service periods.
- Supervised food safety, sanitation, and HACCP-compliant kitchen practices.
Banquet Chef
1 Year 1 Month- Directed banquet kitchen service for functions, coordinating preparation, plating, and timely delivery across multiple event formats.
- Oversaw banquet event orders, aligning production schedules with catering requirements and guest expectations.
- Standardized mise en place, ensuring consistent quality, portioning, and presentation during high-volume service.
- Monitored food safety, HACCP compliance, and kitchen hygiene to maintain premium service standards.
- Trained culinary staff on banquet procedures, equipment handling, and efficient service coordination.
- Controlled stock usage, minimized waste, and supported accurate ordering for banquet operations.
Banquet Chef
2 Years 11 Months- Collaborated with banquet and restaurant teams to adapt menus for dietary needs and special requests.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Resolved last-minute service issues quickly, maintaining smooth kitchen workflow and guest satisfaction.
- Followed safety protocols to maintain a secure work environment to avoid possible injury to self or other employees.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
Lead Cook Banquets
1 Year- Prepared complex menu items while maintaining Four Seasons quality standards and consistency.
- Supervised kitchen station workflows and coordinated timely service during high-volume banquet and dining periods.
- Trained cooks on mise en place, portion control, and proper food handling procedures.
- Monitored food safety, sanitation, and HACCP compliance across prep and service areas.
- Work Holiday Visa in Canada
- Running the day to day of the banquet kitchen
Education
Bachelor of Design & Technology - Design
Commercial Cookery III - Commercial Cookery
Skills
Food safety
Menu planning
Cost control
Menu development
Birchstreet
Avero
Golden
Excel
Safe food handling
Vendor relationship management
Accomplishments
- Hosted ILC in New Orleans 2023.
- Community involvement - Emeril Lagasse Foundation, NOCCHI, NOCCA, Cafe Reconcile.
- Opening new concept restaurant - New Orleans
- Taken Foodbuy participation in New Orleans from 45% to over 85% over the last 2 years
- Consistent high scores in Glint
- Food Cost Goals YOY
Certification
- Manager ServSafe Certificate for Food Handeling
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Timeline
Executive Chef
Four Seasons Hotel & Residences New Orleans
07.2023 - CurrentRead More
Executive Sous Chef
Four Seasons Hotel Miami
09.2017 - 06.2023Read More
Restaurant Chef
Four Seasons Resort Costa Rica at Peninsula Papagayo
05.2014 - 05.2017Read More
Restaurant Chef
Four Seasons Resort Lana'i at Manele Bay
02.2011 - 04.2014Read More
Banquet Chef
Sofitel Wentworth Sydney
10.2009 - 11.2010Read More
Banquet Chef
Four Seasons Hotel Sydney
11.2007 - 10.2010Read More
Lead Cook Banquets
Four Seasons Hotel Toronto
11.2006 - 11.2007Read More
University of Western Sydney, Macarthur
Bachelor of Design & Technology from Design
Read More
Ryde TAFE South Western Sydney
Commercial Cookery III from Commercial Cookery
Read More