DAVID A. DYREK
Avon,IN
Summary
Strategic Culinary Executive with 10+ years of leadership directing high-volume, multi-million-dollar food & beverage operations across premier stadium and hospitality venues. Proven success leading 30+ professionals, executing service for 100–60,000+ guests per event, and overseeing $25M+ in annual revenue. Expertise in P&L ownership, revenue-driven menu strategy, operational scalability, and executive stakeholder collaboration.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Chef
Sodexo Live!
Lucas Oil Stadium - Indianapolis, IN
04.2024 - Current
- Direct high-volume culinary operations serving 100–60,000+ guests per event, driving $25M+ in annual F&B revenue.
- Lead and develop 30+ culinary professionals, cultivating accountability and internal advancement.
- Lead menu innovation across concessions and premium hospitality to expand margins and elevate guest experience.
- Oversee multi-million-dollar budgets, including forecasting, labor modeling, procurement strategy, and vendor negotiations.
- Establish sustainability initiatives improving operational efficiency and cost performance.
- Partner with executive leadership to exceed financial and guest experience targets.
Executive Sous Chef
Levy
The University Of Oklahoma - Norman, OK
12.2019 - 01.2023
- Directed premium culinary operations across 91 suites and 4 high-volume clubs serving 8,000+ guests per event for Division I athletics and nationally televised competitions.
- Managed multi-million-dollar premium F&B programs, overseeing food cost, labor planning, forecasting, and procurement to consistently meet margin targets.
- Collaborated with operations and finance leaders to enhance revenue through strategic menu development, pricing alignment, and premium hospitality initiatives.
- Led and developed cross-functional culinary teams in fast-paced game-day environments, ensuring operational precision and quality consistency.
- Strengthened inventory controls and purchasing strategies to improve cost efficiency and reduce waste.
- Mentored sous chefs and frontline leaders, building bench strength and supporting promotional opportunities.
- University of Oklahoma
Executive Chef
Blarney Stone Pub LLC
Oak Forest, IL
03.2013 - 06.2017
- Increased revenue 20% through strategic menu redevelopment and pricing optimization.
- Maintained 29% food cost through inventory management and vendor negotiations.
- Built and developed a stable, performance-focused culinary team.
Education
Culinary Arts
Robert Morris University
Orland ParkSkills
- Culinary & Operational Strategy
- Large-Scale Event Execution
- Full P&L Ownership
- Revenue & Margin Optimization
- Labor & Cost Control
- Procurement & Vendor Negotiation
- Premium Hospitality Programming
- Team Development & Succession Planning
- Sustainability Initiatives
- Food Safety & Compliance
- Menu development
Certification
- ServSafe Food Protection Manager, 2022
- AllerTrain Food Allergy & Allergen Awareness, 2025
Timeline
Executive Chef
Sodexo Live!
04.2024 - Current
Executive Sous Chef
Levy
12.2019 - 01.2023
Executive Chef
Blarney Stone Pub LLC
03.2013 - 06.2017
Culinary Arts
Robert Morris University