Dwayne G. Ingraham, Jr.
Lebanon
Summary
Dynamic hospitality leader with 15+ years of multi-unit Food & Beverage, hotel operations, and staff development experience. Proven track record of designing training programs, creating operational SOPs, developing leadership talent, and implementing high-impact systems that drive consistency, efficiency, and service excellence across diverse teams. Known for transforming underperforming operations through structured onboarding, performance coaching, curriculum development, and data-driven process improvement. Award-winning chef recognized for excellence, creativity, and operational leadership.
Food and beverage professional with extensive expertise in enhancing dining experiences and optimizing service standards. Recognized for fostering collaborative team environments and consistently achieving business objectives. Highly adaptable to evolving industry trends and operational needs.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Director of Food & Beverage
LRC2
07.2025 - Current
- Lead F&B; operations for a Marriott Tribute Portfolio hotel with two outlets and full banquet program. Implemented training standards, operational checklists, onboarding processes, and coaching for supervisors.
Director of Food & Beverage
Aimbridge Hospitality
10.2022 - 07.2025
- Oversaw all F&B; operations for Holiday Inn & Suites Downtown Nashville. Designed and executed training programs, created SOPs, implemented labor and cost-control systems, and mentored staff and supervisors.
Executive Pastry Chef
Odette
11.2021 - 10.2022
- Directed pastry operations, staff training, recipe development, and daily production.
Executive Pastry Chef
5th & Taylor
06.2019 - 06.2020
- Led pastry team, standardized production, and created training for consistency and timing.
Banquet Pastry Chef
QED Hospitality
09.2018 - 06.2019
- Managed large-scale banquet pastry production and designed prep and service systems.
Owner / Pastry Chef
Sinfully Southern
01.2016 - 05.2017
- Created all recipes, systems, training materials, and service standards for a bakery concept.
Corporate Executive Pastry Chef
City Grocery Restaurant Group
06.2010 - 06.2016
- Developed menus, training guidelines, seasonal rollouts, and trained staff for five restaurant concepts.
Pastry Cook
SeaBlue / Wynn Las Vegas
01.2008 - 01.2010
- Produced banquet and à la carte desserts in high-volume operations.
Education
Associate of Occupational Studies - Baking & Pastry Arts
New England Culinary Institute
Montpelier, VTSkills
- Training Program Development
- Leadership Development & Coaching
- SOP & Curriculum Design
- Multi-Outlet Operations
- Onboarding Systems
- Performance Management
- Instructional Writing
- Service Standards
- Team Culture
- Labor Management
- Quality Assurance
- Cross-Department Communication
- Food and beverage operations
- Staff training and development
- Standard operating procedures
- Cost control systems
Websites
Certification
- ServSafe Certified (through 2028)
- Food Handler Certification
Timeline
Director of Food & Beverage
LRC2
07.2025 - Current
Director of Food & Beverage
Aimbridge Hospitality
10.2022 - 07.2025
Executive Pastry Chef
Odette
11.2021 - 10.2022
Executive Pastry Chef
5th & Taylor
06.2019 - 06.2020
Banquet Pastry Chef
QED Hospitality
09.2018 - 06.2019
Owner / Pastry Chef
Sinfully Southern
01.2016 - 05.2017
Corporate Executive Pastry Chef
City Grocery Restaurant Group
06.2010 - 06.2016
Pastry Cook
SeaBlue / Wynn Las Vegas
01.2008 - 01.2010
Associate of Occupational Studies - Baking & Pastry Arts
New England Culinary Institute
Awards & Recognition
Winner – Chopped Sweets, Winner – Best Baker in America, Winner – Cutthroat Kitchen, Finalist – Spring Baking Championship, Food & Wine 'People’s Best Pastry Chef' Nominee, Featured Chef – Southern Foodways Symposium