ERIC LHUILLIER
Las Vegas,NV
Summary
Accomplished Executive Chef with a proven track record at renowned establishments such as Peter Luger Steakhouse and Caesars Entertainment. Skilled in food presentation and adept in team leadership, spearheaded the largest dry aging room in Las Vegas, managing over $800,000 in inventory and leading successful restaurant openings. Known for excelling in cost control and menu development, consistently ensures top-notch culinary experiences for guests.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Executive Chef
Hawthorne-JW Marriott Las Vegas Resort & Spa
06.2024 - Current
- Oversee entire operation which include breakfast, dinner service, in-room dining, including all amenities for the Hotel
- Oversee pool operations during the pool season
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community
- Generated employee schedules and work assignments and determined appropriate compensation rates
- Streamlined kitchen processes for improved efficiency and faster service times
- Utilized culinary techniques to create visually appealing dishes
- Participated in food tastings and taste tests
- Promote marketing of Hawthorne on local morning news shows
Executive Chef
PETER LUGER STEAKHOUSE-CAESARS ENTERTAINMENT
11.2022 - 06.2024
- Responsible and in charge of the largest dry aging room in Las Vegas (4000 sq ft) averaging $800,000-$1,000,000 in beef inventory
- This includes overseeing 4 butchers and 1 CDC butcher
- Managed culinary union staff to ensure smooth operation
- Oversaw hiring process for new culinary team members
- Controlled labor costs and optimized staff schedules
- Implemented inventory management strategies to reduce waste
- Developed and managed budgets to meet financial goals
- Led the closure of one restaurant and the successful opening of another
Executive Chef
WALLY'S FINE WINE AND GOURMET-RESORTS WORLD
06.2021 - 11.2022
- Oversee all aspects of the culinary team
- Implemented and enforced food safety, sanitation and hygiene policies to follow SNHD standards and regulations
- Developed menus to meet customer preferences, seasonal offerings and cost objectives
- Work daily with Corporate Executive Chef in California to create seasonal menu from California Farmers Market products
- Managed employees schedules to guarantee optimal coverage based on service demand
- Recruit and hire staff, such as cooks and other kitchen workers and management
- Coordinate planning, budgeting, or purchasing of all the food operations within the establishment
- Facilitated high-volume rush periods with organized approach and excellent cooking abilities
- Manage payroll for culinary
- Manage Human Resources concerns for the culinary department
Executive Chef
SIGNATURE TOWERS-MGM GRAND
09.2015 - 04.2019
- Oversee all aspects of the culinary team and stewarding department
- Collaborate with other personnel to plan and develop recipes and menus for six outlets to include; In Suite Dining, Cafe, Pool, Bar & Lounge, Special Event and Employee dining room
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Recruit and hire staff, such as cooks and other kitchen workers and management
- Plan, instruct, direct, and supervise the food preparation, presentation and cooking activities of multiple kitchens
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments
- Member of MGM CSR (Corporate Social Responsibility) community and Safety
- Member of Executive Board
- Monitor sanitation practices to ensure that employees follow SNHD standards and regulations
Executive Chef
THE BARRYMORE AT THE ROYAL RESORT
06.2014 - 09.2015
- Managed kitchen staff, ensuring all employees followed health and safety regulations
- Cooked or directly supervised cooking of items requiring skillful presentation
- Implemented strategies to reduce waste while maintaining product quality
- Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
- Supervised daily operations including food preparation, inventory management, and staffing levels
- Provided guidance and direction on recipe development projects for special events
Executive Chef
PINOT BRASSERIE-VENETIAN HOTEL
10.2005 - 06.2014
- Responsibilities: In charge of all aspects of the BOH daily operations from creating menus to managing costs, accountabilities, human resource administrative paperwork and sanitation
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers
- Managed kitchen staff, ensuring all employees followed health and safety regulations
- Cooked or directly supervised cooking of items requiring skillful presentation
- Developed new recipes to provide a more diverse selection of dishes
Executive Chef
KENDALL'S BRASSERIE-THE MUSIC CENTER
01.2003 - 06.2006
- Company Overview: Company Overview: Part of the Patina Restaurant Group (2002-2014)
- In charge of organizing all BOH operation for the grand opening and in charge of all aspects of the BOH daily operation from creating menus to managing to managing costs, accountabilities, human resource administrative paperwork and sanitation
- Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
- Supervised daily operations including food preparation, inventory management, and staffing levels
- Evaluated current trends in cuisine styles while keeping up with industry innovations
- Part of the Patina Restaurant Group (2002-2014)
Executive Chef
POOL CIRCLE-THE HOLLYWOOD BOWL
06.2002 - 06.2005
- Company Overview: Company Overview: Part of the Patina Restaurant Group (2002-2014)
- In charge of the fine dining restaurant
- Creating and executing menus
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers
- Maintained high standards for quality control and sanitation practices
- Managed kitchen staff, ensuring all employees followed health and safety regulations
- Part of the Patina Restaurant Group (2002-2014)
Sous Chef
PATINA RESTAURANT GROUP
01.2002 - 06.2003
- Company Overview: Company Overview: Part of the Patina Restaurant Group (2002-2014)
- Supporting the Executive Chef on daily operations and in training for the re-opening The Hollywood Bowl season and the opening of Kendall's Brasserie
- Part of the Patina Restaurant Group (2002-2014)
Education
CAP - Culinary degree
Academy d'Orleans
06.1985
Apprenticeship - undefined
La Cremaillere Restaurant
06.1985
Skills
- Food Presentation
- Recipe Creation
- Food Pairing
- Menu Development
- Culinary Techniques
- Conflict Resolution
- Cost Control
- Team Leadership
- Safety Compliance
- Food safety
Certification
ServSafe, 2022-06-05 - 2027
LANGUAGES
French
Native
Native or Bilingual
Timeline
Executive Chef
Hawthorne-JW Marriott Las Vegas Resort & Spa
06.2024 - Current
Executive Chef
PETER LUGER STEAKHOUSE-CAESARS ENTERTAINMENT
11.2022 - 06.2024
Executive Chef
WALLY'S FINE WINE AND GOURMET-RESORTS WORLD
06.2021 - 11.2022
Executive Chef
SIGNATURE TOWERS-MGM GRAND
09.2015 - 04.2019
Executive Chef
THE BARRYMORE AT THE ROYAL RESORT
06.2014 - 09.2015
Executive Chef
PINOT BRASSERIE-VENETIAN HOTEL
10.2005 - 06.2014
Executive Chef
KENDALL'S BRASSERIE-THE MUSIC CENTER
01.2003 - 06.2006
Executive Chef
POOL CIRCLE-THE HOLLYWOOD BOWL
06.2002 - 06.2005
Sous Chef
PATINA RESTAURANT GROUP
01.2002 - 06.2003
Apprenticeship - undefined
La Cremaillere Restaurant
CAP - Culinary degree
Academy d'Orleans
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