Frank DeAmicis
Hotelier
Sanford,FL
Summary
An innovative and motivated leader with a proven track record in increasing departmental revenue and revitalizing operational procedures. An effective communicator that utilizes in-depth industry knowledge and strong organizational skills to isolate areas of growth and surpass expectations when delivering results. An adaptable and experienced professional with exceptional Caribbean Culinary knowledge while providing strong leadership and guidance to peers.
Overview
27
27
years of professional experience
9
9
Certifications
Work History
Consultant
Creative Food and Beverage Solutions
01.2022 - Current
- Participant in delivery of Culinary programs, Recipes, Standard development, F and B training and organizational development
Culinary Director
Royal Caribbean International
01.2020 - 07.2022
- Assigned to culinary and food and beverage operations on board the ships sailing the Eastern and Western Caribbean.
- Key Accomplishments:
- Instructed and Certified 8 cooks as RCI Certified Culinarians. Minimum of one certified cook on each ship required by Bahamian Maritime Law.
- Led teams aboard the Rhapsody and the Vison to earn Excellent Guest Service Scores.
- Successful repatriation hundreds of staff throughout the entire Caribbean due to Covid epidemic.
Corporate Executive Chef / Food and Beverage Director
Norwegian Cruise Line
01.2007 - 01.2020
- Developed and oversaw the entire operation of menu development, Recipe data base design and development Assigned Executive chef’s responsibilities and team implementation. Developed theoretical food cost analysis and trained each executive chef on the practical aspects of the program.
- Direct culinary operations as the F&B Director for the Norwegian Break Away, Pride of America, Norwegian Gem and the Norwegian Spirit and Assistant Hotel Director for the Norwegian Pearl - leading five divisions spanning from dining room service to provisions. Manage the food and beverage needs for 7000+ passengers and crewmembers, providing more than 26000 meals per day. Oversee the activity of multiple ship operations in the hospitality departments, including Guest Service and Housekeeping – while efficiently monitoring the cost control of each area. Mentor and train leadership across hospitality departments.
- Key Accomplishments:
- Led teams aboard the Norwegian Pearl and the Gem to earn the highest Guest Service Scores in the Norwegian Cruise Line Fleet.
- Garnered highest Loyalty Scores in the Norwegian Cruise Line fleet for three consecutive months aboard the Norwegian Gem.
Executive Chef
Orlando Marriott
01.2004 - 01.2007
- Managed kitchen operations at an accredited AAA 4-Diamond property for both events and established dining areas. Collaborated with Food and Beverage Director to develop solutions for a broad range of issues and to organize/lead personnel meetings. Trained and mentored culinary team to operate effectively and efficiently while ensuring that facilities remained cleanly and in-line with federal, state, and local sanitation and safety regulations.
- Key Accomplishments:
- Created and implemented new concepts for the full-service American Bistro, which provides three-meal-a-day offerings to hotel guests.
- Reimagined the catering menus for the hotel’s Banquet Facility.
Executive Chef
Wyndham Emerald Plaza Hotel
06.2002 - 01.2004
- Revitalized the culinary experience of an AAA 4-Diamond property in the thriving downtown area of San Diego. Led banquet facility catering operations, successfully serving 1000+ guests per event. Established an open kitchen format, which allowed for a more guest-centered experience and provided them with outstanding customer service. Managed the administrative needs of a large and diverse staff and ensured institution operated according to demand, budget and labor laws.
- Key Accomplishments:
- Developed a brand new menu for the full-service restaurant at the hotel while simultaneously increasing revenue for the in-room service operation.
Executive Chef/Director of Operations
LSG Sky Chefs
02.1999 - 06.2002
- Managed two of five core domestic operations while maintaining excellent profit margins for the organization. Created and implemented new quarterly menus and led presentations to the international airline market, as well as designed Variable Production Scheduling for a crew of 100+/unit. Increased revenue for organization while maintaining high customer service scores and developed a team-centered, productive environment.
- Other work experience includes: Executive Chef Grand Palazzo Resort (U.S. Virgin Islands), Morgan Run Resort (Rancho Santa Fe, CA), Norwich Inn and Spa (Norwich, Connecticut), and Doral Resort and Spa (Telluride, CO).
Education
Associates Degree - Culinary Arts
Mira Costa College
Oceanside, CASkills
Hospitality/Culinary Management
Purchasing and Procurement
Caribbean Culinary Development
Vast Caribbean Crew Training
Cost Control and Budgeting
Retail Sales
Production Scheduling
Training and Mentoring
Communication
Certification
American Culinary Federation / Caribbean Culinary Federation
CUST
- Six Sigma Black Belt.
- Combat Veteran United States Marine Corps
Affiliations
American Culinary Federation
Timeline
Consultant
Creative Food and Beverage Solutions
01.2022 - Current
Culinary Director
Royal Caribbean International
01.2020 - 07.2022
Corporate Executive Chef / Food and Beverage Director
Norwegian Cruise Line
01.2007 - 01.2020
Executive Chef
Orlando Marriott
01.2004 - 01.2007
Executive Chef
Wyndham Emerald Plaza Hotel
06.2002 - 01.2004
Executive Chef/Director of Operations
LSG Sky Chefs
02.1999 - 06.2002
Associates Degree - Culinary Arts
Mira Costa College