HARRY LINZMAYER
Miami,USA
Summary
Highly accomplished and results-driven Corporate Executive Chef with extensive global experience leading culinary operations and driving innovation across diverse hospitality and foodservice settings. Proven ability to create trendsetting menu concepts, develop high-performing culinary teams, and implement strategies that enhance operational efficiency, optimize budgets, and elevate guest experiences. Expertise in aligning F&B operations with organizational goals, optimizing resources, and consistently exceeding profitability targets. A visionary leader with a history of transforming concepts into successful ventures while cultivating strong teams and delivering exceptional results in fast-paced, high-pressure environments.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Executive Chef
Thierry's Catering
04.2022 - Current
- Oversee multi-unit culinary operations, ensuring consistently high food quality, safety, and guest satisfaction across diverse events.
- Spearhead innovative menu development, introducing [mention a specific cuisine or concept] resulting in [quantifiable result, e.g., a 15% increase in customer satisfaction].
- Collaborate with event teams to execute customized culinary solutions, consistently exceeding client expectations and garnering repeat business.
- Conduct rigorous cost evaluations, implement effective inventory management practices, and enforce recipe standardization to maintain strict fiscal accountability, achieving [quantifiable result, e.g., a 10% reduction in food costs].
- Lead and mentor kitchen teams during high-profile events, ensuring flawless execution, exceptional service, and consistently positive client feedback.
Executive Chef
Le Basque Catering
12.2014 - 04.2022
- Directed all aspects of culinary operations for large-scale catering events, managing diverse teams of up to [Number] personnel to deliver consistently high-quality cuisine.
- Streamlined F&B operations for luxury events, implementing efficient processes that reduced costs by [Percentage] while maintaining exceptional service standards.
- Designed bespoke menus tailored to enhance event experiences, consistently exceeding client expectations while adhering to stringent budgetary constraints.
- Developed comprehensive training programs to elevate staff performance and maintain consistent culinary excellence, resulting in [quantifiable result, e.g., a 20% reduction in staff turnover].
Hospitality & Culinary Consultant
CocinArt (Own Company)
03.2005 - 07.2014
- Provided strategic consulting services to a diverse portfolio of restaurants, focusing on menu engineering, staff training, and operational improvements.
- Implemented new culinary concepts, designed efficient kitchen layouts, and enhanced guest experiences for multiple clients, leading to [quantifiable result, e.g., an average of 15% increase in revenue for clients].
Operations Manager
Paradise Hotel & Resort
09.2012 - 05.2013
- Led all operations of a 132-room Caribbean resort, encompassing four restaurants and three bars, ensuring exceptional guest experiences.
- Optimized food and beverage services to enhance guest satisfaction and profitability, achieving [quantifiable result, e.g., a 10% increase in guest satisfaction scores].
Food & Beverages Director & Executive Chef
Hotel Hangaroa | Hotel Alto Atacama
01.2010 - 05.2011
- Developed and implemented comprehensive food and beverage programs, encompassing innovative menu design, structured staff training, and standardized operational manuals.
- Coordinated logistics for $5M FF&E projects, ensuring successful openings of luxury hospitality properties within budget and on schedule.
Education
Strategic Hospitality Management Program -
School of Hotel Administration, Cornell University
Ithaca, NYSustainability Education of Culinary Professional - undefined
Feed the Planet
Food Protection Manager Certification - undefined
ServSafe
Certified ServSafe Instructor & Registered ServSafe Examination Proctor - undefined
ServSafe
ServSafe Allergen - undefined
ServSafe
Worldchef Judge Seminar - undefined
World Association of Chef Societies
Orlando, FLSkills
- Menu Innovation & Design
- Strategic F&B Management
- Operational Excellence & Optimization
- P&L Management & Financial Acumen
- Budgeting & Cost Control
- Inventory Management
- Recipe Standardization & Quality Assurance
- Team Leadership & Development
- Staff Training & Mentoring
- Guest Experience Enhancement
- Compliance & Safety
- Sustainability Practices
- Multi-Unit Management
- Food safety
- Hospitality service expertise
Affiliations
- MWMCS | HAAC American Academy of Chef
- ACHIGA Member
- America Culinary Federation
- Worldchef Past Bylaws Committee
- Member The l' Acadèmie Culinarian of France
Certification
- Strategic Hospitality Management | Cornell University
- Worldchefs Judge Seminars
- ServSafe Certified Instructor & Proctor | USA
- Food Protection Manager Certification | ServSafe, USA
- Sustainability Education of Culinary Professional | Feed the Planet, USA
- ServSafe Allergen | ServSafe, USA
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Executive Chef
Thierry's Catering
04.2022 - Current
Executive Chef
Le Basque Catering
12.2014 - 04.2022
Operations Manager
Paradise Hotel & Resort
09.2012 - 05.2013
Food & Beverages Director & Executive Chef
Hotel Hangaroa | Hotel Alto Atacama
01.2010 - 05.2011
Hospitality & Culinary Consultant
CocinArt (Own Company)
03.2005 - 07.2014
Sustainability Education of Culinary Professional - undefined
Feed the Planet
Food Protection Manager Certification - undefined
ServSafe
Certified ServSafe Instructor & Registered ServSafe Examination Proctor - undefined
ServSafe
ServSafe Allergen - undefined
ServSafe
Worldchef Judge Seminar - undefined
World Association of Chef Societies
Strategic Hospitality Management Program -
School of Hotel Administration, Cornell University
Note
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Awards
Worldchef Honorary Life Member, Worldchef Continental Director - Americas, Worldchef Certified International Judge, Culinary Arts & Hot Kitchen., Worldchef Certified International Judge, Vegan & Plant Base, Awardee the Silver Medal as Academic Ambassador of the French Gastronomic Culture for the World., Ambassador World Master Chef Society., Canadian Culinary Federation Honorary Member the Honour Society, Chaine Rotisseur [If you have specific media mentions or links to articles where you are featured, add a "Media Mentions" section with links.]
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