James Baselici
Chef | Hospitality Leader | Sarasota
Summary
Executive Chef with over 15 years of experience in luxury hotels, resorts, and high-volume restaurants. Expertise in launching new restaurants, developing innovative menus, and managing multi-outlet operations that achieve annual revenues of $3M to $10M. Proficient in P&L management, cost control, and optimizing labor and inventory. Proven track record in team leadership and operational efficiency within prestigious brands and private clubs.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Consulting Chef
Libee’s Sports Bar
Englewood
04.2020 - Current
- Led successful reopening of a 130-seat modern sports bar, generating $2.8M in annual revenue
- Reduced food COGS by 4% and labor costs by 10% through purchasing, prep systems, and scheduling optimization
- Developed new menus, recipes, prep lists, and PAR levels
- Implemented kitchen SOPs, workflows, and sanitation standards
- Partnered with ownership to improve food quality, ticket times, profitability, and guest satisfaction
Executive Chef
Troon Golf
Lakewood Ranch
12.2021 - 12.2023
- Directed culinary operations for private club and HOA community serving 1,200+ residents
- Managed daily operations across three food outlets and banquet/event dining
- Led, scheduled, and trained a team of 20 food and beverage staff members
- Executed wine dinners, member events, and daily à la carte service
- Improved kitchen efficiency through process simplification and hands-on leadership
Executive Chef
Mainsail Lodging & Development
Tampa
03.2017 - 04.2020
- Opening Executive Chef for Waterline Marina Resort & Beach Club, Autograph Collection by Marriott
- Led culinary operations for Eliza Ann’s Coastal Kitchen
- Driving annual food and beverage revenue to $2M
- Executed breakfast, lunch, dinner, and room service operations
- Recruited, trained, and managed a culinary team of 20
Chef de Cuisine
Resort at Longboat Key Club
Sarasota
07.2015 - 03.2017
- Lead culinary kitchen manager for both Sandpoint Hotel and Portofino Restaurant.
- Executed Global and Italian cuisines in upscale resort private member dining environment.
- 10 million a year food and beverage budget property wide.
- Executed member events, wine dinners and daily outlet dining.
- Lead culinary staffs of up to 10 team members in upscale dining environments.
Education
Adjunct Culinary Instructor -
Manatee Technical College
Bradenton, FLBachelor of Science (B.S.) - Exercise Science & Sport Studies
Rutgers University
New Brunswick, NJDiploma - Culinary Arts
Institute of Culinary Education
New York City, NYSkills
- Executive Kitchen Management
- Menu Development & Engineering
- Scratch Cooking
- Multi-Outlet Food Service
- Banquet & Event Dining
- Food Safety & Sanitation (ServSafe)
- Profit & Loss (P&L) Management
- Budget Forecasting
- Food & Labor Cost Control
- COGS Optimization
- Inventory Management & Purchasing
- Staff Training & Development
- Coaching & Mentoring
- Scheduling & Labor Planning
- Culture Building
- Culinary Instruction
- Hospitality Openings
- Restaurant Construction
- Equipment Procurement
- Food Truck Openings
Websites
Awards Recognitions
- Favorite New Restaurant, AMI Sun, 2018, Eliza Ann’s Coastal Kitchen
- Best Bradenton Restaurant, Finalist, 2018, Eliza Ann’s Coastal Kitchen, Sarasota Magazine
- Featured Chef, Chef’s Collaborative, Trash Fish Dinner, 2014, Sarasota
- Featured Chef, James Beard Foundation, Celebrity Chef’s Tour, 2014
Certification
ServSafe Certified Food Protection Manager, Florida, 12/31/29
Computer Software Literacies
- Toast POS
- Sling
- Xtra Chef
- Chat GPT
- Forth
- Microsoft Office Suite
Timeline
Executive Chef
Troon Golf
12.2021 - 12.2023
Consulting Chef
Libee’s Sports Bar
04.2020 - Current
Executive Chef
Mainsail Lodging & Development
03.2017 - 04.2020
Chef de Cuisine
Resort at Longboat Key Club
07.2015 - 03.2017
Adjunct Culinary Instructor -
Manatee Technical College
Bachelor of Science (B.S.) - Exercise Science & Sport Studies
Rutgers University
Diploma - Culinary Arts
Institute of Culinary Education