Jeremy Nicpon
East Amherst,NY
Summary
Executive chef with 25+ years of experience in high-volume culinary environments, including hotels and catering. Demonstrated success in managing diverse teams, overseeing budgets, and controlling food costs to enhance guest experiences. Strong skills in event coordination and interdepartmental collaboration, driving consistent service quality and client satisfaction.
Overview
14
14
years of professional experience
Work History
EXECUTIVE CHEF
Hyatt Regency
Bufalo, NY
03.2022 - Current
- Directed full culinary operations for high-volume hotel, serving up to 1,500 guests.
- Managed, trained, and developed team of over 30 employees to enhance performance and accountability.
- Oversaw staffing, scheduling, budgeting, inventory, and purchasing to ensure operational efficiency.
- Collaborated with professional sports organizations (NFL, NHL, NCAA) to provide tailored dining experiences.
- Cultivated strong relationships with clients, event planners, and hotel leadership for seamless event execution.
EXECUTIVE SOUS CHEF
Barrel & Brine LLC
Bufalo, NY
06.2021 - 03.2022
- Prioritized freshness by sourcing local, seasonal ingredients for innovative fermentation creations.
- Leveraged expertise in pickling and fermentation techniques to create flavorful, nutritious foods and beverages.
- Coordinated wholesale distribution of fermentation products while effectively managing daily food costs.
EXECUTIVE SOUS CHEF
Marriott
Bufalo, NY
04.2018 - 03.2020
- Spearheaded menu planning and recipe development, featuring local, seasonal ingredients to elevate event quality.
- Executed customized meal plans for national football teams and NCAA, meeting strict dietary needs and enhancing performance.
- Managed ordering, scheduling, and budgeting, minimizing food waste and operational costs.
- Hired and trained over 20 kitchen staff in absence of executive chef to ensure operational efficiency.
EXECUTIVE SOUS CHEF
Marble & Rye
Bufalo, NY
04.2012 - 04.2018
- Sourced local harvest to create fresh farm-to-table experiences, supporting local farmers and promoting sustainability.
- Procured local livestock and utilized butchering skills to craft diverse seasonal entrees that enhanced menu offerings.
- Customized specialty menus for weddings and private parties, elevating guest experiences through tailored culinary designs.
- Designed recipes and menus for large tastings at hospitality events.
Education
ASSOCIATE IN ARTS (A.A.) - CULINARY ARTS
SUNY Erie Community College
Bufalo, NYSkills
- Team leadership and staff supervision
- Labor scheduling and workforce planning
- Vendor and supplier relations
- Conflict resolution
- Budget and financial management
- Quality assurance
- Event planning and execution
- Performance management
- Cross-department collaboration
Timeline
EXECUTIVE CHEF
Hyatt Regency
03.2022 - Current
EXECUTIVE SOUS CHEF
Barrel & Brine LLC
06.2021 - 03.2022
EXECUTIVE SOUS CHEF
Marriott
04.2018 - 03.2020
EXECUTIVE SOUS CHEF
Marble & Rye
04.2012 - 04.2018
ASSOCIATE IN ARTS (A.A.) - CULINARY ARTS
SUNY Erie Community College