John Morey
Mooresville,NC
Summary
Dynamic Corporate Executive Chef with extensive experience at Olde Mecklenburg Brewery, specializing in culinary recipe innovation and exceptional supplier partnerships. Leadership has transformed kitchen culture, boosting quality and efficiency while maintaining a cost of goods sold (COG) of 30%. Proven expertise in banquet operations and large-scale event execution has consistently enhanced dining experiences through strategic budgeting and creativity.
Professional culinary leader with deep expertise in kitchen management and strong commitment to quality and innovation. Proven ability to drive team collaboration and adapt to changing needs, consistently ensuring high standards and exceptional results. Skilled in menu development, cost control, and staff training, bringing creativity and leadership to every culinary endeavor. Recognized for reliability and results-driven approach.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Executive Chef Manager
The Holland Wine Bar and Restaurant
05.2025 - 10.2025
- Directed kitchen operations, ensuring high-quality food production and presentation standards.
- Developed and implemented seasonal menu changes to enhance guest satisfaction and profitability.
- Managed inventory controls, reducing waste and optimizing ingredient usage for cost efficiency.
- Trained and mentored culinary staff on techniques and safety protocols to ensure compliance with health regulations.
- Collaborated with front-of-house management to create cohesive dining experiences for guests.
- Led culinary team in executing special events, maintaining high standards under pressure while meeting client expectations.
- Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
- Created Wine and liquor menus, establishing relationships with distributors. Creating pars and weekly purchasing.
Culinary Consultant
The Holland Wine Bar and Restaurant
01.2025 - 04.2025
- Developed culinary concepts and menu designs tailored to client needs.
- Conducted on-site training sessions for kitchen staff to enhance operational efficiency.
- Collaborated with suppliers to source high-quality ingredients and maintain cost-effectiveness.
- Analyzed food service operations to identify areas for improvement and streamline processes.
- Advised on kitchen layout optimization to improve workflow and productivity in facilities.
- Elevated dining experiences by collaborating closely with front-of-house staff on service standards and presentation techniques.
- Developed innovative recipes for clients, resulting in increased positive feedback and repeat business.
- Established strong relationships with vendors, negotiating favorable pricing for high-quality ingredients.
- Collaborated with restaurant owners to redesign menus, leading to improved customer satisfaction rates.
Corporate Executive Chef
Olde Mecklenburg Brewery
10.2023 - 01.2025
- Provided menu's, recipes, procedures and input on pricing decisions related to food items served at both restaurants.
- Maintained a positive working relationship with suppliers by negotiating favorable terms of purchase contracts.
- Oversaw kitchen operations, ensuring adherence to food safety and quality standards.
- Created and executed new kitchen culture, focusing on quality ingredients, execution, training and culinary focus.
- Designed kitchen and execution of Ballantyne opening.
- Designed and executed all festival culinary operations for the Christmas Festival, Mecktoberfest, Spring Festival, and Reuben Fest.
- Designed a kitchen for future Olde Mecklenburg Brewery operations in Mount Holly, NC.
- Introduced Xtra Chef software, integrated with Toast POS, to measure food costs, labor costs, and purchasing.
- Research and development trip to Germany (Dusseldorf, Munich and Cologne).
Executive Chef
Olde Mecklenburg Brewery
10.2019 - 10.2023
- Developed innovative menu concepts to enhance guest satisfaction and drive culinary excellence.
- Managed kitchen operations, ensuring compliance with health regulations and safety standards.
- Led a diverse culinary team, fostering collaboration and enhancing skillsets through mentorship.
- Streamlined food preparation processes, reducing waste and improving efficiency across all stations.
- Oversaw inventory management, optimizing supply procurement while minimizing costs and waste.
- Coordinated special events, crafting bespoke menus tailored to client specifications and preferences.
- Implemented training programs for staff on culinary techniques, enhancing overall kitchen performance.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Levy Restaurants, Spectrum Center-Charlotte Hornets
03.2018 - 03.2019
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Created, costed, and executed menus for the full facility.
- Maintained 30% COGs.
- Hosted NBA All-Star Game.
- Hosted ACC College Basketball Tournament.
Executive Chef
Delaware Noth Company-Carolina Panthers
01.2010 - 01.2018
- Supervised food preparation staff to deliver high-quality results.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Maintained 32% COG's.
- Created, costed, and executed all menus from Suites, Concessions, and Internal Service menus.
- Serviced Panthers team meals for 10 months per year to include breakfast, lunch, dinner, and snacks.
- Hosted NFL NFC Championship Game.
- Assisted in the conversion of food service for the Seattle Seahawks from Levy to Delaware North Company.
- Assisted in the conversion of food service for the Baltimore Orioles from Levy to Delaware North Company.
- Food and Beverage presentation and convertion to the Atlanta Braves for the new ballpark (SunTrust Park) - Lead Executive Chef.
- Food and Beverage presentation to the LA Rams for SoFi Stadium - Lead Executive Chef.
- Equestrian Olympics, Wellington, Fla. - Lead Executive Chef
- Culinary support for The 2015 Hockey All-Star game in Columbus, Ohio
- Executive Chef training for Cincinnati Reds transition
Executive Chef
Stadium Food and Beverage-Carolina Panthers
01.2005 - 01.2010
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Plan, prepare, and execute all Panther team meals, including breakfast, lunch, dinner, and snacks.
- Plan, prepare, and execute all stadium food outlets to include concessions, clubs, and suites.
- Maintained 32% COG's
- Re-designed club dining areas, adding markets and QSR outlets.
- Re-designed the suite's food service layouts for 154 suites.
Executive Chef
The Duke Mansion
02.2000 - 12.2004
General Manager
Meadow View Steakhouse
12.1999 - 11.2000
General Manager
Lake Norman Brewing Company
11.1998 - 11.1999
Restaurant Chef
Walt Disney World Epcot, Restaurant Akershus
01.1997 - 10.1998
Education
ACF Culinary Certification
Culinart Institute of Niagra
Niagra, New York01-2017
Skills
- Event management
- Culinary innovation
- Effective waste reduction
- High-End Restaurant Expertise
- Knowledge of sanitation regulations
- Allergen awareness
- Culinary pairing knowledge
- Culinary planning and recipe design
- Food safety standards implementation
- Budget management
- Strategic vendor negotiation
Accomplishments
- Golden Palm Award, Manuels on the 28th, Orlando Fla
- Golden Spoon Award, Harvey's Bistro, Orlando Fla.
- Epcot Food and Wine Festival Committee, Walt Disney World
- HACCP/Sanitation Program area leader, Epcot Walt Disney World
- Featured Chef in "Our Love Affair with Food and Travel" 2001
- Completed 7 seminars in management CORE continuing education
*Menu management *Table Service
*Health and Safety *Performance Coaching
*Managing Conflict *Diversity
*Great Leaders Strategy-Completed Leadership Praxis Report for Performance Excellence and rating in the top 91% of 4,000 managers in the nations
leading business-Walt Disnet World
Certification
American Culinary Federation Certified Executive Chef 2017
Certified @ Culinary Institute of Niagara, New York
Servsafe Certified 2021-2026
Timeline
Executive Chef Manager
The Holland Wine Bar and Restaurant
05.2025 - 10.2025
Culinary Consultant
The Holland Wine Bar and Restaurant
01.2025 - 04.2025
Corporate Executive Chef
Olde Mecklenburg Brewery
10.2023 - 01.2025
Executive Chef
Olde Mecklenburg Brewery
10.2019 - 10.2023
Executive Chef
Levy Restaurants, Spectrum Center-Charlotte Hornets
03.2018 - 03.2019
Executive Chef
Delaware Noth Company-Carolina Panthers
01.2010 - 01.2018
Executive Chef
Stadium Food and Beverage-Carolina Panthers
01.2005 - 01.2010
Executive Chef
The Duke Mansion
02.2000 - 12.2004
General Manager
Meadow View Steakhouse
12.1999 - 11.2000
General Manager
Lake Norman Brewing Company
11.1998 - 11.1999
Restaurant Chef
Walt Disney World Epcot, Restaurant Akershus
01.1997 - 10.1998
ACF Culinary Certification
Culinart Institute of Niagra
Education and Training
other