Joseph Perrone
Staten Island,USA
Summary
Culinary executive with proven expertise in high-volume dining and event catering for prestigious institutions. Managed multi-million-dollar budgets while leading large kitchen teams to drive culinary innovation and uphold strict quality standards across diverse food offerings.
Overview
28
28
years of professional experience
1
1
Certification
Work History
SENIOR EXECUTIVE CHEF | CULINARY OPERATIONS
Restaurant Associates
12.2023 - Current
- Culinary Direction: Concept and design sophisticated, diverse menus for multiple museum dining outlets, including public cafes and upscale staff dining.
- Art-Themed Event Design: Partner with museum curatorial staff to craft custom, exhibit-themed menus for high-profile art openings, donor galas, and VIP functions.
- Large-Scale Banquet Execution: Lead the culinary production and kitchen logistics for massive events hosting up to 1,000+ upscale guests.
- Visionary Culinary Executive with a proven track record of directing high-volume, multi-venue dining operations and elite-tier event catering for world-renowned cultural and corporate institutions. Expert in blending fine-dining artistry with complex operational logistics, successfully managing multi-million-dollar budgets, large-scale kitchen teams, and high-profile VIP galas. Adept at driving culinary innovation, strict quality control, and strategic vendor relationships within fast-paced, prestigious environments under premier hospitality management.
Executive Campus Chef (Multi-Unit)
Guckenheimer
New York, N.Y.
11.2017 - 12.2023
- Hired in as Executive Campus Chef for Guckenheimer Cafes, Campus at Barclays Bank.
- Reports to the VP, Regional Manager; leads a team of 6 Managers and a total complement of 50 staff.
- Executed menus, ensured food quality, and maintained production cost accountability; controlled food costs and minimized waste.
- Managed food costs at 22 to 24% for fine dining and 35% for café; closely monitored waste to minimize expenses.
- Managed labor costs within 35 to 40% for a union account with high wages and benefits for long-term employees.
- Oversaw Barclays corporate dining operations across locations including NYC, Whippany, NJ, Delaware, Los Angeles, Las Vegas, and London; opened new accounts in Delaware, Las Vegas, and a new campus in Whippany, NJ, implementing installations like Argentina Grill, NAAN Oven, and Daily Special in Airstream food truck pop-ups.
- Opened the 745 Café /CDR in NYC and transitioned all operations to Guckenheimer culinary standards with a healthy approach to scratch cooking; places a lot of emphasis on healthy eating; vegetarian options are always available.
- Created and implemented culinary programs based on latest food trends; innovated corporate and café dining to provide a true restaurant experience, continually developing menus and concepts to meet evolving client expectations.
- Regularly interacts with C-Suite/Senior Leadership; active and participative leader in Client / Senior Leadership meetings to review financials, discuss and provide guidance on program and event planning, etc.
- Managed annual sales volume of $15 million
Executive Campus Chef
Aramark
New York, N.Y.
11.2006 - 11.2017
- Hired in as Executive Chef; promoted to Executive Campus Chef in 10/2008 as the company was about to move to a new headquarters.
- Fiscal responsibility for a $29 million/year food and beverage operation; responsible for food quality, menu execution along with production cost accountability; managed food and labor costs.
- Supervised 8 Sous Chefs, a purchasing steward manager and 72 union team members; managed scheduling, purchasing inventory, sanitation - NYC DOH Grade A, 10 straight A’s in the last 4 NYC DOH, zero points.
- In 2009, led the successful merge of five separate kitchen units and culinary operations into one location and participated in the buildout of the new kitchen operation for Goldman Sach’s new West Street headquarters for 10,000 personnel.
- Successfully opened and oversaw all kitchen operations for a 2-unit commissary, including a private Executive Dining Room and company-wide Café, functioning at volume of a hotel with catering and fine dining, with 4500 covers for lunch and 2500 for breakfast.
- Innovation on all café/catering and EDR menus as well as stations and coffee bar outlets.
- Designed all new concept for company-wide café, lauded for innovation and creativity, with a variety of stations including pizza, grill, salad bar with local vegetables, sushi, and other action stations varying from week to week.
- Executive Dining Room service encompassed private dining lunches, dinners, and cocktail receptions, for dignitaries and notable guests such as the Prime Minister of Japan and NY Yankees stars, and high-profile events such as the Tory Burch reception.
- Regularly attended meetings with Client to review costs/financials; viewed as a trusted culinary partner and advisor by the Client C-Suite and Executives for planning, guidance and implementation of corporate events and other functions.
Executive Chef
Cipriani New York
New York, N.Y.
11.2004 - 11.2006
- Responsible for the daily kitchen operating procedures and ensuring high quality standards while preparing fine Northern Italian cuisine.
- Lead Chef in developing banquet food operations that expanded into New York City’s largest and highest quality catering and restaurants.
- Opened 7 locations in 2 years, including Cipriani’s 23rd Street; served as Executive Chef at the Rainbow Room.
- Responsibilities included private exclusive club with 400 members, daily lunch and breakfast buffets, à la carte dinner, multiple banquets, and high-volume restaurant Rainbow Room with $39MM++ ASV.
Sous Chef
St. Regis Hotel
New York, NY
01.2002 - 06.2003
- Executed production and service of all mise en place, including preparation of meats, fish, sauces, appetizers, and garnishes, ensuring high-quality standards.
- Contributed to critically acclaimed classical French cuisine recognized by NY Times 4 stars and Wine Spectator Grand Award under Executive Chef Christian Delouvrier in iconic 5-star/5-diamond hotel.
Sous Chef
Waldorf Astoria Hotel
New York, NY
02.1998 - 01.2002
- Oversaw culinary operations for iconic NYC luxury hotel with $50MM F&B ASV, managing 25 function rooms, 6 production kitchens, 4 gourmet restaurants, and 24-hour room service.
- Contributed to award-winning dining experience at Peacock Alley (NY Times 3 stars) under celebrated French Chef Laurent Gras and eddy Leroux.
Skills
- Advanced culinary skills
- Menu development
- Production catering
- Inventory management
- Logistics management
- Planning and organization
- Team leadership
- Client management
- Service excellence
- Creativity and innovation
- Effective communication
Skill Summary
- Advanced Culinary Skills
- Exceptional Team Leadership
- High Volume Production and Catering
- Client Relationship Building & Management
- Planning & Organizational Skills
- Service Excellence
- Inventory Management & Cost Control
- Creativity & Innovation
- Logistics
- Outstanding Communication Style
Certification
- ServSafe Certified & Certified Proctor
- DOH NYC Food Handlers Certificate
Accomplishments
- Forbes Best NYC Restaurants 2025 MET DINNING ROOM
Timeline
SENIOR EXECUTIVE CHEF | CULINARY OPERATIONS
Restaurant Associates
12.2023 - Current
Executive Campus Chef (Multi-Unit)
Guckenheimer
11.2017 - 12.2023
Executive Campus Chef
Aramark
11.2006 - 11.2017
Executive Chef
Cipriani New York
11.2004 - 11.2006
Sous Chef
St. Regis Hotel
01.2002 - 06.2003
Sous Chef
Waldorf Astoria Hotel
02.1998 - 01.2002