Kevan Ho
Washington,DC
Summary
Passionate chef with 16 years of experience in fine dining and high-volume kitchens, specializing in menu development and team leadership. Expertise in French, Italian, Caribbean, Japanese, and fusion cuisines, consistently delivering innovative dining experiences. Recognized for strong operational management skills, focusing on food safety and cost efficiency to enhance guest satisfaction. Proven ability to drive kitchen performance through strategic planning and creativity.
Overview
16
16
years of professional experience
Work History
General Manager /Executive Chef
Reflections at Glass House
Orlando, FL
01.2023 - Current
- Conceptualized and launched full-service restaurant, overseeing branding, menu development, and design aspects.
- Developed and executed distinctive, seasonally-driven menu while maintaining culinary consistency.
- Built high-performing FOH and BOH teams through effective hiring, onboarding, and training practices.
- Implemented comprehensive systems for service flow, HR management, scheduling, and inventory optimization.
- Managed financial operations, including budgeting, labor forecasting, payroll, and cost control strategies.
- Secured necessary licenses and permits; established vendor relationships to enhance operational efficiency.
- Cultivated strong guest experience and service culture, resulting in positive press coverage and community recognition.
Executive Chef
Slate Restaurant
Orlando, FL
10.2018 - 12.2023
- Led the culinary vision for a fine dining concept centered around seasonal, wood-fired cuisine.
- Created and rotated ingredient-driven menus; established relationships with local farms and purveyors.
- Oversaw kitchen operations including food cost control, inventory, vendor negotiation, scheduling, and HACCP compliance.
- Mentored and trained BOH staff to ensure creativity, consistency, and team culture.
- Collaborated with FOH team to elevate guest experience and align service with kitchen standards.
- Contributed to glowing local press and increased covers through consistent execution.
Sous Chef
Vienna Café
Davie, FL
07.2017 - 10.2018
- Planned menus, maintained kitchen inventory, and ensured temperature/safety logs.
- Acted as liaison between kitchen and ownership; managed special event prep.
- Handled opening/closing responsibilities and supplier relationships.
Private Chef
Eric Clapton & Family
08.2013 - 05.2018
- Developed and executed daily menus for lunch, dinner, and desserts, tailored to dietary needs and preferences.
- Managed all grocery shopping, inventory, procurement, and budgeting.
- Created multiple menus to accommodate food allergies and dietary restrictions.
- Prepared takeaway meals for excursions, maintained a clean kitchen, and set and served tables.
- Mixed and served drinks for guests, and provided full-spectrum hospitality support for private events.
Executive Chef
The Academy Café
12.2015 - 06.2017
- Developed menus for breakfast, lunch, dinner, special events, and catering.
- Managed full BOH operations including ordering, prep, scheduling, and inventory control.
- Trained and supervised all kitchen staff; led daily kitchen briefings and pre-service communication.
- Streamlined kitchen workflow and implemented systems for efficiency and consistency.
- Fostered a positive team culture, improving staff retention and morale.
- Served as acting GM in owner’s absence, managing café-wide operations.
Private Chef
CaribRep Villas
Antigua & Barbuda
11.2012 - 12.2016
- Managed complete menu planning, budgeting, procurement, and inventory.
- Prepared custom meals based on dietary restrictions and allergies.
- Handled kitchen setup, cleaning, table setting, and beverage service for villa guests.
- Created takeaway options for excursions and outdoor adventures.
Senior Line Cook / Sushi, Hibachi Chef
Sandals Grande Resort
Antigua
06.2012 - 06.2016
- Worked across all 13 restaurant outlets on the property, covering diverse cuisines: Caribbean, Italian, Japanese (sushi and hibachi), British, American, Southwestern, International, Seafood, and Bistro.
- Gained hands-on experience in all service types—breakfast, lunch, dinner, buffet, fine dining, fast casual, banquets, beach parties, grab-and-go, and plated events.
- Operated multiple stations and styles, including a sushi bar, teppanyaki tables, carving, pastry, and grill.
Line Cook
Café Tu Tu Tango
Orlando, FL
07.2015 - 12.2015
- Operated all stations in a high-volume kitchen, including grill, flat top, pantry, pizza, and fry.
- Maintained fast-paced service while upholding quality, consistency, and plating standards.
- Supported inventory prep, cleaning, and nightly closing duties.
Line Cook
Jumby Bay Resort
Antigua
07.2009 - 12.2011
- Worked in the resort’s flagship fine dining kitchen, known for avant-garde and globally inspired cuisine.
- Prepared mise en place and executed dishes across multiple stations including hot/cold apps, entrees, and pastries.
- Emphasized creative presentation and precision under pressure while maintaining luxury standards.
Education
Associate of Arts - Culinary Arts
Antigua And Barbuda Hospitality Training Institute
Antigua And Barbuda08-2010
High School Diploma -
St Josephs Academy
Antigua And Barbuda07-2008
Skills
- Culinary expertise in global cuisines
- Fine and casual dining
- Vegan and creative cooking
- Menu development and recipe creation
- High-volume kitchen operations
- Budgeting and payroll management
- Food cost control and inventory management
- Vendor negotiation and loss prevention
- HACCP and food safety compliance
- Staff recruitment and leadership development
- Team building and collaboration
- Guest experience enhancement
- Operational efficiency improvement
- Facility management and safety protocols
- P&L oversight and strategic planning
- Time optimization and resource management
- Interpersonal skills and conflict resolution
References
References available upon request.
Timeline
General Manager /Executive Chef
Reflections at Glass House
01.2023 - Current
Executive Chef
Slate Restaurant
10.2018 - 12.2023
Sous Chef
Vienna Café
07.2017 - 10.2018
Executive Chef
The Academy Café
12.2015 - 06.2017
Line Cook
Café Tu Tu Tango
07.2015 - 12.2015
Private Chef
Eric Clapton & Family
08.2013 - 05.2018
Private Chef
CaribRep Villas
11.2012 - 12.2016
Senior Line Cook / Sushi, Hibachi Chef
Sandals Grande Resort
06.2012 - 06.2016
Line Cook
Jumby Bay Resort
07.2009 - 12.2011
Associate of Arts - Culinary Arts
Antigua And Barbuda Hospitality Training Institute
High School Diploma -
St Josephs Academy
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