Larry Kessel
Culinary Consultant
Sunny Isles Beach,Fl
Summary
High performance, result-driven, award winning, seasoned leader. Areas of expertise include spearheading campaigns and management programs across multiple divisions, and strengthening strategic relationships. Agile in multitask environments focused on overall quality, productivity, business and bottom-line financial performance.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Partner
DEPO LLC
01.2024 - Current
- Provided outstanding service to all individuals, promoting effective, and lasting business relationships.
- Achieved successful client outcomes by identifying and addressing their unique needs and goals.
- Stayed informed on industry developments and market trends to gain competitive advantage.
- Networked with other professionals and organizations to expand contacts and opportunities.
- Spoke with peers to verify task completion, meeting tight deadlines, and schedules.
- Introduced new cooking techniques to enhance flavors, resulting in improved customer feedback and repeat business.
- Managed budget constraints effectively, negotiating with suppliers for competitive pricing on ingredients
- Ensured consistent delivery of high-quality dishes by implementing rigorous quality control standards in the kitchen.
- Collaborated with clients to create tailored culinary experiences, meeting diverse dietary needs and preferences.
- Implemented staff training programs to maintain consistency.
- Streamlined kitchen operations, utilizing effective time management and organizational skills.
Principle Business Development
Kleen360
01.2022 - 01.2024
- Forged strong relationships with clients, fostering loyalty and encouraging repeat business.
- Conducted market research to identify new opportunities for business expansion and diversification.
- Managed contract negotiations with vendors and suppliers, securing favorable terms for the company's benefit.
- Led proposal development efforts, crafting compelling pitches that successfully secured new contracts and projects.
- Collaborated with cross-functional teams to ensure seamless delivery of products or services, enhancing customer satisfaction levels.
- Monitored industry trends to proactively adjust business strategies for sustained competitive advantage.
- Presented at industry conferences and events to showcase the company''s expertise and generate leads for future business prospects.
- Expanded client base by identifying and targeting key industry decisionmakers.
- Initiated cost optimization measures, identifying inefficiencies within existing processes that led to significant operational savings over time.
Business Development
GIORDANO GARDEN GROCERIES & Blueberry Farm
01.2019 - 01.2022
- Development & implementation of Entrée Software, Website & online ordering development,
- Wholesale & Home delivery logistics,
- Supported 105-acre blueberry farm as food safety officer
- Contributed to the development of strategic business plans aimed at expanding market share.
- Developed strong relationships with key stakeholders, enhancing partnerships and collaboration opportunities.
- Conducted market research, identifying new business opportunities and potential clients.
- Tracked marketing performance metrics, optimizing campaigns for maximum impact and ROI.
- Increased brand awareness through effective social media campaigns and content creation.
- Managed email marketing campaigns to nurture leads and maintain regular communication with prospects.
Executive Chef
PARKHURST DINING SERVICES
05.2016 - 11.2019
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Modified recipes to accommodate dietary restrictions and allergies.
Executive Chef
STEPHEN STARR EVENTS
08.2014 - 01.2016
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Director of Culinary Services/Executive Chef
CANCER TREATMENT CENTERS OF AMERICA
01.2011 - 01.2014
- Direct oversight of all aspects of upscale scratch culinary program throughout entire hospital including, high volume retail cafe, A la Carte patient meal delivery services, catering and pantry services, Management of $8,000,000
- Operating budget, $195,925 Monthly Sales & revenue, Computrition Software: Implementation of software throughout a multiple unit healthcare system
- Promoted a collaborative work environment among team members by encouraging open communication channels between front-of-house staffs and back-of-house personnel.
- Established strong relationships with vendors and suppliers, ensuring consistent delivery of quality ingredients at competitive prices.
- Organized regular team meetings to discuss performance updates, address challenges, share best practices, and foster a culture of continuous improvement within the culinary department.
- Implemented cost control measures to reduce food waste, optimize inventory management, and increase profitability.
- Mentored junior chefs in advanced culinary techniques, fostering a culture of ongoing learning and professional growth within the team.
- Developed innovative menus that catered to diverse clientele, driving customer retention and attracting new patrons.
- Championed sustainability initiatives within the organization, incorporating locally-sourced ingredients and minimizing environmental impact wherever possible.
- Led cross-functional teams in the successful execution of special events and catering functions, resulting in repeat business and positive client feedback.
- Increased employee retention rates by cultivating a supportive work culture that values diversity and inclusion as well as providing clear pathways for career advancement opportunities within the organization.
- Managed budgets for labor costs, equipment purchases, facilities upgrades, while maximizing return on investment for the organization''s resources.
- Improved overall guest satisfaction by consistently delivering high-quality culinary experiences.
- Facilitated strong interdepartmental collaboration by regularly liaising with other department heads on joint initiatives and cross-functional projects.
- Motivated team of 45 employees to maintain high standards of food preparation and efficiency for 8 hours per shift.
Executive Chef/Operations Director
AVI FOODSYSTEMS, INC.
01.2009 - 01.2011
- Developed and implemented culinary and front of house programs in four residential dining halls, one kosher facility, a full service bake shop, three retail operations and The Wellesley College Club,
- Multi unit college operation with a $16,000,000 P&L budget
- Direct oversight of the daily production of 7000 meals daily,
- Management of 6 Chef Managers, Management of 120 unionized cooks & dishwashers, Maintained average cost per meal of $2.35
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Executive Chef
HARVARD UNIVERSITY DINING SERVICES
01.2002 - 01.2009
- Developed and implemented all seasonal culinary programs in thirteen dining halls and one Kosher kitchen,
- Management of $48,000,000 operating budget,
- Management of 10 Chef Production Managers, Indirect supervision of over 150 unionized cooks and utility employees,
- Direct oversight of the production of over 90,000 meal per week,
- Maintained Cost Per Meal of $2.32, High End catering from 3 to 30,000 people per event
- Optimized kitchen workflow, increasing overall efficiency and reducing staff turnover rates.
- Coordinated successful seasonal promotions satisfying existing clientele preferences.
- Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices.
- Launched employee training programs focused on improving technical skills as well as customer service abilities across all positions within the restaurant environment.
- Collaborated with marketing teams to create effective promotional materials, resulting in increased brand awareness and customer interest.
Owner/Executive Chef
ATARA BISTRO AND WINE BAR
01.2000 - 01.2002
- Owner of a successful 70 seat restaurant with full liquor license,
- Responsible of all aspects of the business including wine selection, food, liquor and restaurant supplies ordering,
- Responsible for all menu development, wine list, and catering menu,
- Hired and trained staff
- Inventory control, menu costing, bookkeeping and payroll
Education
Leadership in Action Certification - Leadership In Action
Harvard University
Cambridge, MA03.2007
Associate of Arts - Culinary
The Culinary Institute of America
Hyde Park, NY08.1989
Skills
- Strategic Planning & Execution
- Analysis & Problem Resolution
- Team Performance Optimization
- P & L Management
- Organizational Leadership
- Quality Control / Assurance
- Fine Dining
- Cook Chill Systems
- Culinary Innovator
- Healthy Cooking
- Global Menu Development
- Product Research & Development
- High Volume Recipe Development
- Production Methodology
- Facilities & Project Design
- Labor Relations
- Marketing & Brand Strategy
- Crisis & Issues Communication
- Media Relations
- Recruitment and hiring
- Operations Management
- Proficient in FMP software
Certification
Serv Safe certified since 2005
Relatedexperience
Trained under the direction of Chef Charles Palmer of Aureole in NYC for 2 years and completed an externship with The Four Seasons Hotel in Washington, DC. Local experience includes Tosca Restaurant, Ambrosia on Huntington, Restaurant Associates at the Harvard Business School
Honorsandawards
- Cancer Treatment Centers of America Team Spirited Starfish Award
- ACF Silver Medal, 2006
- ACF Gold Medal, 2004
- Horton Award, Gold 2004/2005, Silver 2003/2004
- Featured on local, national and international TV programs
- Featured in local, national, and international magazines for pastry creation
References
References upon request
Hobbies and Interests
- Coaching little league baseball
- Martial arts
- Guitar
- Volunteering at the Jewish Relief Agency and Food & Nutrition Education
Technicalexperience
- Microsoft Word & Excel
- Food Pro
- Caterx
- Agilysys POS
- Computrition
- Cbord/Net Menu
- Necs/ Entrée
Timeline
Partner
DEPO LLC
01.2024 - Current
Principle Business Development
Kleen360
01.2022 - 01.2024
Business Development
GIORDANO GARDEN GROCERIES & Blueberry Farm
01.2019 - 01.2022
Executive Chef
PARKHURST DINING SERVICES
05.2016 - 11.2019
Executive Chef
STEPHEN STARR EVENTS
08.2014 - 01.2016
Director of Culinary Services/Executive Chef
CANCER TREATMENT CENTERS OF AMERICA
01.2011 - 01.2014
Executive Chef/Operations Director
AVI FOODSYSTEMS, INC.
01.2009 - 01.2011
Executive Chef
HARVARD UNIVERSITY DINING SERVICES
01.2002 - 01.2009
Owner/Executive Chef
ATARA BISTRO AND WINE BAR
01.2000 - 01.2002
Leadership in Action Certification - Leadership In Action
Harvard University
Associate of Arts - Culinary
The Culinary Institute of America
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