Leo Bushey
Manchester,CT
Summary
Culinary leader with over 20 years of experience managing award-winning programs in top private golf clubs and college dining operations in New England. Achievements include recognition by Time Magazine and two-time James Beard House chef designation. Successfully reduced food costs to 28% while increasing banquet revenue by 15-25% and maintaining zero sous-chef turnover.
Overview
5
5
years of professional experience
Work History
Culinary Director
Fox Hopyard Golf Club
East Haddam, Connecticut
08.2023 - Current
- Directed culinary operations for 400-member club, managing 12 outlets and banquet services.
- Reduced food costs from 34% to 28% through effective vendor consolidation and inventory controls.
- Increased banquet revenue by 18% in 2024, executing 350 guest events with zero complaints.
- Mentored team of 20, achieving zero sous-chef turnover over 24 months.
- Crafted seasonal menus emphasizing local ingredients to enhance guest experience.
- Established robust inventory management systems to optimize food procurement processes.
Executive Chef
Harvest Table Culinary Group @ Springfield College
Springfield, Massachusetts
05.2022 - 08.2023
- Led 12 dining concepts, serving over 12,500 meals weekly.
- Managed 50 union staff members and a $4.2 million budget.
- Raised student satisfaction from 3.8 to 4.6 out of 5 via farm-to-table redesign.
Executive Chef
Lake of Isles Golf Club
North Stonington, Connecticut
08.2020 - 05.2022
- Managed costs for two Rees Jones courses and high-volume banquets to enhance profitability.
- Designed seasonal menus that adhered to brand standards.
- Implemented service excellence initiatives to achieve high guest satisfaction levels.
Education
ProChef II -
The Culinary Institute of America
New York, NY02-2024
Associate of Science - Culinary
Johnson & Wales University
Providence, RISkills
- Team leadership in media features
- Culinary excellence recognition
- Award-winning chef accolades
- Distinguished hospitality leadership
- Contributing writer and assistant editor for Golf Kitchen magazine
- Co-author, major contributor - two Gold Kitchen books
- Les Amis d'Escoffier Society of Connecticut, Bailli Délégué
Timeline
Culinary Director
Fox Hopyard Golf Club
08.2023 - Current
Executive Chef
Harvest Table Culinary Group @ Springfield College
05.2022 - 08.2023
Executive Chef
Lake of Isles Golf Club
08.2020 - 05.2022
ProChef II -
The Culinary Institute of America
Associate of Science - Culinary
Johnson & Wales University