Summary
Overview
Work History
Education
Skills
Timeline
Generic

Logan Stephenson

Scottsdale,AZ

Summary

Strategic professional bridging execution and efficiency with emphasis on operational leadership and property support. Proven expertise in team development, menu innovation, multi-unit oversight, and generating profitability. Implementation of strategies through collaboration with property teams, corporate leadership, and ownership groups. Adept at building culinary cultures. Skilled in executing elevated food and beverage experiences that are aligned with brand and guest expectations.

Overview

22
22
years of professional experience

Work History

Hotel Operations Manager-Task Force Executive Chef

IHG Hotels & Resorts, Luxury & Lifestyle Brands
Multi City, Americas
03.2021 - Current
  • Executive Chef Responsibilities across multiple IHG properties to ensure company guidelines and standards are met.
  • Hiring and onboarding culinary leaders throughout IHG-LLA
  • Provide leadership during openings, transitions, and special projects across the Americas.
  • Direct culinary operations, menu development, kitchen management, and staff training with a focus on profitability, sustainability, and quality.
  • Work in collaboration with F&B directors and GMs to ensure alignment of food and beverage vision with brand identity and guest experience.

Executive Chef

IHG Hotels & Resorts
Multi City
01.2015 - 02.2021
  • Various Kimpton Properties including Panzano in Denver, CO; Salt Rock Kitchen and Cocktails in Sedona, AZ; Chef de Cuisine for Blue Hound Kitchen and Cocktails in Phoenix, AZ.
  • Developed and implemented menus for multiple restaurants, banquets & catering, and private events.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Performed financial analysis and recommended effective methods to improve profitability.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.

Executive Chef

The Parlor Pizzeria
Phoenix, AZ
09.2012 - 11.2014
  • Led kitchen operations and oversaw full menu reengineering focused on modern rustic Italian cuisine.
  • Elevated brand reputation through team development and strategic partnerships with local purveyors.
  • Utilized local farmers and vendors to showcase community support.

Executive Chef

Isabella's Kitchen
Scottsdale, AZ
07.2010 - 09.2012
  • Directed kitchen team in high-volume, resort-adjacent concept focused on approachable Italian-American fare.
  • Streamlined BOH systems and improved labor and food cost performance.

Lead Line Cook

Locanda
San Francisco, CA
09.2008 - 06.2010
  • Specialized in handmade pasta production and refined plating within James Beard-recognized kitchen.

Early Culinary Experience

Various Roles
Scottsdale And Phoenix, AZ
02.2003 - 04.2008
  • NOCA – Sous Chef
  • Asia de Cuba - Mondrian Hotel – Sous Chef
  • Circa 1900 – Line Cook
  • Fiamma Trattoria at James Hotel – Line Cook

Education

Associate of Arts - Culinary

Le Cordon Bleu
Scottsdale, AZ
02-2005

Skills

  • Culinary leadership
  • Staff training and development
  • Brand standards adherence
  • Budget implementation
  • Effective Communicator
  • Menu development

Timeline

Hotel Operations Manager-Task Force Executive Chef

IHG Hotels & Resorts, Luxury & Lifestyle Brands
03.2021 - Current

Executive Chef

IHG Hotels & Resorts
01.2015 - 02.2021

Executive Chef

The Parlor Pizzeria
09.2012 - 11.2014

Executive Chef

Isabella's Kitchen
07.2010 - 09.2012

Lead Line Cook

Locanda
09.2008 - 06.2010

Early Culinary Experience

Various Roles
02.2003 - 04.2008

Associate of Arts - Culinary

Le Cordon Bleu

Similar Profiles

CREATE PROFILE