MARC BOUSSARIE
Basalt,CO
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
31
31
years of professional experience
Work History
Executive Chef
Viewline Resort Snowmass
Snowmass Village, CO
04.2024 - Current
- Spearheaded the reorganization of the culinary department, enhancing operational efficiency and overall team performance.
- Revitalized the Food & Beverage offerings, focusing on delivering high-quality, delicious meals at competitive prices, leading to a transformed culinary culture.
- Successfully reestablished four outlets as local favorites by enhancing food quality, fostering community relationships, and creating a welcoming atmosphere.
- Optimized labor costs and streamlined departmental operations to ensure financial efficiency.
- Managed the largest department in the Roaring Fork Valley, overseeing operations of two resort-based restaurants along with the 800-seated conference center.
Executive Chef
Snow King Hotel and Resort
Jackson, WY
01.2022 - 01.2024
- Restructure kitchen operations and improving training effectiveness and menu execution while dramatically reducing turnover
- I have Proven ability to optimize guest experience for both out-of-town and local clientele in a ski resort setting
- Succeeded in reducing food and labor cost to budgeted percentages
Executive Chef
The Whistling Grizzly at The Wyoming Inn
Jackson, WY
01.2020 - 01.2022
- Improved the restaurant to make it profitable, turning it into a local favorite while keeping it casual fine dining for hotel guests
- Working to create a cohesive and efficient kitchen, updating ordering procedures, and lowering food and labor costs
- Awarded and rated by Expedia in top 2% best restaurant in 2021
Executive chef/Culinary Executive
Bistro Catering at Fine Dining restaurant Group
Jackson, WY
01.2018 - 01.2020
- Oversaw all 7 establishments, chefs, and menu for Fine Dining Restaurant group
- Assisted in menu development for all establishments to achieve a more mainstream and consistent quality of food
- Managed and developed a well refined catering team able to execute all types of events and maintaining a 11% food cost
- Expanded cratering and private chef clientele
Granary Chef
The Granary at Spring Creek Ranch
Jackson, WY
01.2016 - 01.2018
- Redesigned the hotel’s outlet menus to be more food driven, user friendly, and consistent while maintaining the overall food and beverage profitability
- Executed customer-responsive, cost-effective menus through the combination of an 8% decrease in food cost, restructuring of the kitchen labor cost, and reducing lost of inventory
- Improved restaurant while upholding a high of culinary integrity: using quality fresh, sustainable, and farm-to-table ingredients throughout the entire food and beverage program
Executive Chef
The Wort Hotel
Jackson, WY
01.2015 - 01.2016
- Developed, tested, and introduced contemporary new menu that resulted in record sales and profitability for a 320-seat historic restaurant/bar
- Rebuilt entire kitchen operations structure improving training effectiveness and menu execution while dramatically reducing turnover
- Executed complete kitchen remodel without any gap in operations
Corporate Chef
Public School Pub
Los Angeles, CA
01.2013 - 01.2015
- Managed 4 owned stores including a goal of opening 2 new stores a year
- Created new and updated existing recipes to match the culture of the restaurant
- Made existing recipes healthier and more efficient for consistency purposes
Corporate Chef
The Counter Burger
Los Angeles, CA
01.2009 - 01.2012
- 35 gourmet burger stores
Executive Chef
Hotel Angelino
Los Angeles, CA
01.2008 - 01.2009
Executive Chef
Vibrato Grill Jazz
Los Angeles, CA
01.2006 - 01.2008
Executive Chef
Maximillian’s
Los Angeles, CA
01.2004 - 01.2006
Executive Sous Chef
Casa Del Mar Hotel
Santa Monica, CA
01.1999 - 01.2004
Executive Sous Chef
Grand Café Restaurant
San Francisco, CA
01.1996 - 01.1999
Sous Chef
Gary Danko Restaurant
San Francisco, CA
01.1994 - 01.1997
Education
Externship -
Le Peché Gourmand
Angers, France01.1997
Honors -
California Culinary Academy
San Francisco, CA01.1995
Skills
- Menu development
- Cost control
- Culinary innovation
- Staff training
- Operational efficiency
- Guest experience
- Quality assurance
- Inventory management
- Community engagement
- Team leadership
- Problem solving
- Time management
- Communication skills
- Recipe development
- Recruitment and onboarding
- Restaurant operations
- Performance improvement
- Delegating work
- Fine dining
- BOH operations
- Banquets and catering
- ServSafe certification
Languages
- French: Fluent
- Spanish: Conversational
Timeline
Executive Chef
Viewline Resort Snowmass
04.2024 - Current
Executive Chef
Snow King Hotel and Resort
01.2022 - 01.2024
Executive Chef
The Whistling Grizzly at The Wyoming Inn
01.2020 - 01.2022
Executive chef/Culinary Executive
Bistro Catering at Fine Dining restaurant Group
01.2018 - 01.2020
Granary Chef
The Granary at Spring Creek Ranch
01.2016 - 01.2018
Executive Chef
The Wort Hotel
01.2015 - 01.2016
Corporate Chef
Public School Pub
01.2013 - 01.2015
Corporate Chef
The Counter Burger
01.2009 - 01.2012
Executive Chef
Hotel Angelino
01.2008 - 01.2009
Executive Chef
Vibrato Grill Jazz
01.2006 - 01.2008
Executive Chef
Maximillian’s
01.2004 - 01.2006
Executive Sous Chef
Casa Del Mar Hotel
01.1999 - 01.2004
Executive Sous Chef
Grand Café Restaurant
01.1996 - 01.1999
Sous Chef
Gary Danko Restaurant
01.1994 - 01.1997
Externship -
Le Peché Gourmand
Honors -
California Culinary Academy
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