Summary
Overview
Work History
Education
Areas of Expertise
Timeline
Generic

Margaret LaVetty

St. Petersburg,FL

Summary

Visionary Executive Chef with 25+ years of leadership with extensive experience in high-volume, multi-unit, fine dining operations. Known for building exceptional kitchen cultures, mentoring culinary teams, and driving profitability without compromising quality. A classically trained chef with strong culinary foundation and a track record of success in upscale and luxury concepts.

Overview

19
19
years of professional experience

Work History

Executive Chef & Director of Operations

Sea Salt St. Pete
03.2023 - 01.2025
  • Oversaw BOH & FOH teams in a 13,000 square feet
  • Flagship fine dining venue with seven private dining rooms
  • Accountable for staffing, menu innovation, private events, financials, guest satisfaction, purchasing, and maintenance
  • Led both culinary direction and operational strategy, managing a high-volume kitchen with full creative control
  • Collaborated directly with ownership, functioning as top operational lead and culinary voice of the brand

Taskforce Executive Chef

Freelance Consultant
03.2022 - 03.2023
  • Contracted across U.S
  • Hospitality venues as Executive Chef, Banquet Chef, and F&B Director
  • Spearheaded recovery strategies post-COVID, implemented cost-saving systems, and optimized banquet operations using Rational combi ovens and advanced kitchen tech
  • Most notably led operations at a high-capacity Marriott Convention Center outside Chicago

Corporate Executive Chef

Red Pebbles Hospitality
12.2020 - 03.2022
  • Directed BOH operations across four restaurants and a central pastry kitchen
  • Launched three concepts including a bakery, NY-style deli, and acclaimed Mediterranean restaurant 'Sadie’s.'
  • Oversaw recipe development, systems implementation, budgeting, staff education, and community culinary engagement
  • Managed a team of 100+ across multiple properties, ensuring brand consistency and operational excellence

Executive Chef / Rebranding Consultant

723 Whiskey Bravo
09.2019 - 03.2020
  • Hired to rebrand a legacy restaurant; redesigned kitchen layout, developed seasonal menus, and led training
  • Drove improvements in guest experience, kitchen flow, and team morale before COVID-related closure

Executive Chef

Barcelona Wine Bar
01.2017 - 07.2019
  • Directed BOH for one of the brand’s top-performing units, generating $9M+ annually
  • Created daily seasonal menus, developed core tapas recipes, and trained a 30+ person kitchen brigade
  • Utilized restaurant management platforms including App Press, Outfox, Corrigo, Excel, and Micros

Culinary Director

Blackwood Hospitality & Gentilly Restaurant
09.2014 - 12.2017
  • Served dual role as Executive Chef of premier Southern-Creole concept and Culinary Director for hospitality consultancy
  • Provided culinary direction and BOH business plans for startup and rebranding clients

Executive Chef

Celsius Bryant Park / Pounds & Ounces
10.2010 - 08.2014
  • Led culinary programs at a high-end seasonal event venue and year-round restaurant
  • Delivered $9M+ in annual revenue; catered VIP events including for Beyoncé, Jay-Z, and Mariah Carey
  • Managed a three-kitchen pop-up and full-service restaurant, optimizing logistics and kitchen execution

Executive Chef

Anise Taverna
09.2008 - 10.2010
  • Crafted locally driven Mediterranean menus with a focus on sustainable seafood
  • Managed BOH operations and maintained strong vendor partnerships

Chef de Cuisine

Nemo Restaurant
09.2005 - 08.2008
  • Opening chef for iconic South of 5th concept
  • Drove daily menu creation, built training systems, and cultivated vendor relationships

Education

Graduate -

California Culinary Academy

Areas of Expertise

  • Culinary Operations
  • Team Building & Leadership
  • Training, Mentorship & Culture Building
  • Menu Development & Innovation
  • P&L Management & Reporting
  • New Openings & Rebranding Initiatives
  • Banquet & Catering Operations
  • Guest Experience Excellence
  • Vendor Relations & Sourcing

Timeline

Executive Chef & Director of Operations

Sea Salt St. Pete
03.2023 - 01.2025

Taskforce Executive Chef

Freelance Consultant
03.2022 - 03.2023

Corporate Executive Chef

Red Pebbles Hospitality
12.2020 - 03.2022

Executive Chef / Rebranding Consultant

723 Whiskey Bravo
09.2019 - 03.2020

Executive Chef

Barcelona Wine Bar
01.2017 - 07.2019

Culinary Director

Blackwood Hospitality & Gentilly Restaurant
09.2014 - 12.2017

Executive Chef

Celsius Bryant Park / Pounds & Ounces
10.2010 - 08.2014

Executive Chef

Anise Taverna
09.2008 - 10.2010

Chef de Cuisine

Nemo Restaurant
09.2005 - 08.2008

Graduate -

California Culinary Academy

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Margaret LaVetty