Matthew Alba
Las Vegas,NV
Summary
Senior Culinary Executive with 22 years of experience leading high-quality, high-volume, and Michelin-starred kitchens within luxury hospitality environments. Proven ability to drive top-line revenue, maximize profitability, and execute complex multi-outlet operations. Recognized for developing high-performing teams, elevating culinary standards, and delivering exceptional guest experiences at scale.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Director, Assistant Executive Chef (Property)
Park MGM Resort & Casino
Las Vegas, NV
07.2024 - Current
- Oversee and support all Food & Beverage operations, driving top-line revenue of $180M across a 2,900-room resort campus while collaborating with 13 Executive Chefs
- Directed the rebranding of The Library Restaurant and The Reserve Bar menus, strengthening concept identity and enhancing the guest experience
- Lead execution of high-impact culinary activations aligned with Dolby Live programming, increasing guest engagement and incremental revenue
- Optimize labor models and implement efficiency strategies to offset rising costs and exceed 2025 productivity targets
- Elevate culinary standards by directing seasonal menu innovation, improving execution consistency, and enhancing presentation quality across all outlets
- Drive revenue growth and brand visibility through strategic marketing initiatives, including holiday programming, experiential events, and curated dinner series
Executive Chef
The Mayfair Supper Club, Bellagio Resort
Las Vegas, NV
12.2021 - 07.2024
- Delivered and sustained a 25% operating profit through disciplined cost controls and strategic execution
- Created elevated, guest-centric dining experiences within a luxury, entertainment-driven concept
- Built and led a high-performance culinary team focused on accountability, collaboration, and growth
- Designed and implemented a private dining program to maximize guest satisfaction and profitability
Executive Sous Chef
Delilah, Wynn Resorts
Las Vegas, NV
06.2020 - 12.2021
- Played a key leadership role in the successful restaurant opening, including hiring, training, and team development
- Developed operational infrastructure including training manuals, standardized recipes, and ordering systems
- Established scalable systems to ensure consistency, efficiency, and long-term success
Chef de Cuisine
Thomas Keller Restaurant Group, Ad Hoc
Yountville, CA
11.2015 - 06.2020
- Led kitchen operations, consistently exceeding food and labor cost targets while maintaining exceptional quality
- Directed seasonal menu development with a focus on product integrity and guest satisfaction
- Implemented employee engagement initiatives, including roundtables and succession planning
- Executed high-profile events including wine dinners, large-scale private events, BottleRock, and PGA Tour events at Silverado Resort
Executive Sous Chef
Bouchon Bistro, The Venetian
Las Vegas, NV
06.2013 - 11.2015
- Managed daily operations of a high-volume kitchen with 30+ team members
- Oversaw execution of breakfast, lunch, and dinner services with consistency and efficiency
- Directed purchasing, inventory control, and cost management
- Utilized advanced butchery techniques to improve product yield and reduce waste
Executive Sous Chef
Bouchon Bistro
Yountville, CA
05.2009 - 06.2013
- Maintained Michelin-star standards through strong leadership and operational discipline
- Managed off-site events, private dining, and exclusive wine dinners
- Ensured compliance with cleanliness, safety, and organizational standards
Sous Chef
Bouchon Bistro, The Venetian
Las Vegas, NV
04.2004 - 05.2009
- rained and developed commis and production teams
- Managed daily ordering and inventory processes in a high-volume environment
Education
Associates Degree -
Le Cordon Bleu College of Culinary Arts
Scottsdale, AZ04-2004
Certification
Certified Food Safety Manager Card (SNHD)
Timeline
Director, Assistant Executive Chef (Property)
Park MGM Resort & Casino
07.2024 - Current
Executive Chef
The Mayfair Supper Club, Bellagio Resort
12.2021 - 07.2024
Executive Sous Chef
Delilah, Wynn Resorts
06.2020 - 12.2021
Chef de Cuisine
Thomas Keller Restaurant Group, Ad Hoc
11.2015 - 06.2020
Executive Sous Chef
Bouchon Bistro, The Venetian
06.2013 - 11.2015
Executive Sous Chef
Bouchon Bistro
05.2009 - 06.2013
Sous Chef
Bouchon Bistro, The Venetian
04.2004 - 05.2009
Associates Degree -
Le Cordon Bleu College of Culinary Arts