Michael Inferrera
Sharonville,OH
Summary
Culinary Leader experienced in high-volume food and beverage operations across diverse environments. Achieved remarkable guest satisfaction through strategic menu planning, efficient kitchen management, and collaborative team leadership. Focused on enhancing dining experiences and operational efficiency through innovative culinary practices and strong vendor relationships.
Overview
6
6
years of post-secondary education
20
20
years of professional experience
Work History
Executive Chef
WESTIN HOTEL by Marriott
Cincinnati, OH
02.2026 - Current
- Directed all kitchen operations, ensuring compliance with food safety and quality standards while managing inventory-and food costs 18.3%
- Led strategic menu planning and recipe development to enhance guest satisfaction and operational efficiency
- Managed budgeting and procurement, optimizing resource utilization and ensuring cost control.
- Trained and supervised f&b staff, promoting high performance and a positive work environment.
- Managed beverage operations, improving guest experience and quality standards.
- Manage union members
- Operated a full-service hotel spanning 30,000 square feet, providing comprehensive guest services.
Executive Chef
Jungle Jim’s l Oscar Event Center
Fairfield, OH
03.2024 - Current
- Led menu planning and recipe development to increase guest satisfaction and streamline operations
- Managed budgeting and procurement to optimize resource utilization and cost control
- Implemented grab n go retail concepts to expand revenue streams and address customer demand
Corporate Executive Chef
Christian Pietoso Italian Restaurants
Cincinnati, OH
01.2023 - 02.2024
- Oversaw front and back of house operations for four fine dining restaurants, ensuring consistent execution of culinary-vision and service standards
- Developed and controlled budgets and labor costs to maximize profitability and operational efficiency
- Created and edited training guides and recipe books, standardizing quality and procedures across all properties
- Created and edited comprehensive training guides and recipe books to standardise quality and procedures across all-properties
- Coordinated marketing initiatives and social media efforts, enhancing brand presence and increasing customer engagement
Butcher
Wassler Meats
Cincinnati, OH
08.2021 - 12.2022
- Processed meats by cutting, grinding, weighing, packaging, and pricing to enhance product quality and presentation
- Maintained inventory and organized product displays to enhance sales and boost customer satisfaction
- Cut and prepare various meats for customer orders.
- Maintain cleanliness and organization of workstations and tools.
- Operate slicing and grinding equipment safely and efficiently.
Executive Chef
Wyndham, the Summit A Dolce Hotel
Cincinnati, OH
05.2019 - 07.2020
- Directed culinary operations for 19 meeting rooms, creating farm-to-table and locally sourced chef tasting menus for corporate and social events
- Directed culinary operations for 19 meeting rooms, delivering farm-to-table and locally sourced chef tasting menus-for corporate and social events
- Developed creative pop-up dining experiences and lunch box offerings to enhance guest satisfaction
- Collaborated with event planners and vendors to execute events, ensuring adherence to quality standards and seamless service
- Maintained compliance with food safety and sanitation regulations throughout all operations
Executive Chef
Delaware North/Church Hill Downs – Miami Valley Gaming
Lebanon, OH
08.2018 - 05.2019
- Managed daily operations of multiple food and beverage outlets, including banquets, buffet, concessions, coffee shop, steakhouse, optimizing service delivery in high-volume gaming facility
- Led a team of 19 employees with 11 direct reports, ensuring high performance and adherence to quality standards
- Developed menus and coordinated tastings for weddings and large events, elevating guest experiences and satisfaction
- Developed menus and coordinated tastings for weddings and large events, enhancing guest experiences
- Ensured compliance with health, safety, and gaming regulations across all F&B operations, maintaining operational integrity and guest safety
Chef De Cuisine-Multi Outlet
Pinnacle Entertainment
Cincinnati, OH
05.2016 - 08.2018
- Managed over 50 employees in high-volume settings, achieving top company rankings in revenue and food cost control
- Managed 50+ employees in high-volume settings, contributing to top company rankings in revenue and food cost control
- Coordinated multiple simultaneous events and offsite catering for 1,000+ parties, ensuring high-quality service and operational efficiency
- Developed and implemented staff training programs to improve team skills and increase guest satisfaction
- Maintained compliance with food safety and sanitation standards throughout all outlets
Executive Chef_Multi
Valley Forge Casino Resort Pacific Prime, Cameo Bar | Viviano
01.2011 - 12.2013
- Led culinary operations for high-volume fine dining outlets within casino environment, ensuring seamless opening of new casino
- Developed menus and conducted recipe testing to ensure quality and innovation
- Created training manuals for front and back of house staff to standardise procedures and improve service quality
- Ensured compliance with food safety and gaming regulations across all operations, mitigating risks and maintaining standards
Chef De Cuisine_Supervising
Signature Restaurants Inc. Mia (Caesars
Philadelphia, PA
01.2007 - 12.2011
- Led a kitchen staff of over 30 in high-volume restaurant serving 2,000+ covers daily in union environment
- Maintained food cost within a 30% budget, managing daily specials and operational logs to optimize performance
- Ensured adherence to food safety and sanitation standards while delivering consistent quality
- Trained under renowned chefs Georges Perrier and Chris Scarduzio, applying advanced culinary techniques and leadership skills
Education
Associate of Science - Culinary
08.2001 - 08.2007
Skills
- Menu Concept Development
- Menu development
- Menu Pricing
- Food & Beverage Production
- Budget Development
- Cost Control
- Inventory Management
- Kitchen Management
- Staff Supervision
- Kitchen Staff Training
- Team Management
- Restaurant Management
- Food Safety
- Chef Experience
- Fine-dining expertise
- Hospitality service expertise
- Leadership
Timeline
Executive Chef - WESTIN HOTEL by Marriott
02.2026 - Current
Executive Chef - Jungle Jim’s l Oscar Event Center
03.2024 - Current
Corporate Executive Chef - Christian Pietoso Italian Restaurants
01.2023 - 02.2024
Butcher - Wassler Meats
08.2021 - 12.2022
Executive Chef - Wyndham, the Summit A Dolce Hotel
05.2019 - 07.2020
Executive Chef - Delaware North/Church Hill Downs – Miami Valley Gaming
08.2018 - 05.2019
Chef De Cuisine-Multi Outlet - Pinnacle Entertainment
05.2016 - 08.2018
Executive Chef_Multi - Valley Forge Casino Resort Pacific Prime, Cameo Bar | Viviano
01.2011 - 12.2013
Chef De Cuisine_Supervising - Signature Restaurants Inc. Mia (Caesars
01.2007 - 12.2011
Academy of Culinary Arts At AtlantiCounty Community College - Associate of Science, Culinary
08.2001 - 08.2007