Microsoft Office, P&L/Budget Software, Inventory & Labor programs, Management Training
Michel Henri Wetli
Hospitality Management/Chef
Scottsdale,AZ
Summary
A dynamic and results-driven Senior Hospitality Manager and fourth-generation chef with over 40 years of experience in leading large-scale/multi-unit operations & food manufacturing.
Proven track record in driving multi-million dollar revenue growth, enhancing guest satisfaction, and building high-performing, diverse teams across professional & collegiate sports, scratch high volume meal preparation, higher education, and luxury hospitality.
A strategic leader with expertise in culinary innovation, R&D, menu development, project management, and fiscal oversight, including successful P&L management and major remodel/design/build projects. Committed to implementing sustainable practices, fostering strong community, team engagement to achieve significant and consistent business improvements.
Overview
43
43
years of professional experience
3
3
Certificates
Work History
Executive Sous Chef
Factor75
05.2024 - Current
- Oversaw daily production of 100K + in sate of the art facility, including Automatic Cook Line cook-chill system, Food bag cook-chill for sauces etc.
- Fresh never frozen ready to eat meals prepared with high quality ingredients avoiding refined sugars,GMOs and antibiotics
- Goodyear is lead facility in the Factor group owned by Hello Fresh, facility does R&D, new menu item launch, new procurement-production-packing operational software testing/implementation.
Chef De Partie/Event Chef
M Culinary
02.2022 - Current
- Chef support for M Culinary diverse Hospitality Company, producing events including WMPO (1 of worlds largest sporting events), Super Bowl, Barret Jackson Car Auction, Catering, Dessert Weddings, Corporate Dinning, Advanced Mobile Kitchens Operations...
- Revolutionary menu offerings, known culinary excellence locally and growing national presents.
- M Culinary utilizes a state of the art commissary kitchen, allowing food to be prepared fresh on site.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers and dietary restrictions.
Chef/Owner/Operator
Dragonfly Hospitality
02.2020 - Current
- Curated Family Meals, Crafted Events, Personal Chef Lessons
- Ready to Eat Meals
- Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations
Large Venue Culinary/Ops Manager
01.2010 - Current
- Sun Valley Conference 2022, 2023...
- USGA US Open LA Country Club 2023
- WMPO Phoenix Open 2022, 2023... 3rd largest sporting event in the world
- Dali Lama at Emory University several visits over 10 yr period
- VP of Operations FedEx Field, MD Sporting Eevnts, Stadium Concerts Rolling Stones, Music Festivals
- Operation Management, Load-in/Load-out, Remote Site Setup, Vendor Coordination, Food delivery, Staffing, Budget management, Food production
- Managed culinary food production processes for large executive suite service
- Able to manage in high stress environments, managing multiple task, clearly communicating information to management team
- Workflow Improvements to increase efficiently, deliver on guest expectation's and improve safety
- Forecasted remote venue staffing levels, interviewed/hired staff members & temp labor for remote and stadium events
- Develop and Manage large venue P&L, manage controllable cost, delivering on expectations
- Identified opportunities for process automation, leading to increased efficiency and reduced manual workload for staff members.
Project Management
Independent Contractors
11.2019 - 04.2020
- Consulted and managed project for for hotel group. Focus on culinary operations and facilities.
- Updated operational methods, oversaw accounting procedures, tracked information and compiled data to improve efficiency.
- Fostered relationships with vendors to foster positive working relationships. Drove team success through shared vision and recognition of quality performance.
- Identified plans and resources required to meet project goals and objectives. Reduced cost of equipment, by 24% overall.
VP of Hospitality Washington Football Team
Levy Restaurants
09.2018 - 09.2019
- Levy Restaurants 4 direct reports & 20 salaried managers. 1000+ employees including Levy employees, subcontractors, NFP groups and staffing firms.
- 120+ portables and concessions stands, several national brands, 4 clubs, 2 restaurants, & 200 private suites.
- Project management to include remodel of both end-zone areas, new concession stands and premium areas.
- Planning/Execution of large scale events music & food festivals. Rolling Stones-working with Live Nations and local rigging company. Futbol events-including Real Madrid, Arsenal.
- Improved partner relationship worked directly with Redskins Senior VP of Operations on stadium improvements-team initiatives. Dramatically improved NFL voice of the fan score, food service was best score since stadium opened 22 years ago.
- Constantly driving data analytics, including development of a interactive stadium map. Utilizing data from NFL end season report, as well as Levy E15 analytics manager.
- 100% NFP group growth, which led to 6 % overall labor reduction, better guest experience and fantastic community outreach.
- 84% financial improvement YOY, due to reductions in labor/food cost, operational efficiencies and contractual negotiations.
- New innovative brands including PF Chang's Suite and Catering, Guy Fieri's "Chicken Guy" in concessions.
General Manager of Operations Marymount University
Sodexo USA
09.2017 - 10.2018
- Multi service account to include food service, athletic complex and environmental services.
- New state of the art multi service building in Ballston VA, event planning/catering/symposium.
- Brought in as part of retention process for newly acquired EVS services. Signed new 10 year contract, after 1 year, groomed new GM.
- Built strong relations with Sodexo Global EVS for support, restructured procedures and delivered on client expectations.
- Cross functionally changed food program, established training programs for customer excellence, speed of service, Food and Physical safety.
Resident District Manager/Area GM/Campus Executive Chef
Sodexo USA
05.2005 - 10.2018
Interim District Manager University of Albany
Sodexo USA
08.2016 - 09.2017
- 6 direct reports, 14 service managers and 450+ total union employees.
- 3 Dine-In locations, expansive retail food court, 2 Starbucks & 1 Starbucks truck, several national and campus specific brands, sub-contractors to include NFP vendors for stadium/arena, catering and large central food commissary. Large athletic complex,consisting of a football stadium, arena, baseball complex. Sustainability program development.
- Project management-opening of new state of the art retail complex consisting of 14 venues and 4 resident dining facilities.
- Restructured entire management team, to include recruitment and onboarding.
- Administered contract amendments, NFP sub contractor contracts for sports venues, Union contract negotiations.
- Increased customer satisfaction scores by 24%.
Resident District Manager Stony Brook University
Sodexo USA
08.2015 - 08.2016
- 6 Direct reports, 14 service managers and 550 union employees
- 3 large Dine-in locations, expansive retail food court, 2 Starbucks units and Starbucks food truck, several national and local brands, sub-contractors to include NFP vendors for stadium/arena, catering and large scale commissary. Large athletic complex, consisting of a football stadium, arena and baseball complex
- Oversight & control of daily operations, financials, training/mentoring of employees, food & physical safety
- Union contract negotiations in concert with Sodexo law department
- Cultivated strong professional relationships with both FSA (immediate client) & university leadership. Worked collaboratively with student groups; Student Voice, RHA & SGA
- Sustainability programs to include Freight Farm Greenhouses, composting, local food purchasing & Farm to Table dinners
- Project management of 3 large operations, including state of the art $300 million dollar residence and dinning facility
- 69% financial improvement YOY, 24% increase in satisfaction score YOY
Executive Director of Operations George Mason Univ
Sodexo USA
01.2014 - 08.2015
- 4 direct reports and 500 total employees 30+ units, operations on 4 Campuses in Northern VA
- Culinary Innovation, facilities planning, construction and project management. Large scale construction projects to include converting 3 units to anytime dining facilities, remodel/conversion of a modern hotel into resident/dinning facility
- 10K seat multi-purpose arena, extensive baseball/soccer sports complex, Aquatic center, design/build athletic refueling center program within new complex
- Oversight of daily operations, financial controls, training and mentoring of employees, food & physical safety.
- Establish strong University partnerships to include INTO program for international students, Mason athletics, facilities, resident life and student groups
- Sustainability projects including campus greenhouse managed by a cooperative effort of GMU/Student/Sodexo, active member of sustainability group “4VA” group of 4 Virginia institutions, Local farm program.
- Established Campus as a showcase for Sodexo North America. Exceeded two year performance model by over 3 million dollars in profit.
General Manager Emory University
Sodexo USA
01.2010 - 01.2014
- General Manager for 5 units including residential dining, retail, concessions and faculty dining room, 5 managers & 165 employees
- Project Management-Design build large retail unit, demo kitchen/test kitchen and remodel/expansion of Historical Presidents residence (100 seat ballroom,outdoor kitchen/garden).
- Athletic complex to include stadium, large multiple purpose indoor facility with several venues, performance training, aquatic center, stadium and entertainment venue
- Oversight & Control of daily operations, financial oversight/controls, training and mentoring of employees, food & physical safety.
- Culinary Innovation, facilities planning and implementation
- Cultivated strong professional relationships, direct relationship with university President/Family, Student groups.
- Guest satisfaction increased 30 plus % first year, Double Gold NSF 2010, with year over year average of 96%
- Hosted/Chef for His Holiness The Dalai Lama, during his visit to Emory University 2008, 2010 & 2013, also President Jimmy Carter's Bi-annual visits Area Chef Sodexo Universities South East 2009.
- Culinary Director for student farm tours including, including local/sustainable lunches & dinners on the farm
- Specialty/large scale catering events throughout the region, client symposiums
Area Chef Universities Southeast
Sodexo Campus Services
01.2009 - 11.2010
- Support University Campuses throughout the Southeast region, culinary training, Chef mentor, culinary software trainer
- Culinary Director for student farm tours, including local/sustainable lunches & dinners on the farm
- Project management
- R&D, cycle menu development
- Large scale catering events/client symposiums
Campus Executive Chef Emory University
Sodexo USA
05.2004 - 01.2008
- Developed a nationally recognized program, implementing local/sustainable foods, local bread program in collaboration with James Beard award winning Chef Linton Hopkins of Eugene-Holcomb & Finch bakery & a comprehensive allergen/gluten free program.
- Premiere catering program the exclusive caterer for the President and dignitaries, large VIP fund raising events.
- Established a culinary apprenticeship program, to develop local workforce.
- Local-sustainable program establishing relationships/procurement from local farms, White Oak Pastures...
- Member of Culinary/Farm think tank with Atlanta's Top Chefs, Bio-diesel program, single stream recycling, design/Implement food composting program in collaboration with University incubator-startup.
Executive Chef
Rockaway River Country Club
01.2002 - 05.2004
- Exclusive private country club with 150-seat restaurant/patio, 70-seat members grill, 500-seat banquet area, pool and 10th hole snack shop
- Project management for complete remodel of kitchen, dining room and club rooms.
Executive Chef & Asst GM Top of the Triangle
Select Restaurant Group
10.1997 - 12.2001
- Top of the Triangle Pittsburgh, PA.
- 200-5 star seat restaurant, 75-seat lounge and 800-seat banquet & event facility on the 62 floor of USX building.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
Executive Chef & Assistant GM
Stone Mansion Restaurant
10.1994 - 10.1997
- As Executive Chef I design/built a highly acclaimed white table cloth restaurant in a 200 year old mansion.
Executive Sous Chef
Walt Disney World
10.1991 - 10.1994
- Magic Kingdom Large Park events of 20,000 +, R&D work for new concepts, Cinderella's Castle.
Executive Chef
Jerry's Airline Catering Orlando
09.1991 - 05.1993
- Large food service production International airlines.
Executive Chef
JJ Rose's restaurant
07.1989 - 09.1991
- Executive Chef 5 star restaurant, Multiple Pittsburgh Magazine award winner
- Remodel/Design/Build
Sous Chef
Pinon's Restaurant
10.1987 - 06.1989
- Design/build
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Culinary Externship
Caesar's Palace
09.1986 - 02.1987
- CIA Culinary externship
Lead Cook
Denver Hilton Inn
06.1983 - 09.1985
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
Education
Associate of Science - Hospitality Administration And Management
09.1987
No Degree - Culinary Arts
01-1998
Personal Chef Training with world renowned Chef Madeline Kamen.
4 week program one on one focused training with 6 total attendees. Hosted at the Hudson House at Beringer Vineyards Napa, CA
- Completed professional development in intense Culinary Training in high-end Cuisine
No Degree - Hospitality Administration And Management
07.2005
Train the Trainer
Program at CIA, Intense training focused on Training groups of employees, honing skills on keeping group focused and delivering training with clarity.
No Degree - Culinary Arts
01.2026
Intense & Immersive Culinary program at Culinary Institute of America in the Napa Valley.
Attended since 2005
Skills
Cooperate Dinning, University Food Service, luxury Hotel & Restaurant, Large Scale Sporting Event Hospitality & Food Manufacturing Operations
P&L Oversight, Budget Management, Operational Excellence
Multi-Unit management
R&D, Menu Development
Comfortable in High Pressure Environments, Problem Solving
Project Management WBS, Scope Creep, Risk Management, KPI's, Managing Triple Constraints STC
Independent Cooperate Dinning, Restaurant Large Scale Multi Unit Design/Build/Openings
Process Engineering, Continuous Workflow Improvement
Cross Functional Change-To Frontline Execution
Applying Data Analytics to Hospitality Operations
Facilitate Collaboration, Employee Relations, Fostering Synergy, Listen/Communicate, Mentorship, Empowering Future Leaders
Advanced HACCP Skills, Food Manager Cert
Software
Certification
ServeSafe Certified
Timeline
Executive Sous Chef - Factor75
05.2024 - Current
Chef De Partie/Event Chef - M Culinary
02.2022 - Current
Chef/Owner/Operator - Dragonfly Hospitality
02.2020 - Current
Project Management - Independent Contractors
11.2019 - 04.2020
VP of Hospitality Washington Football Team - Levy Restaurants
09.2018 - 09.2019
General Manager of Operations Marymount University - Sodexo USA
09.2017 - 10.2018
Interim District Manager University of Albany - Sodexo USA
08.2016 - 09.2017
Resident District Manager Stony Brook University - Sodexo USA
08.2015 - 08.2016
Executive Director of Operations George Mason Univ - Sodexo USA
01.2014 - 08.2015
Large Venue Culinary/Ops Manager -
01.2010 - Current
General Manager Emory University - Sodexo USA
01.2010 - 01.2014
Area Chef Universities Southeast - Sodexo Campus Services
01.2009 - 11.2010
Resident District Manager/Area GM/Campus Executive Chef - Sodexo USA
05.2005 - 10.2018
Campus Executive Chef Emory University - Sodexo USA
05.2004 - 01.2008
Executive Chef - Rockaway River Country Club
01.2002 - 05.2004
Executive Chef & Asst GM Top of the Triangle - Select Restaurant Group
10.1997 - 12.2001
Executive Chef & Assistant GM - Stone Mansion Restaurant
10.1994 - 10.1997
Executive Sous Chef - Walt Disney World
10.1991 - 10.1994
Executive Chef - Jerry's Airline Catering Orlando
09.1991 - 05.1993
Executive Chef - JJ Rose's restaurant
07.1989 - 09.1991
Sous Chef - Pinon's Restaurant
10.1987 - 06.1989
Culinary Externship - Caesar's Palace
09.1986 - 02.1987
Lead Cook - Denver Hilton Inn
06.1983 - 09.1985
Culinary Institute of America - Associate of Science, Hospitality Administration And Management
Madeline Kamen's School For Young American Chef - No Degree, Culinary Arts
Culinary Institute of America - No Degree, Hospitality Administration And Management
World of Flavors CIA Greystone - No Degree, Culinary Arts
Hobbies
Scuba Diving
Hiking/Outdoors
Farming/Gardening
Furniture Fabrication/Refinishing
Volunteer for Humans with Disability Programs
Work with Groups to Stop Food Insecurities