Neal Tenderholt
Winnemucca
Summary
Executive Chef with expertise in menu development, kitchen staff leadership, and culinary innovation. Proven track record of creating seasonal menus that meet high standards of quality and presentation. Experienced in managing diverse kitchen teams and coordinating multiple meal preparation tasks efficiently. Comprehensive knowledge of all facets of commercial kitchen operations.
Overview
41
41
years of professional experience
Work History
Executive Chef
Horseshoe Casino, Racetrack
Indianapolis
04.2021 - 04.2023
- Expanded offerings to include 32 million variations, enhancing World Series of Porker experience.
- Managed budget of 25 million to acquire new equipment and resources.
- Replaced line coolers across two restaurants and new TMDR facility to improve efficiency.
Executive Chef
Clarion Inn Platte River
Casper
08.2019 - 01.2021
- Performed financial analysis and recommended effective methods to cut costs.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Created innovative menu items while managing food expenses and supervising quality control.
Executive Sous Chef
Chinook Winds Casino and Golf Resort
Lincoln City
08.2015 - 08.2019
- Developed new menus for four out of five restaurants during remodeling projects.
- Oversaw operations for five restaurants and a staff of 132 employees.
- Provided guidance and mentorship to promote employee success in various roles.
- Collaborated with local Native American Indian Tribal Companies for sourcing materials.
Executive Consultant Chef
Chef Consulting
Salt Lake City
10.2010 - 10.2015
- Consulted with leading companies, including American Express and Discover Card, to develop training menus.
- Implemented strategies for utilizing only the freshest approved products.
- Applied best techniques to maximize operational results.
Executive Chef
Olio’s Restaurant
Salt Lake City
12.2007 - 10.2010
- Executed strategic plans to ensure efficient operation of $4.5M enterprise.
- Maximized profits by designing programs and implementing rigorous cost controls.
- Developed comprehensive training tools, such as menus, for new staff orientation.
Executive Sous Chef
Montego Bay Resort Casino
Wendover
07.2002 - 12.2007
- Established 1,000-seat buffet featuring 250-foot buffet line and 540-seat café.
- Launched 125-seat steakhouse, enhancing dining options.
Executive Chef
Wyndham Jade Retreats
Chicago
08.2001 - 07.2002
- Delivered catering services to international clients at 2002 Winter Olympics.
- Facilitated staff meetings focused on optimizing food and beverage operations in 10 off-site locations.
Executive Room Chef
MGM Grand Casino
Las Vegas
10.1997 - 08.2001
- Oversaw operations for six restaurants, ensuring high standards of service and quality.
- Managed hiring and mentoring processes for all culinary staff to enhance team performance.
- Increased staff effectiveness by implementing recruitment, disciplinary actions, and performance monitoring strategies.
Executive Catering Chef
University of Utah
Salt Lake City
07.1996 - 10.1997
- Executed catering for events attended by University President, alumni, and during graduations.
- Facilitated communication among management, servers, and culinary teams for gatherings of 10 to 10,000 attendees.
- Fostered a positive atmosphere within executive team and staff to enhance teamwork.
Executive Sous Chef
Fleur de Lys
San Francisco
05.1993 - 07.1996
- Completed front-of-house training to excel as executive chef.
- Trained for role as food and beverage director in Michelin Star restaurant.
- Achieved recognition in Michelin Star restaurant through exceptional culinary skills.
Executive Sous Chef
Stein Eriksen Lodge
Deer Valley
07.1989 - 07.1993
- Achieved ranking as #1 Mainland Resort in World by Condé Nast Traveler as Executive Sous Chef.
- Received invitation to prestigious James Beard House for culinary excellence.
- Contributed to five-star dining experiences at renowned 5 Star Resort.
- Collaborated with culinary team to maintain high standards of food quality.
- Streamlined kitchen operations to enhance service efficiency and guest satisfaction.
- Developed innovative menu items that showcased local ingredients and flavors.
- Trained junior kitchen staff on advanced cooking techniques and safety protocols.
Executive Sous Chef
Highland Inn
Carmel
07.1986 - 07.1988
- Company Overview: 5 STAR RESORT
- Operating training menu, production for banquets and ordering inventory control management.
- Show case in newspaper and TV as new and up and coming New Chef.
- 5 STAR RESORT
Sous Chef
Patina’s Restaurant Group
Hollywood
01.1984 - 01.1986
- Mentored by Joachim Splichal, gaining invaluable culinary insights.
- Supervised culinary staff and coordinated daily meal preparations.
- Ensured compliance with health and safety regulations in food handling practices.
Sous Chef
Spago’s Restaurant
Los Angeles
01.1982 - 01.1984
- Collaborated with world-renowned Chef Wolfgang Puck, enhancing culinary skills and techniques.
- Promoted from Lead Line Cook to A.M. Sous Chef within six months.
- Demonstrated strong interpersonal skills to foster team collaboration and customer satisfaction.
Education
Bachelor of Science - Business Administration and Management
University of Utah
Salt Lake City, Utah06.1993
Bachelor of Arts - Culinary Arts
Westin Hotel
SLC, UTAH06-1993
Timeline
Executive Chef
Horseshoe Casino, Racetrack
04.2021 - 04.2023
Executive Chef
Clarion Inn Platte River
08.2019 - 01.2021
Executive Sous Chef
Chinook Winds Casino and Golf Resort
08.2015 - 08.2019
Executive Consultant Chef
Chef Consulting
10.2010 - 10.2015
Executive Chef
Olio’s Restaurant
12.2007 - 10.2010
Executive Sous Chef
Montego Bay Resort Casino
07.2002 - 12.2007
Executive Chef
Wyndham Jade Retreats
08.2001 - 07.2002
Executive Room Chef
MGM Grand Casino
10.1997 - 08.2001
Executive Catering Chef
University of Utah
07.1996 - 10.1997
Executive Sous Chef
Fleur de Lys
05.1993 - 07.1996
Executive Sous Chef
Stein Eriksen Lodge
07.1989 - 07.1993
Executive Sous Chef
Highland Inn
07.1986 - 07.1988
Sous Chef
Patina’s Restaurant Group
01.1984 - 01.1986
Sous Chef
Spago’s Restaurant
01.1982 - 01.1984
Bachelor of Science - Business Administration and Management
University of Utah
Bachelor of Arts - Culinary Arts
Westin Hotel
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